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No-Bake Strawberry Icebox Cake

DeShawn Mitchell
A simple, refreshing no-bake dessert featuring layers of fresh strawberries, creamy filling, and graham crackers, perfect for summer or any occasion.
Print Recipe
Prep Time 20 minutes
Chilling time 4 hours
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 12
Calories 300 kcal

Ingredients
  

Fresh Strawberries

  • fresh strawberries washed, stemmed, and thinly sliced

Creamy Filling

  • 2 cups heavy cream
  • 8 oz cream cheese
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract

Base

  • 1 box graham crackers

Instructions
 

Mixing the Cream Filling

  • In a large mixing bowl, whip the heavy cream until stiff peaks form (about 4-5 minutes). Add powdered sugar, vanilla extract, and cream cheese, then fold together until smooth.

Layering the Ingredients

  • In a 9x13 inch pan, layer graham crackers to cover the bottom. Spread a third of the cream filling over the crackers, then add a layer of sliced strawberries. Repeat layers (crackers, cream, strawberries) until all ingredients are used, finishing with strawberries on top.

Chilling

  • Cover the cake with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the graham crackers to soften.

Notes

  • 1- Use cold ingredients for the creamy filling to achieve the best texture.
  • 2- Adjust the sweetness of the cream filling to taste by tweaking the powdered sugar.
  • 3- Serve chilled with optional toppings like whipped cream or extra strawberries.
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