Strawberry Icebox Cake Recipe

Introduction

This Strawberry Icebox Cake is a simple, no-bake dessert that layers sweet strawberries, creamy whipped topping, and crunchy graham crackers. It’s light, refreshing, and perfect for warm days or any time you want a quick and impressive treat.

Ingredients

• 2 (8 oz) containers Cool Whip, thawed
• 1 1/2 lbs strawberries, hulled and sliced
• 1 1/2 packs graham crackers

Instructions

1. Step 1: Spread half of one container of whipped topping in an even layer on the bottom of an 8×8 inch pan.
2. Step 2: Place a layer of graham crackers over the whipped topping, breaking them as needed to cover the surface completely.
3. Step 3: Spread another half container of whipped topping on top of the graham crackers, smoothing it out with a spatula.
4. Step 4: Arrange one-third of the sliced strawberries evenly over the whipped topping layer.
5. Step 5: Repeat layering in this order: graham crackers, whipped topping, strawberries, then another layer of graham crackers, whipped topping, and remaining strawberries.
6. Step 6: Cover the pan and refrigerate for at least 4 hours to allow the layers to set and flavors to meld before serving.

Tips & Variations

• Use fresh, ripe strawberries for the best flavor and sweetness.
• If you prefer, substitute fresh whipped cream for Cool Whip for a more natural taste.
• Try adding a drizzle of chocolate syrup between layers for a chocolate-strawberry twist.
• For extra crunch, lightly toast the graham crackers before layering.

Storage

Store the icebox cake covered in the refrigerator for up to 2 days for best texture. The graham crackers will soften over time, so it is best enjoyed within a couple of days. To re-crisp the layers, assembling fresh is recommended. Serve chilled for the best experience.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, it’s ideal to prepare this cake several hours or even the night before serving. This allows the graham crackers to soften and the flavors to blend perfectly.

Can I use frozen strawberries?

While fresh strawberries work best, you can use frozen ones. Just make sure to thaw and drain them well to avoid excess moisture making the cake soggy.

Strawberry Icebox Cake Recipe

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4.9 from 54 reviews

This Strawberry Icebox Cake is a simple, no-bake dessert featuring layers of creamy whipped topping, crunchy graham crackers, and fresh sliced strawberries. Chilled in the refrigerator, the chilled layers meld together for a light, refreshing treat perfect for warm days or any occasion that calls for a quick and delicious dessert.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Whipped Topping

• 2 (8 oz) containers Cool Whip, thawed

Fruit

• 1 1/2 lbs strawberries, hulled and sliced

Crackers

• 1 1/2 packs graham crackers

Instructions

1. Spread Whipped Topping: Spread half of one container (about 4 oz) of the thawed Cool Whip evenly in the bottom of an 8×8 inch pan, creating a creamy base layer for the cake.
2. Layer Graham Crackers: Arrange a layer of graham crackers over the whipped topping, breaking the crackers as needed to cover the entire surface without gaps.
3. Add More Whipped Topping: Spread another half container (about 4 oz) of Cool Whip evenly over the graham crackers, smoothing the surface with a spatula.
4. Layer Strawberries: Distribute one third of the sliced strawberries evenly over the whipped topping layer.
5. Repeat Layers: Repeat the layering process twice more: graham crackers, whipped topping, strawberries, then finish with a final layer of graham crackers, the remaining whipped topping, and strawberries on top.
6. Chill and Set: Cover the pan and refrigerate the assembled cake for at least 4 hours to allow the graham crackers to soften and flavors to meld together before serving.

Notes

• For best results, use fresh, ripe strawberries for maximum flavor and sweetness.
• Thaw Cool Whip completely before assembling to ensure easy spreading.
• You can substitute graham crackers with digestive biscuits if desired.
• This cake is best served chilled within 24 hours but can be stored covered in the refrigerator up to 2 days.
• Optionally, garnish with additional whole strawberries or a sprinkle of crushed graham crackers before serving for presentation.

Keywords: Strawberry Icebox Cake, no bake dessert, Cool Whip dessert, graham cracker cake, easy summer dessert, layered dessert