Strawberry Icebox Cake
Strawberry icebox cake is a refreshing summer dessert made from scratch with layers of juicy strawberries, fluffy homemade whipped cream, and graham cracker.
Equipment
- Mixing bowl
- Electric mixer
- 8" x 8" dish
Ingredients
Strawberries and Cream
- 1 lb strawberries
- 7 oz graham crackers or 1 batch of sourdough graham crackers
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon cream of tartar
Instructions
Preparation
- If you make homemade sourdough graham crackers, let them cool completely before assembling the cake. Skip this step if you are using store-bought graham crackers.
- Place the whipped cream ingredients into a large mixing bowl. Beat with an electric mixer on high speed until stiff peaks form. Place the whipped cream in the fridge until ready to assemble the dessert.
- Wash the strawberries, remove the stems, and cut into thin slices.
- Place a very thin layer of whipped cream on the bottom of an 8" x 8" dish. Next, layer graham crackers, followed by half of the whipped cream and half of the sliced strawberries. Repeat with a second layer. Cover the dish and allow it to chill in the fridge for at least 2 hours.
Notes
Make your own powdered sugar by blending granulated sugar in a high-speed blender until it is a powder. You can swap the homemade whipped cream with 3 cups of thawed frozen whipped topping for a quick and easy shortcut. You can assemble the dessert up to 2 days ahead of time and keep it covered in the fridge until you are ready to serve it. The icebox cake can be stored in the fridge, covered, for up to 2 days. If you'd like to freeze the icebox cake, ensure it is in a freezer-safe container and keep it frozen for up to 30 days. When you're ready to eat it, remove it from the freezer and allow it to thaw until it's easy to slice.
Nutrition
Serving: 1sliceCalories: 403kcalCarbohydrates: 27gProtein: 7gFat: 32g
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