Strawberry Shortcake Ice Box Cake
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This easy no bake Strawberry Shortcake Ice Box Cake is made with layers of homemade whipped cream, graham crackers and fresh strawberries!
This Strawberry Shortcake Ice Box Cake is the perfect no bake dessert to make when it’s too hot to turn on the oven! It’s made with just 5 simple ingredients to create delicious layers of homemade whipped cream, soft graham crackers and fresh strawberries.
Looking for more strawberry cake recipes? Try my Strawberry Rose Cake, Strawberry Shortcake Layer Cake or Strawberry Crumb Cake!
Ingredient Breakdown
Heavy cream – whipped until stiff peaks with the confectioners’ sugar and vanilla extract to make a homemade whipped cream.
Confectioners’ sugar – sweetens the whipped cream.
Vanilla extract – enhances the flavor of the whipped cream.
Graham crackers – softens as the icebox cake chills which gives them a cakey texture. You can substitute with another cookie like Oreos, Nilla Wafers, shortbread, ladyfingers, etc..
Strawberries – be sure to use fresh strawberries for best flavor and texture! Frozen strawberries will release too much liquid as they thaw and make the cake soggy.
How To Make Strawberry Shortcake Ice Box Cake
1. Place your mixing bowl and whisk attachment in the fridge for at least 10 minutes.
2. Use a hand mixer or a stand mixer fitted with the whisk attachment to whip the heavy cream, confectioners’ sugar and vanilla extract on medium high speed until stiff peaks form. Be careful not to over whip or the texture will be grainy.
3. Place a layer of graham crackers on the bottom of an 8×8 inch pan.
4. Evenly spread 1/3 of the whipped cream on top of the graham crackers.
5. Top with a layer of sliced strawberries.
6. Repeat two more times ending with a layer of strawberries.
7. Cover and chill in the fridge for at least 6 hours or overnight before serving. Store Strawberry Shortcake Ice Box Cake covered for up to 3 days in the fridge.
Pro Tips For Strawberry Shortcake Ice Box Cake
- Do not use frozen strawberries! They will add too much moisture as they thaw and make the cake soggy.
- Chill your bowl and whisk attachment before whipping the heavy cream. This will help your whipped cream reach stiff peaks faster and provide better texture and stability.
- If at any point your whipped cream gets too warm, put it in the fridge until cold again.
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Strawberry Shortcake Ice Box Cake
Equipment
- 8×8 inch pan
- Stand mixer or hand mixer
Ingredients
- 480 g (2 cups) heavy cream
- 80 g (2/3 cup) confectioners' sugar
- 1 tsp vanilla extract
- 15 graham cracker sheets
- 16 oz strawberries, sliced
Instructions
- Place your mixing bowl and whisk attachment in the fridge for at least 10 minutes.
- Use a hand mixer or a stand mixer fitted with the whisk attachment to whip the heavy cream, confectioners’ sugar and vanilla extract on medium high speed until stiff peaks form. Be careful not to over whip or the texture will be grainy.
- Place a layer of graham crackers on the bottom of an 8×8 inch pan.
- Evenly spread 1/3 of the whipped cream on top of the graham crackers.
- Top with a layer of sliced strawberries.
- Repeat two more times ending with a layer of strawberries.
- Cover and chill in the fridge for at least 6 hours or overnight before serving.
Notes
- Store Strawberry Shortcake Layer Cake covered for up to 3 days in the fridge.
- Nutrition: the provided nutritional information is an estimate for the entire cake. Please read my Nutrition Disclaimer for more information.
I loved this ice box cake.