Description
Strawberry Icebox Cake is a refreshing no-bake dessert made with layers of whipped cream, graham crackers, and fresh strawberries. It’s simple, creamy, and perfect for summer.
Ingredients
Units
Scale
- 3 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 lb fresh strawberries, sliced
- 1 box (14.4 oz) graham crackers
Instructions
- In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread a thin layer of whipped cream on the bottom of a 9×13-inch baking dish.
- Place a layer of graham crackers over the whipped cream, covering the bottom.
- Spread about 1/3 of the whipped cream over the graham crackers.
- Top with a layer of sliced strawberries.
- Repeat the layers (crackers, whipped cream, strawberries) two more times, finishing with a layer of strawberries on top.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight, until the graham crackers have softened.
- Slice and serve chilled.
Notes
- For a sweeter twist, add a layer of strawberry jam between the graham crackers.
- Use a serrated knife to cut clean slices.
- Best enjoyed within 2-3 days for optimal texture and freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 16g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg