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Strawberry Icebox cake on a cutting board.

Strawberry Icebox Cake

Dalya Rubin
This Strawberry Icebox Cake is the BEST easy summer dessert! Layers of sweet strawberries, fluffy homemade whipped cream, and graham crackers freeze together to create a creamy, sliceable treat that tastes just like strawberry shortcake but with way less work. Finished with a chocolate ganache topping, it’s honestly one of our top favorite treats. This no-bake dessert comes together with simple ingredients and is perfect for making ahead for spring and summer celebrations! 
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Prep Time 20 minutes
Freeze Time 8 hours
Total Time 6 hours 20 minutes
Course Dessert
Cuisine American
Servings 12 Slices

Equipment

Ingredients
  

Macerated Strawberries

  • 2 pounds fresh strawberries washed, patted dry and thinly sliced
  • 2 Tablespoons granulated sugar
  • 1 teaspoon vanilla extract

Whipped Cream

  • 2 cups heavy whipping cream
  • 1/4 cup confectioners sugar
  • 2 teaspoons vanilla extract

Ganache

  • 1/2 cup heavy whipping cream
  • 2 ounces semi-sweet chocolate bar

Assembly

  • approx. 1 1/2 sleeves graham crackers

Instructions
 

  • Line a 9”x5” loaf pan with plastic wrap, pressing one large piece onto the bottom and sides of the pan.
  • In a large bowl, mix the strawberries, sugar, and vanilla extract together. Let sit for 10 minutes.
  • In a bowl of a stand mixer fitted with a whisk attachment (or in a bowl with a whisk), combine the whipped cream ingredients and beat on medium-high speed until stiff peaks form.
  • Use a slotted spoon to lift the macerated strawberries (leaving any excess juices behind) and place 1/3 of the strawberries into an even layer in the bottom of the pan.
  • Scoop 1/3 of the whipped cream on top and spread into an even layer.
  • Arrange a few graham crackers in an even layer on top.
  • Repeat the layering process with 1/3 of the strawberries, 1/3 cup whipped cream, and an even layer of graham crackers. Repeat 1 more time.
  • Cover the entire pan lightly with plastic wrap
  • Freeze for 8 hours or overnight.
  • Before serving, combine the ganache in a small pot and heat over medium-low heat. Stir often until the chocolate has melted and a thick ganache has formed. Set aside to cool for 10 minutes.
  • Remove the frozen icebox cake from the freezer and turn it over onto a platter. Remove the plastic wrap.
  • Pour the ganache over the icebox cake and spread over the top.
  • Return to the freezer for a few minutes until the ganache is firm.
  • Remove the icebox cake from the freezer 10 minutes before serving to allow the layers to soften a bit. Slice and serve!

Notes

  • You can easily swap the whipped cream for vanilla ice cream if you prefer. Just let the ice cream thaw for 10-15 minutes before spreading between the layers so it’s easy to spread.

Nutrition

Serving: 1Slice
Keyword strawberry icebox cake
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