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Strawberry Icebox Cake

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Strawberry Icebox Cake is a no-bake layered dessert made with fresh strawberries, a creamy whipped filling, and soft graham crackers or cake. It’s light, refreshing, and perfect for warm weather or festive occasions.

Ingredients

Units Scale
  • 1 lb fresh strawberries, hulled and sliced
  • 2 cups whipped topping or whipped heavy cream
  • 1 can (14 oz) sweetened condensed milk or 8 oz cream cheese
  • 1 tsp vanilla extract
  • 1 package graham crackers or sponge cake slices
  • 2–3 tbsp sugar (optional, depending on filling choice)

Instructions

  1. Wash, hull, and slice the strawberries.
  2. In a bowl, mix whipped topping (or whipped heavy cream) with sweetened condensed milk or cream cheese and vanilla extract until smooth. Add sugar if needed.
  3. In a rectangular dish, arrange a layer of graham crackers or sponge cake slices on the bottom.
  4. Spread a layer of the cream mixture over the crackers or cake.
  5. Add a layer of sliced strawberries over the cream.
  6. Repeat the layers until all ingredients are used, finishing with cream and strawberries on top.
  7. Cover the dish and refrigerate for at least 4 hours or overnight to allow layers to meld.
  8. Serve chilled. For clean slices, use a sharp knife dipped in warm water and wiped between cuts.

Notes

  • Chilling overnight yields the best texture.
  • Use fresh, dry strawberries to avoid soggy layers.
  • Store in the fridge for up to 3 days.
  • Customize with berries, nuts, lemon zest, or chocolate.
  • Can be assembled in individual jars for serving.

Nutrition

Find it online: https://tastyera.com/strawberry-icebox-cake/