Strawberry Icebox Cake
This Strawberry Icebox Cake is a no-bake, layered dessert with graham crackers, fluffy whipped cream, and juicy strawberries. The layers soften and set in the fridge into a sliceable, creamy cake that’s perfect for warm-weather gatherings.
Ingredients
- 2 pounds fresh strawberries hulled and sliced (about 6–7 cups)
- 3 tablespoons granulated sugar adjust to taste depending on berry sweetness
- 1 teaspoon fresh lemon juice optional, brightens flavor
- 3 cups heavy whipping cream cold
- 8 ounces cream cheese softened, full-fat preferred
- 1 cup powdered sugar sifted
- 2 teaspoons pure vanilla extract or 1 ½ teaspoons vanilla + ½ teaspoon almond extract
- 1 pinch fine sea salt
- 2 to 2 1/2 sleeves graham crackers about 24–30 full sheets; honey or cinnamon, or gluten-free
- extra sliced strawberries for garnish, optional
- fresh mint leaves for garnish, optional
- powdered sugar light dusting on top, optional
Instructions
- Rinse the strawberries under cool water and pat very dry with a clean kitchen towel. Hull and slice them about 1/4-inch thick. In a medium bowl, toss the sliced strawberries with the granulated sugar and lemon juice. Let sit for 10–15 minutes to draw out some juices. If they release a lot of liquid, spoon off a bit so the cake does not get soggy.2 pounds fresh strawberries, 3 tablespoons granulated sugar, 1 teaspoon fresh lemon juice
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 1–2 minutes. Add the powdered sugar, vanilla (and almond extract if using), and a pinch of salt. Beat until creamy and well combined. Pour in the cold heavy cream. Start mixing on low, then increase to medium-high and beat until the mixture forms medium to stiff peaks that are thick but still spreadable.3 cups heavy whipping cream, 8 ounces cream cheese, 1 cup powdered sugar, 2 teaspoons pure vanilla extract, 1 pinch fine sea salt
- Use a 9×13-inch glass or ceramic baking dish. Spread a thin layer (2–3 tablespoons) of the whipped cream filling over the bottom of the dish to keep the graham crackers from sliding.
- Lay a single layer of graham crackers over the thin cream base, breaking pieces as needed to cover the bottom. Spread about one-third of the whipped cream filling over the crackers in an even layer. Spoon about one-third of the sliced strawberries over the cream and spread them out evenly.2 pounds fresh strawberries, 3 cups heavy whipping cream, 2 to 2 1/2 sleeves graham crackers
- Add another layer of graham crackers on top of the berries. Top with another one-third of the whipped cream filling, then another one-third of the strawberries. Repeat once more with a final layer of crackers, the remaining whipped cream filling, and a final generous layer of strawberries on top. Reserve the prettiest berry slices for the top if you like.2 pounds fresh strawberries, 3 cups heavy whipping cream, 2 to 2 1/2 sleeves graham crackers
- Cover the dish tightly with plastic wrap or reusable wrap. Refrigerate for at least 4 hours, preferably 8–12 hours, until the graham cracker layers have softened to a cake-like texture and the filling is firm enough to slice.
- Right before serving, garnish the top with extra sliced strawberries, fresh mint leaves, and a light dusting of powdered sugar if desired. For clean slices, use a long, sharp knife and wipe it between cuts. Serve chilled.extra sliced strawberries, fresh mint leaves, powdered sugar
Notes
Chill time is essential for the graham crackers to soften into a cake-like texture; overnight (8–12 hours) gives the best results. A 9×13-inch pan yields even layers; a smaller pan will make the cake taller and may need more chill time. Taste the berries and whipped cream filling and adjust sugar to your liking. The cake keeps covered in the refrigerator for up to 3 days and can be frozen in slices for up to 1 month for an ice-cream-cake-like texture.
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