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Easy Strawberry Icebox Cake Recipe for Summer

Easy Strawberry Icebox Cake Recipe for Summer

A no-bake dessert made with fresh strawberries, vanilla-scented whipped cream, and graham crackers. Chill for at least 4 hours, or overnight for the softest, most sliceable texture.
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Prep Time 20 minutes
Total Time 4 minutes
Servings: 9 servings
Ingredients Method Notes

Ingredients
  

Strawberry Layer
  • 1 1/2 pounds Fresh strawberries, hulled and thinly sliced
  • 1-2 tablespoons Granulated sugar, optional
Whipped Cream
  • 3 cups Cold heavy whipping cream
  • 1/2 cup Confectioners' sugar
  • 1 teaspoon Pure vanilla extract
Layers
  • 24 sheets Full-size graham-cracker sheets

Method
 

Step-by-Step
  1. Line a 9-inch square baking dish with parchment, or leave it unlined if you plan to serve the cake directly from the dish.
  2. Reserve several attractive strawberry slices for the top. Toss the remaining berries with the optional granulated sugar and let them stand for 5–10 minutes.
  3. Beat the cold heavy cream, confectioners' sugar, and vanilla until medium-stiff peaks form. Stop as soon as the cream holds its shape; do not overbeat.
  4. Spread a thin layer of whipped cream over the bottom of the dish. Arrange graham crackers over the cream, breaking them as needed to cover the surface.
  5. Add approximately one-third of the remaining whipped cream, followed by a layer of sliced strawberries. Repeat the graham-cracker, whipped-cream, and strawberry layers two more times.
  6. Finish with whipped cream and the reserved strawberry slices. Cover and refrigerate for at least 4 hours, preferably overnight, before slicing and serving cold.

Notes

Use very cold cream and a cold mixing bowl. Pat especially juicy berries dry before layering. For neater slices, freeze the assembled cake for 20–30 minutes before cutting, but do not freeze it solid.