This Strawberry Icebox Cake is a fabulous no-bake treat! With layers of fluffy whipped cream, sweet strawberries, and crunchy graham crackers, it’s a hit for any dessert lover.
Honestly, who can resist a dessert that’s as easy as stacking? I love how it gets better as it chills. Perfect for hot days when you don’t want to turn on the oven!
Ingredients & Substitutions
Heavy Whipping Cream: This is the backbone of the cake, providing a rich, creamy texture. If you’re looking for a lighter option, consider using coconut cream or a dairy-free whipping cream for a non-dairy version.
Powdered Sugar: It sweetens the whipped cream nicely. If you prefer, you can also use granulated sugar; just be sure to whip it longer to dissolve the granules properly.
Vanilla Extract: Vanilla adds a wonderful flavor to the whipped cream. If you don’t have it on hand, almond extract is a great alternative for a different but delicious taste.
Fresh Strawberries: I love using ripe strawberries for their juicy flavor. If strawberries aren’t in season, you can use other berries like raspberries or blueberries, or even a mix!
Graham Crackers: These provide a nice crunch and absorb moisture. For a gluten-free option, try using almond flour crackers or gluten-free graham crackers. I personally enjoy honey-flavored ones for added sweetness.
How Do I Whip Cream to Stiff Peaks?
Whipping cream perfectly can seem tricky, but it’s quite easy with a few tips! Start with cold cream and a cold mixing bowl—this helps it whip faster. Here’s how to do it:
- Pour the cream into a large mixing bowl.
- Use an electric mixer on medium speed; start slow to avoid splatters.
- Once it starts to thicken (about 3-4 minutes), add powdered sugar and vanilla.
- Continue to whip until stiff peaks form. This means the cream should hold its shape and not droop when you pull up the beaters.
Watch closely, as over-whipping can turn the cream into butter! It’s better to stop a bit early than too late.
How to Make a Strawberry Icebox Cake (No Bake)
Ingredients You’ll Need:
For the Cream Filling:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the Cake Layers:
- 2 cups fresh strawberries, sliced
- 1 package (14.4 oz) graham crackers
- Additional whole strawberries for garnish (optional)
How Much Time Will You Need?
This delicious no-bake Strawberry Icebox Cake takes about 15 minutes to prepare and needs at least 4 hours to chill in the refrigerator. If you prefer, you can make it a day ahead—it’s even tastier after resting overnight!
Step-by-Step Instructions:
1. Whipping the Cream:
Start by taking a large mixing bowl and pouring in the heavy whipping cream. Use an electric mixer to whip the cream until it begins to thicken. This will create a nice base for your cake.
2. Sweetening the Cream:
Once the cream has thickened a bit, add the powdered sugar and vanilla extract into the bowl. Continue to whip the mixture until you see stiff peaks form. This means your whipped cream is ready! Put it aside for later.
3. Preparing the Graham Cracker Layer:
Take a 9×9 inch baking dish (or similar size) and lay down a single layer of graham crackers at the bottom. This will form the first layer of your cake.
4. Adding the Whipped Cream:
Spread about one-third of the whipped cream mixture carefully over the graham crackers. Use a spatula to smooth it out evenly, covering all the crackers.
5. Layering the Strawberries:
Now, take half of the sliced strawberries and distribute them evenly over the whipped cream layer. This adds yummy fruit flavor to your cake!
6. Repeating the Layers:
Next, repeat the layers: add another layer of graham crackers, followed by another third of the whipped cream, and then sprinkle the remaining sliced strawberries on top of that.
7. Finishing Touches:
For the final layer, place one more layer of graham crackers on top. Spread the last third of the whipped cream over this layer, making sure to cover it completely.
8. Garnishing:
If you like, you can top your cake with additional whole strawberries for a beautiful garnish. This makes it look extra special!
9. Chilling Time:
Cover the baking dish with plastic wrap or a lid and place it in the refrigerator. Let it chill for at least 4 hours, or overnight if you have time. This allows the flavors to meld and the graham crackers to soften perfectly.
10. Serve and Enjoy:
When you’re ready to serve, simply slice the cake and enjoy it chilled. Fresh, creamy, and delightful!
Can I Use Frozen Strawberries Instead of Fresh?
You can use frozen strawberries, but be sure to thaw and drain them first! Thaw them in the fridge overnight or place them in a bowl at room temperature. After thawing, pat them dry with paper towels to remove excess moisture before layering in the cake.
What If I Don’t Have Heavy Whipping Cream?
No worries! You can substitute heavy whipping cream with a non-dairy option like coconut cream or a thick cream alternative. Just remember to chill the coconut cream beforehand and whip it until it’s light and fluffy, similar to regular heavy cream.
Can I Make This Dessert Ahead of Time?
Absolutely! This cake is perfect for making ahead of time. You can prepare it up to a day in advance and keep it stored in the refrigerator. Just ensure it’s covered tightly to avoid drying out or absorbing other fridge odors.
How Long Can I Store Leftovers?
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. The graham crackers will continue to soften as it sits, so the texture will change slightly, but it will still be delicious!
