Strawberry Icebox Cake
This no-bake strawberry icebox cake is the easiest overnight dessert with layers of graham crackers, fresh strawberries, and fluffy whipped cream. Prep it for the fridge in 15 minutes!
Servings: 9 servings
Equipment
Ingredients
- 1½ pounds fresh strawberries
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 2 teaspoons pure vanilla extract
- 1½ sleeves of graham crackers or 14-15 full sheets
Instructions
- Prep the strawberries. Wash the strawberries, dry them well, and remove the stems. Cut the strawberries into thin slices and set aside.
- Whip the cream. Add the whipping cream, powdered sugar, and vanilla extract to the bowl of a stand mixer. Mix on low speed to combine, then increase the speed to high and whip for 2 to 4 minutes, or until stiff peaks form.
- Assemble the cake. Spread a thin layer of whipped cream in the bottom of a 9x9-inch baking dish to help keep the graham crackers in place. Add a layer of graham crackers, breaking some as needed to fit. Top with a layer of whipped cream, followed by a layer of strawberries. Repeat the layers, finishing with a layer of strawberries on top. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight.
- Serve. Slice the cake and serve.
Notes
- Instead of heavy cream, you can use Cool Whip. For every cup of whipped cream, you can use 1 cup of Cool Whip.
- For extra flavor, add lemon zest to your whipped cream.
- You can serve the ice box cake with a drizzle of melted chocolate or ganache.
- Make sure your strawberries are dry before slicing them and adding them to the cake. Any excess water will dilute your whipping cream.
Nutrition
Calories: 325kcal | Carbohydrates: 31g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 60mg | Sodium: 159mg | Potassium: 206mg | Fiber: 2g | Sugar: 17g | Vitamin A: 787IU | Vitamin C: 45mg | Calcium: 64mg | Iron: 1mg
