Strawberry Icebox Cake

A classic no-bake Strawberry Icebox Cake made with fresh strawberries, whipped cream, and graham crackers that chill into soft, cake-like layers.

Prep Time 20

Total Time 20

Servings servings

Wash the strawberries and spread them on a double thickness of paper towels to dry.
2 pounds fresh strawberries
Hull and slice the strawberries into a large bowl. Sprinkle with the sugar, toss to combine and allow to sit for about 15 minutes.
2 tablespoons granulated white sugar
Whip the cream until stiff peaks form. Add the confectioner’s sugar and vanilla extract. Whip again briefly to combine.
3 cups heavy whipping cream, ⅓ cup confectioner’s sugar, 1 teaspoon vanilla extract
On a rimmed platter or in a 9x13 baking pan, spread a small amount of the whipped cream. Begin layering starting with the graham crackers, then a layer of strawberries, and a layer of whipped cream.
20 whole graham crackers
Continue layering until you have four layers . End with a layer of whipped cream.
Cover loosely with foil and refrigerate for at least 4 hours or until the graham crackers and cookies have softened.
Cut into servings and top each with a fresh strawberry.

The assembled recipe needs time to chill so the graham crackers soften into cake-like layers. For best results, refrigerate at least 4 hours; overnight is even better.
A 9×13-inch dish works well, but you can also assemble the cake on a rimmed platter for a more traditional layered look. You may need a few extra graham crackers depending on the dish you use.
Store in the refrigerator, covered, for up to 3 days. The cake can also be frozen, tightly wrapped, for up to 1 month. Thaw overnight in the refrigerator before serving.