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Strawberry Icebox Cake Recipe

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  • Author: Lea
  • Total Time: 4 hours 20 minutes
  • Yield: 9 servings

Description

This Strawberry Icebox Cake is a delightful no-bake dessert featuring layers of cinnamon graham crackers, creamy vanilla ice cream, sweet strawberry jam, and whipped cream. Perfect for warm days, it requires minimal preparation and freezes for a few hours to achieve a refreshing, creamy treat bursting with fresh strawberry flavor.

Ingredients

Whipped Cream

  • 2 cups heavy cream, divided
  • 1/2 cup powdered sugar, divided
  • 2 teaspoons vanilla extract, divided

Main Layers

  • 18-20 sheets cinnamon graham crackers
  • 2–3 pints vanilla ice cream
  • 1 jar (12-16 ounces) strawberry jam
  • 1 cup sliced fresh strawberries

Instructions

  1. Prepare the Pan: Line a 9-inch square baking pan with parchment paper, ensuring the edges extend beyond the pan to help lift the cake out later.
  2. Whip the Cream (First Batch): Using an electric mixer, whip 1 cup of heavy cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract until soft peaks form. This will create a light and fluffy whipped cream layer.
  3. First Layer Assembly: Arrange a layer of cinnamon graham crackers evenly on the bottom of the prepared pan. Spread half of the vanilla ice cream over the crackers, followed by half of the whipped cream. Dollop and gently swirl half of the strawberry jam over the whipped cream to introduce a fruity swirl.
  4. Second Layer Assembly: Add another layer of graham crackers, then spread the remaining vanilla ice cream and whipped cream on top. Swirl the remaining strawberry jam over this layer, reserving 2 tablespoons for later use. Finally, add a last layer of graham crackers to top the cake.
  5. Freeze the Cake: Wrap the assembled cake tightly with plastic wrap or cover it securely. Freeze for at least 4 hours or until the cake is fully frozen and firm.
  6. Unmold and Prepare for Serving: Remove the cake from the freezer and use the parchment paper to lift it out of the pan. Let the cake sit at room temperature for 5 minutes for easier slicing. Slice the cake into 9 equal pieces, ensuring it stays together.
  7. Whip the Cream (Second Batch) and Garnish: Whip the remaining 1 cup of heavy cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract until soft peaks form. Spread this whipped cream over the cake. Swirl the reserved 2 tablespoons of strawberry jam on top and garnish with the sliced fresh strawberries.
  8. Serve: Serve the cake immediately and enjoy the cool, creamy, and fruity layers of this classic icebox dessert.

Notes

  • Allow the cake to freeze completely for best slicing results and firm texture.
  • The cinnamon graham crackers add a subtle spice that complements the strawberry and vanilla flavors.
  • Use full-fat heavy cream and good quality vanilla ice cream for richest taste.
  • If desired, substitute the strawberry jam with another berry jam, such as raspberry or blueberry, for a different flavor twist.
  • Keep the cake covered while freezing to prevent ice crystals from forming on the surface.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://recipesbylea.com/strawberry-icebox-cake-recipe/