Take fresh strawberries and cream to the next level with this no-bake Strawberry Shortcake Icebox Cake. Fluffy whipped cream, juicy strawberries and graham crackers are all you need to make this potluck favorite!
Strawberry Shortcake Icebox Cake
I don’t even know where to begin with how amazingly delicious and easy this Strawberry Shortcake Icebox Cake is! Like seriously, where have you been all my life? Strawberries, whipped cream and graham crackers, that’s all you need to make this no-bake wonder.
The ingredients are layered together and allowed to set in the refrigerator. The graham crackers soak up some of the sweetened cream and become soft like cake.
Mushy cookies may sound weird, but trust me it works! It’s sweet, light and fresh without being too sugary.
My favorite no-bake dessert is Oreo Cake, but when strawberries are in season, I go crazy for them. This would be delicious with any of your favorite berries (raspberries then blueberries are next on my list of favorites).
This is going to be a Spring and Summer staple for sure. Take this to your next potluck or cookout where it’s sure to be a hit.
I’m partial to food in glass dishes—it looks so pretty since you can see the food, especially when there are layers. And not just desserts! My layered Fiesta Bean Dip disappears in minutes every time.
I mentioned before that this strawberry icebox cake is easy to make and it couldn’t be simpler. Since there are so few ingredients, I prefer to make homemade whipped cream for the best flavor in this recipe, but you could also use cool whip.
While my bowl and beaters to whip the cream are chilling, I slice up the strawberries. It’s good to have extra on hand in case you can’t help eating them like me.
Whip the cream until light and fluffy. This takes less than five minutes with an electric mixer. You’re now ready to assemble.
Place a smear of whipped cream on the bottom of your pan, this will keep your graham crackers from slip sliding around when you try to add the next layer. So, a smear of whipped cream and then a single layer of graham crackers. You’ll need to cut some of them to fit the gaps.
Next, top with a layer of whipped cream and then a layer of sliced strawberries. From there, repeat the layers ending with a layer of strawberries arranged nice and pretty.
Cover with plastic wrap and refrigerate for at least four hours or overnight. The crackers will be cake-like, the strawberries will have lent their fruity sweetness to the cream and your friends and family will thank you.
Also, be sure to check out my S’mores Icebox Cake! Lovers of all things s’mores, chocolate and marshmallows will go crazy for that version!
Pin this to your dessert board!
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 1 pound strawberries, sliced
- 1 1/2 packs graham crackers
- In a stand mixer or with a hand-held mixer, beat the cream, powdered sugar and vanilla until stiff peaks form.
- Place a very thin layer of cream on the bottom of a square pan. Next, add a single layer of graham crackers. Top with 1/3 of the whipped cream and smooth with a spatula. Add 1/3 of the strawberries in an even layer. Repeat layers 2 more times, ending with strawberries. Arrange the berries in a pretty pattern, if desired.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight before serving.
This recipe first appeared on Amanda’s Cookin’ as a guest contribution by Kitchen Gidget.