This Strawberry Icebox Cake has layers of fluffy homemade whipped cream, graham crackers, and fresh strawberry for the most delicious and easy no bake dessert.
The cake is chilled for just a few hours until it becomes so light and creamy that the graham crackers become cake like.
A FEW NOTES BEFORE WE GET STARTED
- Measuring Your Ingredients:
- I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
- However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
Combine heavy cream and sugar in a medium sized bowl. Mix on medium-high with a handheld or stand mixer until somewhat stiff peaks have formed.
Line a loaf pan with plastic wrap so it is fully covered. Line the bottom of the pan with graham crackers upside down so the tops of the crackers are against the bottom of the pan. You'll need to break a few so it is fully covered.
Add a layer of whipped cream and spread evenly so the graham crackers are fully covered. Clean up any excess on the sides.
Add a full layer of sliced strawberries, alternating them so they fully cover the whipped cream.
Repeat with another layer of graham crackers, whipped cream, and strawberries followed by one more layer of graham crackers.
Cover the top graham cracker layer with plastic wrap and keeping the cake in the pan place it in the freezer to set for at least 3 hours.
Once the cake has chilled, combine the heavy cream and sugar in a medium sized bowl on medium-high with a handheld or stand mixer until somewhat stiff peaks have formed.
Carefully unwrap the plastic wrap from the top of the cake and invert it onto a cake stand or plate. Remove remaining plastic wrap.
Top the top layer of graham cracker with whipped cream. Top with more strawberries. You can cut some in half for variety. If you're looking for more no bake desserts, check out this No Bake Cheesecake and this Blueberry Tiramisu!
PrintStrawberry Icebox Cake
This Strawberry Icebox Cake is an easy no bake dessert made with layers of graham crackers, whipped cream, and fresh strawberries.
- Prep Time: 30 minutes
- Chill Time: 3 hours
- Total Time: 3 hours and 30 minutes
Ingredients
Strawberry Icebox Cake
- 10-12 full graham crackers
- 389 grams (1 ¾ cups) heavy cream
- 30 grams (2 ½ tbsp) granulated sugar
- Strawberries, sliced
Topping
- 227 grams (1 cup) heavy cream
- 1 ½ tbsp granulated sugar
- Strawberries, for topping
Instructions
Whipped Cream
- Combine heavy cream and sugar in a medium sized bowl.
- Mix on medium-high with a handheld or stand mixer until somewhat stiff peaks have formed.
Assembly
- Line a loaf pan with plastic wrap so it is fully covered.
- Line the bottom of the pan with graham crackers upside down so the tops of the crackers are against the bottom of the pan. You'll need to break a few so it is fully covered.
- Add a layer of whipped cream and spread evenly so the graham crackers are fully covered. Clean up any excess on the sides.
- Add a full layer of sliced strawberries, alternating them so they fully cover the whipped cream.
- Repeat with another layer of graham crackers, whipped cream, and strawberries followed by one more layer of graham crackers.
- Cover the top graham cracker layer with plastic wrap and keeping the cake in the pan place it in the freezer to set for at least 3 hours.
- Once the cake has chilled, combine the heavy cream and sugar in a medium sized bowl on medium-high with a handheld or stand mixer until somewhat stiff peaks have formed.
- Carefully unwrap the plastic wrap from the top of the cake and invert it onto a cake stand or plate. Remove remaining plastic wrap.
- Top the top layer of graham cracker with whipped cream. Top with more strawberries. You can cut some in half for variety. Enjoy!
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