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Strawberry Icebox Cake

Strawberry Icebox Cake

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Strawberry Icebox Cake layers crisp wafers (like graham or vanilla) with sweet whipped cream and fresh strawberries, resulting in a no-bake dessert that softens into a tender, cake-like texture as it chills.

Why You’ll Love This Recipe

This cake is remarkably easy to assemble, visually stunning, and refreshingly light. As it chills, the cookies absorb moisture and soften into a delightful sponge-like cake, while the strawberries infuse flavor throughout. Ideal for hot-weather desserts, picnics, or a simple yet elegant finish to any meal.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

  • Crisp wafers (e.g., graham crackers or vanilla wafers)
  • Heavy cream or whipping cream
  • Powdered sugar
  • Vanilla extract
  • Fresh strawberries
  • Optional: strawberry jam or fruit preserves

Directions

  1. Prepare berries: Wash, hull, and slice strawberries. If desired, toss with a bit of sugar or jam to macerate.
  2. Whip cream: Beat heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  3. Assemble first layer: Line the bottom of a 9×9‑inch pan with a single layer of wafers.
  4. Add cream and berries: Spread a layer of whipped cream over the wafers, then top with a layer of sliced strawberries.
  5. Repeat layers: Alternate layers of wafers, cream, and berries—ending with a layer of cream and a few whole or halved berries on top.
  6. Chill: Cover and refrigerate for at least 4 hours, preferably overnight, to allow layers to set and soften.
  7. Serve: Slice into squares and garnish with extra berries or mint if desired.

Servings and timing

  • Yield: 9–12 servings
  • Prep time: 20 minutes
  • Chill time: Minimum 4 hours (best overnight)
  • Total time: Around 4¼ hours (or overnight)

Variations

  • Lemon-berry twist: Add lemon zest or a few spoonfuls of lemon curd between layers.
  • Mixed berries: Incorporate raspberries, blueberries, or blackberries along with strawberries.
  • Chocolate drizzle: Add melted dark or white chocolate drizzle between layers.
  • Nutty topping: Sprinkle toasted almonds or pecans between layers for crunch.

Storage/Reheating

  • Storage: Cover and refrigerate for up to 3 days.
  • Freezing: Not recommended—cream and cookies may separate and become soggy.
  • Serving: Bring to the table cold for best texture and presentation.

FAQs

Can I use frozen strawberries?

Yes—just thaw, drain any excess liquid, and gently pat dry before layering to avoid soggy cake.

What wafers work best?

Use crisp wafers like graham crackers or vanilla cookies—they soften well but remain stable.

Can I make this ahead?

Absolutely—assemble a day in advance for optimal texture.

Why did my layers become too soft?

Allow the cake to chill long enough; if left too long, layers may become overly soggy.

Can I flavor the whipped cream?

Yes—add vanilla, almond extract, or lemon zest for extra flavor.

Is there a dairy-free version?

Yes—use coconut cream whipped with powdered sugar or a plant-based whipping cream alternative.

Can I use sweetened whipped cream?

It often works well, but adjust sugar levels based on your preference and cream sweetness.

Should I slice it cold or bring to room temperature?

Slice it cold—the firm layers hold up best when chilled.

Can I make individual parfaits instead?

Yes—layer the ingredients in glasses or jars for attractive single‑serve portions.

Can I substitute cake layers instead of wafers?

Yes—thin sponge cake slices can be used, but expect a softer overall texture.

Conclusion

Strawberry Icebox Cake is an effortless, elegant dessert that comes together in no time and tastes even better after chilling. With its creamy layers and fresh fruit, it’s a perfect make-ahead treat for gatherings and warm-weather celebrations.

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Strawberry Icebox Cake

Strawberry Icebox Cake

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  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 15 minutes
  • Yield: 9–12 servings 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Strawberry Icebox Cake is a no-bake dessert made with layers of crisp wafers, whipped cream, and fresh strawberries that soften into a luscious, cake-like texture as it chills.

Ingredients

Units Scale
  • 14–16 graham crackers or vanilla wafers
  • 2 cups heavy cream or whipping cream
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 pounds fresh strawberries, hulled and sliced
  • 2 tablespoons strawberry jam or preserves (optional)

Instructions

  1. Wash, hull, and slice the strawberries. Optional: Toss with sugar or a spoonful of strawberry jam to macerate. Set aside.
  2. In a mixing bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  3. Line the bottom of a 9×9-inch pan with a single layer of wafers.
  4. Spread a layer of whipped cream over the wafers, then top with a layer of sliced strawberries.
  5. Repeat layering wafers, cream, and strawberries, ending with a final layer of cream and a few decorative strawberries on top.
  6. Cover and refrigerate for at least 4 hours, preferably overnight, until the wafers soften into a cake-like consistency.
  7. Slice and serve chilled. Garnish with extra berries or mint leaves if desired.

Notes

  • Let chill overnight for best texture and flavor fusion.
  • Use high-quality, ripe strawberries for the most vibrant taste.
  • Optional: drizzle melted chocolate between layers or on top before chilling.
  • Customize with mixed berries, nuts, or lemon zest for added flair.
  • Slice cold to maintain clean layers.

Nutrition

  • Serving Size: 1 slice
  • Calories: 270
  • Sugar: 18g
  • Sodium: 160mg
  • Fat: 17g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 55mg

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