This Strawberry Icebox Cake is a simple, no-bake dessert that combines layers of fresh strawberries, creamy whipped cream, and sweet cookies. It’s refreshing and perfect for warm days!
You won’t believe how easy it is to make! Just layer the ingredients, chill it, and voilà—you have a delicious treat! It’s my go-to for summer gatherings because everyone loves it!
Key Ingredients & Substitutions
Fresh Strawberries: These are the star of the show! Look for bright red, fragrant strawberries. If strawberries aren’t in season, you can use frozen ones. Just thaw and drain them before adding to the cake.
Heavy Whipping Cream: This gives the cake its fluffy texture. If you’re looking for lighter options, you can use a whipped topping or coconut cream for a dairy-free version.
Powdered Sugar: This adds sweetness and helps achieve the creamy texture. If you don’t have powdered sugar, regular granulated sugar can work—just blend it in a blender until fine for better integration.
Graham Crackers: These create the cake’s foundation. If you’re after a gluten-free option, use gluten-free graham crackers or crushed gluten-free cookies like Oreos or digestive biscuits instead.
How Do I Get the Whipped Cream Just Right?
Whipping the cream is crucial for this dessert. Start by chilling your mixing bowl and beaters in the fridge for about 10-15 minutes before whipping. This helps achieve better volume.
- Whip on medium speed until it thickens, then slowly add the powdered sugar and vanilla extract.
- Watch closely! Stop whipping when soft peaks form; over-whipping can lead to butter. You want it fluffy and spreadable.
How to Make Strawberry Icebox Cake (No Bake)
Ingredients You’ll Need:
For the Cake:
- 2 lbs fresh strawberries, hulled and sliced
- 3 cups heavy whipping cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 package (14 oz) graham crackers
- Extra whole strawberries for garnish (optional)
How Much Time Will You Need?
This delightful dessert takes about 20 minutes of prep time. After that, you’ll need to chill it in the fridge for at least 4 hours (or overnight) to let the flavors blend perfectly. It’s easy to make and perfect for hot days!
Step-by-Step Instructions:
1. Whip the Cream:
In a large mixing bowl, pour the heavy whipping cream. Use a hand mixer on medium speed to whip the cream until it starts to thicken. This usually takes just a few minutes. Once it thickens up a bit, slowly add in the powdered sugar and vanilla extract while continuing to whip. Keep going until you see soft peaks forming and the cream is light and fluffy.
2. Layer the Ingredients:
Grab a 9×13 inch baking dish and line the bottom with a layer of graham crackers. You might have to break some pieces to make them fit snugly. Next, take a generous spoonful of the whipped cream mixture and spread it over the graham crackers. Then, layer on some of the sliced strawberries. Repeat this layering process until you run out of your ingredients. Remember to top the final layer with whipped cream.
3. Chill and Serve:
Once you’ve finished layering, cover the dish tightly with plastic wrap. Place it in the refrigerator and let it chill for at least 4 hours, or preferably overnight. This helps the graham crackers to soak up all the delicious creaminess! When you’re ready to serve, garnish with whole strawberries on top for a pretty touch. Now slice into squares, serve chilled, and enjoy your refreshing no-bake dessert!
Can I Use Frozen Strawberries Instead?
Yes, you can use frozen strawberries! Just make sure to thaw them completely and drain excess liquid before layering in the cake. This will help maintain the desired texture and prevent the cake from becoming too soggy.
How Do I Substitute the Heavy Cream?
If you’re looking for a lighter option, you can use whipped topping or coconut cream as a substitute for heavy cream. For whipped topping, just fold it into the sugar and vanilla mixture instead of whipping it. If using coconut cream, chill the can first and scoop out the thick cream on top, then whip it as you would with heavy cream.
Can I Make This Cake Ahead of Time?
Absolutely! This cake is perfect for making ahead. You can prepare it up to 2 days in advance and keep it sealed in the fridge. Just remember to add the fresh strawberries as garnish right before serving for the best presentation!
How to Store Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If the graham crackers have absorbed too much moisture, you might want to eat them sooner for the best texture. Simply re-slice and enjoy cold!
