Indulge in a Cool a Strawberry Icebox Cake this Summer
As the sun shines brighter and temperatures soar, nothing beats the refreshing taste of a chilled dessert. If you’re looking for the perfect no-bake treat to beat the summer heat, a strawberry icebox cake is just what you need. Combining layers of fresh strawberries, light and airy whipped cream, and soft graham crackers, this delightful dessert is sure to impress.
The name “icebox cake” comes from a time when refrigerators were called iceboxes. This classic dessert got its name because it was traditionally made by layering cookies or crackers with a creamy filling and chilling it in the refrigerator. The cool environment helps the layers meld together, resulting in a delectable no-bake dessert. You can make a strawberry icebox cake ahead of time and store it in an airtight container in the refrigerator for up to three to four days. Its longevity makes it perfect for entertaining guests or enjoying over multiple days.
You can use graham crackers or digestive cookies which are a key component of an icebox cake. These crispy cookies soften and meld with the whipped cream as the cake chills. It takes about 3 to 4 hours for the crackers to achieve the desired softness, absorbing the moisture from the cream and becoming cake-like in texture.
A strawberry icebox cake is an easy-to-make and enjoyable crowd-pleaser. You can also try variations using Oreo or Lotus cookies and flavored whipped cream like caramel or chocolate. Yum!
Strawberry Icebox Cake
- 8x5" loaf pan
- 3 cups whipping cream
- 2 tbsp. granulated sugar
- 1 tsp. vanilla extract
- 20 - 25 graham or digestive cookies depending on your pan.
- 250 g strawberries sliced.
- Whip the cream with sugar until just soft peaks form (don't overbeat or the cream will curdle).
- Add the vanilla extract and mix just until combined.
- If you plan to invert the icebox cake, line your cake pan with cling film before starting to layer the cookies, whipped cream, and strawberries. If you'll serve it directly in the same pan, you can skip the cling film.
- Place a smear of whipped cream on the bottom of your loaf pan.
- Add a cookie, whipped cream, and strawberries, then repeat these layers until the entire pan is covered. You can place them flat or vertically as shown in the video.
- Add some whipped cream on top to completely cover the surface. Cover with more cling film or a lid and chill for 3 to 4 hours.
- When ready to serve, you can either serve directly from the pan or invert it onto a serving dish. Coat with another layer of whipped cream and decorate with strawberries.