This Strawberry Icebox Cake is a super easy dessert perfect for hot days! It layers fresh strawberries with creamy whipped topping and soft cookies, all without turning on the oven.
It’s like bringing summer to your fridge! I love how the flavors blend together as it chills, making each bite delicious and refreshing. Enjoy a slice with friends and watch them smile! 🍓
Ingredients & Substitutions
Fresh Strawberries: Fresh strawberries are key for that bright flavor! If strawberries are out of season, you can use other berries like blueberries or raspberries. Frozen berries can also work, but they may be mushy.
Heavy Cream: Heavy cream gives the cake its rich texture. If you’re looking for a lighter option, you might use whipping cream, but it won’t be as creamy. Non-dairy alternatives like coconut cream are also good for dairy-free versions.
Powdered Sugar: This sugar makes the whipped cream sweet and smooth. You can substitute it with granulated sugar, just be sure to blend it well to avoid a grainy texture. For a healthier version, try using a sugar alternative like monk fruit sweetener.
Graham Crackers: These add a crunchy base. If you’re allergic to gluten, use gluten-free graham crackers or even crushed cookies like Oreos for a different flavor.
How Do I Get the Perfect Whipped Cream?
Whipping cream might sound simple, but getting it just right can be tricky! Here’s how to achieve those stiff peaks:
- Start with cold cream and a chilled bowl for best results.
- Mix on low speed initially to prevent splattering, then increase to medium-high.
- Watch closely as you whip. Stop once the cream holds stiff peaks but isn’t over-beaten, which can turn it buttery!
How to Make Strawberry Icebox Cake (No Bake)
Ingredients You’ll Need:
For the Cake:
- 1 pound fresh strawberries, hulled and sliced
- 2 cups heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 package (14 ounces) graham crackers
- Additional strawberries for garnish
How Much Time Will You Need?
This lovely Strawberry Icebox Cake requires about 15 minutes of prep time and then needs to chill in the refrigerator for at least 4 hours, or overnight if you prefer. Total time: roughly 4 hours and 15 minutes—most of which is just waiting for it to set!
Step-by-Step Instructions:
1. Make the Whipped Cream:
In a large mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using a hand mixer or a stand mixer, whip the mixture until stiff peaks form. This means the cream should be thick enough to hold its shape. You’re aiming for a light and fluffy whipped cream that will make your cake delicious!
2. Start Layering:
Grab a rectangular dish (approximately 9×13 inches). Begin by spreading a thin layer of the whipped cream mixture on the bottom of the dish. This will be the base of your cake and help the layers stick together.
3. Add Graham Crackers:
Now it’s time for the graham crackers! Place a layer of them evenly over the whipped cream. Don’t worry if you need to break some to fit the dish—just make sure they cover the whipped cream as best as you can.
4. Layer Strawberries:
Next, add a layer of your sliced strawberries over the graham crackers. Spread them out evenly for a yummy burst of flavor in every bite!
5. Repeat the Layers:
Now it’s time to keep building your cake! Spread another layer of whipped cream over the strawberries. Then, follow it up with another layer of graham crackers, more strawberries, and another layer of whipped cream. Keep going until you’ve used up all your ingredients, making sure the last layer is topped with whipped cream.
6. Garnish and Chill:
For a pretty finish, decorate the top with additional fresh strawberries. Cover the dish with plastic wrap and pop it in the refrigerator for at least 4 hours, or even overnight! This allows the crackers to soften and all the flavors to blend beautifully.
7. Serve and Enjoy:
When you’re ready to enjoy your Strawberry Icebox Cake, simply slice it up and serve it chilled. It’s a refreshing treat perfect for any occasion!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can use frozen strawberries if fresh ones are not available! Just make sure to thaw them first and drain any excess liquid to avoid making the cake soggy. Pat them dry with a paper towel before layering them in the cake.
How Can I Make This Cake Dairy-Free?
To make a dairy-free version of this icebox cake, substitute the heavy cream with coconut cream or a non-dairy whipping cream alternative. Ensure that the powdered sugar is also free from any dairy additives for a completely dairy-free treat!
Can I Prepare This Cake the Night Before?
Absolutely! In fact, this cake tastes even better when made a day ahead. Just layer it up as instructed and refrigerate it overnight. This gives the graham crackers plenty of time to soften and the flavors to develop.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If the cake starts to lose its texture, you can add a little extra whipped cream before serving to freshen it up!
