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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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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

Instructions
 

  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.
CHEF’S TIP
Use cold heavy whipping cream for the best whipped texture.
Chill overnight for the cleanest slices.
Keep refrigerated until ready to serve.
Course Dessert
Cuisine American
Keyword strawberry icebox cake, no bake strawberry cake, graham cracker icebox cake, strawberry dessert, summer dessert, cakes and cupcakes
CALORIES PER SERVING