Strawberry Icebox Cake Recipe

Steps

1. 1Prepare the strawberries. Wash, hull, and slice 1–2 pounds of fresh strawberries. Set aside. (If they’re very juicy, pat them dry with a paper towel.)
2. 2Make the homemade whipped cream. In a large chilled bowl, beat 3–4 cups cold heavy whipping cream with ½–¾ cup powdered sugar and 2 teaspoons vanilla extract until stiff peaks form.
3. 3Start layering in the 9×13 dish. Spread a very thin layer of whipped cream on the bottom of the white 9×13 baking dish to help anchor the crackers. Arrange a single layer of graham crackers to cover the bottom, breaking pieces as needed to fit.
4. 4Add the first cream and strawberry layers. Spread about one-third of the whipped cream evenly over the graham crackers. Top with a generous layer of sliced strawberries.
5. 5Repeat the layers. Add another layer of graham crackers, followed by another third of the whipped cream and more sliced strawberries. Repeat once more so you have three full sets of layers, finishing with a final smooth layer of whipped cream on top.
6. 6Chill. Cover tightly with plastic wrap and refrigerate for at least 8 hours (overnight is best). The graham crackers will soften into tender, cake-like layers.
7. 7Garnish and serve. Just before serving, top with additional fresh strawberry slices for a pretty finish. Cut into squares and serve cold.