Description
This strawberry icebox cake recipe is a refreshing no-bake dessert that layers graham crackers, whipped cream, and fresh strawberries into a chilled, cake-like treat. Perfect for summer gatherings, potlucks, or make-ahead desserts, it’s simple, budget-friendly, and bursting with fresh flavor.
Ingredients
Scale
- 2 lbs fresh strawberries (hulled & sliced)
- 4 cups heavy cream (or whipped topping)
- ½ cup powdered sugar (optional, for cream)
- 1 tsp vanilla extract
- 2 sleeves graham crackers
- Optional: chocolate drizzle, chopped nuts, lemon zest, mint leaves
Instructions
- Prepare Strawberries – Wash, hull, and slice thinly. Pat dry.
- Whip the Cream – Beat heavy cream with powdered sugar and vanilla until soft peaks form.
- Layer the Cake – Spread a thin layer of whipped cream in a 9×13-inch dish. Add graham crackers, cream, and strawberries. Repeat until dish is full. End with whipped cream.
- Chill – Cover and refrigerate for at least 4–6 hours (overnight is best).
- Serve – Garnish with extra strawberries, chocolate shavings, or mint. Slice with a sharp knife and enjoy!
Notes
- Refrigerate covered for up to 3 days.
- Not suitable for freezing.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 340 kcal
- Sugar: 22g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg