Strawberry Icebox Cake {Refreshing & Delicious}
Fluffy. Creamy. Fruity. My Strawberry Icebox Cake is a simple and delicious, no-bake dessert. The combination of juicy strawberries, fresh mint, cream, and graham crackers, creates the perfect refreshing treat for a hot summer’s day!
To make this recipe, you will need:
- Fresh Strawberries
- Fresh Mint
- Heavy Cream
- Cream Cheese
- Honey
- Graham Crackers
- Vanilla
Let’s make my summertime Strawberry Icebox Cake!
In a small bowl, mix together strawberries, honey, lime juice, and chopped mint. Set aside. (Note: this allows the flavours to develop while preparing the cream mixture)
In a large bowl and with an electric mixer (or whisk), beat cream cheese, honey, and vanilla together until smooth and creamy. Add heavy cream with whip until mixture forms a stiff whipped cream consistency. Add additional sugar/honey as desired. Set aside.
Assembly
Add a thin layer of the cream mixture to the bottom of a 9”x9” baking dish (or similar sized dish).
Next, top cream layer with graham crackers until surface is fully covered.
Divide remaining cream mixture into approximately 3 portions. Top graham crackers with 1/3 of cream mixture. Then place about 1/3 of thinly sliced strawberries with chopped mint on top. Repeat process 2 more times. The last layer will be decorating the top with strawberries.
Cover baking dish with plastic wrap or appropriately sized lid.
Refrigerate overnight, scoop/cut, and enjoy!
Also check out:
- Bulgarian Biscuit Cake (Biscvitena Torta)
- { Light + Tangy } European Sponge Cake with homemade lemon curd!
- Minty Lime Bars {stress-free version}
Strawberry Icebox Cake {Refreshing & Delicious}
Ingredients
- 1-2 pint Fresh Strawberries sliced
- 1/2 Lime juiced
- 1-2 tsp Fresh Mint finely chopped (optional)
- 4 oz (113g) Cream Cheese Softened
- 6 tbsp Honey divided (1 tb strawberries, then 5-7 tbsp for cream)
- 2 cups Heavy Cream
- 1 tsp Vanilla bean paste or vanilla extract
- 1-2 sleeves Graham Crackers
Instructions
- In a small bowl, mix together strawberries, honey, lime juice, and chopped mint. Set aside. (Note: this allows the flavours to develop while preparing cream mixture)
- In a large bowl and with an electric mixer (or whisk), beat cream cheese, vanilla, and honey together until smooth and creamy. Add heavy cream with whip until mixture forms a stiff whipped cream consistency. Add additional sugar/honey as desired. Set aside.
Assembly
- Add a thin layer of the cream mixture to the bottom of a 9”x9” baking dish (or similar sized dish).
- Next, top cream layer with graham crackers until surface is fully covered.
- Divide remaining cream mixture into approximately 3 portions. Top graham crackers with 1/3 of cream mixture. Then place about 1/3 of thinly sliced strawberry mixture. Repeat process 2 more times. The last layer will be decorating the top with strawberries. (Note: Additional honey can be drizzled over the top of the strawberry layers, as desired)
- Cover baking dish with plastic wrap or appropriately sized lid.
- Refrigerate overnight, scoop/cut, and enjoy!
Video
Notes
- This is an easy make ahead dessert!
- Chilling this dessert overnight allows the graham crackers to absorb the cream and strawberry juices to make a deliciously soft and flavourful icebox cake!
- This dessert will be soft and easily eaten with a spoon, like a pudding!
- If you’re short on time, this dessert can be chilled for 4 hours.
- If not using a 9″x9″ baking dish, remember that the smaller the container you use, the taller the resulting Icebox cake!
- In the refrigerator, this Strawberry Mint Icebox Cake lasts for up to 2 days.
- Enjoy!
