Strawberry Icebox Cake
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No-bake Strawberry Icebox Cake is the ultimate easy treat! Layers of graham crackers, fresh berries, and fluffy whipped cream make every bite a tasty delight. Quick, creamy, and hassle-free, it’s the perfect dessert to sweeten any gathering.
Table of Contents
Icebox Cake 101
Icebox cakes have been around for ages (well, at least 100+ years)! The name is the clue, icebox, which is how many of our great-grandmothers kept perishable foods cold. This ingenious “cabinet” was built to house a large block of ice that kept milk and other items from spoiling.
Enter the nifty no-bake icebox dessert, where the sweet biscuits/cookies absorb dairy-based moisture while chilling, becoming a heavenly cakey layer enrobed in creamy yumminess!
Why You’ll Love It
My family is always excited when a strawberry icebox dessert is on the menu! Icebox cakes are so easy; whip the cream, slice the strawberries, and create creamy layers with a sweet biscuit. Pop that baby in the fridge for a few hours, and viola!
- Three luscious layers
- No baking required
- Excellent make-ahead
- Use your favorite fruit
- Party people pleaser
Strawberry Fridge Cake Ingredients
The convenience and ease of the 21st-century icebox cake with strawberries is a simple layering process using rich homemade whipped cream.
- Fresh Strawberries – ripe, but not mushy-washed, dried, and sliced.
- Heavy Cream – ice cold whipping cream
- Powdered Sugar
- Vanilla – DIY quality Vanilla Extract.
- Graham Cracker Sheets
For specific amounts, please refer to the printable recipe card at the bottom of the post.
Equipment Needed
- 8×8 baking dish
- Electric Mixer
- Glass or stainless steel bowl
- Spatula
- Plastic wrap or aluminum foil
How To Make Easy Whipped Cream Icebox Cake
Three flavors plus three layers equal one refreshingly delicious no-bake strawberry refrigerator dessert!
- WHIPPED CREAM: Beat heavy cream, powdered sugar, and vanilla in a cold mixing bowl until stiff peaks form (1-3 minutes).
- LAYER: Evenly spread Graham crackers, whipped cream, and sliced strawberries. Repeat twice.
- CHILL: Cover and place icebox cake in the fridge for at least 4 hours. Overnight is best.
Serve cold, and enjoy.
When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.
Kitchen Tip
Spreading a thin layer of whipped cream on the bottom of the baking dish will keep the crackers from sliding.
Recipe Tips For Success
Freeze a very clean (no oil or residue) glass or stainless steel mixing bowl and beaters for about 10 minutes before whipping cream.
Make sure your whipped cream is stiff enough to hold its shape; it can become melty, and the icebox cake can lose structure.
Create a nice, thick layer of graham crackers at the bottom of the cake. I break them to fill all the spaces.
Don’t rule out chocolate, cinnamon, or honey graham cracker varieties as delicious alternatives for an icebox strawberry cake!
Garnish Ideas
Get creative with your toppings! You could drizzle the cake with chocolate, caramel, or even melted white chocolate. You could also top the cake with chopped nuts, sprinkles, or toasted coconut.
Strawberry Tips For Icebox Cake
Separate eight of the nicest strawberries and refrigerate until ready to garnish the icebox cake. (Wait to wash just before using).
- Gently swish the remaining strawberries in cold water (and white vinegar or fruit wash) right before using; pat dry and slice.
- Pre-washing strawberries can make them mushy; soft berries break down and can make the whipped cream watery.
- If you’d rather garnish the graham cracker cake with fresh strawberries, slice them and arrange them after chilling to avoid bleed-off.
Storage
To maximize the freshness of a strawberry icebox cake:
- Refrigerate: Cover the cake tightly with plastic wrap or an airtight container and store it in the refrigerator.
- Avoid Freezing: Do not freeze, as it can alter the texture.
- Serve Chilled: Keep the cake chilled until serving.
- Enjoy Promptly: Eat within 2-3 days for the best quality.
Recipe FAQs
Note, the graham crackers should soften and have a cake-like texture. They will not be crunchy.
There are a few reasons graham crackers can become too soggy in an icebox cake: overly juicy fruit and/or whipped cream that isn’t firm/stiff enough.
Sure! You can use a cookie or sweet cracker you prefer in an icebox cake, as long as it absorbs moisture to create a delicious cakey layer. Dewey’s Chocolate Thins or Chocolate Maria’s work beautifully with a liberal drizzle of chocolate over the top!
We also enjoy a strawberry icebox cake with lightly crushed Pecan Sandies and a sprinkle of toasted pecans for another change-up. (Slightly different texture, though.) Adjust the sweetness of the homemade whipped cream based on the cookie you use.
Throw together this fantastic and refreshing Strawberry Icebox Cake for your next get-together. You’ll know why this easy refrigerator dessert has endured the test of time!
Like This Recipe?
I’d love to hear what you think! Leave a review below and let me know how you liked the recipe!
Strawberry Icebox Cake
No-bake Strawberry Icebox Cake is the ultimate easy treat! Layers of graham crackers, fresh berries, and fluffy whipped cream make every bite a tasty delight.
Ingredients
- 1 pound strawberries, sliced
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 2 teaspoons vanilla
- 9 graham cracker sheets
Instructions
- Put a glass or stainless steel mixing bowl and beaters in the freezer for about 10 minutes before mixing to get them ice-cold.
Place about 8 of the best-looking uncut strawberries in the fridge to be used for a pretty presentation on top. - WHIPPED CREAM: Add the heavy cream, powdered sugar, and vanilla to the cold mixing bowl. Using an electric mixer beat on medium speed until stiff peaks form (1-3 minutes).
- LAYER: Place a very thin layer of the whipped cream into the bottom of an 8x8 baking dish (this will keep the graham crackers from sliding around.
- Next, layer the cake in order with a single layer of graham crackers (you may need to break some of them to fit the spaces). Top the graham crackers with 1/3 of the whipped cream and then a layer of sliced strawberries. Repeat layers 2 more times, ending with strawberries you saved for the top. Cut the strawberries and pile them up ontop in the center or arrange them to your liking.
- CHILL: Cover and place the cake in the fridge for at least 4 hours. Overnight is best.
- Serve cold and enjoy.
Notes
STORAGE:
- Refrigerate: Cover the cake tightly with plastic wrap or an airtight container and store it in the refrigerator.
- Avoid Freezing: Do not freeze, as it can alter the texture.
- Serve Chilled: Keep the cake chilled until serving.
- Enjoy Promptly: Eat within 2-3 days for the best quality.
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 287Total Fat: 21gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 60mgSodium: 84mgCarbohydrates: 23gFiber: 2gSugar: 14gProtein: 3g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.
Hi there, I'm Cheryl!
As a wife, mom, and caffeine enthusiast, my journey has taken me from bustling mornings with my family to sharing delicious recipes, home care tips, and heartfelt decorating insights with wonderful readers like you. My love for baking, photography, and tidiness shines through every post I craft. Dive into my world and discover the art of homemaking, one tidy moment at a time. Read more...
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