Easy Strawberry Icebox Cake
No-bake Strawberry Icebox Cake recipe with layers of fresh strawberries, graham crackers, and homemade whipped cream. The perfect chilled dessert.
Equipment
- mixing bowl
- knife
- cutting board
- electric hand mixer
- measuring cups
- measuring spoons
- 9x13-inch baking dish
- spatula
Ingredients
Cake Components
- 2 pounds fresh strawberries
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 tsp pure vanilla extract
- 14.4 ounce graham crackers 1 box
- fresh mint sprigs optional garnish
Instructions
- Rinse the strawberries under cool water and pat them completely dry with a paper towel. Hull and thinly slice the strawberries, setting aside a few whole berries for the garnish.
- In a large mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Use an electric hand mixer on medium-high speed to beat the mixture until stiff peaks form, about 3 to 4 minutes.
- Spread a very thin layer of the whipped cream on the bottom of a 9x13 inch baking dish to prevent the crackers from sliding. Arrange a single layer of graham crackers in the dish, breaking some crackers as needed to fill in any gaps.
- Spoon and spread about one-third of the whipped cream evenly over the graham cracker layer. Arrange half of the sliced strawberries in a single layer over the whipped cream.
- Repeat the layering process: add another layer of graham crackers, followed by another third of the whipped cream and the remaining sliced strawberries.
- Finish with a final layer of graham crackers and spread the remaining whipped cream over the top. Decorate the top with the reserved whole strawberries and mint sprigs.
- Cover the baking dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the graham crackers have softened to a cake-like texture.
Notes
Garnish with fresh mint sprigs for an extra touch of freshness. For best results, chill overnight.