This Strawberry Icebox Cake is a no-bake treat that’s both light and refreshing! With layers of fluffy whipped cream, sweet strawberries, and soft cookies, it’s a pretty dessert that everyone loves.
No kitchen stress here—just mix, layer, and chill! I always enjoy a slice after dinner, and it seems to disappear pretty quickly. Who can resist all those strawberries? 🍓
Key Ingredients & Substitutions
Heavy Whipping Cream: This ingredient gives the cake its rich texture. If you want a lighter option, you can use cold whipped topping, but I recommend sticking with heavy cream for the best flavor.
Powdered Sugar: It blends smoothly into the whipped cream. For a healthier alternative, you could use honey or maple syrup, but remember these will change the taste slightly.
Vanilla Extract: This adds a lovely aroma and depth. You can swap it for almond extract for a twist, but use only half the amount as it’s stronger.
Fresh Strawberries: They bring sweetness and color to the dish. If strawberries aren’t in season, feel free to use other berries like blueberries or raspberries for a fun mix.
Graham Crackers: These provide the cake’s structure. If you’re gluten-free, try gluten-free graham crackers or crushed vanilla wafers as a substitute.
How Do I Ensure My Whipped Cream Stays Fluffy?
Whipping cream can be tricky! Here’s how to get it just right:
- Start with cold heavy cream; chill your mixing bowl for about 10 minutes beforehand.
- Beat the cream at medium speed until soft peaks form. This means it will hold a shape but still have a slight droop.
- Gradually add powdered sugar and vanilla while continuing to whip until stiff peaks form. This means the cream holds its shape firmly.
- Be careful not to over-whip, as it can turn into butter! Stop when it looks creamy and smooth.
Following these steps will help you achieve that perfect airy texture! Enjoy your strawberry cake-making adventure!
How to Make Strawberry Icebox Cake (No Bake)
Ingredients You’ll Need:
For the Cake:
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, hulled and sliced
- 1 package (14.4 oz) graham crackers
- Additional strawberries for garnish
How Much Time Will You Need?
This delicious no-bake strawberry icebox cake takes about 20 minutes to prepare and needs at least 4 hours to chill in the fridge (or overnight for the best results). It’s an easy dessert that’s perfect for warm days!
Step-by-Step Instructions:
1. Prepare the Whipped Cream:
In a large mixing bowl, pour in the heavy whipping cream. Using an electric mixer, whip the cream on medium speed until you see soft peaks forming. This means the cream is starting to thicken up nicely. Then, gradually add the powdered sugar and vanilla extract while continuing to whip until stiff peaks form. This means your cream is ready and can hold its shape well. Set this fluffy mixture aside.
2. Layer the Ingredients:
Take a 9×13 inch baking dish and start by placing a layer of graham crackers at the bottom. Make sure to cover the whole bottom. Next, spread a nice layer of the whipped cream mixture over the graham crackers. Following that, add a layer of sliced strawberries on top.
3. Repeat the Layers:
Now it’s time to repeat the layering! Add another layer of graham crackers, followed by more whipped cream and then another layer of strawberries. Keep going until you’ve used up all your ingredients, and remember to finish with a lovely layer of whipped cream on top.
4. Chill the Cake:
Cover your dish tightly with plastic wrap and pop it in the refrigerator. Let it chill for at least 4 hours, but if you can, leave it overnight. This resting time is key as it allows the graham crackers to soften and meld with the creaminess of the dessert.
5. Serve and Enjoy:
When you’re ready to serve, take the cake out of the fridge and garnish the top with a few fresh strawberries for a cute touch. Slice up your refreshing strawberry icebox cake and enjoy every chilled, creamy bite!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can use frozen strawberries! Just thaw them beforehand and drain any excess liquid. Keep in mind that frozen strawberries may be slightly softer, so they won’t hold their shape as well as fresh ones in the layers.
What Can I Substitute for Heavy Whipping Cream?
If you want a lighter option, you can substitute heavy whipping cream with coconut cream or a plant-based whipped cream alternative. Just make sure to chill the coconut cream beforehand to help it whip up nicely!
How Long Can I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. However, the graham crackers might become soggy over time, so it’s best enjoyed within the first two days after making!
Can I Add Other Fruits to the Cake?
Absolutely! Feel free to mix in other berries like blueberries or raspberries, or even bananas. Just remember to adjust the quantity to keep the balance of flavors and textures in your cake.
