Strawberries and Cream Icebox Cake


Units Scale
  • 3 cups heavy whipping cream
  • 6 tablespoons sugar
  • 2428 graham crackers
  • 2 1/2 pounds fresh strawberries (sliced)


  1. Pour cream and sugar in a large mixing bowl.
  2. Using an electric mixer beat cream and sugar on high speed until stiff peaks form. Set aside.
  3. Arrange a single layer of graham crackers in the bottom of a 9×13 baking dish.
  4. Spread 1 heaping cup of cream evenly on top of graham crackers.
  5. Top with about 2 cups strawberries.
  6. Repeat layer once.
  7. Top strawberries with a single layer of graham crackers then spread remaining whipped cream on top.
  8. Garnish with remaining strawberries then refrigerate for 4-5 hours or overnight until graham crackers are soften.