Strawberry Icebox Cake Recipe

This is a refreshingly simple dessert perfect for summer! Layers of graham crackers and sweet strawberries are nestled between a light and creamy whipped filling.


  • 2-3 pounds fresh strawberries, washed and hulled
  • 3 cups heavy whipping cream
  • ¾ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 sleeves graham crackers (about 30-36 crackers)
  • Optional: ½ cup sliced almonds or chopped chocolate for garnish


  1. Prep the Strawberries: Slice the strawberries. You can keep them whole or halve them depending on your preference.
  2. Whip the Cream: In a large bowl with an electric mixer, whip the heavy cream, powdered sugar, and vanilla extract on medium speed until stiff peaks form.
  3. Assemble the Cake: Line a 9×13 inch baking dish with a thin layer of whipped cream. Arrange a single layer of graham crackers on top, breaking some to fit snugly. Spread with another layer of whipped cream, then top with a layer of sliced strawberries. Repeat these layers, finishing with a layer of strawberries.
  4. Chill and Serve: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the graham crackers to soften. Garnish with sliced almonds or chopped chocolate before serving.

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