Fresh Strawberry Icebox Cake
A light and fresh no-bake summer dessert featuring layers of whipped cream, fresh strawberries, and graham crackers that soften into a tender, cake-like texture after chilling.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 cups (300 grams) fresh strawberries, hulled and sliced
- 2 cups (480 ml) heavy whipping cream, chilled
- 1/4 cup (30 grams) powdered sugar
- 1 teaspoon vanilla extract
- About 12 full sheets (200 grams) graham crackers
Instructions
- Prepare the strawberries by washing, hulling, and slicing about 2 cups (300 grams). Set aside to release a little juice.
- Chill mixing bowl and beaters for about 10 minutes if possible. Pour in 2 cups (480 ml) heavy whipping cream, add 1/4 cup (30 grams) powdered sugar and 1 teaspoon vanilla extract. Whip on medium-high speed until soft peaks form (about 3-5 minutes), being careful not to overwhip.
- In a 9×9-inch (23×23 cm) dish, spread a thin layer of whipped cream to prevent sticking. Place a single layer of graham crackers (about 4-5 full sheets), breaking pieces to fill gaps if needed.
- Spread a generous layer of whipped cream over the crackers, followed by a scattering of sliced strawberries.
- Repeat layering crackers, whipped cream, and strawberries until the pan is full, finishing with a cream layer.
- Cover tightly with plastic wrap and refrigerate for at least 6 hours, ideally overnight, to allow the crackers to soften and meld with the cream and strawberry juices.
- Slice into squares and garnish with extra strawberry slices or a light dusting of powdered sugar before serving.
Notes
Chill the mixing bowl and beaters before whipping cream for best results. Stop whipping at soft peaks to avoid grainy texture. Use firm, ripe strawberries for best flavor and texture. If strawberries are very juicy, drain excess juice to prevent sogginess. Graham crackers can be substituted with digestive biscuits or vanilla wafers. For dairy-free version, use whipped coconut cream and dairy-free cookies. Chill the cake overnight for best texture and flavor melding. Store covered in refrigerator and consume within 3 days for best quality.
Nutrition
- Serving Size: 1/8 of the cake
- Calories: 235
- Sugar: 15
- Sodium: 150
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 20
- Fiber: 2
- Protein: 3
Keywords: strawberry icebox cake, no-bake dessert, summer dessert, easy dessert, fresh strawberries, whipped cream, graham crackers