This Strawberry Icebox Cake is a no-bake treat that’s perfect for hot days. With layers of fresh strawberries and creamy whipped goodness, it’s a delightful dessert.
You won’t believe how easy it is to make! Just layer the ingredients and let it chill. Plus, who doesn’t love strawberries? I can never resist sneaking a slice or three! 🍓
Key Ingredients & Substitutions
Strawberries: Fresh strawberries are the star of this icebox cake. If they’re out of season, you can use frozen strawberries, just thaw and drain them first. I’ve tried this with blueberries and raspberries too, and they work beautifully!
Heavy Whipping Cream: You need heavy cream for that fluffy, creamy layer. If you want a lighter option, you can use cold coconut cream, which also gives a subtle flavor twist. Just chill a can of coconut milk overnight and scoop out the cream.
Powdered Sugar: This helps sweeten the whipped cream without adding graininess. If you don’t have it, you can blend granulated sugar briefly in a blender to make your own powdered sugar.
Graham Cracker Crumbs: Graham crackers lend warmth and crunch. You could swap them for digestive biscuits, vanilla wafers, or even sponge cake for a different texture and flavor. I personally love using ginger snaps for a spicy kick!
Strawberry Jam: This adds extra strawberry flavor and sweetness. If you’re looking for less sugar, use fruit puree or make a quick fresh jam by cooking down some strawberries with a little sugar and lemon juice.
How Do I Whip Cream to Stiff Peaks?
Whipping cream might seem tricky at first, but with a few simple tips, you’ll master it! Start with cold heavy cream and a chilled mixing bowl for best results. Here’s how to get that perfect texture:
- In your mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract.
- Begin whipping on medium speed until it starts to thicken.
- Once it thickens, increase to high speed and whip until stiff peaks form (the cream holds its shape). Be careful not to overwhip it, or you’ll end up with butter!
To check for stiff peaks, lift your whisk out – the whipped cream should hold a peak that doesn’t flop over. Happy whipping!
How to Make a No-Bake Strawberry Icebox Cake
Ingredients You’ll Need:
For the Strawberry Layer:
- 1 pound strawberries, hulled and sliced
- 1/2 cup strawberry jam or preserves
For the Whipped Cream Layer:
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
For the Base:
- 1 package (14.1 oz) graham cracker crumbs (or sponge cake)
How Much Time Will You Need?
This delightful no-bake strawberry icebox cake takes about 30 minutes to prepare, plus at least 4 hours (or overnight) in the fridge to chill and set. It’s an easy and refreshing dessert perfect for warm days!
Step-by-Step Instructions:
1. Whip the Cream:
Start by pouring the heavy whipping cream, powdered sugar, and vanilla extract into a mixing bowl. Using a hand mixer or a stand mixer, whip the mixture on medium-high speed until it becomes fluffy and holds stiff peaks. This will be your light and airy whipped cream layer.
2. Prepare the Strawberries:
In another bowl, take your sliced strawberries and mix them gently with the strawberry jam. Make sure all the strawberries are coated nicely with the jam. Set this fruity mixture aside for a moment.
3. Start Layering:
Take a rectangular dish and spread a thin layer of the whipped cream on the bottom. This creates a lovely base for your cake.
4. Add the First Layer of Grahams:
Next, lay down a layer of graham crackers (or sponge cake) over the whipped cream. Make sure to cover the entire base so that each bite is delicious!
5. Layer with Strawberries and More Cream:
Spread a layer of the strawberry jam-coated strawberries over the graham crackers, followed by another layer of whipped cream. Don’t rush—try to spread it evenly for the best results.
6. Repeat the Layers:
Continue to repeat the layers: graham crackers, strawberry mixture, and whipped cream, stacking them up until you reach the top of the dish. Finish with a final layer of whipped cream on top.
7. Garnish and Chill:
Top your masterpiece with the remaining sliced strawberries for a beautiful garnish. Cover the dish with plastic wrap and place it in the refrigerator for at least 4 hours, or overnight if you can wait. This step is crucial for enhancing the flavor and allowing the graham crackers to soften.
8. Serve and Enjoy:
When you’re ready to serve, take the cake out of the fridge and cut it into squares. Enjoy your refreshing and delicious no-bake strawberry icebox cake with family and friends!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can use frozen strawberries, but it’s best to thaw them first! Place the frozen strawberries in the fridge overnight or use a microwave to defrost them. Make sure to drain any excess water before mixing with the jam to prevent the cake from becoming too soggy.
What Can I Substitute for Heavy Whipping Cream?
If you’re looking for a lighter option, you can use whipped topping or a non-dairy whipped cream. Just keep in mind that the texture and taste may vary slightly. For a homemade alternative, you can blend 1/4 cup of cream cheese with 1/4 cup of milk until smooth as a substitute.
How to Store Leftovers
Leftovers can be stored in the fridge for up to 3 days. Make sure to cover it tightly with plastic wrap to prevent it from drying out. It’s best enjoyed within this time frame for freshness!
Can I Make This Cake Ahead of Time?
Absolutely! This cake is perfect for making a day in advance. The longer it sits in the fridge, the better the flavors meld, and the graham crackers soften to create that delightful cake experience. Just remember to keep it covered until ready to serve!
