Strawberry Icebox Cake

Why You’ll Love This Recipe

• No-Bake Dessert: Ideal for hot days or when you want a quick and easy treat without using the oven.
• Simple Ingredients: Requires only a handful of common ingredients, making it convenient and budget-friendly.
• Make-Ahead: Prepare it in advance and let it chill, allowing the flavors to meld together beautifully.
• Versatile: Easily adaptable with different fruits or flavored creams to suit your preferences.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Heavy whipping cream
• Powdered sugar
• Vanilla extract
• Fresh strawberries
• Graham crackers

Directions

1. Prepare the Whipped Cream: In a large mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Beat until stiff peaks form.
2. Layer the Ingredients:
   • Spread a thin layer of whipped cream on the bottom of a 9×9-inch square pan.
   • Place a single layer of graham crackers over the cream.
   • Top with a layer of whipped cream, smoothing it evenly.
   • Add a layer of sliced fresh strawberries.
   • Repeat these layers (graham crackers, whipped cream, strawberries) two more times, ending with a layer of strawberries on top.
3. Chill the Cake: Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight. This allows the graham crackers to soften and the flavors to meld together.
4. Serve: Once chilled, slice and serve the cake cold.

Servings and Timing

• Servings: This recipe yields approximately 9 servings.
• Preparation Time: 15 minutes
• Chilling Time: At least 4 hours (overnight preferred)

Variations

• Fruit Options: Substitute or add other berries like blueberries, raspberries, or blackberries for a mixed berry version.
• Flavored Cream: Incorporate a tablespoon of lemon or orange zest into the whipped cream for a citrusy twist.
• Chocolate Lovers: Drizzle melted chocolate between layers or add a layer of chocolate ganache on top.
• Nutty Addition: Sprinkle chopped nuts, such as almonds or pecans, between layers for added crunch.

Storage/Reheating

• Storage: Cover the cake with plastic wrap or store slices in an airtight container. Refrigerate for up to 2-3 days.
• Freezing: For extended storage, freeze the cake for up to 1 week. Thaw in the refrigerator before serving.
• Reheating: This dessert is best enjoyed cold; reheating is not recommended.

FAQs

Can I use store-bought whipped topping instead of making my own?

Yes, you can substitute homemade whipped cream with store-bought whipped topping like Cool Whip.

How far in advance can I make this cake?

You can prepare the cake up to 1 day ahead. It needs at least 4 hours in the refrigerator to set properly.

Can I use frozen strawberries?

Fresh strawberries are recommended for the best texture, but you can use frozen strawberries. Ensure they are thawed and drained well to prevent excess moisture.

What can I use instead of graham crackers?

You can substitute graham crackers with vanilla wafers, digestive biscuits, or ladyfingers.

How do I prevent the cake from becoming too soggy?

Ensure that the strawberries are properly dried after washing to minimize added moisture.

Can I add other fruits to this cake?

Absolutely! Blueberries, raspberries, or peaches make great additions or substitutions.

Is it possible to make this dessert gluten-free?

Yes, by using gluten-free graham crackers or cookies.

Can I add a layer of pudding or custard?

Yes, adding a layer of vanilla or lemon pudding can enhance the flavor and texture.

How long can this cake sit out at room temperature?

It’s best to keep the cake refrigerated until serving. It can sit out for about an hour but should be returned to the fridge promptly.

Can I make this in a different-sized pan?

Yes, you can adjust the recipe for different pan sizes. A larger pan will yield a thinner cake, while a smaller pan will result in a thicker cake.

Conclusion

This Strawberry Icebox Cake is a delightful, easy-to-make dessert that’s perfect for any occasion. With its layers of fresh strawberries, creamy whipped cream, and soft graham crackers, it’s sure to be a hit with family and friends. Enjoy this cool, refreshing treat as a sweet ending to your meal!

Strawberry Icebox Cake

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• Author: Isabella
• Total Time: 4 hours 15 minutes
• Yield: 9 servings
• Diet: Vegetarian

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Description

Indulge in the delightful combination of fresh strawberries, fluffy whipped cream, and graham crackers with this no-bake Strawberry Icebox Cake. It’s the perfect summer dessert, easy to make, and requires no oven! The graham crackers soften as they chill, creating a cake-like texture with layers of sweet strawberries and creamy goodness.

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Ingredients

• 2 cups heavy whipping cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
• 3 cups fresh strawberries, sliced
• 1 box graham crackers

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Instructions

• Prepare the Whipped Cream:

  • In a large mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract.
  • Beat until stiff peaks form.

• Layer the Ingredients:

  • Spread a thin layer of whipped cream on the bottom of a 9×9-inch square pan.
  • Place a single layer of graham crackers over the cream.
  • Add a layer of whipped cream, smoothing it evenly.
  • Top with a layer of sliced fresh strawberries.
  • Repeat these layers (graham crackers, whipped cream, strawberries) two more times, ending with a layer of strawberries on top.

• Chill the Cake:

  • Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.

• Serve:

  • Once chilled, slice and serve cold.

Notes

• For a citrusy twist, add lemon or orange zest to the whipped cream.
• Substitute graham crackers with vanilla wafers or digestive biscuits.
• Store in the fridge for up to 3 days or freeze for up to 1 week.

• Prep Time: 15 minutes
• Cook Time: 4+ hours (overnight preferred)
• Category: Dessert
• Method: No-Bake
• Cuisine: American