Ingredients
- 2 pints fresh strawberries
- 16 ounces heavy whipping cream
- 1/3 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 box graham crackers
- Mint leaves
- Extra strawberry slices
Directions
In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
Spread a thin layer of whipped cream in the bottom of a 9x5-inch loaf pan or 8x8-inch square pan.
Top the cream with a single layer of graham crackers, breaking them to fit.
Add a layer of whipped cream, followed by a layer of strawberries.
Repeat the layering sequence: graham crackers, whipped cream, and strawberries, finishing with a final layer of whipped cream.
Cover the pan with plastic wrap and refrigerate for at least 8 hours, or ideally overnight, to allow the crackers to soften and flavors to meld.
Unmold the dessert onto a platter or slice it directly from the pan.
Garnish with mint and extra berries before serving.
Frequently Asked Questions
How long does this Easy Strawberry Icebox Cake need to chill before serving?
This no-bake icebox cake requires a minimum chilling time of 8 hours, but overnight is highly recommended. This extended chilling time allows the graham crackers to fully soften and absorb moisture from the whipped cream, creating that classic 'cake' texture.
Can I substitute the graham crackers in this strawberry icebox cake recipe?
While graham crackers are traditional, you can substitute them with vanilla wafers or shortbread cookies for a slightly different flavor profile. Ensure you still layer them evenly with the whipped cream and strawberries as directed for the best structural integrity.
What is the best way to store leftovers of the Strawberry Icebox Cake?
Store leftover Strawberry Icebox Cake tightly covered in the loaf pan or square pan in the refrigerator. Because it relies on fresh whipped cream, it is best consumed within 3 to 4 days for optimal freshness and texture.
