Description
A refreshing no-bake strawberry icebox cake layered with cream, fresh strawberries, and graham crackers. Perfect for summer gatherings!
Ingredients
Scale
- 3 cups cold heavy whipping cream (35%)
- 2 oz. full-fat cream cheese, softened
- 1/2 cup confectioners’ sugar
- 1 tsp. vanilla extract
- 1 1/2 cups fresh strawberries, chopped
- 12–14 full sheets graham crackers (plain or honey)
- 10–12 whole strawberries (or more for garnish)
Instructions
- Beat the cream cheese until smooth.
- Add the heavy cream, confectioners’ sugar, and vanilla.
- Whip until stiff peaks form, ensuring a light texture.
- Gently fold in the chopped strawberries.
- Layer graham crackers at the bottom of an 8×8-inch pan.
- Spread one-third of the strawberry cream on top of the crackers.
- Repeat the layers two more times, finishing with a layer of cream on top.
- Cover and refrigerate for at least 8 hours.
- Garnish with sliced strawberries before serving cold.
Notes
For best results, chill the cake overnight and use ripe strawberries for enhanced flavor.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 12g
- Sodium: 80mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg