Recipe
Strawberry Ice Box Cake
This Strawberry Icebox Cake is a light and refreshing no-bake dessert layered with fresh strawberries, a creamy filling, and soft cookies. Easy to make with just a few simple ingredients, it’s the perfect make-ahead dessert for summer gatherings, barbecues, or any sweet occasion.
Scale
Ingredients
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 packages graham crackers
- 1 pound fresh strawberries sliced
Instructions
- In a large bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Beat until stiff peaks form. Using a hand mixer takes about 3–4 minutes on medium speed. If whisking by hand, it will take about 10 minutes.
- Wash and slice the strawberries.
- Using a deep 9x13-inch dish, spread a very thin layer of whipped cream on the bottom.
- Add a layer of graham crackers, followed by a thin layer of whipped cream and a layer of sliced strawberries.
- Repeat the layers of graham crackers, whipped cream, and strawberries until you've used all of the filling, creating about 3–4 layers.
- Finish with a generous layer of whipped cream on top and decorate with halved strawberries.
- Refrigerate for at least 4–6 hours, or overnight for the best flavor and texture.
- Before serving, dust with a little powdered sugar if desired. Enjoy every creamy, berry-filled bite!
Connie’s notes
Use ripe, sweet strawberries for the best flavor, and slice them just before assembling so they stay fresh.
Chill the cake long enough for the cookies to soften and the layers to set—overnight is ideal.
Spread the filling evenly so each layer holds together well and the dessert slices cleanly.
Add extra strawberries or a light drizzle of sauce right before serving for a pretty finish.
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