This Strawberry Icebox Cake is a refreshing treat with layers of fluffy whipped cream and sweet strawberries, all between crunchy graham crackers. And guess what? No baking needed!
I love how easy this dessert is to whip up on hot days. Just mix, layer, and chill—so simple! Plus, it looks pretty enough to impress anyone at your next gathering! 🍓
Key Ingredients & Substitutions
Heavy Whipping Cream: Essential for whipping to airy peaks. If you want a lower-fat version, you can use whipped topping instead, although it won’t have quite the same richness.
Powdered Sugar: This sugar dissolves quickly, giving the whipped cream a smooth sweetness. If you’re out of powdered sugar, you can blend granulated sugar until fine or use a sugar alternative like erythritol for a lower-calorie option.
Graham Crackers: A classic for the base! If you’re looking for something gluten-free, try using gluten-free graham crackers or even crushed vanilla wafer cookies.
Strawberries: Fresh strawberries add sweetness and color. You can substitute with raspberries, blueberries, or even peaches if strawberries aren’t in season.
Cream Cheese: This adds a creamy texture to the cake. For a lighter option, consider using Neufchâtel cheese or a dairy-free cream cheese for a vegan choice.
How Do I Get Perfect Stiff Peaks in Whipped Cream?
Achieving stiff peaks in whipped cream is key for this cake’s texture. Here’s how to do it right:
- Start with cold heavy whipping cream; chill your mixing bowl and beaters for a few minutes in the fridge.
- Begin mixing on low speed and gradually increase to medium-high.
- Beat until soft peaks form, then slowly add the powdered sugar and vanilla. Keep mixing until stiff peaks form and the cream holds its shape.
Be careful not to over-whip; it can turn grainy and may even start turning into butter!
How to Make Strawberry Icebox Cake (No Bake)
Ingredients You’ll Need:
For the Whipped Cream:
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
For the Cream Cheese Layer:
- 1 package (8 ounces) cream cheese, softened
- ½ cup granulated sugar
For the Layers:
- 1 package (14 ounces) Graham crackers
- 2 cups fresh strawberries, sliced (plus more for garnish)
How Much Time Will You Need?
This delightful dessert requires about 20 minutes of preparation time, followed by a chilling period of at least 4 hours, or overnight for the best flavor and texture. Perfect for planning ahead!
Step-by-Step Instructions:
1. Prepare the Whipped Cream:
In a large bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Using a mixer, beat the mixture on high speed until stiff peaks form. This will give you a light and fluffy whipped cream layer that’s essential for your cake!
2. Mix the Cream Cheese Layer:
In another bowl, mix the softened cream cheese and granulated sugar together using a spatula or mixer until the mixture is smooth and well combined. This creates a creamy and sweet layer that balances the cake perfectly.
3. Combine the Layers:
Now it’s time to create your delicious cream mixture! Gently fold the whipped cream into the cream cheese mixture. Do this carefully so that you keep the fluffiness of the whipped cream intact.
4. Layering the Cake:
Next, take a 9×13 inch baking dish. Lay down a single layer of Graham crackers to cover the bottom. Use enough to have a nice, even base.
5. Create the First Layer:
Spread a generous layer of the cream mixture over the Graham crackers. Then, add a layer of sliced strawberries on top. This will be the first delicious layer of your cake!
6. Repeat the Layers:
Continue to repeat the layering process: add more Graham crackers, another layer of the cream mixture, and sliced strawberries. Keep layering until you use up all your ingredients, ensuring the final layer is the cream mixture.
7. Chill the Cake:
Cover the dish tightly with plastic wrap and pop it in the refrigerator. Let it chill for at least 4 hours, or overnight if you can wait! This is where the magic happens as the flavors meld together.
8. Garnish and Serve:
When you’re ready to serve, take the cake out of the fridge. Garnish the top with additional fresh strawberry slices for a lovely finishing touch. Then, cut into squares and enjoy chilled!
Enjoy this refreshing and easy no-bake dessert perfect for warm weather!
Can I Substitute Something for Heavy Whipping Cream?
Yes! If you need a lighter option, you can use chilled coconut cream or a non-dairy whipped topping. Just make sure to whip the coconut cream until fluffy, and adjust the sweetness as needed since some toppings are pre-sweetened!
What Can I Use Instead of Graham Crackers?
If you don’t have Graham crackers, crushed digestive biscuits or vanilla wafer cookies work great as substitutes. For a gluten-free option, try using gluten-free Graham crackers or crushed almond flour cookies!
How Long Can I Store the Leftover Cake?
Leftover Strawberry Icebox Cake can be stored in the refrigerator for up to 3 days. Just be sure to cover it well with plastic wrap or foil to keep it fresh. For best texture, try to consume it within this time frame, as the crackers may soften further.
Can I Add Other Fruits to This Recipe?
Absolutely! Feel free to mix in or substitute other fresh fruits like blueberries, raspberries, or peaches. Just adjust the layers as desired and enjoy the fresh twist!
