This refreshing Strawberry Icebox Cake features delicious layers of juicy strawberries, whipped cream, and softened graham crackers for a scrumptious no-bake dessert.
Prep Time10 minutesminutes
Additional Time3 hourshours
Total Time3 hourshours10 minutesminutes
Ingredients
2cupsheavy whipping cream
¾cuppowdered sugar
2lbsstrawberries, sliced
1 ½sleeves graham crackers
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Instructions
In a large bowl, whip together the cream and powdered sugar until soft peaks have formed.
Once the cream has formed stiff peaks, place a layer of graham crackers on the bottom of an 8x8 inch baking dish.
Spread a thick layer of whipped cream on top of the graham crackers followed by strawberries.
Repeat this process until you have filled up the baking dish.
Top the cake with the remaining strawberries and cover the dish with plastic wrap.
Chill the cake in the fridge for 3 hours, serve, and enjoy!
Notes
Whipping the Cream: It is important to make sure the cream isn’t whipped past stiff peaks. If the whipped cream is too fluffy, it won't soak into the graham crackers while the cake chills, which makes it hard to cut.
Slicing the Strawberries: To speed up the strawberry slicing process, you can use an egg slicer. Just make sure you cut off the stems of the strawberries first.
Frozen Berries: It is best to use fresh strawberries in this recipe; however, if none are available you can use frozen ones. Just let the strawberries thaw in the fridge for 20-30 minutes before slicing them.