An easy, no-bake recipe for Strawberries and Cream Icebox Cake that only requires 4 ingredients! It’s a summertime favorite that tastes like strawberry shortcake!
It’s official! My twins graduated kindergarten! I still can’t believe it! Their little graduation ceremony was the cutest thing ever. They wore caps and sung about going to first grade. It was too cute!
Yesterday was their first full day of summer vacation! Of course they were up earlier than I expected. I thought for sure they’d sleep in. On school days they don’t want to get up and I’m usually dragging them out of bed. Now that school is out they are waking me up. Go figure!
One of the things on our summer bucket list is to go strawberry picking. It’s something we enjoy doing every year. My kids were anxious to go strawberry picking and the weather yesterday was perfect for it so we headed out to one of our favorite places to pick fresh strawberries. There’s nothing better than a freshly picked strawberry. Every time I find a good one I can’t help to eat it. They’re so fresh and juicy! I resisted to eat too many and encouraged my kids to do the same so we can have some to take home to enjoy.
On our way home I asked my kids what they wanted to make with our basket of strawberries. I heard everything from ice cream to pie and of course jam. When we got home I washed and hulled these luscious berries. I macerated a pound of strawberries which I love to have with yogurt, ice cream or topped on one of my absolute favorite summer desserts, strawberry shortcake. Macerated strawberries is so simple. I just mix about 2 tablespoons of sugar with a pound of sliced strawberries. I let it sit out on the counter for about 30 minutes before I cover in cover and store in the refrigerator.
This Strawberries and Cream Icebox Cake is irresistible! It seriously tastes like strawberry shortcake! This delicious, no-bake dessert is a perfect summertime dessert and it’s so simple too! My kids even like helping me make this dessert. It starts with a layer of graham crackers topped with fresh whipped cream and then sliced strawberries. Repeat the layers a few times and let it chill in the refrigerator for a few hours to let the graham crackers soften. Once you’re ready to dive into this cake prepare yourself! It’s heavenly! It’s so light and fresh! Mr. Mother Thyme even adds a little spin to his and drizzles it with a chocolate sauce which is so good too!
- 3 cups heavy whipping cream
- 6 tablespoons sugar
- 24-28 graham crackers
- 2½ pounds fresh strawberries, sliced
- Pour cream and sugar in a large mixing bowl.
- Using an electric mixer beat cream and sugar on high speed until stiff peaks form. Set aside.
- Arrange a single layer of graham crackers in the bottom of a 9x13 baking dish.
- Spread 1 heaping cup of cream evenly on top of graham crackers.
- Top with about 2 cups strawberries.
- Repeat layer once.
- Top strawberries with a single layer of graham crackers then spread remaining whipped cream on top.
- Garnish with remaining strawberries then refrigerate for 4-5 hours or overnight until graham crackers are soften.