Description

Strawberry Icebox Cake is a delightful no-bake dessert that’s perfect for warm days and gatherings. With layers of sweet strawberries, creamy whipped topping, and soft graham crackers, it transforms into a luscious cake-like texture as it chills.

Ingredients

2 cups fresh strawberries, sliced

2 cups heavy whipping cream (or whipped topping)

1/4 cup powdered sugar (adjust to taste)

1 teaspoon vanilla extract

1 can (14 oz) sweetened condensed milk

1 box graham crackers (or vanilla wafers)

Optional: Chocolate shavings, nuts, or additional berries for garnish

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Instructions

Step 1: Prepare the Strawberries

Wash, hull, and slice the strawberries thinly.

Set aside a few whole strawberries for garnish.

Step 2: Make the Whipped Cream Mixture

In a large bowl, beat the heavy cream until soft peaks form.

Add powdered sugar, vanilla extract, and sweetened condensed milk, and mix until combined.

Step 3: Layer the Cake

In a 9×13-inch dish, spread a thin layer of whipped cream at the bottom.

Add a single layer of graham crackers, breaking them if needed to fit.

Spread a generous amount of whipped cream over the crackers.

Add a layer of sliced strawberries.

Repeat the layers until you reach the top, finishing with a layer of whipped cream and whole strawberries on top.

Step 4: Chill and Serve

Cover the dish with plastic wrap and refrigerate for at least 6 hours (overnight is best).

Slice and serve chilled!

Notes

For a richer flavor: Add a drizzle of chocolate or caramel sauce between layers.
Want a crunchier texture? Layer chopped nuts between the cream and strawberries.
Make it healthier: Use Greek yogurt instead of heavy cream for a protein boost.
Short on time? Use store-bought whipped topping for a quicker version.

Prep Time: 15 minutes
Cook Time: 6 hours