This Strawberry Icebox Cake is a refreshing treat that requires no baking! Layers of creamy filling and sweet strawberries come together with crispy cookies for a delightful dessert.
You can whip this up in no time and just let it chill. It’s the perfect way to cool off on a warm day, and honestly, who can resist the combination of strawberries and cream? 🍓
Key Ingredients & Substitutions
Strawberries: Fresh strawberries are the star here! You can swap them for other berries like blueberries or raspberries if you prefer. Just remember, different berries will lend a unique flavor and color.
Heavy Whipping Cream: This is crucial for that fluffy texture. If you’re looking for a lighter option, use coconut cream or a whipped topping for a dairy-free version. I like to stick with heavy cream for the best results.
Powdered Sugar: This sugar dissolves nicely into the cream. If you’re out, you can make your own by blending granulated sugar until it’s fine. Just make sure it’s powdered before mixing!
Graham Crackers: Traditional for this cake, but you could substitute with chocolate wafers for a twist or even crushed cookies if you want a crunchier texture. Check your pantry for what you have on hand!
How Do You Achieve the Perfect Whipped Cream?
Whipping cream is super important for this recipe, and getting it right is key! Use a chilled bowl and beaters—this helps the cream whip faster. Remember, start on medium speed and gradually increase it as the cream thickens.
- Combine heavy cream, powdered sugar, and vanilla in a chilled bowl.
- Beat until you see stiff peaks forming, meaning when you lift the whisk out, the cream holds its shape.
- Be careful not to over-whip, or it can turn into butter!
How to Make Strawberry Icebox Cake (No Bake)
Ingredients You’ll Need:
For the Cake:
- 2 pounds fresh strawberries, sliced
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 package (14.1 oz) graham cracker sheets
- Additional sliced strawberries for garnish
How Much Time Will You Need?
This easy, no-bake strawberry icebox cake will take about 20 minutes to prepare. Once it’s assembled, you’ll want to chill it in the fridge for at least 4 hours or overnight for the best results. So, if you’re planning ahead, a little patience will go a long way!
Step-by-Step Instructions:
1. Prepare the Strawberries:
Start by rinsing your fresh strawberries under cool water. Then, remove the green stems and slice the strawberries into thin pieces. Remember to save about 1 cup of these slices to use as a garnish later. Set them aside for now.
2. Make the Whipped 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 speed until it forms stiff peaks. This means the cream should be thick enough to hold its shape well. It’s going to be delicious!
3. Layer the Cake:
Grab a rectangular dish, about 9×13 inches will do nicely. Start the layering process by spreading a layer of the whipped cream mixture evenly across the bottom of the dish. Next, take your graham cracker sheets and place them over the whipped cream. Don’t worry if you need to break them to fit; just do your best!
4. Add Strawberries:
Now it’s time to add some fruity goodness! Spread a layer of the sliced strawberries over the graham cracker layer. Then, add another layer of your whipped cream mixture on top of the strawberries. Continue this layering process, alternating between graham crackers, strawberries, and whipped cream until all your ingredients are used up. The last layer should be a nice thick layer of whipped cream on top. Yum!
5. Chill the Cake:
Cover your dish with plastic wrap to keep it nice and fresh. Pop it into the refrigerator and let it chill for at least 4 hours, but overnight is even better! This is the magic part where the graham crackers soak up the cream and become soft and cake-like.
6. Serve:
When you’re ready to enjoy your cake, take it out of the fridge. Garnish the top with the reserved sliced strawberries for a beautiful finish. Slice it up, serve, and enjoy your refreshing strawberry icebox cake!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can use frozen strawberries! Just make sure to thaw them completely and drain any excess liquid before slicing and layering. Keep in mind that they may not have the same fresh flavor and texture as fresh strawberries, so adjust your expectations accordingly!
Can I Substitute the Heavy Whipping Cream?
If you’d like a lighter option, you can use a combination of heavy cream and Greek yogurt to achieve a similar consistency. For a dairy-free alternative, try coconut cream. Just chill a can of full-fat coconut milk overnight, then scoop out the solid cream to whip.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep in mind that the longer it sits, the softer the graham crackers will become, but it will still be delicious!
Can I Make This Recipe Gluten-Free?
Absolutely! Simply use gluten-free graham crackers or substitute with another layered option, like gluten-free cookies or even crushed gluten-free cake. Just ensure all other ingredients are certified gluten-free as well!
