This strawberry icebox cake is the perfect no bake dessert with layers of strawberries, whipped cream, and graham crackers! Its a perfect summer dessert!
This strawberry icebox cake isn’t a traditional cake in any sense of the word. You don’t use flour, and you are not baking it, but it is a sweet layered dessert. A friend brought a strawberry icebox cake to a potluck pool party and it was excellent. I had no idea what it was made from when I first tasted it. If you didn’t read already, do you want to take a guess?
Graham Crackers! Yes, you read that right, this strawberry icebox cake has graham crackers for its base along with strawberries, I added bananas too, and delicious layers of whipped cream too. That is it. Its super simple, only 6 ingredients to make three delicious layers all put together making a yummy strawberry icebox cake that only gets better with time.
This icebox cake is super simple to make, but it takes time. You need time to whip the whipping cream but watch this closely so your cream doesn’t turn to butter. You want stiff peaks, this visual guide should help you get the perfect stiff peaks. You need to take a little time to wash, hull, and slice your strawberries.
Then you’ll need to fit your graham crackers to your pan. I used 3 1/2 sleeves and apparently my 9×13 pan was really more like a 9 1/2 by 14 pan. I needed to break some graham crackers to add to the end of the layers to fit the whole pan. It won’t look pretty at first but once all the layers come together you won’t notice the broken graham cracker pieces.
So now you have done the prep work, it is time to layer – whipped cream, graham crackers, whipped cream, strawberries and bananas, graham crackers, whipped cream, berries and bananas, graham crackers and one more layer of whipped cream. Spread it all with that final layer of whipped cream and a pretty layer of strawberries for the top.
Now comes the hard part, waiting. You need to cover it with plastic wrap and let it sit in your refrigerator overnight before serving. The time spent together is what makes this strawberry icebox cake so divine, the more time the better it is – so don’t worry if you have leftovers for a 2nd day it is still good – but you probably won’t have leftovers.
I do have to say, this icebox cake is a little messy when slicing into it, but no one will notice when they take the first bite.
Have you ever made an icebox cake before? This was a first for me and I am definitely doing it again! I wonder how it would taste with peaches and blueberries?
- 4 cups fresh sliced strawberries (about 2 lbs)
- 1 firm but ripe banana (peeled, and thinly sliced)
- 4 cups heavy cream
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 3 1/2 sleeves whole graham crackers
Set aside your prettiest strawberries for the top layer of the cake.
Whip your cream until it holds stiff peaks using an electric beater.
Add your powdered sugar and vanilla and whip in.
Unwrap your graham crackers, and leave them whole.
Take a large spoonful of whipped cream and spread it all over the bottom of a 9x13 pan.
Place a layer of graham crackers, setting the graham crackers side by side to cover the whole bottom of the pan. Break graham cracker pieces as needed.
Spread another layer of whipped cream over the graham crackers.
Place a layer of strawberries and bananas all over the top of the whipped cream.
Place another layer of graham crackers over the top.
Repeat with whipped cream, strawberries and bananas, graham crackers and lastly a final layer of whipped cream.
Spread the last layer of whipped cream all to the edges making sure to cover everything completely.
Cut your remaining strawberries in half, or in slices and spread them in a pretty design all over the top.
Cover the cake with plastic wrap and set in the fridge overnight.
Serve after the icebox cake has been in the fridge for 4 hours, better overnight.
Recipe first posted on Aug 26, 2014. Photos updated on June 15, 2018.