Description
This Strawberry Shortcake Icebox Cake is a dreamy no-bake dessert layered with fresh strawberries, fluffy whipped cream, and graham crackers. Inspired by my grandmother’s summer treats from Crete, it’s an easy, refreshing recipe that tastes like sunshine and love in every bite. Perfect for gatherings or cozy afternoons at home. 🍓✨
Ingredients
For the Layers:
3 cups fresh strawberries, sliced
2 cups heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract
1 ½ sleeves graham crackers (or ladyfingers)
Optional Additions:
2 tablespoons strawberry jam
Fresh mint leaves (for garnish)
White chocolate curls (for topping)
Instructions
Whip the Cream:
In a large bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Set aside.Prepare the Strawberries:
Wash and slice strawberries thinly. If desired, mix half with 2 tablespoons of jam for extra sweetness.Assemble the Cake:
Spread a thin layer of whipped cream on the bottom of an 8×8-inch dish. Add a layer of graham crackers, then more cream and strawberries. Repeat layers until full, finishing with cream and sliced strawberries on top.Chill:
Cover and refrigerate for at least 4 hours (overnight for best results) to let the layers soften into a cake-like texture.Serve:
Slice gently and garnish with mint or white chocolate curls before serving. Enjoy cold! 🍓
Notes
For best texture, chill overnight — the graham crackers will become soft and cake-like.
You can use ladyfingers or vanilla wafers instead of graham crackers.
Add a drizzle of melted chocolate for a decadent twist.
Keeps well in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 MIN
- Category: Dessert
- Method: No-Bake
- Cuisine: American / Greek-inspired Fusion
Nutrition
- Serving Size: 1 slice (about 120g)
- Calories: 265 kcal
- Sugar: 14 g
- Sodium: 110 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3g
- Cholesterol: 65 mg