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
Scale
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
