This Strawberry Icebox Cake is a cool and creamy treat, perfect for warm days! With layers of strawberries, whipped cream, and graham crackers, it’s super simple to make and deliciously refreshing.
I love how it comes together without any baking—just chill it in the fridge! It’s great for sharing, but I won’t judge if you keep it all to yourself! 🍓😉
Key Ingredients & Substitutions
Strawberries: Fresh strawberries are essential for flavor! If they aren’t in season, you can use frozen strawberries. Just thaw and drain excess moisture before blending for puree. I love using ripe strawberries for the best taste.
Heavy Whipping Cream: This creates the fluffy layers in the cake. If you need a lighter option, consider using whipped topping or coconut cream. I prefer heavy cream for that rich mouthfeel!
Powdered Sugar: This adds sweetness and helps stabilize the whipped cream. You can substitute it with granulated sugar, but you’ll need to beat it longer to dissolve. Some prefer less sugar, so adjust to taste.
Graham Crackers: They give the icebox cake its structure. If you’re looking for a gluten-free option, try gluten-free graham crackers or even crushed cookies, like vanilla wafers or digestive biscuits.
Strawberry Puree: Making this adds so much flavor! You can use store-bought puree or any berry puree if you want to mix it up. I like to use a touch of honey for sweetness instead of powdered sugar sometimes.
How Do I Achieve Fluffy Whipped Cream?
Getting your whipped cream just right is key for this recipe. Whipping cream to soft or stiff peaks can seem tricky, but here’s a simple guide. Use a cold mixing bowl and beaters to start, which helps the cream whip faster.
- First, pour the heavy cream into your chilled bowl.
- Beat on medium speed until soft peaks form, then add powdered sugar and vanilla.
- Continue beating until you see stiff peaks that hold their shape well but aren’t over-whipped and grainy.
This will help your layers maintain their structure. I find using an electric mixer makes it easier and quicker!
How to Make a No-Bake Strawberry Icebox Cake
Ingredients You’ll Need:
For the Cake:
- 2 pounds fresh strawberries, hulled and sliced
- 1 cup heavy whipping cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 package (14 ounces) graham crackers
- 1 cup strawberry puree (made by blending some of the sliced strawberries with sugar, if desired)
- Additional sliced strawberries for topping
How Much Time Will You Need?
This no-bake cake takes about 20 minutes to prepare, plus at least 4 hours (or overnight) to chill in the refrigerator. This waiting time allows the flavors to blend perfectly and the graham crackers to soften, making for a delightful dessert!
Step-by-Step Instructions:
1. Make the Strawberry Puree:
Begin by preparing your strawberry puree. Take about 1 cup of the hulled strawberries and put them in a blender. If you like your puree a bit sweeter, add a tablespoon of powdered sugar. Blend everything until it’s smooth, then set it aside for later.
2. Whip the Cream:
In a large mixing bowl, pour in the heavy whipping cream. Use a hand mixer to whip the cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, and continue whipping until you achieve stiff peaks. Your whipped cream should be fluffy and hold its shape nicely!
3. Assemble the Cake:
Grab a rectangular dish or an 8×8-inch pan. Start by spreading a thin layer of your whipped cream on the bottom of the dish. This will be your base layer.
4. Layer the Graham Crackers:
Now, take your graham crackers and lay them over the whipped cream. Cover the entire bottom of the dish completely with the crackers. Don’t worry about being perfect; it’s all going to be delicious!
5. Add the Strawberry Puree and Whipped Cream:
Next, spread a layer of your strawberry puree on top of the graham crackers. Then, add a generous layer of whipped cream over the puree. This is where it starts to get really tasty!
6. Repeat the Layers:
Continue layering: more graham crackers, then strawberry puree, and another layer of whipped cream. Keep going until your dish is full! Make sure you finish with a smooth layer of whipped cream on top for a nice finish.
7. Chill the Cake:
Cover your assembled cake with plastic wrap or a lid, then place it in the refrigerator. Let it chill for at least 4 hours, or if you have time, overnight. This will help the flavors meld together and make the crackers soft and delicious.
8. Decorate and Serve:
When you’re ready to serve, take the cake out of the fridge. Top it with the remaining sliced strawberries for a fresh and pretty finish. Now it’s ready to be sliced and served chilled. Enjoy your refreshing, no-bake Strawberry Icebox Cake!
Can I Use Frozen Strawberries Instead?
Yes, you can use frozen strawberries! Just make sure to thaw them completely and drain any excess liquid before blending for the puree. This helps maintain the right consistency in the cake. If the strawberries are too watery, you can add a bit more powdered sugar to balance the sweetness.
How Can I Sweeten the Whipped Cream?
If you prefer a sweeter whipped cream, feel free to adjust the amount of powdered sugar in the recipe. You can add more, a little at a time, until it reaches your desired sweetness. Just remember that the strawberry puree will add some sweetness too, so taste as you go!
Can I Make This Cake Gluten-Free?
Absolutely! Just swap out the regular graham crackers for gluten-free graham crackers or another gluten-free cookie that you enjoy. Be sure to check the labels to ensure all your ingredients are gluten-free.
How Long Can I Store Leftovers?
Leftover Strawberry Icebox Cake can be stored in the fridge for up to 3 days. Make sure to cover it well with plastic wrap or store it in an airtight container to keep it fresh. The graham crackers may lose some crunch, but the flavors will still be delicious!
