Go Back
–+ servings
No-Bake Strawberry Icebox Cake

Delight in No-Bake Strawberry Icebox Cake It's Summer Ready!

Enjoy this No-Bake Strawberry Icebox Cake perfect for summer with layers of whipped cream, graham crackers, and strawberries.
Print Recipe Pin Recipe
Prep Time 15 minutes
Chilling Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 slices
Course: Desserts
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cream Layer
  • 2 cups heavy cream Chill beforehand for stiff peaks.
  • 1/2 cup powdered sugar Adjust to your desired sweetness level.
  • 1 teaspoon vanilla extract Opt for pure extract for the best taste.
For the Cake Base
  • 1 box graham crackers Substitute with vanilla wafers for a different flavor.
  • 2 cups fresh strawberries Hull and slice them, then pat dry to avoid sogginess.

Equipment

  • electric mixer
  • large mixing bowl
  • Serving Platter
  • Plastic Wrap
  • thin-bladed knife

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, whip together chilled heavy cream, powdered sugar, and vanilla extract until soft peaks form (about 3–4 minutes).
  2. Lay down a flat layer of graham crackers on a serving platter. Spread a layer of the whipped cream mixture evenly over the graham crackers.
  3. Slice fresh strawberries, pat them dry, and distribute a layer over the whipped cream.
  4. Continue layering with graham crackers, more whipped cream, and sliced strawberries until all ingredients are used, finishing with whipped cream on top.
  5. Cover the cake with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld.
  6. Garnish with additional fresh strawberry slices, slice using a thin blade dipped in hot water, and serve chilled.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 32gProtein: 3gFat: 18gSaturated Fat: 10gCholesterol: 60mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 0.5mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Use ripe strawberries to prevent mushiness and pat them dry well.

Tried this recipe?

Let us know how it was!