Strawberry Icebox Cake
This no-bake Strawberry Icebox Cake is made with layers of graham crackers, fluffy whipped cream, and fresh strawberries. After chilling, the crackers soften into a cake-like texture, creating an easy and refreshing dessert perfect for warm days.
Ingredients
- 2 lb (900 g) fresh strawberries, hulled and sliced
- 2 cups (480 ml) heavy whipping cream, cold
- ¼ cup (30 g) powdered sugar
- 1 tsp vanilla extract
- 14–16 graham cracker sheets
- Extra strawberries, for garnish
Instructions
- In a large bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Spread a thin layer of whipped cream on the bottom of an 8×8-inch baking dish.
- Arrange a single layer of graham crackers over the whipped cream, breaking crackers as needed to fit.
- Spread one-third of the whipped cream over the graham crackers.
- Top with a layer of sliced strawberries.
- Repeat the layers (graham crackers, whipped cream, strawberries) two more times.
- Finish with a final layer of whipped cream and decorate with fresh strawberries.
- Cover and refrigerate for at least 6 hours, preferably overnight, so the graham crackers soften.
- Slice and serve chilled.
Tips
- Pat the strawberries dry after washing to prevent excess moisture.
- For extra flavor, add a little lemon zest to the whipped cream.
- Use stabilized whipped cream if making the dessert more than a day ahead.
- For a richer version, substitute part of the whipped cream with softened cream cheese.
Storage
- Refrigerator: Cover and refrigerate for up to 3 days.
- Freezing: Freeze for up to 1 month. Thaw in the refrigerator before serving for the best texture.
Prep Time: 20 minutes
Chill Time: 6 hours (or overnight)
Total Time: 6 hours 20 minutes
Servings: 9
Calories: Approximately 310 calories per serving