Strawberry Icebox Cake
This no-bake Strawberry Icebox Cake is layered with whipped cream, fresh strawberries, and graham crackers, offering a delightful dessert perfect for any gathering.
Ingredients
For the Cake
- 2 cups heavy whipping cream Make sure it's cold for best results.
- 1/2 cup powdered sugar Adjust sweetness to taste.
- 1 teaspoon vanilla extract Can swap for other flavored extracts.
- 1 pound strawberries, sliced Fresh strawberries recommended.
- 7.2 ounces graham crackers Approximately 1.5 sleeves.
Instructions
Preparation
- Start by placing your heavy whipping cream in a mixing bowl.
- Using a stand mixer or a hand mixer, beat the cream on medium speed. Gradually add in the powdered sugar and vanilla extract.
- Continue beating until stiff peaks form, indicating the cream will hold its shape.
Layering
- Spread a very thin layer of the whipped cream mixture on the bottom of a 9x9 square pan.
- Layer the graham crackers evenly over the cream.
- Spread one-third of the whipped cream over the graham crackers.
- Add one-third of the sliced strawberries on top. Repeat the layers two more times, ending with the remaining strawberries on top.
- Cover the pan with plastic wrap and refrigerate for at least 4 hours or, for best results, overnight.
Notes
Ensure heavy cream is cold for the best whip. Proper refrigeration helps the layers set. Use fresh strawberries for optimal flavor. Take time during layering for a better look.
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