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- 2 cups fresh strawberries, hulled and sliced - Fresh mint leaves, for garnish Fresh strawberries are key. They add flavor and a bright color. Use ripe, sweet strawberries for the best taste. The mint leaves give a nice touch on top. - 1/4 cup granulated sugar - 1 cup heavy cream - 1/4 cup powdered sugar Granulated sugar sweetens the strawberries. It helps them make a yummy syrup. Heavy cream makes the dessert rich and fluffy. The powdered sugar adds sweetness to the cream. - 1 teaspoon pure vanilla extract - 1 teaspoon fresh lemon zest Vanilla extract brings warmth to the cream. Lemon zest gives a hint of freshness. Both flavors brighten up the dish. - 1 package (14 ounces) of graham crackers Graham crackers are the base of this cake. They soak up the juices and soften. This makes each bite creamy and flavorful. {{ingredient_image_2}} - Mix 2 cups of sliced strawberries with 1/4 cup of granulated sugar. - Let the mixture sit for 15 minutes to create a sweet syrup. This step helps the strawberries become juicy and flavorful. You will enjoy the rich taste in each bite. - In a bowl, beat 1 cup of heavy cream with 1/4 cup of powdered sugar and 1 teaspoon of pure vanilla extract. - Once it reaches stiff peaks, fold in 1 teaspoon of fresh lemon zest. This adds a nice, bright flavor to the cream. It will make your dessert taste fresh and zesty. - Start by layering whipped cream at the bottom of your dish. - Add a layer of graham crackers to cover the cream. - Spoon a generous portion of the sugared strawberries over the crackers. - Repeat these layers until you use all your ingredients. - End with a layer of whipped cream on top. This process creates a beautiful and tasty cake with delightful layers. - Cover your cake tightly with plastic wrap. - Refrigerate for at least 4 hours or overnight. Chilling helps the graham crackers soften and all the flavors mix well. Your cake will taste even better when served cold. - Just before serving, garnish with extra strawberries and fresh mint leaves. - Slice the cake into squares for a lovely presentation. These small touches make your dessert look appealing and add a burst of flavor. Enjoy your delicious creation! Chilling is key for this cake. It helps the layers meld together. The graham crackers need time to soak up the juices. A minimum of four hours is great, but overnight is best. This lets the flavors really shine. Whipping the cream correctly is also important. You want it to reach stiff peaks. Start on a low speed, then increase. Stop when it holds its shape. If you overwhip, it can turn buttery. Feel free to mix up the berries! Strawberries are classic, but blueberries or raspberries work well too. Each berry brings its own sweet twist. You can also try adding flavored extracts. Almond or coconut extract can change the cake's taste. Just a little adds a fun twist. Serving on chilled plates makes a big difference. It keeps the dessert cool and fresh. To make it even prettier, drizzle any leftover strawberry juices over each slice. This adds color and extra flavor. Garnishing with mint leaves is a nice touch, too. It looks beautiful and adds a fresh taste. Pro Tips Fresh Strawberries: Use ripe, sweet strawberries for the best flavor. Look for berries that are bright red and fragrant. Whipping Cream: Chill your mixing bowl and beaters in the refrigerator before whipping the cream to achieve better volume and stability. Layering Technique: Ensure each layer is even and spread evenly to create a beautiful presentation when sliced. Make Ahead: This icebox cake tastes even better the next day! Prepare it in advance to allow the flavors to meld beautifully. {{image_4}} You can change the fruit in this cake to suit your taste. Using blueberries or raspberries gives it a new twist. These berries mix well with cream and graham crackers. Try incorporating peaches or bananas for a different flavor. Both fruits add sweetness and nice texture. If you want a healthier option, try Greek yogurt instead of whipped cream. Greek yogurt adds creaminess and a slight tang. You can also use coconut cream for a dairy-free treat. Just chill the coconut cream first, then whip it like regular cream. For a rich taste, swap graham crackers for chocolate wafers. The chocolate adds a fun flavor that pairs well with strawberries. You can also find gluten-free graham cracker options. This way, everyone can enjoy the dessert, no matter their diet. To store your leftover Strawberry Shortcake Icebox Cake, cover it tightly with plastic wrap. This keeps the cake moist and fresh. The cake stays good in the fridge for up to 4 days. You may notice the graham crackers become softer over time, which adds to the cake's creamy texture. Yes, you can freeze Icebox Cake. To freeze, slice the cake into portions first. Wrap each piece tightly in plastic wrap and then place them in an airtight container. This method helps prevent freezer burn. The cake can last up to 2 months in the freezer. To thaw, simply move the cake to the fridge overnight. This gentle thawing helps maintain its texture. You can also let it sit at room temperature for about 30 minutes before serving. This will enhance the flavor and make the cake easier to slice. The Strawberry Shortcake Icebox Cake needs at least 4 hours to chill. For the best taste, I suggest letting it set overnight. This time helps the flavors blend well. The graham crackers will soften, making each bite smooth and tasty. Yes, you can use frozen strawberries. They are often picked at their peak. However, they can change the texture. Frozen strawberries may make the cake a bit watery. If using them, drain excess juice before adding them. If your whipped cream doesn’t get stiff, check a few things. First, make sure your cream is very cold. Warm cream won’t whip well. Also, avoid overmixing. If it seems too runny, try adding more powdered sugar. This can help it hold its shape. You can make this cake a day ahead. It keeps well in the fridge. Just cover it tightly with plastic wrap. This way, it stays fresh and tasty. When ready to serve, add fresh strawberries and mint for a pop of color. This article covered delicious recipes to make a Strawberry Shortcake Icebox Cake. We explored fresh ingredients and key steps like preparing strawberries and whipping cream. Remember, chilling is vital for the best texture. I shared tips for variations, storage, and answered common questions. In the end, this cake is simple yet impressive. Enjoy experimenting with flavors and presentations. Your family and friends will love it!

Strawberry Bliss Icebox Cake

A delightful and refreshing layered dessert featuring strawberries, whipped cream, and graham crackers.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours
Course Dessert
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 2 cups fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon fresh lemon zest
  • 1 package (14 ounces) graham crackers
  • to taste fresh mint leaves, for garnish

Instructions
 

  • In a mixing bowl, combine the sliced strawberries with granulated sugar. Stir well to coat the strawberries evenly, and let the mixture sit for approximately 15 minutes.
  • While the strawberries sit, in a separate mixing bowl, whip the heavy cream along with powdered sugar and vanilla extract using an electric mixer. Beat until the mixture reaches stiff peaks. Carefully fold in the fresh lemon zest.
  • Begin assembling the cake in a large serving dish or a rectangular cake pan. Start by spreading a thin layer of the whipped cream mixture evenly across the bottom of the dish.
  • Layer graham crackers on top of the whipped cream, ensuring they cover the entire base of the dish completely.
  • Spoon a generous portion of the prepared sugared strawberries over the graham crackers, making sure to spread them out evenly.
  • Add another layer of whipped cream over the strawberries, smoothing it out with a spatula.
  • Repeat the layering process with graham crackers, followed by strawberries, and then whipped cream, until you have utilized all of your ingredients.
  • Cover the assembled icebox cake tightly with plastic wrap and refrigerate it for a minimum of 4 hours, or preferably overnight.
  • Just before serving, garnish the top of the cake with additional fresh strawberries and a sprinkle of mint leaves.

Notes

For best results, refrigerate overnight to allow flavors to meld.
Keyword dessert, icebox cake, no-bake, strawberry