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Strawberry Shortcake Icebox Cake

A slice of strawberry shortcake icebox cake with layers of whipped cream, graham crackers, and fresh strawberries, topped with strawberry sauce.
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This Strawberry Shortcake Icebox Cake is a no-bake layered dessert made with graham crackers, homemade whipped cream, and fresh strawberries. Perfect for summer gatherings, it’s light, creamy, and easy to make ahead.

Ingredients

Scale
  • 1 lb fresh strawberries, quartered
  • 1/3 cup granulated sugar
  • 1/2 tsp lemon juice
  • 1 tbsp cornstarch
  • 3 tbsp water
  • 1/2 tsp lemon zest
  • 1/4 tsp vanilla extract
  • 1 and 1/2 cups heavy whipping cream
  • 2 tsp vanilla extract
  • 5 tbsp lemonade or lemon juice
  • 6 tbsp powdered sugar (adjust to taste)
  • Whole graham crackers or vanilla wafers
  • Fresh strawberry slices for topping

Instructions

  1. Make the strawberry sauce: Combine strawberries, sugar, lemon juice, zest, cornstarch mixture, and vanilla in a saucepan. Cook over medium heat for 8–10 minutes until thickened. Cool completely before using.
  2. Prepare the whipped cream: In a chilled bowl, beat heavy cream, vanilla, powdered sugar, and lemonade or lemon juice until soft peaks form. Do not overbeat.
  3. Line a loaf pan with plastic wrap, allowing overhang for easy removal.
  4. Assemble the cake: Spread a thin layer of whipped cream on the bottom of the pan. Add a layer of graham crackers, followed by whipped cream and strawberry sauce. Repeat layers three times, finishing with graham crackers.
  5. Cover the pan with foil and freeze for at least 4 hours or overnight to allow layers to set and soften.
  6. Remove from freezer 15 minutes before serving. Invert onto a plate and spread remaining whipped cream on top and sides. Garnish with fresh strawberry slices and a drizzle of sauce.
  7. Slice and serve chilled. Store leftovers in the freezer up to one week.

Notes

  • Use fresh or frozen strawberries. If using frozen, do not thaw before cooking.
  • Make the strawberry sauce a day in advance to save time.
  • Cool the sauce fully before assembling to avoid melting the whipped cream.
  • To make it vegan, use coconut whipped cream and dairy-free graham crackers.
  • Let the cake sit at room temperature for 10–15 minutes before slicing for perfect texture.

Nutrition

Find it online: https://recipeeasily.com/strawberry-shortcake-icebox-cake/