Easy No-Bake Strawberry Icebox Cake
A delightful creamy dessert made with layers of fresh strawberries, whipped cream, and graham crackers, perfect for warm summer days and gatherings.
Ingredients
- 2 pounds fresh strawberries
- 2 cups heavy cream
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 package graham crackers (about 14 full sheets)
- A pinch of salt
Instructions
- Wash and hulking fresh strawberries, cutting them into slices and setting aside a few whole strawberries for decoration.
- In a large mixing bowl, combine heavy cream, sugar, vanilla extract, and a pinch of salt. Whip until stiff peaks form, about 3-5 minutes.
- Break graham crackers into quarters.
- In a 9x13 inch baking dish, lay down a single layer of graham crackers.
- Spread a generous layer of the whipped cream mixture over the graham crackers.
- Add a layer of sliced strawberries on top of the whipped cream.
- Repeat the layering process until reaching the top of the dish.
- Finish with a final layer of whipped cream on top.
- Decorate with reserved whole strawberries.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Notes
Prep your ingredients ahead of time. Make sure heavy cream is very cold before whipping. This dessert is best enjoyed fresh but can be stored in the fridge for up to 3 days.