This Strawberry Icebox Cake is a cool and refreshing treat that doesn’t need baking! Layers of sweet strawberries, creamy whipped cream, and graham crackers come together for a delicious dessert.
You won’t believe how easy this is to make—just layer and chill! I like to keep it ready in the fridge for when the sweet tooth strikes. Perfect for hot days or any celebration! 🍓
Key Ingredients & Substitutions
Fresh Strawberries: These provide the main flavor. If strawberries aren’t available, you can substitute with other berries like blueberries or raspberries for a twist. I based my recipe on the sweetest berries for the best results.
Heavy Cream: This is key for that fluffy texture. If you’re looking for a lighter option, use a mix of half-and-half or whole milk with some additional confectioners’ sugar to help with the creaminess.
Powdered Sugar: This dissolves easily into the cream, making it smooth. If you prefer less sweetness, reduce the amount or use a sugar alternative like erythritol or stevia. Just be mindful of the sweetness level in your cream mixture.
Cream Cheese: It adds richness. If you’re lactose intolerant, opt for a dairy-free cream cheese alternative. I’ve tried several brands, and some are surprisingly creamy!
Graham Crackers: They give a lovely crunch. For a gluten-free option, use gluten-free graham crackers or crushed nuts. I also love using chocolate graham crackers for a richer flavor.
How Do I Achieve the Perfect Whipped Cream?
Making whipped cream might seem tricky, but it’s quite simple! Here are my tips to get those lovely stiff peaks your icebox cake needs:
- Start with cold heavy cream. Chilling your mixing bowl can also help, making it easier to whip.
- Beat the cream on medium speed. When it begins to thicken, slowly add in the powdered sugar and vanilla extract.
- Keep an eye on it! Once you see firm peaks forming, stop. Overbeating can turn it into butter!
How to Make No-Bake Strawberry Icebox Cake
Ingredients You’ll Need:
For the Cake:
- 2 pounds fresh strawberries, hulled and sliced
- 1 cup heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1 cup milk
- 1 package (14 ounces) graham crackers
- Optional: Additional strawberries for garnish
How Much Time Will You Need?
This delicious no-bake strawberry icebox cake takes about 20 minutes to prepare, plus at least 4 hours of chilling time in the refrigerator. If you can plan ahead and let it chill overnight, that’s even better for flavor!
Step-by-Step Instructions:
1. Whipping the Cream:
Start by grabbing a mixing bowl. Add the heavy cream, powdered sugar, and vanilla extract. Use a hand mixer or a whisk to whip this mixture until stiff peaks form—this means it will hold its shape well. Once it’s ready, set it aside for later.
2. Preparing the Cream Cheese Mixture:
In a separate bowl, place the softened cream cheese. Beat it with a mixer until it’s nice and smooth. Then, gradually pour in the milk, mixing continuously until everything is well combined. You want a creamy texture, so keep mixing until it’s just right!
3. Combining the Mixtures:
Next, it’s time to gently fold the whipped cream into the cream cheese mixture. Use a spatula to cut through the mixture and turn it over until you don’t see any streaks. Be careful—this keeps it light and fluffy!
4. Assembling the Cake:
Now, let’s put everything together! In a 9×13 inch dish, start with a layer of graham crackers at the bottom. You may need to break some to fit them nicely—it’s okay! Once they are in place, spread a layer of the cream cheese mixture over the top. Follow this with a layer of your sliced strawberries.
5. Repeat the Layers:
Continue layering by adding more graham crackers, followed by the cream cheese mixture and then more strawberries. Keep going until all your ingredients are used up, but make sure to finish with a final layer of the cream cheese mixture on top.
6. Topping and Chilling:
Spread any remaining whipped cream over the top layer, smoothing it out to make it look nice. If you want, you can decorate the top with additional sliced strawberries for a little extra flair. Cover the dish with plastic wrap and pop it in the refrigerator for at least 4 hours, or overnight if you can wait!
7. Serving:
When you’re ready to enjoy your cake, take it out of the fridge. Cut it into squares and serve it chilled. This no-bake strawberry icebox cake is perfect for a refreshing dessert, and it’s so easy to make. Enjoy each delightful bite!
Can I Use Frozen Strawberries in This Recipe?
Yes, you can use frozen strawberries! Just make sure to thaw them first and drain any excess liquid to avoid a soggy cake. Pat the thawed strawberries dry with a paper towel before layering them in the cake for the best results.
How Can I Make This Cake Healthier?
To lighten up the recipe, consider using low-fat cream cheese and reducing the amount of powdered sugar. You can also swap half of the heavy cream with Greek yogurt for added protein without sacrificing too much creaminess!
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If the cake is already cut, cover the exposed edges with plastic wrap to prevent it from drying out. It’s best served cold, so just take out what you need and return the rest to the fridge!
Can I Make This Cake in Advance?
Absolutely! This cake is perfect for making ahead of time. Ideally, prepare it a day in advance so the flavors can meld and the texture sets perfectly. Just ensure it is well covered while refrigerating to keep it fresh.
