Strawberry Icebox Cake
This strawberry icebox cake is the perfect no bake dessert with layers of strawberries, whipped cream, and graham crackers! Its a perfect summer dessert!
Servings: 16
Calories: 308kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 308kcal | Carbohydrates: 22g | Protein: 3g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 82mg | Sodium: 138mg | Potassium: 158mg | Fiber: 2g | Sugar: 9g | Vitamin A: 884IU | Vitamin C: 22mg | Calcium: 59mg | Iron: 1mg