This no-bake Strawberry Icebox Cake is a sweet and refreshing treat! With layers of fluffy whipped cream and juicy strawberries, it’s like summer on a plate.
Honestly, it’s so easy to make, I sometimes whip it up just to impress my friends! Plus, who doesn’t love a dessert that keeps cool in the fridge? 🍓
Key Ingredients & Substitutions
Heavy Whipping Cream: This is essential for making the rich and creamy whipped topping. If you’re looking for a lower-fat option, you can use whipped topping instead, but it won’t have the same homemade flavor.
Powdered Sugar: Powdered sugar gives the whipped cream a sweet touch. You can use granulated sugar in a pinch; just blend it in when whipping the cream until fully dissolved!
Fresh Strawberries: Fresh strawberries are perfect for our cake! If they’re out of season, you can use frozen strawberries, but be sure to thaw and drain them to avoid excess moisture.
Lemon Juice: This adds a nice tang to the cake. You can skip it if you prefer a sweeter dessert, or substitute with lime juice for a different flavor kick.
How Do I Make Whipped Cream That Stays Firm?
Making whipped cream that holds its shape is key for this cake. Start with a cold mixing bowl and beaters; chill them in the fridge for about 10-15 minutes. Then, combine the heavy whipping cream, powdered sugar, and vanilla in the bowl.
- Beat on medium-high speed until soft peaks form, then increase the speed and continue whipping until stiff peaks form.
- Be careful not to overwhip it, or it will turn grainy!
Firm, stable whipped cream will layer beautifully and hold up while the cake sets in the fridge.
How to Make Strawberry Icebox Cake (No Bake)?
Ingredients You’ll Need:
For the Whipped Cream:
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
For the Cake Layers:
- 1 package (14 oz) graham crackers
- 2 cups fresh strawberries, sliced (plus extra for topping)
- 1 cup strawberry jam
- ¼ cup fresh lemon juice (optional, for a slight tartness)
How Much Time Will You Need?
This delicious Strawberry Icebox Cake takes about 20 minutes of preparation time, plus at least 4 hours (or overnight) for chilling in the refrigerator. So, gather your ingredients and whip up this delightful dessert that you can enjoy later!
Step-by-Step Instructions:
1. Make the Whipped Cream:
In a large mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Using a hand mixer or whisk, beat the mixture until stiff peaks form. This means that when you lift the whisk out, the cream holds its shape without falling over. Now you have fluffy whipped cream!
2. Prepare the Strawberry Mixture:
In another bowl, mix the strawberry jam with the sliced strawberries. If you’d like a bit of tanginess, add the fresh lemon juice. Stir everything until well combined, making sure the strawberries are coated in the jam.
3. Assemble the Cake:
Start by spreading a thin layer of whipped cream on the bottom of a 9×13 inch baking dish. This will act as the first layer. Then, place a layer of graham crackers over the whipped cream, making sure to cover the bottom completely.
4. Layer with Strawberries and Cream:
Spread half of the strawberry mixture over the graham crackers. Then, spoon a layer of whipped cream on top of the strawberries, spreading it out evenly. Repeat this process by adding another layer of graham crackers, followed by the remaining strawberry mixture, and finish with a final layer of whipped cream.
5. Garnish and Chill:
Top the cake with extra sliced strawberries for a beautiful presentation. Cover the dish with plastic wrap and place it in the refrigerator for at least 4 hours, or overnight if you can wait! This chilling time helps the layers meld together perfectly.
6. Serve and Enjoy:
Once the cake is set, simply slice it into squares and serve chilled. Enjoy your refreshing Strawberry Icebox Cake with friends and family—it’s a delightful treat that everyone will love!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can use frozen strawberries, but make sure to thaw and drain them first to avoid excess moisture. Pat them dry with paper towels before mixing with the jam, so your cake doesn’t become soggy.
What if I Don’t Have Graham Crackers?
If you don’t have graham crackers, you can substitute them with vanilla wafers or even crushed cookies like Oreos or digestive biscuits. Just keep in mind that the flavor will slightly change based on the substitute you choose.
How Do I Store Leftovers?
Store any leftover cake in an airtight container in the fridge for up to 3 days. It’s best enjoyed chilled, so just slice and serve directly from the refrigerator!
Can I Make This Cake Ahead of Time?
Absolutely! In fact, making it a day ahead allows the flavors to meld beautifully. Just cover it well and refrigerate, then enjoy it the next day for a fresher and creamier texture!
