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Strawberry Shortcake Icebox Cake with layers of cream, fresh strawberries, and golden cake visible from side angle

Strawberry Shortcake Icebox Cake

A no-bake dessert layered with graham crackers, fresh strawberries, and whipped cream for a refreshing summer treat.
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Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 8 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 16 oz graham crackers about 24 crackers
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 lbs fresh strawberries hulled and sliced
  • 1/4 cup granulated sugar
  • 1/2 cup strawberry jam
  • Fresh mint leaves for garnish optional

Method
 

  1. In a bowl, toss the sliced strawberries with granulated sugar and let them sit for 10 minutes to release their juices.
  2. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  3. Spread a thin layer of whipped cream on the bottom of a 9x13-inch baking dish to prevent sticking.
  4. Place a single layer of graham crackers on top of the whipped cream, breaking them as needed to fit.
  5. Spread half of the strawberry jam over the graham crackers, followed by half of the sugared strawberries.
  6. Top with a generous layer of whipped cream, spreading it evenly.
  7. Repeat the layers: graham crackers, jam, strawberries, and whipped cream.
  8. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the graham crackers to soften.
  9. Before serving, garnish with fresh mint leaves if desired.

Notes

For a quicker version, use store-bought whipped cream. Store leftovers covered in the fridge for up to 2 days.