👩🍳 How to Make Strawberry Icebox Cake
Chill tools:
Place your mixing bowl and beaters in the freezer while you slice the strawberries.
Whip cream:
Using a stand or hand mixer, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form (about 3–5 minutes).
Start layering:
Place a thin smear of whipped cream on the bottom of your 9×9 pan (this prevents the crackers from sliding).
Add graham crackers:
Lay down a single layer of graham crackers, trimming as needed to fill gaps.
Add whipped cream and strawberries:
Spread 1/3 of the whipped cream over the crackers, then add 1/3 of the sliced strawberries in an even layer.
Repeat:
Repeat the layers two more times, ending with a final layer of strawberries arranged in a pretty pattern if desired.
Refrigerate:
Cover with plastic wrap and refrigerate for at least 4 hours or overnight. This allows the crackers to absorb moisture and turn cake-like.
❓ Frequently Asked Questions
Can I use Cool Whip instead of homemade whipped cream?
Yes, Cool Whip is a quick and easy alternative if you’re short on time.
Can I make this cake ahead of time?
Absolutely. You can make it up to 1 day in advance. Just be sure to give it at least 4 hours in the fridge to set properly.
🍰 Final Tip:
For best flavor and texture, let the cake rest overnight. The graham crackers will become perfectly soft and the strawberries will infuse their fruity sweetness into the cream.
Strawberries + cream + graham crackers = Summer dessert perfection.
👩🍳 How to Make Strawberry Icebox Cake
Chill tools:
Place your mixing bowl and beaters in the freezer while you slice the strawberries.
Whip cream:
Using a stand or hand mixer, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form (about 3–5 minutes).
Start layering:
Place a thin smear of whipped cream on the bottom of your 9×9 pan (this prevents the crackers from sliding).
Add graham crackers:
Lay down a single layer of graham crackers, trimming as needed to fill gaps.
Add whipped cream and strawberries:
Spread 1/3 of the whipped cream over the crackers, then add 1/3 of the sliced strawberries in an even layer.
Repeat:
Repeat the layers two more times, ending with a final layer of strawberries arranged in a pretty pattern if desired.
Refrigerate:
Cover with plastic wrap and refrigerate for at least 4 hours or overnight. This allows the crackers to absorb moisture and turn cake-like.
❓ Frequently Asked Questions
Can I use Cool Whip instead of homemade whipped cream?
Yes, Cool Whip is a quick and easy alternative if you’re short on time.
Can I make this cake ahead of time?
Absolutely. You can make it up to 1 day in advance. Just be sure to give it at least 4 hours in the fridge to set properly.
🍰 Final Tip:
For best flavor and texture, let the cake rest overnight. The graham crackers will become perfectly soft and the strawberries will infuse their fruity sweetness into the cream.
Strawberries + cream + graham crackers = Summer dessert perfection.
