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Easy No-Bake Strawberry Shortcake Icebox Cake

no-bake strawberry shortcake icebox cake - featured image
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A quick and easy no-bake dessert made with layers of graham crackers, fresh whipped cream, and macerated strawberries. Perfect for last-minute gatherings and weeknight treats.

Ingredients

Scale
  • 2 cups heavy cream (or heavy whipping cream, cold)
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2 cups fresh strawberries, hulled and sliced (about 1 pound or 16-ounce container)
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice (optional)
  • 1 box (about 14 ounces) graham crackers (about 24 full sheets, plus extra for patching gaps)
  • Additional sliced strawberries for garnish
  • Optional: Mint leaves, extra whipped cream, or a dusting of powdered sugar

Instructions

  1. Prep the strawberries: Wash and hull strawberries, slice about 1/4-inch thick. Toss with 2 tablespoons sugar and lemon juice if using. Let sit for 10 minutes to draw out juices.
  2. Whip the cream: Pour cold heavy cream into a large mixing bowl. Add powdered sugar, vanilla, and pinch of salt. Whip on medium speed until soft peaks form (2-3 minutes), then high speed until stiff peaks form (1-2 minutes). Do not overwhip.
  3. Layer one: Spread a thin layer of whipped cream on the bottom of an 8×8-inch baking dish.
  4. Layer two: Arrange a single layer of graham crackers on top of the cream, breaking crackers as needed to fill gaps (about 6 full sheets per layer).
  5. Layer three: Spoon about one-third of the macerated strawberries (including juices) over the graham crackers.
  6. Layer four: Spread about one-third of the remaining whipped cream over the strawberries.
  7. Repeat layers: Add another layer of graham crackers, another third of strawberries, and another third of cream. Repeat once more: graham crackers, remaining strawberries, and remaining cream, ending with a final layer of cream on top.
  8. Finish the top: Spread the last of the cream evenly over the top layer. Arrange reserved sliced strawberries on top in a pattern.
  9. Cover and chill: Cover tightly with plastic wrap or lid. Refrigerate for at least 6 hours, but overnight is best.
  10. Serve cold: Slice and serve directly from the fridge. Use a sharp knife, wiping clean between cuts. Garnish with mint leaves if desired.

Notes

Chill the bowl and beaters for easier whipping. Don’t skip the salt—it balances sweetness. For best texture, chill overnight. Use a serrated knife for slicing. Real whipped cream is essential; do not use canned whipped cream.

Nutrition

Keywords: no-bake dessert, strawberry shortcake, icebox cake, easy dessert, summer dessert, graham cracker dessert, quick dessert

Find it online: https://breezybake.com/easy-no-bake-strawberry-shortcake-icebox-cake-5-min-prep/