Creamy Classic Strawberry Icebox Cake
A no-bake, creamy strawberry icebox cake perfect for summer potlucks, featuring layers of fresh strawberries, whipped cream, and vanilla wafers that soften into a delightful cake-like texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 cups fresh strawberries, hulled and thinly sliced
- 2 cups cold heavy whipping cream
- 1/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- Around 2 sleeves (about 90) vanilla wafers
- Lemon zest from 1 lemon (optional)
Instructions
- Rinse, hull, and slice about 2 cups of fresh strawberries thinly. Set aside.
- Chill your mixing bowl and whisk or beaters in the fridge for 10-15 minutes beforehand.
- Pour 2 cups of cold heavy whipping cream into the chilled bowl. Add 1/3 cup granulated sugar and 1 teaspoon vanilla extract. Beat on medium-high speed until soft to medium peaks form (3-5 minutes).
- In your 9×13 inch dish, start with a single layer of vanilla wafers covering the bottom. Spread a generous layer of whipped cream over the wafers, smoothing it out with a spatula.
- Distribute a layer of sliced strawberries evenly over the whipped cream. If using lemon zest, sprinkle a little on top of the strawberries.
- Continue layering wafers, whipped cream, and strawberries until ingredients are used, finishing with a whipped cream layer on top. Save a few strawberries to decorate the top.
- Cover the cake tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow wafers to soften.
- Before serving, garnish the top with reserved strawberries or a sprinkle of lemon zest. Cut into squares using a sharp knife, wiping between cuts to keep layers neat.
Notes
Chill the mixing bowl and whisk before whipping cream to achieve better texture. Whip cream to soft or medium peaks to avoid graininess. Thinly slice strawberries to prevent sogginess. Refrigerate at least 4 hours or overnight for best texture. Use a sharp serrated knife and wipe between cuts for neat slices. For dairy-free, substitute heavy cream with coconut cream and use dairy-free wafers. For gluten-free, use gluten-free vanilla wafers or almond flour cookies.
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 250
- Sugar: 15
- Sodium: 120
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
Keywords: strawberry icebox cake, no-bake dessert, summer potluck dessert, creamy strawberry cake, vanilla wafer cake