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For this delightful cake, you need 1 pound of fresh strawberries. Make sure they are ripe and sweet. Rinse them well, hull them, and slice them. The strawberries add a burst of flavor and color to your dessert. Toss them with 2 tablespoons of powdered sugar. Let them sit for about 15 minutes. This draws out their juices, making them juicy and sweet. Next, you will need 2 cups of heavy whipping cream. This cream gives the cake its rich texture. Add 1/2 cup of powdered sugar. The sugar sweetens the cream and balances the tartness of the strawberries. Don’t forget to include 1 teaspoon of vanilla extract for added flavor. For a fresh twist, zest 1 lemon into the cream. This will brighten up the taste. You will also need 18-24 graham crackers. The number depends on your pan size. These crackers form the base and layers of the cake. They absorb moisture and soften as they chill. Finally, feel free to add mint leaves for garnish. They add a lovely touch and a hint of fresh flavor to your cake slices. To start, you need one pound of fresh strawberries. Rinse them well and remove the green tops. Cut the strawberries into slices. In a medium bowl, mix the sliced strawberries with two tablespoons of powdered sugar. Toss them gently so the sugar coats every slice. Let them sit for about 15 minutes. This step helps draw out the juices. You will see the strawberries become juicy and sweet, perfect for our cake. Next, grab a large mixing bowl and add two cups of heavy whipping cream. You will also need half a cup of powdered sugar, one teaspoon of vanilla extract, and the zest of one lemon. Using an electric mixer, whip the cream on medium speed. Keep mixing until you see soft peaks form. This fluffy whipped cream is key to a tasty icebox cake. The lemon zest adds a bright flavor, making it even better. Now it's time to layer your cake. Start with a layer of graham crackers at the bottom of a rectangular or square dish. Make sure they cover the bottom completely. Next, spread a layer of the whipped cream over the crackers. Then, add a layer of the sugared strawberries. Repeat this process: more graham crackers, more whipped cream, and strawberries. Keep going until you use all your ingredients. Finish with a layer of whipped cream on top. After that, cover the dish with plastic wrap. Place it in the fridge for at least four hours, or overnight if you can wait. This lets the graham crackers soak up the strawberry juice and soften. When ready to serve, slice into squares and enjoy! To make great whipped cream, start with cold tools. Use a chilled bowl and beaters. This helps the cream whip faster. Pour in the heavy cream and add powdered sugar, vanilla, and lemon zest. Whip until soft peaks form. Don’t overwhip, or it will turn grainy. Layering is key for a great icebox cake. Start with a layer of graham crackers. Place them flat in your dish. Then, spread a layer of whipped cream on top. Follow this with a layer of strawberries. Repeat until you use all ingredients. Finish with whipped cream on top for a nice look. When serving, cut the cake into squares. Place each piece on a dessert plate. Drizzle any leftover strawberry juices on the plate. Add a sprig of mint on top for color. This makes each slice look special and fresh. Enjoy your beautiful dessert! {{image_2}} You can switch things up with flavors. Instead of strawberries, try mixed berries. Use blueberries, raspberries, and blackberries for a colorful twist. You can even blend the berries for a smooth filling. If you love chocolate, use chocolate pudding instead of whipped cream. Layer it with graham crackers for a rich treat. You can make this dessert gluten-free easily. Just swap out regular graham crackers for gluten-free ones. Many brands offer great gluten-free options. Check the label to make sure they fit your needs. With this simple change, everyone can enjoy your icebox cake. If you want less sugar, try alternative sweeteners. Use honey or maple syrup instead of powdered sugar. You can also use stevia or monk fruit sweetener. These options can make the cake healthier. Just remember to adjust the amounts to get the right sweetness. Enjoy your cake without guilt! To store your No Bake Strawberry Shortcake Icebox Cake, cover it tightly with plastic wrap or aluminum foil. This keeps the cake fresh and prevents any odors from the fridge. You can also use an airtight container if you have one large enough. Make sure it is in the coldest part of your fridge for the best results. For the best flavor and texture, enjoy your cake within three to four days. After this time, the graham crackers may get too soft. The strawberries will also start to lose their freshness. If you can, eat it sooner for that perfect balance of flavors and textures. This cake is best served cold, so there's no need to reheat. If you feel it needs a little boost, consider adding fresh strawberries on top. You can also whip up a small batch of cream to dollop on each slice. This will refresh the cake and enhance its look and taste. Yes, you can make this cake ahead of time. In fact, it tastes better when chilled. I suggest preparing it the night before. This gives the graham crackers time to soak up the sweet strawberry juices. Plus, it will be ready when you need it! If you don't have heavy whipping cream, you can use coconut cream. Chill a can of coconut milk overnight, then scoop out the thick cream. This makes a great dairy-free option. You can also try using whipped topping, like Cool Whip, for a quick fix. The cake needs at least 4 hours in the fridge to set. For the best flavor and texture, I recommend letting it chill overnight. This helps the layers meld together, making each slice creamy and delicious. Before serving, make sure it is cold and ready to enjoy! This no-bake strawberry shortcake icebox cake is simple and fun to make. We covered fresh strawberries, whipped cream, and all the essential parts. You learned how to layer your cake perfectly for great taste and looks. I shared tips for making creamy whipped cream and how to store leftovers. With flavor twists and gluten-free options, there’s something for everyone. Remember, making desserts should be enjoyable! Try this easy cake for your next gathering. You will impress your friends and family!

No Bake Strawberry Shortcake Icebox Cake

Indulge in the delightful No Bake Strawberry Shortcake Icebox Cake that’s perfect for any occasion! This easy dessert combines luscious whipped cream, fresh strawberries, and graham crackers for a heavenly treat. With simple prep and chilling time, you’ll have a refreshing dessert that will impress family and friends. Click to discover the full recipe and bring this delicious summer classic to your table!
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Ingredients
  

1 pound fresh strawberries, hulled and sliced

2 cups heavy whipping cream

1/2 cup powdered sugar

1 teaspoon vanilla extract

18-24 graham crackers (depending on pan size)

Zest of 1 lemon

Optional: Mint leaves for garnish

Instructions
 

In a medium bowl, combine the sliced strawberries with 2 tablespoons of powdered sugar. Toss well and let them sit for about 15 minutes to draw out their juices.

    In another large mixing bowl, whip the heavy cream with the remaining powdered sugar, vanilla extract, and lemon zest until soft peaks form. This will create a luscious whipped cream.

      Begin layering your cake: Start with a layer of graham crackers at the bottom of a rectangular or square dish.

        Spread a layer of whipped cream over the graham crackers, followed by a layer of the sugared strawberries.

          Repeat the layers: graham crackers, whipped cream, and strawberries until all ingredients are used, finishing with a layer of whipped cream on top.

            Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. This allows the graham crackers to absorb moisture and soften.

              When ready to serve, slice into squares and garnish with fresh mint leaves if desired.

                Prep Time: 20 minutes | Total Time: 4-12 hours | Servings: 8-10

                  - Presentation Tips: Serve individual slices on dessert plates, drizzled with any leftover strawberry juices and topped with a sprig of mint for a fresh touch.