Strawberry Icebox Cake
Icebox cake has been on the top of my “to make” list for a looong time. Especially during my no-bake phase, it seemed like the perfect dessert since you don’t need an oven. Now that it’s summer it’s an even better time to make it. Instead of shoving the cake in an oven and letting the heat do all the magic, you let it sit in the fridge over night and the next day it’s ready for you to dig in!
Cakes can’t get any simpler than this. All you need to do is just stack graham crackers, whipped cream, and strawberries on top of each other. Layer by layer by layer. The berries and cream already taste delicious on their own. But if you let it all sit in the fridge for some hours, the crackers get real soft and meld into the berries and cream into something that tastes like…heaven.
Seriously, this is one of the best desserts ever. It’s so light, fruity, and the perfect ratio of sour to sweet. I made this cake for a potluck dinner that my friends and I had last weekend. Having never seen or tasted an icebox cake, people were pretty amazed (myself included).
STRAWBERRY ICEBOX CAKE
1 lb strawberries, sliced
2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla extract
16-20 oz graham crackers (3-4 sleeves)
In a large mixing bowl, combined the heavy whipping cream, powdered sugar, and vanilla extract together. Blend on medium-high until stiff peaks form.
Place 2 graham crackers side by side on a plate or pan. Spread whipped cream mixture on the crackers. Top the surface with sliced strawberries.
Repeat until there are no more graham crackers. Spread the remaining whipped cream on top and add strawberries for garnish.
adapted from Chew Out Loud
Chill in fridge overnight and then serve chilled!