If there’s one dessert that embodies summer living—effortless, refreshing, and perfect for sharing—it’s the Strawberry Icebox Cake. This delightful no-bake treat layers juicy strawberries, airy whipped cream, and tender, softened graham crackers into a heavenly cake that tastes as beautiful as it looks. It’s the answer to every hot-day craving and family gathering, and what’s even better, you only need a handful of ingredients and hardly any time to whip it up!
Ingredients You’ll Need
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For the Cake:
- 2 pounds fresh strawberries (hulled and sliced)
- 3 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 box (about 14 ounces) graham crackers
- Fresh mint for garnish (optional)
How to Make Strawberry Icebox Cake
Step 1: Whip the Cream
In a large mixing bowl, pour in the heavy whipping cream, powdered sugar, and vanilla extract. With a hand mixer or stand mixer, beat everything together on medium-high speed until stiff peaks form. This means the cream holds its shape and makes luscious clouds that will become the heart of your dessert!
Step 2: Start the Layers
Spread a thin layer of your freshly whipped cream across the bottom of a 9×13-inch baking dish. This first swipe anchors your graham crackers, keeping them from sliding around as you build.
Step 3: Add Graham Crackers
Next, arrange a single layer of graham crackers right over the whipped cream. Break a few as needed to fit every nook; this doesn’t need to be perfect—the magic happens as they soften and meld together.
Step 4: Layer Cream and Berries
Spoon another generous layer of whipped cream over the graham crackers and use a spatula to smooth it out. Follow with a layer of juicy sliced strawberries, distributing them evenly so every bite bursts with berry goodness.
Step 5: Repeat the Goodness
Continue alternating graham crackers, whipped cream, and strawberries until you reach the top of the dish. Aim to finish with a final flourish of whipped cream and a crown of strawberries—after all, the top is your first impression!
Step 6: Chill and Set
Once assembled, cover the dish and refrigerate for at least 4 hours, but overnight is even better. This resting time transforms crisp graham crackers into soft, cake-like layers, allowing all the flavors to cozy up and mingle.
How to Serve Strawberry Icebox Cake
Garnishes
Before serving, scatter extra fresh strawberries and a few sprigs of mint across the top. Not only does this add visual appeal, but the mint gives a hint of brightness that balances the entire dessert. Chocolate shavings or a light dusting of powdered sugar can also make things extra special.
Side Dishes
Strawberry Icebox Cake shines all on its own, but if you’re hosting, serve alongside a pitcher of iced tea, a bowl of mixed berries, or even a scoop of vanilla bean ice cream. The cool, creamy cake pairs beautifully with fresh fruit and chilled drinks for an utterly refreshing summer spread.
Creative Ways to Present
For parties, try building the cake in individual mason jars or clear cups for guests to grab and go. Or, use a springform pan and decorate the outside with whole strawberries for a stunning centerpiece. The beauty of Strawberry Icebox Cake is that it adapts perfectly to any occasion.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Lucky you! Cover the baking dish tightly with plastic wrap or transfer slices to an airtight container and store them in the refrigerator. The cake will keep for up to three days, staying just as luscious as the first slice.
Freezing
If you want to make this ahead even further, Strawberry Icebox Cake can be frozen. Simply wrap the whole cake or individual portions in plastic wrap, then foil, and freeze for up to one month. Thaw in the refrigerator before serving, and enjoy as a cool, almost semifreddo treat.
Reheating
There’s no reheating necessary with this recipe—just slice and serve it straight from the fridge. If it was frozen, let it thaw in the refrigerator overnight for the best texture and flavor.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries definitely deliver the brightest flavor and firmest texture, but if that’s all you have, thaw frozen berries and drain off any excess liquid before layering. Just know the texture may be a little softer.
Can I make Strawberry Icebox Cake dairy-free?
Absolutely! Try using a dairy-free whipped topping or coconut whipped cream along with your favorite plant-based graham crackers for a completely dairy-free version that’s still heavenly.
How far in advance can I make this dessert?
Strawberry Icebox Cake is actually better when made ahead! Prepare it the night before or up to 24 hours in advance to achieve the perfect cake-like layers.
What if my graham crackers don’t fit the dish exactly?
No problem at all! Simply break or trim the graham crackers to fit. The layers will all come together as the cake sets and it’s all about soaking up those flavors, not perfection.
Can I add chocolate to the recipe?
Yes! You can drizzle chocolate syrup between layers, add a sprinkle of chocolate shavings on top, or even use chocolate graham crackers for a luscious twist on the classic Strawberry Icebox Cake.
Final Thoughts
I can’t recommend Strawberry Icebox Cake enough—whether you’re celebrating summer’s best berries or just need a fuss-free dessert that gets rave reviews every single time. Give it a try and share it with someone you love. One bite, and you’ll know why this classic is worth making again and again!
Print
Strawberry Icebox Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes (plus 4 hours chilling)
- Yield: 12 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the lusciousness of this no-bake Strawberry Icebox Cake, a delightful summer dessert that’s easy to make and sure to impress. Layers of sweet strawberries, whipped cream, and graham crackers meld together to create a heavenly treat.
Ingredients
For the Cake:
- 2 pounds fresh strawberries (hulled and sliced)
- 3 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 box (about 14 ounces) graham crackers
- Fresh mint for garnish (optional)
Instructions
- Prepare the Whipped Cream: In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Layer the Cake: Spread a thin layer of whipped cream in a 9×13-inch baking dish. Arrange a layer of graham crackers, whipped cream, and sliced strawberries, repeating until the dish is filled.
- Chill: Cover and refrigerate the cake for at least 4 hours or overnight to allow the graham crackers to soften. Garnish with fresh mint before serving.
Notes
- This cake is best made a day ahead.
- You can substitute Cool Whip for homemade whipped cream.
- For a chocolate variation, consider drizzling chocolate syrup between layers or adding chocolate shavings on top.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 18g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 65mg
