This Easy No-Bake Strawberry Icebox Cake is a refreshing treat! It’s made with layers of creamy whipped topping and sweet, juicy strawberries all between fluffy graham crackers.
Perfect for hot summer days when you don’t want to turn on the oven! I love how quick it is to put together—just assemble, chill, and enjoy a slice of strawberry bliss!
Key Ingredients & Substitutions
Heavy Whipping Cream: This is key for a light and fluffy texture. If you’re looking for a lighter version, you can use whipped topping instead. Some also like to substitute coconut cream for a dairy-free option!
Powdered Sugar: It helps to sweeten the whipped cream and gives a smooth texture. If you need a sugar-free option, you can use a sugar substitute that’s suitable for baking.
Strawberries: Fresh strawberries are the star of the show! You can swap them out for other berries, like blueberries or raspberries, if you prefer. Frozen berries can be used too, just make sure they’re thawed and drained well.
Graham Crackers: These add a nice crunch. You can substitute with other types of cookies like vanilla wafers or digestive biscuits if graham crackers are not available.
How Do You Whip Cream to the Right Consistency?
Whipping cream can seem tricky, but with a few tips, you’ll get perfect results. Start with chilled heavy cream for the best volume. Here’s what to do:
- Use a large bowl to prevent splatters.
- Start whipping on medium speed until the cream begins to thicken; then add powdered sugar and vanilla.
- Continue whipping until you see stiff peaks form; this should take a few minutes. Be careful not to overwhip, or it will turn grainy or could become butter!
Using an electric mixer is quick, but you can also whip by hand with a whisk for a little workout!
Easy No-Bake Strawberry Icebox Cake
Ingredients:
- 3 cups heavy whipping cream, chilled
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 pound fresh strawberries, hulled and sliced (plus extra whole strawberries for topping)
- 2 sleeves (about 20 oz) graham crackers
How Much Time Will You Need?
This delightful no-bake cake requires about 20 minutes of prep time. After layering, it needs at least 4 hours to chill in the refrigerator—overnight is best for perfect flavor and texture.
Step-by-Step Instructions:
1. Whip the Cream:
In a large mixing bowl, use an electric mixer to whip the chilled heavy cream on medium-high speed. Keep whipping until it begins to thicken. Add the powdered sugar and vanilla extract, then continue whipping until you see stiff peaks form. This may take a few minutes, but be careful not to overwhip!
2. Prepare the Strawberries:
Rinse and hull the strawberries, removing the green tops. Then slice enough berries to fill about 3 cups. Set these aside; they’ll add a lovely, fruity flavor to your cake.
3. Layer the Cake:
Grab a 9×13 inch dish and start layering! First, scoop a thin layer of whipped cream and spread it evenly on the bottom of the dish. Next, place a single layer of graham crackers over the whipped cream, breaking them as needed to fit.
4. Add More Layers:
Spread another generous layer of whipped cream over the graham crackers. Then, sprinkle the sliced strawberries evenly over this whipped cream layer. Repeat the process—add another layer of graham crackers, more whipped cream, and some strawberries—until you’ve created several layers and reach the top of the dish, finishing with whipped cream.
5. Decorate and Chill:
Top your cake with whole strawberries for a beautiful finish. Wrap the dish with plastic wrap and place in the refrigerator for at least 4 hours, but ideally overnight. This allows the graham crackers to soften and soak up all the delicious flavors.
6. Serve and Enjoy!
Once chilled, slice your strawberry icebox cake and serve it cold. Enjoy this refreshing treat with family and friends—it’s sure to impress!
Frequently Asked Questions (FAQ)
Can I Use Frozen Strawberries in This Recipe?
Yes, you can use frozen strawberries! Just make sure to thaw them completely and drain off any excess liquid before slicing. Keep in mind that fresh strawberries will give a better texture, but frozen berries can work in a pinch!
What If I Don’t Have Heavy Cream?
If you don’t have heavy cream, you can substitute it with whipped topping for a lighter option. Just note that whipped topping won’t have the same rich flavor and texture as fresh whipped cream. You can also try making your own using milk and cornstarch, but the results may vary.
How Long Can I Store Leftover Cake?
Your no-bake strawberry icebox cake can be stored in the refrigerator for up to 3 days. Just be sure to keep it covered with plastic wrap or in an airtight container to maintain freshness.
Can I Make This Cake Ahead of Time?
Absolutely! This cake is perfect for making ahead. It’s best to assemble and refrigerate it the night before serving. The longer it chills, the better the flavors meld, and the graham crackers will soften to create the perfect texture!
