No-Bake Strawberry Icebox Cake
This No-Bake Strawberry Icebox Cake is the perfect summer dessert with layers of fluffy vanilla whipped cream, fresh strawberries, and graham crackers that transform into tender, cake-like layers overnight. No oven required – just 15 minutes of prep and a few hours in the fridge for the magic to happen! This easy no-bake dessert is perfect for potlucks, barbecues, and any time you want an impressive dessert without heating up the kitchen.
Ingredients
For the Cream:
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla
For the Layers:
- 1 pound strawberries sliced
- 7.2 ounces graham crackers 1.5 sleeves
Instructions
- Whip the Cream: In a stand mixer or with a hand-held mixer, beat the cream, powdered sugar, and vanilla until stiff peaks form (3-5 minutes). For best results, chill your mixing bowl and beaters in the freezer for 10 minutes before whipping.
- Create First Layer: Place a very thin layer of cream on the bottom of a 9x9 square pan. Next, add a single layer of graham crackers, breaking them to fit as needed. Top with 1/3 of the whipped cream and smooth with a spatula. Add 1/3 of the strawberries in an even layer.
- Repeat Layers: Repeat layers 2 more times (graham crackers, cream, strawberries), ending with strawberries on top. Arrange the berries in a pretty pattern, if desired.
- Chill: Cover with plastic wrap and refrigerate for at least 4 hours or overnight before serving. The longer it chills, the better the texture!
Equipment
Fresh Strawberries are Best: Fresh strawberries work best for this recipe. If using frozen strawberries, thaw them completely on paper towels first. Thawed strawberries release a lot of liquid that can make your cake soggy.
Chill Your Equipment: For best results, chill your mixing bowl and beaters in the freezer for 10 minutes before whipping the cream. This helps the cream whip faster and hold its shape better.
The Initial Cream Layer is Key: That thin smear of whipped cream on the bottom of the pan keeps the graham crackers from sliding around during assembly. Don't skip this step!
Make-Ahead Dessert: This cake actually tastes better when made the night before. The graham crackers need time to absorb the cream and soften into that perfect cake-like texture. Minimum 4 hours, but overnight is ideal.
Storage: Store covered in the refrigerator for up to 3 days. Do not freeze – the texture doesn't hold up well after freezing.
Assembly Tip: Spread the whipped cream all the way to the edges of the pan so the graham crackers soften evenly. Break crackers as needed to fill gaps.
Buy Extra Strawberries: Get about ¼ pound more than called for – some will be eaten during prep, and extras help create a beautiful top layer!
Whipping the Cream: Stop mixing as soon as stiff peaks form (when peaks stand straight up). Overwhipping will turn the cream into butter.