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Strawberry Icebox Cake

Prep Time: 30 minutes
Chilling Time: 6 hours
Total Time: 6 hours 30 minutes
Serves 9
This strawberry icebox cake is an easy no-bake dessert for summer! It has delicious layers of fresh berries, graham crackers, and homemade whipped cream. Heads up that the cake needs to chill for at least 6 hours before serving in order for the graham crackers to soften, so make sure to plan ahead!

Ingredients

  • 2 cups cold heavy cream
  • ⅓ cup powdered sugar
  • Zest of 1 lemon
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 28 graham crackers, (14 full cracker sheets, 7 ounces)
  • 1½ pounds fresh strawberries, hulled and sliced

Instructions

  • Combine the cream, powdered sugar, lemon zest, vanilla, and almond extract in a large bowl or the bowl of a stand mixer.* Using a stand mixer or electric mixer fitted with the whisk attachment, beat on low to incorporate the powdered sugar into the cream. Increase the speed to medium and beat for 5 to 7 minutes, or until stiff peaks form. Be careful not to over-whip.
  • Spread a very thin layer of the whipped cream at the bottom of an 8x8-inch baking dish. Top with 9 graham crackers (4 full sheets + 1 half sheet), arranging them in a single layer. Spread a heaping 1 cup whipped cream on top of the graham crackers, then top with one-third of the strawberries, spreading them in a single layer.
  • Top with another layer of graham crackers, followed by another heaping 1 cup of the whipped cream and another third of the strawberries.
  • Complete the icebox cake by topping it with a third layer of graham crackers, the remaining whipped cream, and the remaining strawberries.
  • Cover and chill in the refrigerator for at least 6 hours or overnight, until the graham crackers are soft.
  • Slice and serve.

Notes

*Chill the mixing bowl in the refrigerator for 15 to 30 minutes before making the whipped cream to help it whip quickly and evenly. A metal or glass bowl is best here.