Strawberry Icebox Cake

Strawberry icebox cake is the perfect no-bake dessert for any gathering!

It’s so easy, too. You make it with layers of fresh strawberries, fluffy whipped cream, and graham crackers. After sitting in the fridge for a few hours, it turns into a cake-like treat.

I made this for a family get-together, and it was a total hit. Everyone raved about it and asked for the recipe.

If you’re looking for a simple yet show-stopping dessert, this is it. Trust me, it tastes even better than it looks!

Why You’ll Love This Strawberry Icebox Cake

You’ll love this cake for so many reasons!

No Oven Required: This no-bake dessert is perfect for hot days. Simply layer the ingredients and let the refrigerator do the work!

Make-Ahead: Icebox cakes are ideal for entertaining since they need to be made several hours or a day in advance.

Crowd-Pleasing Favorite: This cake is sure to impress and delight adults and kids alike. It’s perfect for potlucks, barbecues, and celebrations.

Retro Charm: Icebox cakes have a nostalgic appeal, evoking memories of vintage recipes and grandma’s kitchen. 

Ingredients

You only need five ingredients to make this icebox cake:

• Fresh Strawberries: The star of the show! Ripe, juicy strawberries add a burst of sweet flavor to every bite.
  
• Heavy Whipping Cream: It whips up into billowy clouds of whipped cream that form the cake’s layers.
  
• Powdered Sugar: It sweetens the whipped cream to perfection without any graininess. 
  
• Vanilla Extract: It infuses the whipped cream with a warm, inviting aroma.
  
• Graham Crackers: They create a cake-like texture as they absorb the whipped cream.

How to Make Strawberry Icebox Cake

Making this icebox cake is as easy as 1-2-3!

1. Whip the cream mixture. In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

2. Coat the baking dish. Spread a thin layer of the whipped cream mixture in a 9×13-inch baking dish.

3. Layer the graham crackers. Arrange the graham crackers to cover the bottom of the dish, breaking the crackers to fill gaps.

4. Spread the cream and strawberries. Spread 1/3 of the whipped cream over the crackers, then arrange half of the sliced strawberries on top.

5. Repeat the layers. Repeat the layers with remaining graham crackers, whipped cream, and strawberries. End with cream and strawberries on top.

6. Refrigerate. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or overnight.

7. Serve. When you’re ready to serve, slice and plate the strawberry icebox cake. Garnish with additional strawberries if desired.

Tips for the Best Strawberry Icebox Cake

This cake is foolproof, but these tips make it even better:

• Keep things nice and chilly. Before whipping the cream, chill the bowl and beaters in the freezer for 10-15 minutes. Cold tools help the cream whip up faster and more efficiently.
  
• Give it a stabilizer. For a sturdier whipped cream that holds up better, add 1-2 tablespoons of instant vanilla pudding mix.
  
• Be selective with your strawberries. Choose fragrant, ripe strawberries for the best flavor and texture. Avoid overripe or mushy berries, as they can make the cake soggy.
  
• Slice strawberries nice and skinny. Thinly sliced strawberries are easier to layer and ensure a more even distribution throughout the cake.
  
• Break things up. Don’t be afraid to break the graham crackers to fill in any gaps in the layers. It helps create even slices.
  
• Have fun and experiment. Try different berries like raspberries or blueberries. Mix in lemon zest or juice for a citrusy twist, or use chocolate graham crackers for a chocolatey version.

How to Store

Here’s how to keep your cake nice and fresh:

To Store: Cover the cake tightly with plastic wrap or aluminum foil. Store in the refrigerator for up to 3-4 days. For best results, consume within the first 2 days to ensure the cake maintains its texture.

To Freeze: Wrap the cake securely in plastic wrap, followed by a layer of aluminum foil. Place it in the freezer for up to 1 month. When you’re ready to serve, thaw overnight in the refrigerator before slicing.

Strawberry Icebox Cake

Course: DessertCuisine: American

Servings

12

servings

Prep time

15

minutes

Calories

316

kcal

This no-bake strawberry icebox cake is an absolute delight! With layers of fresh berries, graham crackers, and whipped cream, no one can resist it.

Ingredients

• 3 cups heavy whipping cream

• 1/2 cup powdered sugar

• 1 tsp vanilla extract

• 2 lbs fresh strawberries, hulled and sliced

• 14 oz graham crackers (about 24 full sheets)

Instructions

• In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form. Set aside.
• Spread a thin layer of the whipped cream mixture in a 9×13-inch baking dish to coat the bottom.
• Arrange a layer of graham crackers to completely cover the bottom of the dish, breaking the crackers as needed to fill in any gaps.
• Spread about 1/3 of the whipped cream mixture evenly over the graham crackers. Arrange half of the sliced strawberries evenly on top of the cream.
• Repeat the layers with remaining graham crackers, whipped cream, and strawberries, ending with a layer of cream and strawberries on top. You should have 3 layers of each component.
• Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or overnight. This allows time for the graham crackers to soften into a cake-like texture.
• When ready to serve, slice and plate the strawberry icebox cake. Garnish with additional strawberries if desired.