Description
This Strawberry Icebox Cake is a no-bake, layered dessert with graham crackers, fluffy whipped cream, and juicy strawberries. The layers soften and set in the fridge into a sliceable, creamy cake that’s perfect for warm-weather gatherings.
Ingredients
Scale
- 2 pounds fresh strawberries (hulled and sliced, about 6–7 cups)
- 3 tablespoons granulated sugar (adjust to taste depending on berry sweetness)
- 1 teaspoon fresh lemon juice (optional, brightens flavor)
- 3 cups heavy whipping cream (cold)
- 8 ounces cream cheese (softened, full-fat preferred)
- 1 cup powdered sugar (sifted)
- 2 teaspoons pure vanilla extract (or 1 ½ teaspoons vanilla + ½ teaspoon almond extract)
- 1 pinch fine sea salt
- 2 to 2 1/2 sleeves graham crackers (about 24–30 full sheets; honey or cinnamon, or gluten-free)
- extra sliced strawberries (for garnish, optional)
- fresh mint leaves (for garnish, optional)
- powdered sugar (light dusting on top, optional)
Instructions
- Rinse the strawberries under cool water and pat very dry with a clean kitchen towel. Hull and slice them about 1/4-inch thick. In a medium bowl, toss the sliced strawberries with the granulated sugar and lemon juice. Let sit for 10–15 minutes to draw out some juices. If they release a lot of liquid, spoon off a bit so the cake does not get soggy.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 1–2 minutes. Add the powdered sugar, vanilla (and almond extract if using), and a pinch of salt. Beat until creamy and well combined. Pour in the cold heavy cream. Start mixing on low, then increase to medium-high and beat until the mixture forms medium to stiff peaks that are thick but still spreadable.
- Use a 9×13-inch glass or ceramic baking dish. Spread a thin layer (2–3 tablespoons) of the whipped cream filling over the bottom of the dish to keep the graham crackers from sliding.
- Lay a single layer of graham crackers over the thin cream base, breaking pieces as needed to cover the bottom. Spread about one-third of the whipped cream filling over the crackers in an even layer. Spoon about one-third of the sliced strawberries over the cream and spread them out evenly.
- Add another layer of graham crackers on top of the berries. Top with another one-third of the whipped cream filling, then another one-third of the strawberries. Repeat once more with a final layer of crackers, the remaining whipped cream filling, and a final generous layer of strawberries on top. Reserve the prettiest berry slices for the top if you like.
- Cover the dish tightly with plastic wrap or reusable wrap. Refrigerate for at least 4 hours, preferably 8–12 hours, until the graham cracker layers have softened to a cake-like texture and the filling is firm enough to slice.
- Right before serving, garnish the top with extra sliced strawberries, fresh mint leaves, and a light dusting of powdered sugar if desired. For clean slices, use a long, sharp knife and wipe it between cuts. Serve chilled.
Notes
- Adjust sugar based on the sweetness of strawberries.
- Longer refrigeration enhances flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg
Keywords: Strawberry Icebox Cake, no-bake dessert