RECIPE: NO-BAKE Strawberry Icebox Cake

Any dessert that has strawberries + cream is always going to be a winner in my book (check out my Eton Mess) and so I had no doubts that I would love this dessert.  I was right!  

Not only was it delicious (very important!), but it was fun to make, required NO baking, and it looks really impressive!  If you think the graham crackers are an odd ingredient – stop!  After four hours in the fridge, they soften up to an almost thin cake-like consistency.  

 

I think this could be a great dessert for this July 4th weekend – get creative with blueberries and strawberries and you could have a flag cake!

No-Bake Strawberry Icebox Cake
adapted from here

1.5 pounds fresh strawberries, hulled and sliced thin
2 cups whipping cream
4 tbsp confectioners sugar (or to taste)
1/2 teaspoon vanilla
14.5oz box of ORIGINAL graham crackers (there will be leftovers)

Directions:

- With a hand mixer or in the bowl of a stand mixer, whip cream until it just holds stiff peaks. Add the confectioners sugar and vanilla and whip to combine.
- Spread a small spoonful of whipped cream on the bottom of your serving platter. This will serve as the “glue” for your graham crackers! 
- Lay down your graham crackers in whatever pattern you like.   (I lined 3 full crackers vertically, then one above it horizontally, using an extra piece to fill in the edge).
- Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries. Repeat three times, until you have four layers of graham crackers.
- Spread the last of the whipped cream over the top and then decorate with a few more strawberries.
- Refrigerate for at least four hours, or until the crackers have softened completely.