Summer is just around the corner and one of the first fruits to come into season is fresh strawberries. I love to eat them just about any way you can imagine, including right off the plant! With thoughts of warm weather, summer, and sunshine though come thoughts of ice cream. Why not combine these two summertime favorites into a Strawberry Icebox Cake? Icebox cakes are beautiful, easy to make, and delicious. They’ve become our family’s new favorite dessert!
Strawberry Icebox Cake
For this Strawberry Icebox Cake you’re going to need your favorite vanilla ice cream, whipping cream, fresh strawberries, graham crackers (or another kind of cookie of your liking), lemon juice, and sugar.
Scroll down for the full recipe.
You’ll want to let the ice cream soften at room temperature while you prep the rest of your ingredients. It needs to be soft to spread so be sure to take it out of the freezer early. As your ice cream softens, wash and prepare your strawberries as you would for strawberry shortcake. Remove the hulls and dice them into small pieces. Stir in your sugar and let them set until you’re ready to use. While your strawberries soak up the sugar, combine 1 Tbsp of sugar and your whipping cream in the bowl of a stand mixer. Whip until a thick whipped cream forms.
The key to getting your icebox cake to come out is lining your pan with plastic wrap. It makes your cake slip out easily and keeps it smooth. I like to use a loaf pan but you could use any shape or size you like. Once the pan is lined with plastic wrap place a layer of graham cracker or cookie in the bottom. They don’t have to be tight together as your ice cream will fill in the spaces.
Stir 3 Tbsp of lemon juice into your softened ice cream. Next layer the ice cream over your graham crackers. I used an all natural ice cream and believe it or not, gluten free graham crackers for this cake. No one knows the difference and it’s really delicious! You can see the flecks of vanilla bean in the ice cream.
Layer the strawberries over the ice cream.
Then finally, layer the whipped cream over the strawberries. These two layers will mix together some as you spread the whipped cream out and that is perfectly okay.
Continue layering the graham crackers, ice cream, strawberries, and whipped cream until your pan is full. Once you’ve filled the pan you will want to carefully wrap the plastic wrap over the cake to cover it. Place it into the coldest part of your freezer for several hours, or overnight if your family can wait.
Once it is frozen solid, remove it from the freezer. Place a sheet of parchment paper over a cutting board and carefully unwrap the frozen cake.
Turn the pan upside down and lift if off. You may need to cover the pan with a warm wet towel for a couple of minutes to get the cake to release. You don’t want to do this for very long though as it will start to melt quickly! Once the pan is lifted off, remove the plastic wrap.
Slice the icebox cake into pieces and return to the freezer until you are ready to serve.
It’s not only delicious, it’s beautiful! If you have leftover strawberry sauce or fresh strawberries they are a great for serving with this Strawberry Icebox Cake.
- 1.5 Quarts Vanilla Ice Cream
- 2 Cups Fresh Strawberries
- 40 Graham Crackers, approximately
- 1 1/2 Cups Heavy Wipping Cream
- 1 Cup granulated sugar
- 1 tbsp granulated sugar
- 3 Tbsp Lemon Juice
- Allow ice cream to soften.
- Wash strawberries, remove hull, and dice into small pieces. Combine with 1 cup sugar. Set aside.
- Combine whipping cream and 1 Tbsp of sugar in bowl of stand mixer. Mix on high until thick whipped cream forms.
- Stir lemon juice into softened ice cream.
- Line loaf pan with plastic wrap.
- Layer graham crackers into the bottom of the loaf pan.
- Layer ice cream over graham crackers.
- Layer strawberries over ice cream.
- Layer whipped cream over strawberries.
- Continue layering ingredients until pan is full.
- Wrap the plastic wrap over the cake to cover.
- Freeze overnight or until cake is frozen solid.
- Remove from freezer and turn pan upside down.
- Remove plastic wrap from cake and slice and serve
Nutrition Information:Yield: 10
Amount Per Serving: Calories: 746 Saturated Fat: 18g Cholesterol: 111mg Sodium: 496mg Carbohydrates: 100g Fiber: 3g Sugar: 65g Protein: 9g
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