Description
This Strawberry Lemon Icebox Cake is my favorite no-bake summer dessert—cool, creamy, and bursting with fresh strawberries and bright lemon flavor. I layer crisp graham crackers (or tea biscuits) with fluffy lemon whipped cream and juicy macerated strawberries, then let the fridge work its magic until it slices like a soft, dreamy cake. Perfect for hot days, family gatherings, and anytime you want an easy make-ahead treat that tastes like sunshine.
Ingredients
- 2 cups (480 ml) heavy whipping cream, very cold
- 1 cup (120 g) powdered sugar
- 1 tsp pure vanilla extract
- 1 tbsp fresh lemon zest
- 3 tbsp (45 ml) fresh lemon juice
- 14 oz (400 g) graham crackers or tea biscuits
- 1 lb (500 g) fresh strawberries, hulled and sliced
- 2 tbsp granulated sugar (for macerating strawberries)
- Optional: extra strawberries and lemon zest for topping
Instructions
- Slice the strawberries and place them in a bowl. Sprinkle with 2 tbsp granulated sugar, toss gently, and let sit 20–30 minutes until juicy.
- In a large cold bowl, add the heavy cream, powdered sugar, and vanilla. Whip on medium speed until the cream starts to thicken.
- Add the lemon zest and lemon juice. Continue whipping just until soft peaks form (fluffy and spreadable, not stiff).
- Spread a thin layer of lemon cream in the bottom of a 9×9-inch (or similar) dish to help the first layer stick.
- Arrange a single layer of graham crackers/tea biscuits over the cream, breaking pieces to fit as needed.
- Spread a generous layer of lemon cream over the cookies.
- Spoon a layer of macerated strawberries over the cream, adding a little of the strawberry juices for flavor.
- Repeat the layers (cookies, lemon cream, strawberries) until you use everything, finishing with a thick layer of lemon cream on top.
- Decorate with extra strawberries and a pinch of lemon zest if you like.
- Cover and refrigerate at least 6 hours (overnight is best) until the cookies soften into cake-like layers. Slice cold and serve.
Notes
For the best texture, keep the cream and mixing bowl very cold. Chill the cake overnight for the cleanest slices and the most ‘cake-like’ layers. If you want extra lemon pop, add an additional 1 tsp zest to the cream. Swap graham crackers for tea biscuits, digestive biscuits, or ladyfingers. Store covered in the fridge up to 3 days; the layers soften more each day (still delicious). For neater slices, freeze 30–40 minutes before serving. I don’t recommend long freezing because the cream can lose its smoothness.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/9 of cake)
- Calories: 380
- Sugar: 25g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg