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Strawberry Icebox Cake for No-Fuss Summer Slices

This Strawberry Icebox Cake layers whipped cream, fresh sliced strawberries, and graham crackers in a 9x9 pan for a chilled no-bake dessert.
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Prep Time 18 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Servings: 9 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 pound strawberries sliced
  • 7.2 ounces graham crackers about 1 1/2 sleeves

Equipment

  • Large mixing bowl
  • Hand mixer or stand mixer
  • Rubber spatula
  • 9x9 square pan
  • Knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Plastic wrap
  • Refrigerator

Method
 

  1. Add the heavy whipping cream, powdered sugar, and vanilla to a large mixing bowl.
  2. Beat with a hand mixer or stand mixer until the cream becomes thick and holds stiff peaks.
  3. Spread a very thin layer of whipped cream across the bottom of a 9x9 square pan.
  4. Add one single layer of graham crackers over the cream. Break crackers as needed so they fit the pan.
  5. Spread about one-third of the whipped cream over the graham crackers.
  6. Add one-third of the sliced strawberries in an even layer.
  7. Repeat the layers two more times: graham crackers, whipped cream, and strawberries.
  8. Finish with strawberries on top. Arrange them neatly if you want a prettier presentation.
  9. Cover the pan with plastic wrap.
  10. Refrigerate for at least 4 hours, or overnight, before serving so the graham crackers soften into a cake-like texture.

Notes

Use cold heavy whipping cream for the best whipped texture.
Chill overnight for the cleanest slices.
Keep refrigerated until ready to serve.