Strawberry Icebox Cake
No bake strawberry icebox cake layered with graham crackers, fresh strawberries and homemade whipped cream. Five ingredients, no oven, and it has to be made ahead.
Servings: 9 servings
Calories: 303kcal
Ingredients
- 1 ½ pints strawberries hulled and sliced into rounds (1.5 pounds)
- 2 cups heavy whipping cream
- ⅓ cup confectioners sugar
- 1 tsp vanilla extract
- 12-13 full graham cracker sheets
Instructions
- Whip the cream with the confectioners sugar and vanilla on medium high speed to stiff peaks. This will take 2-4 minutes.
- Spread a thin layer of whipped cream across the bottom of a small clear glass dish.
- Lay down a single layer of graham crackers, breaking them to fit the corners.
- Spread whipped cream over the crackers, then press California strawberry rounds across the whole surface edge to edge.
- Repeat the layers until you run out, finishing with cream and a top layer of strawberries.
- Cover and refrigerate at least 6 hours or overnight. The crackers soften into cake. Slice and serve cold.
Nutrition
Serving: 9servings | Calories: 303kcal | Carbohydrates: 26g | Protein: 3g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 60mg | Sodium: 138mg | Potassium: 205mg | Fiber: 2g | Sugar: 14g | Vitamin A: 787IU | Vitamin C: 47mg | Calcium: 62mg | Iron: 1mg