Imagine a dessert so light, creamy, and bursting with fresh strawberry flavor that it literally melts in your mouth - without ever touching an oven! This no-bake Whipped Strawberry Ice Box Cake is the secret weapon in your summer dessert arsenal that will have everyone begging for your recipe. Perfect for those scorching hot days when turning on the stove feels like torture, this dreamy, no-fuss dessert combines the simplicity of graham crackers with luscious whipped cream and sweet, ripe strawberries. Get ready to become the dessert hero at your next gathering!
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups fresh strawberries, sliced
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 package of graham crackers
Instructions
- Wash and carefully slice fresh strawberries into thin, uniform pieces. Set aside a few slices for garnishing later.
- In a large, chilled mixing bowl, pour the heavy whipping cream. Using an electric mixer, begin whipping the cream on medium-high speed until soft peaks start to form.
- Gradually add powdered sugar and vanilla extract to the whipped cream. Continue beating until stiff, glossy peaks form and the mixture holds its shape firmly.
- Gently fold the sliced strawberries into the whipped cream mixture, being careful not to deflate the cream.
- In a rectangular 9x13 inch dish, create the first layer by arranging graham crackers side by side, covering the entire bottom of the pan.
- Spread half of the strawberry whipped cream mixture evenly over the graham cracker layer, ensuring complete coverage.
- Add another layer of graham crackers on top of the cream, then cover with remaining strawberry whipped cream.
- Garnish the top layer with reserved strawberry slices for visual appeal.
- Cover the dish with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, to allow flavors to meld and graham crackers to soften.
- Before serving, remove from refrigerator, slice into portions, and serve chilled.
Tips
- Chill Your Equipment: For the fluffiest whipped cream, refrigerate your mixing bowl and whisk/beaters for 15 minutes before whipping.
- Choose Ripe Strawberries: Select bright red, fragrant strawberries for the most intense flavor. Avoid overripe or mushy berries.
- Soft Peak vs. Stiff Peak: When whipping cream, stop when peaks stand up firmly but have slightly soft tips - this ensures a luxurious texture.
- Folding Technique: Use a gentle folding motion when incorporating strawberries to maintain the cream's airiness.
- Patience is Key: Resist the temptation to slice immediately! Letting the cake set overnight allows flavors to develop and graham crackers to perfectly soften.
- Storage Hack: This cake keeps well in the refrigerator for 2-3 days, making it an excellent make-ahead dessert.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 25g
Protein: 2g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 40mg
