Can I use store-bought whipped cream instead of making it myself?

Yes, you can, but homemade whipped cream truly elevates the flavor and texture. If you’re short on time, your favorite ready-made whipped topping will work in a pinch.

What if I don’t have graham crackers?

No problem! Try vanilla wafer cookies or digestive biscuits. The goal is a simple, crisp layer that softens nicely in the cream.

How long do I really need to chill the cake?

A minimum of 2 hours is essential, but four or more hours (or overnight) yields the tastiest, cake-like result.

Can I make this cake a day ahead?

Absolutely! In fact, it gets better with time. An overnight chill allows all the flavors to mingle and the texture to become melt-in-your-mouth good.

Strawberry Icebox Cake Recipe

Description

This easy and refreshing Strawberry Icebox Cake layers sweet strawberries, fluffy homemade whipped cream, and crunchy graham crackers for a no-bake, crowd-pleasing dessert. Perfect for summer gatherings, this cake comes together quickly and chills to perfection in the fridge.

Ingredients

Units Scale

For the Cake

1 lb. (454 g) strawberries
7 oz. (200 g) graham crackers (1 1/2 sleeves) or 1 batch of sourdough graham crackers

For the Whipped Cream

1 cup (240 g) heavy cream
1/4 cup (30 g) powdered sugar
1 teaspoon (5 g) vanilla extract
1/2 teaspoon (2 g) cream of tartar

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Instructions

Prepare the Graham Crackers – If making homemade sourdough graham crackers, ensure they are baked and cooled completely before using. If using store-bought graham crackers, skip this step and proceed directly to assembling the cake.
Make the Whipped Cream – In a large mixing bowl, add the heavy cream, powdered sugar, vanilla extract, and cream of tartar. Beat with an electric mixer on high speed until stiff peaks form. Refrigerate the whipped cream until you are ready to assemble the cake.
Prepare the Strawberries – Wash the strawberries thoroughly, remove the stems, and slice them thinly to ensure even layering and easier serving.
Assemble the Icebox Cake – Spread a very thin layer of whipped cream on the bottom of an 8″ x 8″ dish to help the base graham crackers adhere. Add a layer of graham crackers, followed by half of the prepared whipped cream and half of the sliced strawberries. Repeat the layering process with the remaining graham crackers, whipped cream, and strawberries, finishing with strawberries on top for a beautiful presentation.
Chill the Cake – Cover the assembled cake and refrigerate for at least 2 hours to allow the flavors to meld and the graham crackers to soften. For best results, chill overnight before serving.

Notes

The cake can be made one day ahead for deeper flavor and softer texture.
Use homemade or store-bought graham crackers as desired.
Substitute strawberries with other berries for variety.
For a sweeter touch, drizzle with a bit of honey before serving.

Nutrition

Serving Size: 1 square (1/9 of cake)
Calories: 230
Sugar: 15g
Sodium: 135mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 2g
Protein: 3g
Cholesterol: 37mg