This strawberry icebox cake is a no bake classic that brings together everything you love about summer desserts. Sweet, ripe strawberries get layered with fluffy whipped cream and graham crackers, creating a soft, cake-like texture as it chills. It’s light, refreshing and ridiculously easy to make ahead, which means less time in the kitchen and more time enjoying sunshine, friends and second helpings.

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Strawberry Icebox Cake

Prep Time 7 hours

Total Time 7 hours

Servings 8

Calories 327 kcal

Ingredients

2 cups heavy cream
3 Tbsp. confectioner's sugar
2 tsp. lemon zest
1 tsp. vanilla bean paste
14 whole graham crackers
1 lb. fresh strawberries hulled and thickly sliced
Crushed freeze-dried strawberries to garnish

Instructions

Line 8x8-in. square pan with foil or plastic wrap, allowing a 2-inch overhang on all sides.
In large mixing bowl or stand mixer, whip cream to soft peaks. Mix in confectioner's sugar, lemon zest and vanilla bean paste.
With rubber spatula, spread thin layer of whipped cream across bottom of pan. Top with 4 whole graham crackers and 1/2 graham cracker. Spread with 1/3 of the whipped cream. Top with 1/2 of the sliced strawberries.
Top with 4 whole graham crackers and 1/2 graham cracker. Spread with 1/3 of the whipped cream. Top with remaining sliced strawberries.
Top with 4 whole graham crackers and 1 half graham cracker. Spread with remaining whipped cream.
Cover and refrigerate at least 6 hours, or overnight.
Decorate top of cake with fresh strawberries and freeze-dried strawberries. Slice and serve.
Refrigerate leftover strawberry icebox cake for up to 3 days.