This refreshing Strawberry Icebox Cake is the perfect treat for warm days! Made with layers of fluffy whipped cream and sweet strawberries, it’s simple and oh-so-delicious!
No baking required means more time to enjoy the sunshine. I love to make this ahead of time, so I can surprise my friends at gatherings with a cold, fruity delight! 🍓
Key Ingredients & Substitutions
Fresh Strawberries: These are the star of the cake. If you can’t find fresh strawberries, you can use other berries like raspberries or blueberries for a different taste. Just make sure they are ripe for the best flavor!
Heavy Whipping Cream: This creates the fluffy texture of the cream layer. If you’re looking for a lighter option, you can use whipped coconut cream or a dairy-free whipped topping. Both give a nice texture too!
Powdered Sugar: This sweetens the cream. If you’re trying to reduce sugar, consider using a sugar substitute like erythritol or coconut sugar, though the flavor might vary slightly.
Vanilla Extract: It adds a lovely aroma. For a twist, you can substitute with almond extract for a nutty flavor, but use it sparingly as it can be quite strong!
Graham Crackers: They provide structure. If gluten-free, look for gluten-free graham crackers or use crushed cookies like Oreos as a fun alternative!
How Do I Whip the Cream to the Right Consistency?
Whipping cream is super easy, but it can be tricky to get just right. Here’s how to achieve those perfect soft peaks:
- Start with cold heavy cream straight from the fridge to ensure it whips well.
- In a mixing bowl, combine the cream, powdered sugar, and vanilla extract.
- Use an electric mixer on medium-high speed. Keep an eye on the cream as it thickens.
- Stop when you see soft peaks forming—this means the cream holds a peak but isn’t fully stiff.
- Be careful not to overwhip, or you’ll turn it into butter!
For the best result, keep your mixing bowl and beaters chilled. Also, remember, practice makes perfect!
How to Make Strawberry Icebox Cake (No Bake)
Ingredients You’ll Need:
For the Cake:
- 2 cups fresh strawberries, hulled and sliced
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 package (12 oz) graham crackers
- Additional strawberries for garnish (optional)
How Much Time Will You Need?
This no-bake Strawberry Icebox Cake takes about 20 minutes to prepare. You’ll need to refrigerate it for at least 4 hours to set, but overnight is even better. So, make it ahead of time and let the fridge do the work!
Step-by-Step Instructions:
1. Whip the Cream:
In a mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Using a hand mixer or a whisk, whip the mixture until soft peaks form. This means the cream should be fluffy and hold its shape, but not be too stiff. Don’t rush this part—it’s what makes your cake creamy and delicious!
2. Prepare the First Layer:
Take your 8×8 inch or 9×9 inch baking dish and line the bottom with a layer of graham crackers. Press them gently to make sure they’re flat and even.
3. Add the Whipped Cream:
Spread half of the whipped cream mixture over the layer of graham crackers. Use a spatula to spread it out evenly, covering the crackers well so they don’t dry out.
4. Layer the Strawberries:
Sprinkle half of the sliced strawberries on top of the whipped cream. Try to spread them out evenly so every bite will have that fresh strawberry flavor.
5. Repeat the Layers:
Now, it’s time for the second round! Start with another layer of graham crackers, then add the rest of the whipped cream mixture on top, smoothing it out nicely. Finally, finish off with the remaining strawberries, arranging them however you like. You can get creative here!
6. Chill to Set:
Cover the dish with plastic wrap or foil to keep it fresh. Place it in the refrigerator for at least 4 hours. For the best results, let it chill overnight. This helps all the flavors blend and the cake to firm up just right.
7. Serve and Enjoy:
When you’re ready to serve, take the cake out of the fridge. If you want, garnish the top with extra strawberries for a pretty finish. Slice into squares, serve, and enjoy your refreshing strawberry icebox cake!
Can I Use Frozen Strawberries for This Recipe?
While fresh strawberries yield the best flavor and texture, you can use frozen strawberries if needed. Just make sure to thaw them first, and pat them dry with paper towels to remove excess moisture. This will help avoid a soggy cake!
Can I Substitute Whipped Cream with Another Topping?
Absolutely! You can use a store-bought whipped topping for a quicker option, or swap the heavy cream for Greek yogurt for a lighter twist. If using Greek yogurt, you may want to reduce the powdered sugar slightly since it’s less sweet.
How to Store Leftovers?
Store any leftovers in the refrigerator, covered tightly with plastic wrap or in an airtight container. It should stay fresh for up to 3 days. Just be aware that the graham crackers may soften more over time!
Can I Make This Dessert in Advance?
Yes, this icebox cake is perfect for making ahead of time! Prepare it the day before you plan to serve it, allowing the flavors to meld together. Just remember to keep it refrigerated until you’re ready to slice and serve!
