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Strawberry Icebox Cake

This refreshing strawberry treat is perfect for warm weather, requiring zero baking skills while delivering maximum flavor impact. The beauty lies in its simplicity—just layer, chill, and serve—making it an ideal solution for both planned gatherings and last-minute dessert emergencies.
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Prep Time 25 minutes
Cook Time 0 minutes
Chilling Time 4 hours
Total Time 4 hours 25 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 325 kcal

Equipment

  • 9x13-inch Baking Dish
  • Parchment Paper
  • Plastic wrap
  • Mixing Bowls

Ingredients
  

For the Cake

  • 2 pounds fresh strawberries hulled and thinly sliced (reserve a few whole berries for garnish)
  • 3 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 2 tsp pure vanilla extract
  • 40 graham crackers or digestive biscuits about 3 sleeves

Optional Ingredients

  • 8 oz cream cheese softened (for a richer filling)
  • 2 tbsp lemon zest for brightness

Instructions
 

  • Wash, hull, and slice most of the strawberries into thin slices (about 1/8-inch thick). Set aside about 1 cup of the most beautiful slices for the top layer, and reserve a few whole berries for garnish. If your strawberries aren't perfectly sweet, toss them with 1 tablespoon of sugar and let them sit for 10 minutes to release their juices.
  • In a large bowl, beat the heavy cream until soft peaks begin to form. Add powdered sugar and vanilla extract, then continue beating until stiff peaks form. If using cream cheese for a richer variation, beat it separately until smooth, then fold into the whipped cream mixture.
  • Line a 9×13-inch baking dish with parchment paper for easy removal (this step is optional but recommended). Arrange a single layer of graham crackers on the bottom, breaking some pieces to fit if necessary.
  • Spread 1/3 of the whipped cream mixture over the graham crackers. Arrange a layer of sliced strawberries on top, slightly overlapping them.
  • Repeat with another layer of graham crackers, followed by cream and strawberries. Continue until you have 3 complete layers, finishing with a layer of cream on top.
  • Arrange the reserved strawberry slices decoratively on top of the final cream layer. For an extra special presentation, create a pattern or design with the berries. Cover carefully with plastic wrap without touching the surface of the cream.
  • Refrigerate for at least 4 hours, but preferably overnight. This resting time is crucial – it allows the graham crackers to soften and achieve that magical cake-like texture.

Notes

This cake stays fresh in the refrigerator for up to 3 days, though the texture is best within the first 48 hours.
For a lighter version, use 1/3 fat cream cheese and replace half the heavy cream with Greek yogurt.
The natural sweetness of ripe strawberries means you can reduce the added sugar by up to 50%.
For individual servings, assemble in small glasses or ramekins.
The cake cuts best when slightly chilled but tastes more flavorful if allowed to sit at room temperature for 10-15 minutes before serving.

Nutrition

Calories: 325kcalCarbohydrates: 32gProtein: 3gFat: 21gSaturated Fat: 12gSodium: 135mgFiber: 2gSugar: 16g
Keyword Strawberry Icebox Cake, No-Bake Dessert, Summer Dessert, Strawberry Cake, Easy Dessert
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