This Easy No-Bake Strawberry Icebox Cake is a perfect treat for hot days! Layered with fresh strawberries, creamy whipped topping, and crunchy cookies, it’s cool and refreshing.
I love how simple it is to make—just layer and chill! And trust me, it gets even better if you let it sit overnight. The only challenge? Not eating it all in one sitting! 😄
Key Ingredients & Substitutions
Fresh Strawberries: They bring sweetness and flavor to the cake. If strawberries aren’t in season, you can use other berries like blueberries or raspberries, or even canned peaches for a different twist.
Heavy Whipping Cream: This gives the cake its creamy texture. If you want a lighter option, you can substitute with cold coconut cream for a dairy-free version. You can even use whipped topping from a tub as a quick alternative.
Granulated Sugar: The sugar balances the creaminess. If you’re looking for a healthier option, granulated sugar can be replaced with honey or maple syrup—a little goes a long way!
Vanilla Wafer Cookies: These cookies add a fantastic crunch. Graham crackers are great for substitutions, but feel free to try your favorite cookies for a personal touch!
How Do I Make Sure My Whipping Cream is Perfectly Fluffy?
The key to great whipping cream is the right temperature and timing. Start with very cold whipping cream straight from the fridge. Here’s how to get fluffy cream:
- Use a chilled mixing bowl and beaters for even better results.
- Beat on medium-high speed until the cream thickens slightly, then add sugar and vanilla.
- Stop mixing as soon as you see stiff peaks form; overbeating can turn it into butter.
- Incorporate all ingredients gently to keep the airiness!
This will ensure your layers are light and fluffy, making every bite delightful!
Easy No-Bake Strawberry Icebox Cake
Ingredients:
- 2 pounds fresh strawberries, sliced
- 3 cups heavy whipping cream, cold
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 box (about 10-12 ounces) vanilla wafer cookies or graham crackers
Time Needed:
This delicious No-Bake Strawberry Icebox Cake takes about 20 minutes to prepare, and then you’ll need to chill it for at least 4 hours—or better, overnight! So, in total, you’re looking at about 4 hours and 20 minutes, but most of that time is just waiting for it to set.
Step-by-Step Instructions:
1. Preparing the Strawberries:
Begin by washing and hulling the strawberries. This means you remove the tops and the green parts. Then slice about 2 cups of strawberries thinly for layering. Set aside some extra slices for decoration on top of the cake later.
2. Whipping the Cream:
In a large mixing bowl, pour in the cold heavy whipping cream. Use an electric mixer on medium-high speed to beat the cream until it starts to thicken. Gradually add in the granulated sugar and vanilla extract. Continue to beat until stiff peaks form. Be careful not to overbeat, or you might turn it into butter!
3. Assembling the Layers:
Take a 9×13 inch glass dish and spread a thin layer of whipped cream on the bottom. Next, arrange a layer of vanilla wafers or graham crackers over the cream. After that, spread another layer of whipped cream over the cookies, followed by an even layer of sliced strawberries. Repeat these layers—cookies, whipped cream, strawberries—until you reach the top of the dish. Finish with a layer of whipped cream on top.
4. Garnishing and Chilling:
Take the reserved strawberry slices and arrange them evenly on top of the whipped cream layer for a lovely garnish. Cover the dish with plastic wrap and refrigerate it for at least 4 hours, but if you have time, let it chill overnight. This resting time allows the cookies to soften and all the flavors to come together.
5. Serving Your Cake:
Once it’s chilled and set, slice the cake into squares and serve it cold. Enjoy the delicious, creamy, fruity, and slightly crunchy layers of this delightful treat!
This no-bake strawberry icebox cake is an easy and refreshing dessert that’s perfect for summer gatherings or whenever you’re craving something sweet and cool!
FAQ for Easy No-Bake Strawberry Icebox Cake
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can use frozen strawberries! Just make sure to thaw and drain any excess liquid before slicing and layering them in the cake. Fresh strawberries do have a better texture and flavor, so if you can, go for fresh!
How Long Can I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It’s best to serve it fresh, as the cookies will continue to soften over time, but it still tastes great for a few days!
Can I Make This Cake Gluten-Free?
Absolutely! Simply substitute the vanilla wafer cookies or graham crackers with gluten-free options. Look for gluten-free cookies that you love, and you’ll have a delicious gluten-free version of this icebox cake!
What Can I Use Instead of Heavy Whipping Cream?
If you’re looking for a lighter alternative, you can use a mixture of cream cheese and whipped topping. For a dairy-free option, try coconut cream. Just chill a can of coconut milk overnight and scoop out the solid part to whip!
