This Strawberry Icebox Cake is a creamy, cool treat that’s super easy to make! Layer sweet strawberries and fluffy whipped cream between crunchy cookies for a refreshing dessert.
Perfect for warm days, this cake needs no baking! Just assemble and chill in the fridge. I love how the flavors blend together, making every bite taste like a summer dream! 🍓
Key Ingredients & Substitutions
Heavy whipping cream: This is essential for making that light, fluffy whipped topping. If you’re looking for a lower-fat option, you can use whipped topping or a dairy-free cream alternative. Just keep in mind the texture will change a bit.
Powdered sugar: This adds sweetness and helps stabilize the whipped cream. If you prefer less sweetness or need an alternative, you can use granulated sugar. Just whip a bit longer to dissolve the granules.
Fresh strawberries: Fresh is best for this recipe as they bring fantastic flavor and juiciness. However, if they’re out of season, consider using thawed frozen strawberries. Drain excess liquid to prevent sogginess.
Graham cracker sheets: Classic for this recipe! If you don’t have graham crackers, try digestive biscuits or vanilla wafers. They’ll give a slightly different flavor but work just as well.
How Do You Get the Perfect Whipped Cream?
Making whipped cream might seem simple but getting the right texture is key. Here’s how to achieve perfect whipped cream with stiff peaks:
- Start with cold cream: Chill your mixing bowl and beaters to ensure the cream whips better.
- Mix on medium-high speed initially: This helps incorporate air. Once you see soft peaks, add powdered sugar and vanilla extract.
- Beat until stiff peaks form: Stop once the cream holds its shape firm enough to stay on a spoon. Overwhipping can turn it grainy.
How to Make Strawberry Icebox Cake (No Bake)
Ingredients You’ll Need:
For the Cake:
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, hulled and sliced
- 1 package (14 oz) graham cracker sheets
- Additional strawberries for garnish
How Much Time Will You Need?
This easy, no-bake Strawberry Icebox Cake takes about 15 minutes of prep time. You’ll need to refrigerate it for at least 4 to 6 hours, or preferably overnight to let the flavors meld and the graham crackers soften. So, set aside some time to chill out and relax while it sets!
Step-by-Step Instructions:
1. Whip the Cream:
In a large mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Grab your electric mixer and whip the mixture on medium-high speed until stiff peaks form. This will take about 3-5 minutes. When it’s ready, the cream should be thick and hold its shape well.
2. Begin Layering:
Take a rectangular or square dish and spread a thin layer of the whipped cream mixture on the bottom. This will help the graham crackers stick and add a creamy base for your cake.
3. Add Graham Crackers:
Now, place a layer of graham cracker sheets over the whipped cream, covering the base completely. It doesn’t have to be perfect, just make sure they overlap slightly for good coverage.
4. Layer Strawberries and More Cream:
Add a layer of sliced strawberries on top of the graham crackers, then follow with another layer of the whipped cream mixture. Yum! Spread it evenly to ensure every bite has that delicious creaminess.
5. Repeat the Process:
Continue the layering process with more graham crackers, strawberries, and whipped cream until you’ve used all your ingredients. Make sure to finish with a lovely top layer of whipped cream to create a perfect finish!
6. Chill the Cake:
Cover the dish with plastic wrap and place it in the fridge. Let the cake chill for at least 4-6 hours, or better yet, overnight. This helps the graham crackers soften and lets all the flavors come together beautifully.
7. Garnish and Serve:
When you’re ready to serve, remove the cake from the fridge and take off the plastic wrap. Garnish the top with additional fresh strawberries for a beautiful touch. Slice into squares, serve chilled, and enjoy your refreshing Strawberry Icebox Cake!
Can I Use Other Types of Berries?
Absolutely! This recipe works well with other berries like blueberries, raspberries, or blackberries. Just make sure to adjust the amount to match the volume of strawberries. You can even mix and match for a beautiful variety!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you know you’ll have leftovers, consider layering the strawberries on top just before serving to keep them fresh!
Can I Use Low-Fat Cream Instead of Heavy Whipping Cream?
You can use low-fat or whipped topping, but the texture may be lighter and less creamy. Ensure the alternative is suitable for whipping if you want a similar consistency. Enjoy the convenience without compromising too much on flavor!
Can I Make This Cake Ahead of Time?
Yes, you can! This cake is perfect for making a day in advance. Just let it refrigerate overnight to allow the flavors to meld and the graham crackers to soften for the best texture.
