Description
This Strawberry Shortcake No-Bake Icebox Cake is a refreshing and simple dessert made with layers of whipped cream, juicy strawberries, and graham crackers. It’s a no-bake treat perfect for warm days and gatherings.
Ingredients
- 1 pound fresh strawberries, hulled and cut into bite-sized pieces
- 1/4 cup granulated sugar
- 2 cups heavy cream
- 1 tablespoon vanilla extract
- 2 cups powdered sugar
- 8–10 graham crackers
- 2 tablespoons vanilla pudding mix (unprepared)
Instructions
- Reserve a handful of strawberries for garnish. In a large bowl, combine the remaining strawberries with granulated sugar. Stir and set aside.
- In a separate bowl, whip the heavy cream on high speed until trails begin to form. Add vanilla extract and 1/4 cup powdered sugar. Continue to whip until stiff peaks form.
- Line a 9 x 5-inch loaf pan with plastic wrap, ensuring excess wrap overhangs the edges.
- Spread one-third of the whipped cream into the bottom of the pan.
- Evenly spoon half of the strawberry mixture over the whipped cream.
- Add a layer of graham crackers, breaking them as needed to fit.
- Repeat the layers once more and top with the remaining whipped cream.
- Wrap the top with the excess plastic wrap and freeze for 3 to 4 hours.
- Before serving, unwrap and garnish with the reserved strawberries.
Notes
- Use fresh strawberries for the best flavor and texture.
- Let the cake sit at room temperature for about 15 minutes before slicing.
- Can substitute graham crackers with vanilla wafers or ladyfingers.
- Store in an airtight container in the freezer for up to 2 weeks.
- Optional: Add other fruits or drizzle with chocolate for variations.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 55mg
