Description
This Strawberry Icebox Cake is a refreshing no-bake dessert perfect for warm weather. Layers of crisp graham crackers, fluffy whipped cream, and fresh strawberries combine to create a light and creamy treat that requires minimal effort and time. Chilled to perfection, it’s an easy and elegant dessert to impress family and friends.
Ingredients
Scale
Strawberries
- 3 cups fresh strawberries, sliced
- Additional strawberries for topping (optional)
Whipped Cream Mixture
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- Additional whipped cream for topping (optional)
Other
- 1 box graham crackers (about 18 full sheets)
Instructions
- Prepare Whipped Cream: In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with a hand mixer until stiff peaks form, ensuring a light and fluffy texture.
- Set the Base Layer: Spread a thin layer of whipped cream on the bottom of a 9×13-inch baking dish to help the first layer of graham crackers adhere and stay in place during assembly.
- Layer the Cake: Place a single layer of graham crackers over the whipped cream base. Then spread about one-third of the whipped cream evenly over the crackers, followed by one-third of the sliced strawberries. Repeat this layering process two more times — graham crackers, whipped cream, strawberries — finishing with a topping of fresh strawberries.
- Chill: Cover the dish with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight. This chilling time allows the graham crackers to soften and the flavors to meld beautifully.
- Serve: Slice into squares and serve chilled. Optionally garnish with extra strawberries or a dollop of whipped cream for added presentation and flavor.
Notes
- For extra flavor, add a layer of strawberry jam or sliced bananas between the layers.
- You can use chocolate graham crackers for a delicious twist on the classic recipe.
