Strawberry Shortcake Icebox Cake

Name: Strawberry Shortcake Icebox Cake
Prep time: 20 min
Total time: 4 h
Yield: 8 servings
Ingredients: 2 cups heavy cream; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 2 cups fresh strawberries, sliced; 2 packs of graham crackers; 1 cup strawberry jam

Highlighted under: Classic Baking Favorites

I absolutely love making Strawberry Shortcake Icebox Cake during the warmer months. This no-bake dessert not only captivates the senses with its vibrant colors and fresh flavors, but it also provides a refreshing way to cool down on a hot day. Layering strawberries and whipped cream between graham crackers creates a delightful texture that everyone will rave about. It's incredibly simple to whip up, making it an ideal choice for gatherings or a casual family treat. I can't wait for you to try it!

Created by

Beatrice Holloway

Last updated on 2026-01-24T13:39:35.137Z

I've experimented with various dessert styles over the years, but this Strawberry Shortcake Icebox Cake has become a firm favorite in our household. The combination of lush strawberries and creamy whipped topping creates a delightful harmony of flavors. One tip I've discovered is to let it chill overnight; it really enhances the melding of flavors and makes it even more delicious.

While making this cake, I found that using fresh strawberries is key for the best results, as their sweetness complements the light texture of the whipped cream perfectly. Additionally, if you prefer a bit of crunch, adding crushed almonds could give an extra layer of flavor. Trust me; once you serve this at any gathering, the compliments will roll in!

Why You'll Love This Recipe
Refreshing combination of strawberries and cream
Easy to prepare with minimal time commitment
Perfect for summer picnics and gatherings

Understanding the Whipped Cream

The whipped cream is the heart of this Strawberry Shortcake Icebox Cake, adding a light, airy texture that contrasts beautifully with the fruity strawberries and crunchy graham crackers. Make sure to use heavy cream, as it has a higher fat content, which helps achieve that delightful volume when whipped. It’s essential to chill your mixing bowl and beaters in the freezer for about 10-15 minutes before whipping; this little step ensures the cream whips up wonderfully thick and fluffy.

When whipping the cream, watch closely for the soft peaks to form. This happens around the 3-5 minute mark on medium speed. If you whip too long, you can end up with a grainy texture or even butter, so stop as soon as you achieve stiff peaks. The powdered sugar serves not only to sweeten; it also contributes to the cream's stability, making sure it holds up even after chilling.

Layering for Success

The layering process is crucial for creating the signature texture of this cake. When placing the graham crackers, opt for a snug fit in your dish. This helps to prevent gaps, ensuring that each slice is beautifully cohesive and appealing. As you layer, don’t hesitate to break some crackers to fit perfectly into corners. I usually aim for about two layers of each element, which provides a beautiful balance of flavors and a satisfying crunch throughout.

Make sure the whipped cream is spread evenly for each layer, as this helps the layers meld together. I like to use an offset spatula, which allows for smooth spreading. When adding the sliced strawberries, try to distribute them evenly to prevent one side from becoming overly fruity. Remember to save some strawberries for garnishing at the end, as they’ll add a lovely pop of color on top of the whipped cream.

Storage and Serving Tips

Once your cake is assembled and frozen, it can last up to a week in the freezer. Just make sure to keep it covered tightly with plastic wrap to prevent any freezer burn. When ready to serve, take it out of the freezer and let it sit at room temperature for about 10-15 minutes to soften slightly, making it easier to slice. If you’re making this for a gathering, consider slicing it into squares beforehand for an easy serving experience.

For those looking to customize this cake, consider substituting the strawberries with other berries such as raspberries or blueberries. You could also incorporate a layer of lemon curd for a zesty kick that complements the sweet creaminess. Finally, serving this cake with a sprinkle of crushed graham crackers on top adds a delightful crunch that elevates the overall presentation.

Ingredients

Ingredients for Strawberry Shortcake Icebox Cake

2 cups heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cups fresh strawberries, sliced
2 packs of graham crackers
1 cup strawberry jam

Gather all the ingredients before you start to ensure a smooth process.

Instructions

Prepare the Whipped Cream

In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract, continuing to beat until stiff peaks form.

Layer the Cake

Start with a layer of graham crackers at the bottom of a rectangular dish. Spread a layer of whipped cream over the crackers, followed by a layer of sliced strawberries. Repeat until all ingredients are used, finishing with whipped cream on top.

Chill

Spread strawberry jam over the top layer of whipped cream and freeze the cake for at least 4 hours, or overnight for best results.

Once chilled, cut into squares and serve cold.

Pro Tips

For a more decorative finish, garnish with additional strawberries before serving.

Ingredient Substitutions

If you're looking for a lighter version of this cake, you can substitute the heavy cream with a blend of Greek yogurt and whipped topping. Although the texture will differ slightly, it still creates a creamy base that pairs well with the strawberries. Additionally, using a sugar substitute in place of powdered sugar can accommodate those watching their sugar intake, but be aware that it may alter the texture of the whipped cream.

For a gluten-free option, you can replace the graham crackers with gluten-free cookie alternatives like almond flour cookies or crushed gluten-free digestive biscuits. These options will still provide that necessary crunch while catering to dietary restrictions, ensuring that everyone can enjoy this delicious dessert.

Common Troubleshooting

A common issue people face when making whipped cream is the cream not stiffening properly. This can be due to using light cream instead of heavy cream or not having your tools cold enough. Always check to ensure your cream is very cold before whipping. If you accidentally whip too long resulting in grainy cream, you can try to salvage it by gently folding in a bit more unwhipped cream to restore some smoothness.

Another frequent challenge is the graham crackers becoming too soggy after sitting in the whipped cream and strawberries. To avoid this, you can lightly brush the crackers with the strawberry jam before layering, creating a protective barrier. This adds an extra layer of flavor while keeping the graham crackers firmer and maintaining that delightful crunch in the final dessert.

Questions About Recipes

→ Can I use frozen strawberries?

While fresh strawberries are recommended for the best flavor, you can use frozen strawberries if they are thawed and drained well.

→ How long can I store the icebox cake?

The cake can be stored in the freezer for up to a week, but it's best enjoyed within the first 2-3 days for optimal taste.

→ Can I substitute the graham crackers?

Yes! You can use vanilla wafers or any other type of cookie as a base if you prefer.

→ Is it necessary to chill overnight?

While it's not mandatory, chilling overnight vastly improves the flavor as the layers meld together beautifully.