An easy no-bake treat, this strawberry icebox cake is perfect to make in summer. With layers of graham crackers, strawberries, and lightly sweetened whipped cream, it's a warm weather dream. No cooking or baking needed!
For more summery no-bake desserts, try our chocolate raspberry icebox cake, this easy gluten-free cheesecake, or whip up a batch of confetti birthday cake ice cream.
Ingredients
Ingredient Notes and Substitutions
- Graham crackers: plain store-bought are ideal. If you need a gluten-free option, either buy them to suit your dietary needs or make your own gluten-free graham crackers.
- Strawberries: fresh and as seasonal as you can get for the sweetest taste. Frozen strawberries won't work for this icebox cake.
- Cream: the whipping cream available to you might be slightly lower or higher in fat, but choose something around 30-35% fat. A dairy-free alternative can be used if needed.
- Vanilla: if you don't have a bean, substitute 2 teaspoons extract or 1 teaspoon vanilla powder instead.
Method
Step 1: prepare the strawberries and set aside.
Step 2: whip the cream until it reaches firm peaks.
Step 3: add a layer of graham crackers to the bottom of a bread tin, breaking as needed.
Step 4: top with a layer of the whipped cream.
Step 5: add a layer of strawberries, followed by another layer of whipped cream.
Step 6: top with more graham crackers and another layer of cream.
Step 7: repeat the process until the bread tin is filled.
Step 8: top with graham cracker crumbs and freeze.
Top Tips
- Don't over-whip: the addition of a little salt and powdered sugar means that the cream will be able to whip to pretty stiff peaks, but don't take it too far – you'll get butter.
- Use the cream as glue: if you layer graham crackers right over strawberries, the cake will fall apart when sliced. You need a layer of the whipped cream between each, every time, to get nice slices.
- Give it enough time to chill: strawberry icebox cake needs about 6 hours in the freezer, so plan in advance. It's ideal to make it a day in advance.
Recipe Notes
Many standard loaf tins are narrow at the bottom and wider at the top. This means you may have a layer or two (or more) of graham crackers that fit perfectly without breaking them into pieces.
How to Store
Storage: if you don't want to keep the cake frozen, it can be kept in a sealed container in the fridge for up to 2-3 days. It will soften but still taste good.
Freezing: keep the cake in an airtight container in the freezer for up to 2 weeks. If you plan on serving only parts of it at a time, then slice after the initial freeze and keep frozen in slices that you can take out as needed (it shouldn't be thawed and frozen several times).
If you make this Strawberry Icebox Cake recipe or any other no-bake recipes on the Baked Collective, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more baking, follow along on Instagram, TikTok, and YouTube.
Strawberry Icebox Cake
Equipment
- Measuring cups and spoons or a digital kitchen scale
- Bread tin
- Parchment paper
- Electric hand or standing mixer you can whip cream by hand if preferred
- 2 bowls
Ingredients
- 16 ounces strawberries fresh
- 2 ½ cups 35% whipping cream
- ½ cup powdered sugar
- 1 vanilla bean or 2 teaspoons extract
- 1 pinch salt
- 4 ½ ounces graham crackers approximately 18-20 crackers
Instructions
- Line a standard loaf tin with parchment or waxed paper, leaving enough paper hanging over the edges to use as handles later on.
- Prepare the strawberries by washing, drying, and slicing them thinly after removing the stems.16 ounces strawberries
- Add the whipping cream to a stand mixer bowl. Sift in the powdered sugar and salt. Split the vanilla bean lengthwise and scrape the seeds into the bowl. Using the whisk attachment, whip on low speed to combine, then on high speed until stiff peaks form.2 ½ cups 35% whipping cream, ½ cup powdered sugar, 1 vanilla bean, 1 pinch salt
- Place a layer of graham crackers at the bottom of the prepared tin, breaking as needed to fit. Gently spread about ½ cup whipped cream evenly over the graham crackers. Add another layer of crackers, then another layer of whipped cream.4 ½ ounces graham crackers
- Spread half of the sliced strawberries into an even layer on top of the whipped cream. Add another ½ cup whipped cream and spread it over the strawberries. Add a layer of graham crackers and another layer of whipped cream.
- Spread the remaining strawberries over the cream and finish with the last of the whipped cream. For a finishing touch, crumble one or two graham crackers and sprinkle the crumbs over the top of the icebox cake. Cover and freeze for at least 6 hours or overnight.
- To serve let the cake sit at room temperature for 10-15 minutes before serving. Lift the cake out of the tin using the paper overhang as handles. Slice the cake with a knife warmed in hot water, drying the knife in before slicing and cleaning between each slice.