Strawberry Icebox Cake
- Cook Time: 4 hours 20 minutes
- Total Time: 4 hours 20 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 pounds fresh strawberries, hulled and thinly sliced
- 3 cups heavy whipping cream, cold
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 box (14.4 oz) graham crackers (honey or cinnamon work well)
- Optional: Extra strawberries or mint leaves for garnish
Instructions
- Wash your strawberries thoroughly and remove the green stems. Use a sharp knife to slice them thinly and evenly. Set aside a few whole berries if you wish to use them for decorating the top later.
- In a large chilled bowl, combine the cold heavy whipping cream, powdered sugar, and vanilla extract. Use a hand mixer or a stand mixer to beat the mixture on medium-high speed until stiff peaks form. Be careful not to overbeat, or it will turn into butter.
- Spread a very thin layer of the whipped cream on the bottom of a 9×13 inch baking dish. This helps keep the first layer of graham crackers in place. Arrange a single layer of graham crackers over the cream, breaking them into pieces if necessary to fit the edges of the pan.
- Spread about one-quarter of the remaining whipped cream evenly over the graham crackers. Arrange a single layer of sliced strawberries on top of the cream. Repeat these layers—crackers, cream, and strawberries—until you reach the top of the dish or run out of ingredients. Aim for about 3 or 4 layers total.
- Finish the cake with a final layer of whipped cream on top. You can spread it smooth or create decorative swirls with a spatula. If you saved any strawberries for garnish, place them on top now.
- Cover the dish tightly with plastic wrap. Place it in the refrigerator for at least 4 hours, though overnight is best. This chilling time is essential because it allows the graham crackers to soften into a cake-like texture.
Find it online: https://www.swiftydish.com/desserts/strawberry-icebox-cake/