Strawberry Icebox Cake
A refreshing summer dessert layered with strawberries, whipped cream, and graham crackers, perfect for warm days and gatherings.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 240 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 pounds fresh strawberries, sliced
- 1 cup heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 package (14.1 ounces) graham crackers
Instructions
- Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Layer graham crackers on the bottom of a 9×13 inch baking dish.
- Spread a layer of whipped cream mixture over the graham crackers.
- Add a layer of sliced strawberries on top of the whipped cream.
- Repeat the layers of graham crackers, whipped cream, and strawberries until all are used, finishing with whipped cream.
- Cover and refrigerate for at least 240 minutes (4 hours) or overnight.
- Serve chilled, garnished with additional strawberries and mint if desired.
Notes
For extra stability, consider using gelatin in the whipped cream for longer storage. Experiment with different fruits for variations.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 24g
- Sodium: 60mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
Find it online: https://doughgirlbylea.com/strawberry-icebox-cake/