Strawberry Icebox Cake
This no-bake strawberry icebox cake is refreshing, simple to make, and perfect for hot weather gatherings. Layers of fluffy whipped cream, fresh strawberries, and graham crackers create an easy, crowd-pleasing dessert.
Ingredients
Main Ingredients
- 3 cups sliced strawberries about 1 pound; ripe but firm
- 2 cups whipped cream store-bought or homemade; stabilized whipped cream works best for holding shape
- 1 package graham crackers about 9–12 full-size sheets, depending on the brand and how you layer
Instructions
Preparation
- Prepare the strawberries: rinse, hull, and slice them thinly so they layer neatly.
- Arrange a single layer of graham crackers across the bottom of a 9×13-inch baking dish. Break crackers as needed to fill gaps.
- Spread half of the whipped cream evenly over the graham cracker layer using a spatula.
- Scatter half of the sliced strawberries in an even layer over the whipped cream.
- Repeat: add another full layer of graham crackers, spread the remaining whipped cream, then top with the rest of the strawberries.
- Cover the dish tightly with plastic wrap and refrigerate for at least 4–6 hours, ideally overnight. This lets the crackers soften into cake-like layers.
Serving
- When set, use a sharp knife warmed briefly under hot water and wiped dry to slice clean pieces. Serve chilled.
Notes
Serve slices straight from the fridge for the best texture. Garnish with whole strawberries and mint for color, and dust lightly with powdered sugar or drizzle melted dark chocolate for contrast. Store leftovers covered in the fridge for up to 3 days. Freeze not recommended.