This Strawberry Icebox Cake is a no-bake treat that’s perfect for summer! With layers of fresh strawberries and whipped cream, it’s light and refreshing.
I love how easy this dessert is—just layer it and let it chill. Plus, the kids love helping out, especially when it’s time to eat! 🍓
Key Ingredients & Substitutions
Heavy Whipping Cream: This is crucial for a rich and creamy texture. For a lighter option, you can substitute with coconut cream or a non-dairy whipped topping if you’re trying to avoid dairy.
Powdered Sugar: It adds sweetness and helps stabilize the whip. If you want to lower the sugar, use less powdered sugar or try a sugar alternative like stevia or monk fruit—just adjust to taste as those can be sweeter than sugar.
Vanilla Extract: This is for flavor. You can swap it with almond extract or leave it out for a cleaner taste. Pure extracts usually give a better flavor than imitation, but both will work!
Graham Crackers: These provide the base. If you need a gluten-free option, check out gluten-free graham crackers or substitute with crushed cookies like Oreos or digestive biscuits for an extra twist.
Fresh Strawberries: Fresh is best for flavor, but you can use other berries like raspberries or blueberries if strawberries aren’t available. Canned fruit might work too, but be sure to drain it well to avoid excess moisture.
How Do I Achieve Perfectly Whipped Cream?
Whipping cream to the right consistency is essential for your strawberry icebox cake. Here’s how to do it:
- Start with cold tools: Use a chilled mixing bowl and beaters to help the cream whip better.
- Whip on medium-high speed until soft peaks form. This means when you lift the beaters, the cream peaks gently but fall over.
- Gradually add powdered sugar and vanilla, then increase the speed until stiff peaks form. The cream should stand upright when you lift the beaters.
- Be careful not to over-whip, or it can turn into butter! If it looks too grainy, it’s a sign you’ve whipped too long.
How to Make Strawberry Icebox Cake (No Bake)
Ingredients You’ll Need:
For the Whipped Cream:
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
For the Cake Layers:
- 1 package (14 ounces) graham crackers
- 2 cups fresh strawberries, hulled and sliced
- ¼ cup strawberry jam (optional for added flavor)
- Additional strawberries for garnish
How Much Time Will You Need?
This no-bake strawberry icebox cake takes about 20 minutes to prepare and requires at least 4 hours of refrigeration before serving. This time allows the flavors to blend beautifully and the graham crackers to soften, creating a delightful dessert!
Step-by-Step Instructions:
1. Whip the Cream:
Grab a large mixing bowl and pour in the heavy whipping cream. Using a hand mixer, whip the cream until soft peaks form. Then, slowly mix in the powdered sugar and vanilla extract, continuing to whip until you see stiff peaks. This creamy goodness will be the heart of your cake, so set it aside for now!
2. Prepare the Serving Dish:
Take a 9×13 inch serving dish and lay down a layer of graham crackers at the bottom. Make sure they cover the whole base. It’s like creating a cozy foundation for your cake!
3. Add the First Layer of Whipped Cream:
Spread a generous layer of the whipped cream over the graham crackers. Use a spatula to make sure it’s evenly covered—this is where your cake will get its sweetness!
4. Layer the Strawberries:
On top of the whipped cream, place a layer of sliced strawberries. If you like, drizzle a bit of strawberry jam over these strawberries. It adds a nice fruity kick!
5. Repeat the Layers:
Repeat the process: lay down another layer of graham crackers, followed by whipped cream, and more strawberries. Keep going until you’ve used up all your ingredients. Finish off with a lovely layer of whipped cream on top!
6. Garnish and Chill:
Slice a few additional strawberries and sprinkle them on top of your cake for a beautiful garnish. Now, cover the dish with plastic wrap and pop it in the fridge. Let it chill for at least 4 hours, or overnight if you can wait—this will make it extra delicious!
7. Serve and Enjoy:
Once chilled, serve your delightful strawberry icebox cake cold. Each bite will be creamy and refreshing—perfect for any occasion. Enjoy your no-bake creation!
Can I Use Different Berries Instead of Strawberries?
Absolutely! This recipe is quite versatile. You can substitute strawberries with other berries like raspberries, blueberries, or blackberries. Just ensure that the berries are fresh and properly prepared (hulled, sliced, or crushed if necessary) to maintain the texture and flavor of the cake.
Can I Make This Cake in Advance?
Yes, you can make this cake a day ahead of time! Just assemble it, cover it tightly with plastic wrap, and store it in the fridge. This not only saves time but also allows the flavors to develop beautifully while the graham crackers soften.
How Should I Store Leftovers?
Store any leftovers in the fridge, covered with plastic wrap or in an airtight container. They should be good for up to 3 days. Just be aware that the longer it sits, the softer the graham crackers will become, but it will still taste delicious!
What Can I Use Instead of Heavy Whipping Cream?
If you’re looking for a lighter alternative, you can use chilled coconut cream or a non-dairy whipped topping. For a lower-calorie option, whipped yogurt can also work, but it will alter the flavor slightly. Make sure whatever substitute you use is whipped until fluffy for the best texture!
