This Strawberry Icebox Cake is a fun and refreshing dessert that’s super easy to make. Your main ingredients are creamy whipped topping, fluffy graham crackers, and sweet strawberries!
Perfect for warm days, this treat requires no baking—just layer and chill. I could eat it for breakfast, and I promise no one would judge! 🍓😄
Key Ingredients & Substitutions
Heavy Whipping Cream: This is vital for a rich, creamy texture. If you want a lighter version, you can use coconut cream or a non-dairy whipped topping. The flavor will change a bit, but it still works well!
Powdered Sugar: This sugar dissolves easily, making it perfect for sweetening whipped cream. If you don’t have powdered sugar, you can blend granulated sugar in a blender until it’s fine. Just use less since it’s sweeter.
Graham Crackers or Vanilla Wafers: Both options give a nice crunch. If you’re gluten-free, look for GF graham crackers or even use crushed nuts or cookies. They add a unique twist!
Fresh Strawberries: These add natural sweetness and a pop of color. If fresh berries aren’t available, thawed frozen strawberries can work too. Just drain them well to avoid excess moisture.
Strawberry Jam or Puree: This is optional but adds extra flavor. You can substitute with other fruit preserves like raspberry or even omit it entirely for a simpler version.
How Do You Whip Cream to the Perfect Consistency?
Getting the cream right is key for this dessert. Start with a cold bowl and beaters; chill them in the freezer for about 10 minutes. Here’s how to get those peaks just right:
- Pour the heavy cream into the chilled mixing bowl and beat on medium speed.
- Once soft peaks form (the cream holds a slight shape), gradually add powdered sugar and vanilla.
- Switch to high speed and continue beating until you see stiff peaks. This means the cream should stand tall and not droop when you lift the beaters.
Take care not to overwhip, as it can turn grainy or clumpy. I usually stop once it reaches that stiff peak stage!
How to Make a No-Bake Strawberry Icebox Cake
Ingredients You’ll Need:
For the Whipped Cream:
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
For the Layers:
- 1 package (14-16 oz) graham crackers or vanilla wafers
- 2 cups fresh strawberries, sliced
- 1 cup strawberry jam or puree (optional for extra flavor)
- Additional strawberries for garnish
How Much Time Will You Need?
This delightful dessert requires about 15 minutes of preparation time, plus at least 4 hours to chill in the refrigerator (or overnight, if you can wait!). The time spent is definitely worth it for this refreshing treat!
Step-by-Step Instructions:
1. Whip the Cream:
In a large mixing bowl, pour in the heavy cream. Using a hand mixer or stand mixer, whip the cream until soft peaks start to form. Gradually sprinkle in the powdered sugar and vanilla extract. Keep whipping until the mixture thickens and forms stiff peaks. Your whipped cream should look fluffy and light!
2. Prepare the Baking Dish:
Grab a baking dish (a 9×13 inch works best) and spread a thin layer of your whipped cream mixture at the bottom. This will help the first layer of graham crackers stick nicely.
3. Start Layering:
Place a single layer of graham crackers neatly over the whipped cream. If you’re using strawberry jam or puree for extra flavor, spread a thin layer of it over the graham crackers now. It adds a yummy twist!
4. Add Strawberries and More Cream:
Now it’s time to add the fun! Layer on your sliced strawberries over the graham crackers, and then spoon on another layer of whipped cream. Repeat this process to create more layers until you’ve used up all the ingredients. Make sure to end with a pretty layer of whipped cream on top!
5. Final Touch:
Decorate the top of the cake with additional sliced strawberries. They make everything look more inviting!
6. Chill and Serve:
Cover the dish with plastic wrap and pop it in the refrigerator for at least 4 hours, or overnight if you can resist it! This allows the graham crackers to soften and all the flavors to come together. When you’re ready to serve, slice it into squares, and enjoy your sweet, cool creation!
Can I Use Different Types of Cookies Instead of Graham Crackers?
Absolutely! Vanilla wafers work wonderfully, but you could also try digestive biscuits, shortbread, or even chocolate wafers for a twist. Just be mindful of the flavor, as it will alter the overall taste of the cake.
How to Store Leftovers?
Store any leftovers in the refrigerator, covered tightly with plastic wrap or in an airtight container. It should stay fresh for up to 3 days. Just keep in mind that the longer it sits, the softer the crackers will become!
Can I Make This Cake Ahead of Time?
Yes! This icebox cake is perfect for making ahead. It’s actually best when allowed to sit overnight in the fridge, as this gives it time for the flavors to blend and the graham crackers to get nice and soft.
What Can I Use Instead of Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with whipped coconut cream or a store-bought whipped topping for a dairy-free version. Just note that the texture and flavor will change slightly!
