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A beautifully plated slice of the icebox cake on a white dessert plate, with a fork beside it. The cake slice shows clear layers of graham crackers, cream, and strawberries, garnished with a fresh mint sprig and dusting of powdered sugar.

Strawberry Icebox Cake

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Prep Time 15 minutes
Chill Time 6 hours
Total Time 6 hours 15 minutes
Course Dessert
Cuisine American
Servings 12 slices

Ingredients
  

  • 1 lb fresh strawberries hulled and sliced
  • 3 cups heavy whipping cream cold
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 box graham crackers about 14–16 full sheets

Instructions
 

  • In a large bowl, beat the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  • Spread a thin layer of whipped cream on the bottom of a 9x13-inch dish to lightly coat the base.
  • Arrange a single layer of graham crackers over the whipped cream, breaking them as needed to fit.
  • Spread about 1/3 of the whipped cream evenly over the graham crackers.
  • Layer 1/3 of the sliced strawberries over the whipped cream.
  • Repeat the layers two more times: graham crackers, whipped cream, strawberries.
  • Finish with a final layer of whipped cream and garnish with any remaining strawberries.
  • Cover and refrigerate for at least 4–6 hours (overnight is best) to allow the graham crackers to soften into a cake-like texture.
  • Slice and serve chilled!

Notes

  • Use very cold cream for the fluffiest whipped cream.
  • Let it chill overnight for best results.
  • Optional: garnish with mint leaves or a drizzle of melted chocolate before serving.
Nutrition (per slice):
  • Calories: 310
  • Carbohydrates: 28g
  • Protein: 3g
  • Fat: 22g
  • Cholesterol: 75mg
  • Sodium: 150mg
  • Potassium: 180mg
  • Fiber: 1g
  • Sugar: 15g
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.