Enjoy a refreshing Strawberry Icebox Cake that’s perfect for warm days! This no-bake treat layers fluffy cream and sweet strawberries between crunchy cookies, making it a fun dessert.
This cake looks pretty on any table, and it’s so easy to make—just layer and chill. Trust me, I often “taste test” the strawberries as I go! 🍓
Key Ingredients & Substitutions
Fresh Strawberries: Use ripe strawberries for the best flavor. If they’re out of season, you could substitute with other berries like raspberries or blueberries. They’re a bit different in taste but still delicious!
Heavy Whipping Cream: This is essential for a rich and fluffy texture. If you’re looking for a lighter version, try using coconut cream or a light whipped topping, but know that the flavor and texture will change slightly.
Powdered Sugar: It’s used to sweeten the whipped cream easily. If you’re trying to cut sugar, you can replace it with a sugar substitute or use less sugar and taste as you go.
Vanilla Extract: This adds a lovely depth of flavor. If you don’t have vanilla, a splash of almond extract gives a unique twist, but use it sparingly as it’s much stronger in flavor.
Graham Crackers or Vanilla Wafers: Both work well for structure. If you need a gluten-free option, there are gluten-free graham crackers available, or you could use crushed nuts for a crunchy layer!
How Do You Whip Cream to the Perfect Consistency?
Whipping cream might seem tricky, but it’s all about the right technique! Start with a cold bowl and good quality whipping cream. This helps it whip up nicely.
- Use an electric mixer on medium speed to start. This makes it easier.
- Watch for soft peaks first, which means the cream will softly peak when you lift the whisk.
- Then, gradually add the powdered sugar and vanilla while mixing, until you see stiff peaks. This means the cream holds its shape!
- Take care not to over-whip; it can turn to butter if you go too far.
With practice, you’ll get a feel for it, and your whipped cream will be perfect every time!
How to Make Strawberry Icebox Cake (No Bake)
Ingredients You’ll Need:
For the Cake:
- 1 pound fresh strawberries, hulled and sliced
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 package (14-16 oz) of graham crackers or vanilla wafer cookies
- 1 cup strawberry puree (optional, for extra flavor)
How Much Time Will You Need?
This no-bake Strawberry Icebox Cake takes about 20 minutes of active prep time. Then, you’ll need to let it chill in the fridge for at least 4 hours—or overnight if you have time! This allows the flavors to blend beautifully and the cookies to soften. A simple and delightful dessert!
Step-by-Step Instructions:
1. Whip the Cream:
Start by pouring the heavy whipping cream into a medium mixing bowl. Using a hand mixer or a whisk, whip the cream until soft peaks start to form—this means it should be fluffy but still a bit wobbly.
2. Add Sweetness and Flavor:
Next, add in the powdered sugar and vanilla extract. Continue whipping the cream until it forms stiff peaks, meaning it stands up straight when you lift the whisk or mixer out—this will be the creamy base of your cake.
3. Create the First Layer:
Grab a 9×13 inch dish and spread a layer of the whipped cream mixture evenly across the bottom. This will form a nice base for your cake.
4. Layer the Cookies:
Now it’s time to add a layer of graham crackers or vanilla wafers on top of the whipped cream. Arrange them in a single layer to cover it as much as possible.
5. Add Strawberries and Repeat:
Spread some of the whipped cream over the cookie layer, making sure to cover them well. Then, add a layer of your sliced strawberries on top. Repeat this layering process: cookies, whipped cream, and strawberries until you use up all your ingredients. Finish with a final layer of whipped cream on top.
6. Final Touches and Chill:
If you want to add a special touch, drizzle some strawberry puree on the top layer of whipped cream, or mix some into the whipped cream before spreading it. Cover the dessert with plastic wrap and pop it in the refrigerator for at least 4 hours, or overnight for the best results!
7. Serve and Enjoy:
When you’re ready to serve, take the cake out of the fridge. For a beautiful presentation, garnish it with extra sliced strawberries on top. Slice it into squares and enjoy your refreshing Strawberry Icebox Cake, perfect for any occasion!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can use frozen strawberries! Just ensure they are thawed and drained of excess moisture before slicing. Frozen strawberries might not be as firm as fresh ones, so they will soften further once layered in the cake.
How to Store Leftovers?
Store any leftover Strawberry Icebox Cake in an airtight container in the refrigerator for up to 3 days. The cake will continue to soften, making each bite even creamier! Just give it a gentle stir before serving if needed.
Can I Substitute the Heavy Cream?
If you want a lighter option, you can substitute half of the heavy cream with whipped topping or use coconut cream for a dairy-free version. Just note that the texture and flavor may change slightly.
How Can I Make This Cake Ahead of Time?
This dessert is perfect for making ahead! You can prepare it a day in advance and store it in the fridge. Just be sure to keep it covered to retain its freshness and flavors.
