Strawberry Shortcake Icebox Cake

Name: Strawberry Shortcake Icebox Cake
Prep time: 20 min
Total time: 4 h
Yield: 8 servings
Ingredients: 2 cups heavy whipping cream; 3 tablespoons powdered sugar; 1 teaspoon vanilla extract; 1 pound fresh strawberries, sliced; 2 packs of graham crackers; Additional strawberries for garnish

Highlighted under: Sugar & Spice

I have always loved strawberry shortcake, but this icebox cake takes it to an entirely new level. The combination of creamy whipped topping, fresh strawberries, and layers of graham crackers creates a delightful, no-bake dessert that’s perfect for warm days. It’s my go-to recipe when I want something light yet satisfying. The beauty of this cake is that it requires minimal effort, allowing the flavors to meld together beautifully overnight. Trust me, once you try it, you’ll want to make it for every occasion!

Created by

Rowan Tate

Last updated on 2026-02-01T19:09:35.756Z

Creating this Strawberry Shortcake Icebox Cake was a delightful experience filled with all the flavors of summer. I decided to layer fresh strawberries and whipped cream between sheets of graham crackers, and let it chill overnight. The result was nothing short of heavenly. Each bite is like eating a cloud of sweetness!

One tip I discovered while making this cake is to use slightly overripe strawberries for a more intense flavor. Their natural sweetness really elevates the dessert and balances the whipped cream. Allowing the cake to set for a few hours or overnight is crucial; it helps the crackers soften perfectly, making for a luscious texture.

        Why You Will Love This Recipe
        Layers of fluffy whipped cream marry perfectly with sweet strawberries.
No baking required, making it ideal for hot days.
A nostalgic dessert that brings back summer memories.

      

The Importance of Quality Ingredients

For the best results in this Strawberry Shortcake Icebox Cake, the quality of your ingredients is crucial. Fresh strawberries are the star of this dessert, so opt for ripe, sweet berries for maximum flavor. If strawberries aren't in season, you can substitute with other seasonal fruits such as blueberries or peaches, but make sure they are ripe and juicy to maintain that fresh taste. The heavy whipping cream should be at least 36% fat content for a rich texture, ensuring that it whips up to soft peaks without collapsing.

Using powdered sugar instead of granulated sugar in the whipped cream helps achieve a smoother consistency and ensures that the sweetness is evenly distributed without any graininess. You can also experiment with different flavors in the whipped cream by adding a splash of almond extract or a hint of citrus zest for a unique twist that complements the strawberries.

Tips for Layering

When layering your icebox cake, it's important to arrange the graham crackers evenly. Consider breaking them into smaller pieces to fill in any gaps and create a solid base. The texture of the graham crackers will soften as the cake chills, absorbing moisture from the whipped cream and strawberries, which is the key to achieving that deliciously gooey outcome. Aim for a consistent thickness in both the cream and fruit layers to make each slice visually appealing and equally flavorful.

If you prefer a little crunch in every bite, you can lightly toast the graham crackers in the oven at 350°F (175°C) for about 5 minutes before assembling. This will add a lovely depth of flavor and help maintain their structure, even as they absorb the cream. Just be careful not to let them brown too much, as that could lead to overly crunchy layers.

Storing and Serving Suggestions

One of the great things about this icebox cake is its make-ahead capability. You can prepare it up to two days in advance, allowing the flavors to meld beautifully. Just be sure to keep it well-covered in the refrigerator to avoid any absorption of odors from other food. If you want to freeze it, slice it into squares before freezing for easy serving later. Thaw in the fridge overnight before enjoying, although note that the texture may not be quite as fresh as when it was first made.

For serving, I love to accompany the cake with a drizzle of strawberry sauce or a scoop of vanilla ice cream for a more indulgent dessert experience. You can even turn it into a fun party treat by adding toppings like crushed nuts, chocolate shavings, or a sprinkle of fresh mint for a pop of color. This versatility makes the Strawberry Shortcake Icebox Cake suitable for various occasions, from casual family dinners to festive gatherings.

Ingredients

Gather these simple ingredients to make your Strawberry Shortcake Icebox Cake:

Ingredients

2 cups heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
1 pound fresh strawberries, sliced
2 packs of graham crackers
Additional strawberries for garnish

Make sure your ingredients are fresh for the best taste!

Instructions

Follow these simple steps to assemble your cake:

Whip the Cream

In a large bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Using a hand mixer or stand mixer, whip until soft peaks form.

Layer the Ingredients

In a baking dish, lay down a layer of graham crackers. Spread a layer of whipped cream on top followed by a layer of sliced strawberries. Repeat the layers until you run out of ingredients, ending with whipped cream on top.

Chill

Cover the baking dish with plastic wrap and refrigerate for at least 2 hours, or overnight for the best results.

Serve

Slice into squares, garnish with additional strawberries, and serve chilled.

Enjoy your homemade Icebox Cake!

Pro Tips

Using a mix of strawberries can enhance the flavor. Consider trying a few slices of raspberries or blueberries for a vibrant twist.

Common Troubleshooting

If you find that your whipped cream isn't holding its shape, it's possible the cream wasn't cold enough when you started whipping it. Ensure your mixing bowl and beaters are chilled; this helps stabilize the whipped cream better. If it does start to deflate, you can gently fold in a bit more cold cream to revive it without overmixing.

Another common issue is the graham crackers becoming too soggy. To prevent this, ensure you're not using too much cream in each layer. A light hand when spreading will result in the perfect balance, allowing for that delightful combination of creaminess with a bit of crunch.

Customizations and Variations

Feel free to play around with the flavor of the whipped cream by incorporating different extracts or infusing it with flavors. Citrus zest or almond extract can add an interesting twist. Alternatively, consider swapping out strawberries for mixed berries for a more colorful dessert or using a combination of fruits to highlight seasonal offerings.

If you're looking for a twist on the graham crackers, you can try using chocolate or ginger snap cookies for a unique flavor profile. Just be aware that this will significantly change the character of the dessert, but it can create fun new combinations to keep your icebox cake exciting.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, you can use frozen strawberries, but let them thaw and drain excess liquid before using.

→ How long can the cake be stored?

The cake can be stored in the refrigerator for up to 3 days.

→ Can I substitute the heavy cream?

You can use whipped topping as a lower-fat version, but it may alter the taste.

→ Is it possible to make this ahead of time?

Absolutely! In fact, making it a day ahead allows the flavors to develop beautifully.