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Strawberry Graham Cracker Icebox Cake

Strawberry Graham Cracker Icebox Cake prepared dish

Layers of honey graham crackers, lightly sweetened vanilla whipped cream, and fresh strawberries soften overnight into a sliceable no-bake cake. This make-ahead dessert is cool, creamy, and ideal for warm-weather dinners or casual celebrations.

This recipe is american style, dessert, scaled for 8 servings, with 25 min prep.

Prep: 25 min · Total: 25 min · Serves: 8

Quick cooking notes

  • Core ingredients include powdered sugar, heavy cream, fine sea salt, fresh strawberries.
  • Follow all 12 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 8 servings.

Ingredients

  • 0.75 cup powdered sugar (sifted)
  • 3 cups heavy cream (cold)
  • 0.125 tsp fine sea salt
  • 2 lb fresh strawberries (hulled and thinly sliced)
  • 1 tsp lemon zest (finely grated)
  • 14.4 oz honey graham crackers (whole sheets)
  • 2 tsp vanilla extract

Instructions

  1. Set a 9x13-inch baking dish on the counter with no heat needed, and line the bottom with a strip of parchment paper leaving a 2-inch overhang on two sides; this takes about 2 minutes and will help lift neat slices later.
  2. Place the 2 lb hulled and thinly sliced fresh strawberries in a medium bowl, and reserve about 1 cup of the prettiest slices in a separate small bowl for the top; this takes 3-4 minutes and ensures an even filling and a clean garnish.
  3. Pour the 3 cups cold heavy cream into the bowl of a stand mixer fitted with the whisk attachment, or use a large chilled mixing bowl and hand mixer; beat on medium speed with no heat for 1 minute, until the cream looks slightly thickened and foamy.
  4. Add the 0.75 cup sifted powdered sugar, 2 tsp vanilla extract, 0.125 tsp fine sea salt, and 1 tsp finely grated lemon zest to the cream, then beat on medium-high speed for 2-3 minutes, until soft-to-medium peaks form and the cream holds gentle ridges without looking grainy.
  5. Spread about 1 cup of the whipped cream evenly over the bottom of the prepared 9x13-inch baking dish with an offset spatula; this should take about 1 minute and create a thin layer that anchors the crackers.
  6. Arrange a single layer of honey graham crackers over the cream in the baking dish, breaking sheets as needed to fit the edges; work for about 2 minutes until the surface is mostly covered with only small gaps.
  7. Spread about 1 1/4 cups whipped cream over the graham crackers with the offset spatula, then scatter about one-third of the sliced strawberries evenly over the cream; this takes 2-3 minutes and the fruit should reach close to the corners.
  8. Repeat the layering process two more times in the same 9x13-inch dish with graham crackers, 1 1/4 cups whipped cream, and one-third of the sliced strawberries per layer; spend about 6 minutes total and press each cracker layer very gently so it sits level without squeezing out the cream.
  9. Finish with a final layer of graham crackers and spread the remaining whipped cream over the top in an even layer with the offset spatula; this takes about 2 minutes and the surface should be fully covered from edge to edge.
  10. Decorate the top with the reserved 1 cup strawberry slices in overlapping rows or a loose pattern; work for about 2 minutes, keeping the slices on top of the cream so the finished cake looks fresh after chilling.
  11. Cover the baking dish tightly with plastic wrap without pressing it into the cream, then refrigerate with no heat for at least 6 hours and preferably overnight, until the graham crackers have softened into cake-like layers and a knife slides through easily.
  12. To serve, uncover the chilled cake and use a sharp knife wiped clean between cuts to slice it into 8 portions; lift pieces with a flat spatula and serve cold while the cream is firm and the layers are distinct.

Nutrition (per serving)

  • Calories: 486
  • Protein: 5 g
  • Fat: 30 g
  • Carbohydrates: 52 g
  • Fiber: 3 g
  • Sugar: 30 g
  • Sodium: 259 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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