Triple Strawberry Icebox Cake
This no-bake triple strawberry icebox cake is one of my favorite summer desserts. It's so easy to make and is reminiscent of a super light, fluffy, and creamy strawberry ice cream cake, without all the fuss. All you'll need are graham crackers, homemade strawberry whipped cream, strawberry jam, and fresh strawberries!
Servings: 12 servings
Calories: 308kcal
Equipment
- offset spatula
Ingredients
Strawberry Whipped Cream:
- 4 ounces block cream cheese softened
- 2 ounces freeze dried strawberry powder
- ¾ cup powdered sugar
- 1 tablespoon vanilla extract
- 2 cups heavy cream chilled
- pink or red gel food coloring optional
Strawberry Icebox Cake Assembly:
- 15 graham cracker sheets about 2 sleeves
- strawberry whipped cream
- ⅓ cup strawberry jam
- 1 pound strawberries keep aside a few whole strawberries for decorating and slice the rest
- 2 tablespoons freeze dried strawberry powder for dusting the top
Instructions
Make the strawberry whipped cream:
- In a large mixing bowl, use a hand mixer to whip 4 ounces block cream cheese and 2 ounces freeze dried strawberry powder on medium speed until smooth, about 2-4 minutes.
- Add 1 tablespoon vanilla extract. Gradually add 2 cups heavy cream while mixing on medium speed until medium peaks form. It should mostly hold its shape, with the peaks being a bit bent. Add in a small drop of pink or red gel food coloring if desired.
- Mix in the ¾ cup powdered sugar, a third at a time. Taste and add more if needed.
- Turn the mixer to medium high and keep beating until you reach stiff peaks. There should be visible track marks from the whisk and the cream should easily hold its shape.
- Over mixed and the whipped cream is split and chunky? No worries! Add in a splash of heavy cream at a time and mix on low until it smooths back out.
Assemble strawberry icebox cake:
- In a 9"x9"-inch pan, add a single layer of graham crackers.
- Using your offset spatula, evenly spread one-third of the strawberry whipped cream on top. Next, spread about half of the strawberry jam over the whipped cream. After, create a single layer of sliced strawberries on top of the jam.
- Repeat with another layer of graham crackers, a third of your strawberry whipped cream, your remaining strawberry jam, and sliced strawberries. Top with a layer of graham crackers. Lastly, spread on the remainder of your strawberry whipped cream.
- Crush any leftover graham crackers. Sprinkle crushed graham crackers and freeze dried strawberry powder on top, then add a few sliced + whole strawberries.
- Cover and refrigerate for a minimum of 4 hours before serving. Best served chilled!
Video
Notes
Storage: Keep wrapped in the fridge for up to 4 days. I do not recommend freezing it because the strawberries will become mushy after thawing and release a lot of liquid, resulting in a wet icebox cake.
Nutrition
Serving: 1 serving | Calories: 308kcal | Carbohydrates: 36g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 46mg | Sodium: 193mg | Potassium: 271mg | Fiber: 2g | Sugar: 24g | Vitamin A: 594IU | Vitamin C: 118mg | Calcium: 83mg | Iron: 2mg
