This Strawberry Icebox Cake is a quick and cool treat! With layers of fresh strawberries, creamy whipped topping, and soft graham crackers, it’s as delightful to look at as it is to eat.
When the weather gets warm, this dessert is my go-to. No baking means less heat in the kitchen, and trust me, everyone will ask for seconds. 🍓
Key Ingredients & Substitutions
Fresh Strawberries: These bring sweetness and a pop of flavor. If strawberries aren’t in season, feel free to use other berries like blueberries or raspberries for a great twist.
Heavy Whipping Cream: Essential for achieving a light and airy texture. If you want a lower fat option, you can use whipped topping, but it won’t have the same richness.
Cream Cheese: Provides creaminess and a slight tang. If you’re looking for a dairy-free option, almond cream cheese works well as a substitute.
Powdered Sugar: This sugar dissolves easily and sweetens the cream. If you’re trying to cut down on sugar, you could use a sugar substitute suitable for baking.
Graham Cracker Crumbs: They add that classic base. If you want a gluten-free option, use gluten-free graham crackers or crushed nuts for a crunchier base.
Milk: Soaking the crackers can be done with almond milk or coconut milk for a dairy-free variant.
How Do I Get Stiff Peaks When Whipping Cream?
Getting the perfect stiff peaks in your whipped cream is key for this recipe. Start with cold heavy cream and a chilled bowl. This helps it whip better!
- Pour the heavy cream into your mixing bowl. Start mixing slowly and gradually increase the speed.
- Watch closely; stop when you see soft peaks forming (the cream holds its shape but still bends). Then keep going to reach stiff peaks (the cream stands up straight without drooping).
- Don’t overwhip, as it can turn into butter. A good sign is when the cream looks fluffy and holds shape!
How to Make Strawberry Icebox Cake?
Ingredients You’ll Need:
For the Cake:
- 1 pound fresh strawberries, hulled and sliced
- 1 cup heavy whipping cream
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups graham cracker crumbs
- 1/4 cup milk (for soaking the crackers)
How Much Time Will You Need?
This delightful Strawberry Icebox Cake requires about 20 minutes of prep time and at least 4 hours to chill in the refrigerator. For the best flavor, it’s great to let it sit overnight. It’s a simple no-bake dessert that’s perfect for warm days!
Step-by-Step Instructions:
1. Whip the Cream:
Start by taking a mixing bowl and pouring in the heavy whipping cream. Use a hand mixer to beat the cream until stiff peaks form. This means it should be thick enough that it holds its shape when you lift the mixer out. Once it’s done, set it aside.
2. Mix the Cream Cheese Mixture:
In another bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until everything is smooth and creamy. This mixture will add a delicious richness to the cake, so make sure to mix it well until there are no lumps.
3. Fold in Whipped Cream:
Gently fold the whipped cream you prepared earlier into the cream cheese mixture. Use a spatula to combine them carefully—this helps keep that light, fluffy texture. Mix until they are just combined, and it looks nice and smooth.
4. Prepare the Baking Dish:
Grab a 9×9 inch baking dish to layer your cake. Pour the milk into a shallow dish. Quickly dip each graham cracker into the milk. Make sure to soak them just enough so they get soft but not too soggy—nobody wants mushy crackers!
5. Layer the Ingredients:
Lay a single layer of the soaked graham crackers at the bottom of your baking dish. Then, spread a layer of the cream mixture over them, followed by a layer of sliced strawberries. It’s like building a delicious tower of flavors!
6. Repeat the Layers:
Continue repeating the layers, starting with more soaked graham crackers, then the cream mixture, and then the strawberries, until you use up all the ingredients. Make sure to finish with a layer of the cream mixture on top—it’ll look lovely!
7. Garnish and Chill:
Garnish the top with any remaining fresh strawberries. Cover the dish with plastic wrap and pop it in the refrigerator. Let it chill for at least 4 hours, or ideally overnight, so the flavors mingle and the graham crackers become perfectly soft.
8. Serve and Enjoy:
When you’re ready to serve, slice the cake into squares and enjoy your refreshing Strawberry Icebox Cake chilled. Perfect for gatherings or just a sweet treat at home!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can use frozen strawberries! Just make sure to thaw them completely and drain any excess liquid before using. This will help prevent the cake from becoming too soggy.
What Can I Substitute for Heavy Whipping Cream?
If you need a substitute for heavy whipping cream, you can use an equal amount of coconut cream for a dairy-free option or half-and-half if looking for a lighter version. Just keep in mind that this may slightly alter the texture and richness of your cake.
How Long Can I Store Leftovers?
You can store leftovers in an airtight container in the refrigerator for up to 3 days. Just be aware that the graham crackers may continue to soften, so it’s best to enjoy it fresh!
Can I Make This Cake Gluten-Free?
Absolutely! Simply use gluten-free graham crackers to make this recipe gluten-free. Check that all other ingredients are gluten-free as well, especially the powdered sugar, to ensure it meets your dietary needs.
