Description
A fresh, fuss-free no-bake strawberry icebox cake with layers of whipped cream, graham crackers, and juicy strawberries, ready after chilling overnight.
Ingredients
Scale
- 2 cups fresh strawberries (about 300g), sliced
- 2 cups heavy whipping cream (480ml)
- 1/4 cup powdered sugar (30g)
- 1 teaspoon vanilla extract
- 9–12 sheets graham crackers
- Optional: 1 teaspoon lemon zest
Instructions
- Wash and hull about 2 cups of fresh strawberries. Slice them into thin pieces and set aside.
- Pour 2 cups of cold heavy whipping cream into a mixing bowl. Add 1/4 cup powdered sugar and 1 teaspoon vanilla extract. Optionally add 1 teaspoon lemon zest. Whip on medium-high with an electric mixer until soft peaks form.
- In a 9×9-inch dish, layer graham crackers to cover the bottom. Spread about one-third of the whipped cream evenly over the crackers.
- Add a layer of sliced strawberries evenly over the whipped cream.
- Repeat layering graham crackers, whipped cream, and strawberries two more times, finishing with a thick layer of whipped cream on top.
- Cover the dish tightly with plastic wrap and refrigerate overnight (at least 6 hours).
- Before serving, garnish with extra fresh strawberries or crushed graham crackers. Slice and serve chilled.
Notes
Use fresh strawberries for best flavor and texture. Chill overnight for perfect soft layers. You can substitute graham crackers with digestive biscuits or vanilla wafers. For gluten-free, use gluten-free cookies. Homemade whipped cream is recommended over store-bought for better texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/6 of cake
- Calories: 280
- Sugar: 18
- Sodium: 120
- Fat: 16
- Saturated Fat: 10
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
Keywords: no-bake, strawberry, icebox cake, easy dessert, summer dessert, whipped cream, graham crackers