Strawberry Icebox Cake
User Reviews
5
Strawberry Icebox Cake
Description
Strawberry Icebox Cake brings together fresh strawberries gently macerated with sugar, lightly sweetened whipped cream infused with vanilla, and layers of whole graham crackers. After slicing and sugaring the strawberries, the whipped cream is prepared to stiff peaks with confectioners' sugar and vanilla extract to balance the fruit's natural tartness.
The cake is assembled in layers—graham crackers, strawberries, and whipped cream repeated until four layers form, ending with a whipped cream topping. Refrigerating for at least four hours gives time for the crackers to absorb moisture and soften, creating a tender yet slightly textured cake appearance without baking.
Cut into slices and served topped with a fresh strawberry, this no-bake dessert offers a combination of creaminess, sweet fruit, and buttery cracker base. It’s well suited for casual entertaining or any time a chilled, light cake is desired.
Leftovers store well in an airtight container in the refrigerator for one to two days, best kept in a rigid container to maintain shape. The cake can also be frozen by first chilling uncovered for 24 hours, then wrapping tightly in plastic wrap and foil for up to three months. Thaw fully before serving for best texture.
Ingredients
- 2 pounds strawberry fresh
- 2 tablespoons sugar granulated white
- 3 cups heavy whipping cream
- ⅓ cup confectioners' sugar powdered sugar
- 1 teaspoon vanilla extract
- 20 graham crackers whole
Instructions
- Wash the strawberries and spread them on a double thickness of paper towels to dry.
- Hull and slice the strawberries into a large bowl. Sprinkle with the sugar, toss to combine and allow to sit for about 15 minutes.
- Whip the cream until stiff peaks form. Add the confectioner’s sugar and vanilla extract. Whip again briefly to combine.
- On a platter or in a baking pan, spread a small amount of the whipped cream. Begin layering starting with the graham crackers, then a layer of strawberries, and a layer of whipped cream.
- Continue layering until you have four layers . End with a layer of whipped cream.
- Cover loosely with foil and refrigerate for at least 4 hours or until the graham crackers and cookies have softened.
- Cut into servings and top each with a fresh strawberry.
Notes
- Store leftovers in an airtight container in the refrigerator for 1-2 days, preferably using a rigid container to maintain cake shape.
- To freeze, chill the assembled cake uncovered for 24 hours, then wrap tightly in plastic wrap and aluminum foil and freeze for up to 3 months.
- Thaw frozen cake completely before serving to preserve texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 401kcal | 20% |
| Carbohydrates | 37g | 12% |
| Protein | 5g | 10% |
| Fat | 29g | 45% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 81mg | 27% |
| Sodium | 205mg | 9% |
| Potassium | 257mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 15g | 30% |
| Vitamin A | 1060IU | 21% |
| Vitamin C | 54mg | 60% |
| Calcium | 84mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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