Strawberry Icebox Cake
A no-bake, layered dessert made with fresh strawberries, whipped cream, and graham crackers that sets in the refrigerator for a light and refreshing treat.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 lb fresh strawberries, hulled and sliced
- 2 cups heavy whipping cream
- 0.25 cup powdered sugar
- 1 tsp vanilla extract
- 16 full-sheet graham crackers
- 0.25 cup strawberry jam optional, for extra flavor
Instructions
Preparation Steps
- In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside.
- In a separate bowl, gently toss the sliced strawberries with the strawberry jam (if using) until evenly coated.
- In a 9x13-inch dish, arrange a single layer of graham crackers to cover the bottom.
- Spread one-third of the whipped cream over the graham crackers, then top with one-third of the strawberries.
- Repeat the layers two more times: graham crackers, whipped cream, strawberries, ending with a layer of whipped cream on top.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the graham crackers to soften.
- Before serving, garnish with additional sliced strawberries if desired.
Notes
For best results, use full-fat heavy cream and ensure all ingredients are cold before starting. The cake can be made up to 24 hours in advance.