This Strawberry Icebox Cake with Graham Crackers is so easy and delicious you won’t believe it. Color the whipped cream to serve at any holiday, too!
It’s no secret that I’m a huge fan of the Icebox Cake. What’s not to love about how easy it is to assemble just six ingredients in a mere few minutes yet have it turn out something this pretty? I normally use chocolate wafers in my Icebox Cakes but I thought graham crackers would go really well with my version of a Strawberry Icebox Cake.
When it’s strawberry season I find it difficult not to overbuy and I often end up having so many strawberries around that I risk them spoiling. My girls eat them by the truckload, which is great, but I still end up with more than I can use. That’s when I get out this recipe for Strawberry Icebox Cake; it uses two pounds of strawberries so even our dessert is relatively healthy (or at least has fresh fruit in it).
If you’ve never tried a Strawberry Icebox Cake with Graham Crackers, you’re in for a treat. It might sound strange – isn’t it just whipped cream, strawberries with graham crackers? Yes, but because it’s refrigerated the graham crackers will soften and develop a cake-like texture. It turns out a rather stunning dessert for very little effort (and you know I’m a huge fan of those types of recipes)! You could also use raspberries if you like; I prefer the Strawberry Icebox Cake simply because I always have a strawberry surplus! But make this easy recipe your own – I know you’ll enjoy it any way you make it!
Strawberry Icebox Cake
- 2 pounds fresh strawberries
- 4 cups whipping cream
- 1/2 cup confectioners sugar
- 24 whole graham crackers
- 2 ounces dark chocolate (finely chopped)
- 1/4 cup whole milk (half & half or cream)
- Take out a few of the best-looking strawberries and set them aside for the garnish. Hull the remainder of the strawberries and slice each berry into thin slices.
- Whip the cream and confectioners sugar until it holds stiff peaks. Remove half the whipped cream and place in bowl; add blue food coloring to remaining whipped cream and fold it gently until incorporated. Add more until you reach desired color.
- Spread a small spoonful of whipped cream on the bottom of a 9×13 inch baking pan, or a similarly-sized platter. Lay down six graham crackers. 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 swirl it lightly with a spoon. Add a few more strawberries and some mint leaves for garnish, if desired.
- Heat the cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.
- Refrigerate for at least four hours, or until the crackers have softened completely.