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No-Churn Strawberry Icebox Cake: Best Easy Recipe

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A creamy, no-bake dessert made with fresh strawberries, sweetened condensed milk, and graham crackers that softens overnight into a cake-like texture. Perfect for summer without turning on the oven.

Ingredients

Scale
  • 1 pound fresh strawberries, hulled and sliced (about 3 cups sliced)
  • 3 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • 2 cups heavy cream (heavy whipping cream, at least 36% milkfat)
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 box (about 14 ounces) graham crackers (about 24 full sheets)
  • Optional: 2 tablespoons strawberry jam

Instructions

  1. In a medium bowl, combine sliced strawberries, 3 tablespoons sugar, and 1 teaspoon lemon juice. Stir gently and let sit at room temperature for about 20 minutes until strawberries release their juices.
  2. In a large mixing bowl, whip 2 cups cold heavy cream on medium speed until soft peaks form, about 3-4 minutes.
  3. Add the can of sweetened condensed milk, 1 teaspoon vanilla extract, and a pinch of salt. Whip on low speed until just combined. The mixture should look like a soft, billowy mousse.
  4. Using a slotted spoon, lift macerated strawberries out of their juices and fold them into the cream mixture with a rubber spatula. Reserve the strawberry syrup for later. Fold gently until strawberries are evenly distributed.
  5. Spread a thin layer (about 1/4 cup) of the strawberry cream mixture on the bottom of a 9×5-inch loaf pan or 8×8-inch dish.
  6. Arrange a single layer of graham crackers on top, breaking them to fit snugly without overlapping.
  7. Spread about 1/3 of the remaining cream mixture over the crackers. If using optional strawberry jam, drop small spoonfuls and swirl gently.
  8. Repeat layers: crackers, cream, crackers, cream, ending with a cream layer on top.
  9. Cover the pan tightly with plastic wrap and refrigerate for at least 8 hours, preferably 24 hours.
  10. To serve, run a knife along the edges to loosen. Invert onto a serving plate or slice directly from the pan. Drizzle reserved strawberry syrup over the top. Serve cold.

Notes

For best texture, chill for 24 hours. Keep cream very cold before whipping. Don’t skip macerating strawberries. For a gluten-free version, use gluten-free graham crackers. For dairy-free, use full-fat coconut cream and sweetened condensed coconut milk.

Nutrition

Keywords: no-churn strawberry icebox cake, easy icebox cake, no-bake strawberry dessert, summer dessert, graham cracker cake

Find it online: https://tablemira.com/no-churn-strawberry-icebox-cake-best-easy-recipe/