This Strawberry Icebox Cake is a cool treat perfect for warm days! With layers of fluffy whipped cream and sweet strawberries, it’s super easy to make—no oven necessary!
I love how this cake tastes fresh and light. Plus, it looks so pretty when served! Just let it chill, and it’s ready to wow your friends at any gathering. 🍓
Key Ingredients & Substitutions
Fresh Strawberries: They add natural sweetness and freshness to the cake. If strawberries are out of season, you can use raspberries or blueberries instead for a different twist.
Heavy Whipping Cream: This gives the cake its fluffy texture. If you’re looking for a lighter option, try using coconut cream or a dairy-free alternative, like whipped almond or oat cream.
Powdered Sugar: It helps sweeten the whipped cream without the gritty texture of granulated sugar. If you’re watching sugar intake, consider using a sugar substitute like erythritol or monk fruit sweetener.
Greek Yogurt: This brings creaminess and tang to the cake. You can also swap it for sour cream or a dairy-free yogurt if needed. I find Greek yogurt offers a great balance!
Graham Crackers: They create a nice base. If you’re gluten-free, look for gluten-free graham crackers or use crushed oats or almond flour as a substitute.
How Can I Make Sure the Whipped Cream Stays Fluffy?
The key to fluffy whipped cream is to start with a cold bowl and cold cream. It’s best if your heavy whipping cream and mixing bowl have been chilled in the fridge for about 15-30 minutes before starting.
- Beat the cream at a medium speed until you see soft peaks forming; this usually takes about 3-5 minutes.
- Add the powdered sugar and vanilla extract midway through whipping for even incorporation.
- Be careful not to over-whip, as it can turn grainy before becoming butter!
Perfectly whipped cream will hold its shape, making your strawberry icebox cake look as good as it tastes! Enjoy making this refreshing dessert!
How to Make No-Bake Strawberry Icebox Cake
Ingredients You’ll Need:
For the Cream Mixture:
- 1 cup heavy whipping cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup cream cheese, softened
- 1 cup plain Greek yogurt or sour cream
For the Layers:
- 2 pounds fresh strawberries, hulled and sliced
- 1 package (14 oz) graham crackers (or ladyfingers)
How Much Time Will You Need?
This delightful no-bake strawberry icebox cake takes about 30 minutes of prep time, plus at least 4 hours to chill in the fridge (overnight is best!). Just mix, layer, and let it set—simple and sweet!
Step-by-Step Instructions:
1. Making the Whipped Cream:
In a large mixing bowl, pour in the heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer, beat these together until soft peaks start to form. This will be light and fluffy, perfect for our cake. Once ready, set this whipped cream aside.
2. Mixing the Cream Cheese and Yogurt:
In another bowl, take your softened cream cheese and add the Greek yogurt (or sour cream). Mix these together until they are smooth and well-combined. This creamy layer will give the cake a delicious texture!
3. Folding the Mixtures Together:
Gently fold the whipped cream mixture into the cream cheese mixture. Do this slowly to keep the mixture light and airy, ensuring everything is fully incorporated. This will create a lovely, creamy filling for your cake.
4. Layering the Cake:
Grab a rectangular dish and start by arranging a layer of graham crackers (or ladyfingers) at the bottom. On top of that, generously spread a layer of your creamy mixture. Then, add a layer of sliced strawberries. Easy peasy!
5. Repeating the Layers:
Continue the layering process by adding more crackers, then another layer of the cream mixture, and another layer of strawberries. Repeat this until you use up all your ingredients. Make sure to finish with a creamy layer on top for that beautiful presentation.
6. Decorating the Cake:
To make your cake even prettier, decorate the top with the remaining sliced strawberries. You want it to look as good as it tastes!
7. Chilling the Cake:
Cover your dish with plastic wrap and pop it in the fridge. Let your cake chill for at least 4 hours, but ideally overnight. This will let all the flavors meld together beautifully.
8. Slicing and Serving:
Once chilled and set, take your cake out of the fridge, slice it up, and serve it cold. Enjoy your delicious no-bake strawberry icebox cake with family and friends!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can use frozen strawberries, but they should be thawed, drained, and patted dry before using. Keep in mind that the texture may be softer than fresh strawberries, so they might not hold up as well in layers.
Can I Substitute the Greek Yogurt or Sour Cream?
Absolutely! You can substitute with any plain yogurt, including almond or coconut yogurt for a dairy-free option. Just ensure it’s a thick yogurt to maintain the cake’s structure.
How Long Can I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. However, for the best texture, try to eat it within 1-2 days as the graham crackers may get soggy over time.
Can I Make This Cake Ahead of Time?
Yes, this cake is perfect for making ahead! You can assemble it up to 2 days in advance. Just keep it covered in the fridge, which will give the flavors even more time to meld together.
