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  • 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.