Description
This easy Strawberry Icebox Cake is a no-bake dessert that layers juicy strawberries, creamy whipped filling, and crisp graham crackers for a cool and refreshing treat. Perfect for summer gatherings or whenever you need a fuss-free, crowd-pleasing sweet, this cake comes together in minutes and chills in the fridge until set.
Ingredients
For the Whipped Filling
- 2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
For the Cake Layers
- 1 box (about 14 sheets) graham crackers
- 1.5 lbs fresh strawberries, hulled and sliced
Optional Toppings
- Additional sliced strawberries for garnish
- Fresh mint leaves
Instructions
- Prepare the Whipped Cream: In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until stiff peaks form. This will take about 3–4 minutes. Set aside.
- Layer the Cake: In a 9×13-inch pan, spread a thin layer of whipped cream to coat the bottom. Add a single layer of graham crackers over the whipped cream, breaking them as needed to fit the pan.
- Add Strawberries and Cream: Evenly spread about one-third of the whipped cream over the graham crackers, then top with a layer of sliced strawberries. Repeat the layering (graham crackers, whipped cream, strawberries) two more times or until you run out of ingredients, finishing with a layer of whipped cream.
- Chill the Cake: Cover the cake with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the graham crackers to soften and flavors to meld.
- Garnish and Serve: Just before serving, garnish with additional sliced strawberries and fresh mint leaves, if desired. Slice and serve chilled.
Notes
- You can use store-bought whipped topping instead of freshly whipped cream for convenience.
- This cake is best served within 2 days of assembling.
- Make sure the cake is well chilled so the graham crackers soften perfectly.
- Feel free to swap strawberries for other berries or a mix of berries.
