Strawberry Icebox Cake
This easy Strawberry Icebox Cake is such a delicious dessert to bring to any Summer potluck that everyone will rave about! The graham crackers get soft and cake-like and are stuffed between layers of sweetened whipped cream and juicy strawberries. Perfection!
Servings: 12 -15 servings
Calories: 729kcal
Ingredients
- 3 lbs strawberries thinly sliced
- 24 honey graham crackers
- 24 oz frozen whipped topping thawed
Homemade Whipped Cream Option
- 6 cups heavy cream
- 1 cup powdered sugar
- 4 teaspoon vanilla extract
Instructions
- To make homemade whipped cream (if desired), beat heavy cream to stiff peaks. Beat in powdered sugar and vanilla until smooth.
- In a 9x13 baking dish, spread a thin layer of whipped topping just to coat the bottom. Place graham crackers across the center of pan and sides, breaking them as needed to fit around the edges.
- Spread a thick layer of whipped topping over graham crackers and top with a hearty layer of sliced strawberries.
- Place another layer of graham crackers on top of strawberries, then whipped topping, then strawberries. Repeat the layers 1 more time (3 times total) and you should reach the top of the pan. You will finish with a layer of sliced strawberries on top.
- Refrigerate overnight or at least 4 hours or overnight until the graham crackers have softened. Serve chilled.
Notes
Make-Ahead: Make this dessert up to 2 days in advance for optimal freshness.
Storage instructions: Store leftover Strawberry Icebox cake in the refrigerator covered tightly for up to 4 days.
Nutrition
Serving: 16g | Calories: 729kcal | Carbohydrates: 57g | Protein: 8g | Fat: 54g | Saturated Fat: 34g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 136mg | Sodium: 259mg | Potassium: 396mg | Fiber: 3g | Sugar: 39g | Vitamin A: 1805IU | Vitamin C: 67mg | Calcium: 159mg | Iron: 2mg