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