Strawberry Icebox Cake

Strawberry icebox cake is a refreshing summer dessert made from scratch with layers of juicy strawberries, fluffy homemade whipped cream, and graham cracker, all ready in under 30 minutes!

5 from 12 votes

Prep Time 20

Chill Time 2

Servings

Ingredients

▢ 1 lb. (454 g) strawberries
▢ 7 oz. (200 g) graham crackers (1 ½ sleeves) or 1 batch of sourdough graham crackers

Whipped Cream (Makes 3 cups)

▢ 1 cup (240 g) heavy cream
▢ ¼ cup (30 g) powdered sugar
▢ 1 teaspoon (5 g) vanilla extract
▢ ½ teaspoon (2 g) cream of tartar

Instructions

If you make homemade sourdough graham crackers, let them cool completely before assembling the cake. Skip this step if you are using store-bought graham crackers.
Place the whipped cream ingredients into a large mixing bowl. Beat with an electric mixer on high speed until stiff peaks form. Place the whipped cream in the fridge until ready to assemble the dessert.
Wash the strawberries, remove the stems, and cut into thin slices.
Place a very thin layer of whipped cream on the bottom of an 8" x 8" dish. Next, layer graham crackers, followed by half of the whipped cream and half of the sliced strawberries. Repeat with a second layer. Cover the dish and allow it to chill in the fridge for at least 2 hours.

Notes

Powdered Sugar: Make your own by blending granulated sugar in a high-speed blender until it is a powder.
Whipped Cream: You can swap the homemade whipped cream with 3 cups of thawed frozen whipped topping for a quick and easy shortcut.
Make Ahead: You can assemble the dessert up to 2 days ahead of time and keep it covered in the fridge until you are ready to serve it.
How to Store: The icebox cake can be stored in the fridge, covered, for up to 2 days.
How to Freeze: If you'd like to freeze the icebox cake, ensure it is in a freezer-safe container and keep it frozen for up to 30 days. When you're ready to eat it, remove it from the freezer and allow it to thaw until it's easy to slice.

Nutrition