Description
This No-Bake Strawberry Shortcake Icebox Cake is creamy, refreshing, and incredibly easy to make! Layers of fresh strawberries, fluffy whipped cream, and graham crackers come together to create a delicious no-bake treat that’s perfect for parties, BBQs, potlucks, and family gatherings. With simple ingredients and no oven required, this make-ahead dessert is ideal for hot weather and busy days.
Ingredients
Scale
For the Cake Layers
- 2 pounds fresh strawberries, washed and sliced
- 3 cups heavy whipping cream, cold
- ½ cup powdered sugar
- 2 teaspoons vanilla extract
- 2 boxes graham crackers (about 18-20 sheets)
Optional Garnish
- Fresh whole strawberries
- Crushed graham crackers
- Mint leaves
- White chocolate shavings
Instructions
- Wash, hull, and thinly slice the strawberries; set aside.
- Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Spread a thin layer of whipped cream in the bottom of a 9×13-inch dish.
- Arrange a single layer of graham crackers over the whipped cream.
- Spread one-third of the whipped cream evenly over the crackers.
- Top with a generous layer of sliced strawberries.
- Repeat the layers of graham crackers, whipped cream, and strawberries until all ingredients are used.
- Finish with the remaining whipped cream and garnish with strawberries, crushed graham crackers, and mint, if desired.
- Cover and refrigerate for 6–8 hours or overnight.
- Slice and serve chilled.
Notes
- Chill Overnight: For the best texture, refrigerate the cake overnight so the graham crackers soften into cake-like layers.
- Use Cold Ingredients: Cold heavy cream whips faster and creates a light, stable filling.
- Store Properly: Cover and refrigerate leftovers for up to 3 days for the freshest flavor.
- Prep Time: 20
- Category: Dessert
- Method: Chilled
- Cuisine: American
Nutrition
- Serving Size: 1 servings
- Calories: 320 calories
