Strawberry Ice Box Cake
Strawberry Ice Box Cake - no bake cake that is perfect for summer. Layers of fresh whipped cream, strawberries, and graham crackers. It will disappear quickly!
Servings: 12
Ingredients
- 2 pounds strawberries thinly sliced
- 3 cups heavy whipping cream
- ½ cup granulated sugar
- 1 ½ tsp vanilla extract
- 1 box honey graham crackers
Instructions
- Hulland thinly slice the strawberries. Pat dry with a paper towel if very wet.
- In an electric stand mixer whip heavy cream until soft peaks, about 3-5 minutes. Slowly add sugar and vanilla, and beat until stiff peaks.3 cups heavy whipping cream, ½ cup granulated sugar, 1 ½ tsp vanilla extract
- Using a 13x9 inch baking dish, spread a very thin layer of whipped cream along the bottom.
- Add a single layer of graham crackers, breaking them as needed to fit the pan evenly1 box honey graham crackers
- Spread one-third of the whipped cream over the crackers. Top with one-third of the sliced strawberries.2 pounds strawberries
- Repeat the layers two more times: graham crackers, whipped cream, strawberries. Arrange the final layer of strawberries attractively on top
- Cover tightly with plastic wrap and place in the fridge for 4 hours or overnight.
- Slice to serve.
Notes
- Cool Whip substitute: Replace the homemade whipped cream with one 16-ounce tub of Cool Whip, thawed.
- Strawberry tips: Use ripe but firm berries. Overripe berries release too much moisture.
- Gluten-free option: Use certified gluten-free graham crackers.
- Storage: Cover tightly and refrigerate for up to 3–4 days. Freezing is not recommended.
- Make ahead: Assemble up to 24 hours in advance for the best texture and flavor.
Nutrition
Calories: 410kcal | Carbohydrates: 43g | Protein: 5g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 67mg | Sodium: 250mg | Potassium: 236mg | Fiber: 3g | Sugar: 22g | Vitamin A: 884IU | Vitamin C: 45mg | Calcium: 79mg | Iron: 2mg
