I love easy, no-bake desserts, especially during the warm summer months when turning on the oven feels like a chore. One of my absolute favorite treats is Strawberry Icebox Cake it’s light, creamy, and bursting with fresh strawberries! The best part? You only need a few simple ingredients, and the fridge does all the work. Whether you’re making this for a summer potluck, a family gathering, or just to satisfy your sweet tooth, this dessert is sure to impress.
Let’s get started on this delightful no-bake treat!
Method
Make the Whipped Cream
To start, pour the heavy cream, icing sugar, and vanilla extract into a large mixing bowl. Using an electric mixer, beat the mixture on high speed until soft peaks form. This means that when you lift the beaters, the cream should hold its shape but still have a slight curl at the tip. If you don’t have an electric mixer, you can whisk by hand, but it will take more effort and time. Be careful not to overbeat the cream, as it can turn into butter if mixed for too long.
Prepare the Pudding
In a separate mixing bowl, prepare the vanilla pudding according to the package instructions by whisking together the pudding mix and 2 cups of milk. Stir the mixture well until it thickens and has a smooth consistency. Once the pudding is ready, gently fold it into the whipped cream using a spatula. Folding, rather than stirring, helps maintain the light and airy texture of the cream mixture. Be sure not to overmix, as this can make the filling too dense.
Layer the Cake
To begin assembling the cake, spread a thin layer of the pudding-cream mixture at the bottom of your 9×13 baking dish. This will help keep the graham crackers in place and prevent them from shifting as you build the layers. Next, arrange a layer of graham crackers, placing them side by side. Break the crackers into smaller pieces as needed to cover the entire bottom of the dish.
Once the base is set, spread a generous layer of the pudding-cream mixture over the graham crackers, ensuring even coverage. Then, add a layer of fresh sliced strawberries, distributing them evenly for a burst of fruity flavor in every bite.
Repeat this layering process graham crackers, pudding-cream mixture, and strawberries until you reach the top of the dish. The final layer should be a smooth spread of the pudding-cream mixture, topped with extra strawberries for a beautiful and inviting presentation.
Chill and Enjoy
Once the layering is complete, cover the dish with plastic wrap and place it in the refrigerator for at least 3 hours, though overnight refrigeration is ideal. This chilling time allows the graham crackers to absorb moisture from the cream and pudding, softening into a cake-like texture. When ready to serve, remove from the fridge, slice into squares, and enjoy a creamy, dreamy, no-bake dessert that melts in your mouth!
Necessary Tools
- Electric mixer or whisk
- Mixing bowls
- Measuring cups and spoons
- Spatula
- 9×13 baking dish
- Knife and cutting board
Strawberry Icebox Cake: A No-Bake Summer Delight
Cuisine: AmericanDifficulty: Easy12
servings15
minutes3
hours3
hours15
minutesIngredients
2 cups heavy cream (35%)
3 tbsp icing sugar
1 tsp vanilla extract
1 package Jello vanilla pudding mix
2 cups milk
4 cups strawberries (sliced)
4 sleeves graham crackers
Directions
- Make the Whipped Cream: Start by pouring the heavy cream, icing sugar, and vanilla extract into a large mixing bowl. Using an electric mixer, beat the mixture on high speed until soft peaks form. This means when you lift the beaters, the cream holds its shape but still has a slight curl. If you don’t have an electric mixer, you can whisk by hand, but it will take a little longer.
- Prepare the Pudding: Follow the instructions on the vanilla pudding package, combining the pudding mix with 2 cups of milk. Stir well until it thickens. Once the pudding is ready, gently fold it into the whipped cream using a spatula. Be careful not to overmix you want the mixture to stay fluffy and light.
- Layer the Cake: Spread a thin layer of the pudding-cream mixture at the bottom of your 9×13 baking dish. This helps the crackers stay in place. Next, place a layer of graham crackers, breaking them if needed to cover the bottom evenly. Spread more of the pudding-cream mixture on top, followed by a generous layer of sliced strawberries.
Repeat this layering process graham crackers, pudding-cream, and strawberries until you reach the top of the dish. Finish with a final layer of pudding-cream mixture and fresh strawberries for a beautiful, fruity topping. - Chill and Enjoy: Cover the dish with plastic wrap and refrigerate for at least 3 hours, but for best results, leave it overnight. This allows the graham crackers to soften and absorb the creamy layers, creating a cake-like texture. Once set, slice and serve chilled for a refreshing and delicious treat!
Notes
- Don’t overmix the whipped cream and pudding. Overmixing can make the mixture too dense, so fold gently to keep it light and airy.
- Layer the graham crackers evenly. This ensures each bite has the perfect balance of cream, crunch, and strawberries.
- Let it chill long enough. The longer it sits in the fridge, the softer and more cake-like the layers become. Overnight refrigeration is best for the perfect texture.
Serving Suggestions
- Top with extra strawberries or drizzle with chocolate sauce for added sweetness.
- Serve with a scoop of vanilla ice cream for an extra indulgent dessert.
- Add crushed nuts or shredded coconut on top for a crunchy twist.
- Enjoy with a cup of coffee or tea as a light afternoon treat.
Fun Fact
Did you know that icebox cakes have been around since the 1920s? Before refrigerators were common, people used iceboxes (insulated cabinets with blocks of ice) to keep their desserts cool. That’s how this cake got its name!
Conclusion
Strawberry Icebox Cake is the perfect no-bake dessert that’s both easy to make and incredibly delicious. With its layers of fluffy cream, sweet strawberries, and softened graham crackers, every bite is a dream! Whether you’re making it for a special occasion or just because, it’s sure to be a hit.
