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Strawberry Icebox Cake Recipe

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3.9 from 14 reviews

This Strawberry Icebox Cake is a simple, no-bake dessert perfect for warm weather. Layers of crisp graham crackers, sweet whipped cream, and fresh strawberries combine to create a light and refreshing treat. The cake needs a few hours in the refrigerator to allow the crackers to soften into a cake-like texture, making it an easy yet elegant dessert to prepare ahead of time.

Ingredients

Whipped Cream Mixture

  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

Fruit

  • 1 pound strawberries, sliced

Base

  • 7.2 ounces graham crackers (approximately 1.5 sleeves)

Instructions

  1. Make the whipped cream: In a stand mixer or using a hand-held mixer, beat the heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form. This whipped cream will act as the creamy layer in the cake.
  2. Layer the cake: Spread a very thin layer of the whipped cream on the bottom of a 9x9 inch square pan. Then add a single layer of graham crackers on top. Spread one-third of the whipped cream mixture evenly over the crackers, smoothing it with a spatula. Follow with one-third of the sliced strawberries arranged evenly over the cream.
  3. Repeat layers: Repeat the layering process two more times: graham crackers, whipped cream, and strawberries, making sure to finish with the strawberry layer on top. Arrange the berries in a decorative pattern if desired.
  4. Chill the cake: Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This resting time allows the graham crackers to soften, resulting in a cake-like texture.
  5. Serve: Once chilled and set, slice and serve the cake cold as a refreshing dessert.

Notes

  • For best results, chill the cake overnight to allow the graham crackers to fully soften.
  • You can substitute strawberries with other fresh berries, such as blueberries or raspberries, depending on preference and season.
  • Use cold heavy cream for easier and faster whipping.
  • Ensure to not overbeat the cream to avoid turning it into butter.
  • Use a sharp serrated knife to slice the cake cleanly without crushing the layers.

Find it online: https://dishcooks.com/strawberry-icebox-cake-recipe/