This Strawberry Icebox Cake is a simple, no-bake treat that’s perfect for hot days! It layers fresh strawberries and whipped cream between graham crackers for a tasty dessert.
You won’t believe how easy it is to make! Just stack, chill, and enjoy. I love making this with the kids, and they adore the sweet strawberry flavor. Give it a try! 🍓
Key Ingredients & Substitutions
Strawberries: Fresh strawberries are key for flavor. If they’re out of season, try using frozen strawberries—just thaw and slice them beforehand. I’ve even enjoyed this cake with mixed berries, so feel free to experiment!
Heavy Whipping Cream: This gives the cake its rich texture. If you need a lighter option, you can use whipping cream, or for a dairy-free version, try coconut cream. Personal tip: chill your mixing bowl and beaters for fluffier cream!
Powdered Sugar: It sweetens the whipped cream without being grainy. If you want a healthier option, you can substitute with agave syrup, but start with less as it’s more concentrated. I’ve done this for a lighter cake.
Graham Crackers: They add texture and flavor. You can swap them with vanilla wafer cookies for a different taste. I’ve also used digestive biscuits—they work just as well and have a nice crunch!
How Do I Get the Perfect Whipped Cream?
Making perfect whipped cream can be tricky, but it’s super important for this cake! Here’s how to do it:
- Start with chilled heavy cream—this helps it whip up faster.
- Beat on medium speed until you see soft peaks. This means the cream holds its shape but isn’t too stiff.
- Don’t overbeat! If you whip it too much, it can turn grainy. Stop as soon as you see those peaks.
Remember, practice makes perfect! And this whipped cream is not just for the cake; it’s yummy on its own too!
How to Make Strawberry Icebox Cake (No Bake)
Ingredients You’ll Need:
For the Cake Layers:
- 1 pound fresh strawberries, hulled and sliced
- 1 package graham crackers (about 14-16 full sheets)
For the Whipped Cream:
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
For Garnish:
- Additional strawberries for garnish
How Much Time Will You Need?
This yummy no-bake strawberry icebox cake takes about 15 minutes to prepare. After making it, you’ll need to let it chill in the fridge for at least 4 hours or even overnight if you can wait! This helps everything come together beautifully.
Step-by-Step Instructions:
1. Whipping the Cream:
Start by putting your heavy whipping cream in a large mixing bowl. Add in the powdered sugar and vanilla extract. Use an electric mixer to beat the mixture on medium speed until soft peaks start to form—this should take around 3-5 minutes. It should look fluffy and delicious!
2. Laying the Base:
Grab an 8×8 or 9×13 inch dish. Spread a thin layer of the whipped cream mixture on the bottom of the dish. This will help the graham crackers stick and give a nice base to your cake.
3. First Layer of Graham Crackers:
Now, take your graham crackers and lay them on top of the whipped cream. If they don’t fit perfectly, feel free to break them so they cover the whole area. Make sure they’re in a nice single layer!
4. Adding the Cream and Strawberries:
Spread half of the remaining whipped cream mixture over the graham crackers. Then, arrange half of your sliced strawberries over the whipped cream. This tasty layer adds sweetness and color!
5. Repeat the Layers:
Time to create the second layer! Add another layer of graham crackers on top of the strawberries. Then, use the rest of the whipped cream mixture to cover these crackers. Finish by laying out the remaining sliced strawberries over the top. This cake is shaping up nicely!
6. Chill Out Time:
Cover the dish with plastic wrap and pop it into the fridge. Let it chill for at least 4 hours, but if you can, let it sit overnight. This allows the graham crackers to absorb moisture from the cream, making them soft like cake!
7. Garnish and Serve:
When you’re ready to enjoy your cake, take it out of the fridge. Garnish with whole strawberries on top for a beautiful finish. Now, slice it up, serve it chilled, and enjoy your delightful no-bake strawberry icebox cake!
Can I Use Frozen Strawberries for This Recipe?
While fresh strawberries are recommended for the best flavor and texture, you can use frozen strawberries in a pinch. Just make sure to thaw them completely and drain any excess liquid before adding them to the cake to avoid sogginess.
How Long Can I Store This Icebox Cake?
You can store the strawberry icebox cake in an airtight container in the fridge for up to 3 days. Make sure to put parchment paper between the cake and the lid to prevent it from sticking!
Can I Substitute the Heavy Cream?
If you’re looking for a lighter option, you can use whipped topping instead of heavy cream. Just skip the whipping step and mix the powdered sugar and vanilla directly into the whipped topping. This will still give you a light and delicious cake!
What Can I Use Instead of Graham Crackers?
If you don’t have graham crackers, try using Nilla wafers or even chocolate wafer cookies for a different flavor. Just make sure to adjust the sweetness if needed, as some cookies can be sweeter than graham crackers.
