This no-bake strawberry icebox cake is a refreshing dessert perfect for warm weather. Layered with fresh strawberries, whipped cream, and graham crackers, it offers a delightful combination of flavors and textures.
The recipe is simple and requires minimal preparation, making it an ideal choice for gatherings or family celebrations.
Easy No-Bake Strawberry Icebox Cake
This icebox cake features layers of sweetened whipped cream and fresh strawberries sandwiched between graham crackers. The cake sets in the refrigerator, allowing the flavors to meld beautifully. It takes about 20 minutes to prepare and serves 8 people.
Ingredients
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 pound fresh strawberries, hulled and sliced
- 1 package (14.4 oz) graham crackers
- Additional strawberries for garnish (optional)
Instructions
- Whip the Cream: In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Layer the Cake: In a 9×13 inch dish, spread a thin layer of whipped cream on the bottom. Place a layer of graham crackers over the cream, followed by a layer of sliced strawberries, and then more whipped cream. Repeat the layers until all ingredients are used, finishing with whipped cream on top.
- Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the graham crackers to soften.
- Serve: Before serving, garnish with additional fresh strawberries if desired. Slice and enjoy!
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 320kcal
- Fat: 25g
- Protein: 2g
- Carbohydrates: 24g
No-Bake Strawberry Icebox Cake
This icebox cake is a delightful treat with layers of sweetened whipped cream and fresh strawberries sandwiched between graham crackers. The cake sets in the fridge, allowing the flavours to meld beautifully. It takes about 20 minutes to prepare and serves 8 people.
Ingredients
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 pound fresh strawberries, hulled and sliced
- 1 package (14.4 oz) graham crackers
- Additional strawberries for garnish (optional)
Instructions
- Whip the Cream: In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Layer the Cake: In a 9×13 inch dish, spread a thin layer of whipped cream on the bottom. Place a layer of graham crackers over the cream, followed by a layer of sliced strawberries, and then more whipped cream. Repeat the layers until all ingredients are used, finishing with whipped cream on top.
- Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the graham crackers to soften.
- Serve: Before serving, garnish with additional fresh strawberries if desired. Slice and enjoy!
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