Go Back
You need 2 cups of fresh strawberries. Start by hulling and slicing them. This step helps release their sweet juices. The strawberries bring bright color and flavor to the cake. You will use 1 cup of heavy cream. Whipping this cream adds a light texture. It also balances the sweetness of the other ingredients. You need 1/2 cup of powdered sugar. This sugar dissolves easily, giving the cream a smooth taste. It sweetens the whipped cream without being gritty. A teaspoon of vanilla extract is key. It adds warmth and depth to the flavor. Use pure vanilla for the best results. You need one package, or 14 ounces, of honey graham crackers. These crackers form the cake's base and layers. Their sweetness complements the strawberries and cream. You will use 1 cup of Greek yogurt. This adds creaminess and tang. You can use plain or vanilla yogurt based on your taste. Zest from one lemon adds brightness. It enhances the flavors and makes the cake pop. A little zest goes a long way in flavor. A pinch of salt is essential. It balances the sweetness of the cake. Salt enhances all the flavors in your dessert. {{ingredient_image_1}} First, wash the strawberries. Remove the tops and slice them. In a medium bowl, mix the sliced strawberries with 1/4 cup of powdered sugar. This helps the berries release their sweet juices. Let them sit for about 30 minutes. This step is key for a juicy flavor. In another bowl, pour in the heavy cream. Add the remaining powdered sugar, vanilla extract, and a pinch of salt. Use a mixer to whip the cream. Stop when you see soft peaks. Be careful not to overwhip, as it can become grainy. You want it light and fluffy for a smooth texture. Now, take the whipped cream and gently add the Greek yogurt. Also, add in the lemon zest for a fresh taste. Use a spatula to fold the mixture. Make sure it is well combined but still light. This mix adds richness and tang. Grab a 9x9 inch baking dish. Start with a layer of graham crackers at the bottom. If needed, break them to fit. Spread a third of the cream mixture over the crackers, smoothing it out evenly. Then, spoon half of the strawberries on top. This layering creates a tasty base. Next, repeat the layers. Add another layer of graham crackers, followed by another third of the cream mix. Then, add the rest of the strawberries. Finish with one last layer of graham crackers. Top it off with the last of the cream mixture. Smooth the top nicely. Cover and refrigerate for at least 4 hours. If you can, let it chill overnight. This helps all the flavors blend. Before serving, you can add fresh strawberries on top for a beautiful finish. To whip cream well, start with cold heavy cream. This helps it whip faster. Use a chilled bowl and beaters for best results. I usually whip until soft peaks form. Be careful not to overwhip; it can turn into butter. Soft peaks mean the cream holds its shape but still stays creamy. When picking strawberries, look for bright red color. They should feel firm, not soft. Smell them; ripe strawberries have a sweet scent. Avoid berries with green or white spots. These spots mean they are not fully ripe. Fresh strawberries make your cake taste amazing. You can mix flavors into your icebox cake. Try adding a splash of orange juice for zest. You can also use different fruits like blueberries or peaches. Adding a bit of almond extract gives a nice twist too. Experimenting keeps your dessert exciting! When ready to serve, cut the cake into nice squares. Top each piece with more fresh strawberries. You can also add mint leaves for a pop of color. Serve it chilled for a refreshing treat. This cake looks great and tastes even better! Pro Tips Use Fresh Strawberries: Opt for ripe, fresh strawberries for the best flavor and sweetness. They will enhance the overall taste of your icebox cake. Chill for Better Texture: Allow the cake to chill overnight if possible. This lets the flavors meld and ensures the graham crackers soften perfectly. Variations: Feel free to experiment with different fruits like peaches or blueberries to create your own twist on the classic strawberry shortcake. Presentation Matters: For a beautiful presentation, garnish your cake with whole strawberries or a sprig of mint just before serving. {{image_2}} You can make this icebox cake with other fruits. Blueberries, raspberries, or peaches work great. Just follow the same steps for the strawberries. Each fruit brings its own flavor. For a twist, try a mix of fruits. It adds color and taste to your cake. If you need a gluten-free option, swap graham crackers for gluten-free ones. Look for brands that fit your diet. You can also use crushed gluten-free cookies or even almond flour. This way, everyone can enjoy your dessert without worry. Want to add chocolate? Use chocolate graham crackers or sprinkle chocolate chips between layers. You can also add chopped nuts for crunch. Walnuts or almonds mix well with the cream. These tweaks make your icebox cake even more special and fun! You can keep your strawberry shortcake icebox cake in the fridge. Cover it well with plastic wrap or foil. This will help keep it fresh and tasty. The cake will stay good for about 3 to 4 days. After that, the graham crackers may get too soft. If you want to save some for later, you can freeze it. Cut the cake into portions first. Wrap each piece tightly in plastic wrap, then place them in a freezer bag. This helps to prevent freezer burn. You can freeze it for up to 1 month. When ready to eat, thaw it in the fridge overnight. To keep your cake fresh, always use clean utensils when serving. This avoids introducing bacteria. If you notice any signs of spoilage, like an off smell or discoloration, it's best to toss it. For the best flavor, enjoy it within a few days of making it. The strawberry shortcake icebox cake lasts about 3 to 5 days in the fridge. Keep it covered to maintain freshness. The flavors improve over time, making it taste even better! Yes, you can make this cake a day in advance. In fact, it's better if you do! Letting it chill overnight helps the flavors mix well. The graham crackers will be soft and delicious. If you need a substitute for Greek yogurt, use regular plain yogurt. You can also use sour cream for a tangy twist. Both options will keep the cake creamy and rich. The cake is ready when the graham crackers soften. After chilling for at least 4 hours, the layers should hold together. You can add extra strawberries on top for a lovely finish. In this post, we explored how to make a delicious strawberry shortcake icebox cake. You learned about the key ingredients like fresh strawberries and heavy cream. We went over simple steps for preparation and assembly. I shared tips for perfecting your whipped cream and enhancing flavors. You discovered fun variations and important storage tips. This cake is easy to make and great for any gathering. Enjoy your sweet creation!

Strawberry Shortcake Icebox Cake

A refreshing dessert featuring layers of strawberries, whipped cream, and graham crackers.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours
Course Dessert
Cuisine American
Servings 9
Calories 250 kcal

Ingredients
  

  • 2 cups fresh strawberries, hulled and sliced
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 package (14 oz) honey graham crackers
  • 1 cup Greek yogurt (plain or vanilla)
  • 1 zest lemon
  • a pinch salt

Instructions
 

  • In a medium bowl, combine sliced strawberries with 1/4 cup of powdered sugar. Mix gently and set aside for about 30 minutes to allow the strawberries to release their juices.
  • In a separate mixing bowl, whip the heavy cream with the remaining 1/4 cup of powdered sugar, vanilla extract, and a pinch of salt until soft peaks form. Be careful not to overwhip; it should be light and fluffy.
  • Add the Greek yogurt and lemon zest to the whipped cream mixture and gently fold until well combined.
  • Take a 9x9 inch square baking dish or a similar-sized dish. Lay a single layer of graham crackers at the bottom of the dish, breaking them if necessary to fit.
  • Spread a third of the yogurt and whipped cream mixture over the graham crackers, smoothing it into an even layer.
  • Spoon half of the macerated strawberries over the cream mixture, spreading them out evenly.
  • Repeat the layering process with another layer of graham crackers, another third of the cream mixture, and the rest of the strawberries.
  • Top with a final layer of graham crackers and then the last of the whipped cream mixture. Smooth the top and refrigerate for at least 4 hours, or overnight if possible, to let the flavors meld and the crackers soften.
  • Before serving, garnish with extra fresh strawberries on top for decoration if desired.

Notes

Chill overnight for best results.
Keyword dessert, icebox cake, strawberry