1. How long can you keep an icebox cake in the fridge?

You can store the Strawberry Icebox Cake in the fridge for up to 4 days . Be sure to cover it tightly with plastic wrap or store it in an airtight container to preserve its freshness.

2. Does strawberry cake need to be refrigerated?

Yes, the Strawberry Icebox Cake must be refrigerated to allow the layers to set and the graham crackers to soften. Refrigeration helps achieve the cake-like texture and ensures the cake stays fresh.

3. Can you freeze a strawberry icebox cake?

Yes, you can freeze the Strawberry Icebox Cake ! After slicing it into individual pieces, place them on a wax-paper-lined tray and freeze for 3-4 hours until solid. Then, wrap each slice in plastic wrap and store in a freezer-safe bag. The frozen cake will last for up to 3 months . To thaw, simply remove the plastic wrap and let it thaw in the fridge or at room temperature.

4. Why is it called an icebox cake?

The name "icebox cake" comes from the traditional method of chilling the cake in an icebox (or refrigerator). The refrigeration process allows the graham crackers to absorb the cream and soften into a cake-like texture, making this dessert a no-bake wonder.

Irresistible 5-Ingredient No-Bake Strawberry Icebox Cake Recipe - Mary Recipes

Description

The Strawberry Icebox Cake is the ultimate no-bake dessert for any occasion. With its creamy whipped filling, fresh strawberries, and graham cracker layers, this dessert is simple to make yet delivers an indulgent, refreshing treat. It’s perfect for summer, holiday gatherings, or any time you crave a sweet, easy-to-make dessert. No oven needed—just layer, chill, and enjoy!

Ingredients

2 cups heavy whipping cream – For the creamy, fluffy whipped topping that’s essential for this dessert.
½ cup powdered sugar – Sweetens the whipped cream and helps stabilize it.
1 teaspoon vanilla extract – Adds a lovely depth of flavor to the cream.
1 pound fresh strawberries, sliced – The star ingredient, providing natural sweetness and color to the cake.
7.2 ounces graham crackers (about 1.5 sleeves) – These create the base of the cake and add a crunchy texture.

Instructions

Prepare the Ingredients:
Start by whipping the heavy cream. In a stand mixer or with a hand-held mixer, beat the cream, powdered sugar, and vanilla until stiff peaks form. This should only take about 3-5 minutes.
Layer the Cake:
Place a thin layer of whipped cream at the bottom of a 9×9 baking pan. Add a layer of graham crackers on top. You may need to break some crackers to fit the gaps.
Add the First Layer of Whipped Cream and Strawberries:
Spread 1/3 of the whipped cream over the graham crackers. Then, layer 1/3 of the sliced strawberries on top of the cream.
Repeat the Layers:
Repeat the layers, starting with graham crackers, followed by whipped cream, and then more strawberries. End with a final layer of strawberries arranged neatly on top.
Chill the Cake:
Cover the pan with plastic wrap and refrigerate for at least 4 hours, but preferably overnight. This allows the graham crackers to soften, and the flavors to meld together for the perfect texture.

Notes

Fresh Strawberries: Fresh strawberries work best in this recipe. If using frozen strawberries, make sure they are thawed and drained well to prevent excess moisture from making the cake soggy.
Customize: Feel free to experiment with other fruits like blueberries, raspberries, or even bananas to create variations of this dessert.
Whipped Cream: Don’t over-whip the cream. It should be fluffy but still smooth. If it becomes too stiff, it can become difficult to spread.
Make Ahead: This cake is perfect for making ahead of time. The longer it sits in the fridge, the better the flavors will meld. It’s ideal to make the night before serving.

Prep Time: 15 minutes
Cook Time: 0 minutes (no baking required)
Category: Dessert
Cuisine: American

Nutrition

Calories: 321
Sugar: 14g
Sodium: 170mg
Fat: 21g
Saturated Fat: 12g
Carbohydrates: 29g
Fiber: 1g
Protein: 3g
Cholesterol: 72mg