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Strawberry Icebox Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 3 reviews
  • Author: Sue
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 30 minutes
  • Yield: 9 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This refreshing Strawberry Icebox Cake is a no-bake dessert perfect for warm days. Layers of cinnamon graham crackers, creamy vanilla ice cream, whipped cream, and strawberry jam create a delightful combination of textures and flavors. After freezing, it's topped with fresh whipped cream and strawberries for a beautiful and delicious treat that's easy to prepare and guaranteed to impress.

Ingredients

Whipped Cream Mixture

  • 2 cups heavy cream, divided
  • 1/2 cup powdered sugar, divided
  • 2 teaspoons vanilla extract, divided

Main Layer Ingredients

  • 18-20 sheets cinnamon graham crackers
  • 2-3 pints vanilla ice cream
  • 1 jar (12-16 ounces) strawberry jam
  • 1 cup sliced fresh strawberries

Instructions

  1. Prepare the Pan: Line a 9-inch square baking pan with parchment paper to make removing the cake easier after freezing.
  2. Make First Whipped Cream: Using an electric mixer, whip 1 cup of heavy cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract until soft peaks form, ensuring a light and fluffy texture.
  3. Assemble First Layers: Layer the cinnamon graham crackers evenly across the bottom of the prepared pan. Spread half of the vanilla ice cream over the crackers, then spread half of the whipped cream on top. Swirl half of the strawberry jam into the whipped cream gently for a marbled effect.
  4. Add Second Layers: Add another layer of graham crackers, then spread the remaining ice cream over them. Follow with the remaining whipped cream and swirl in the rest of the strawberry jam, keeping 2 tablespoons of jam aside for topping.
  5. Top with Final Graham Cracker Layer and Freeze: Add the last layer of graham crackers on top, then cover the cake tightly with plastic wrap and freeze for at least 4 hours or until thoroughly frozen.
  6. Remove and Rest: Lift the frozen cake out of the pan using the parchment paper. Let it sit at room temperature for about 5 minutes to soften slightly before slicing into 9 squares.
  7. Prepare Topping: Whip the remaining 1 cup of heavy cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract until soft peaks form.
  8. Decorate and Serve: Spread the whipped cream over the top of the cake, swirl with the reserved 2 tablespoons of strawberry jam, and garnish with sliced fresh strawberries. Serve immediately for the best texture and flavor.

Notes

  • Be sure to let the cake sit a few minutes before slicing to prevent cracking and to make cutting easier.
  • You can substitute strawberry jam with raspberry or mixed berry jam for a different fruit flavor.
  • For a firmer cake, extend the freezing time beyond 4 hours.
  • Use freshly sliced strawberries for garnish to add brightness and visual appeal.
  • Store any leftovers covered in the freezer; thaw slightly before serving.

Find it online: https://suerecipe.com/strawberry-icebox-cake-recipe/