A cool, summery dessert: layers of fluffy vanilla-scented whipped cream, delicate banana slices, juicy strawberries, and soft graham crackers, all melded into a cake-like treat after chilling. No baking required—just effortless, elegant flavor in every slice.
WHY YOU WILL LOVE THIS RECIPE
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Refreshing, light, and fruity—perfect for warm weather gatherings
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No oven needed—minimal effort, maximum return
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Combines cozy creaminess with fresh fruit and soft graham cracker texture
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Visually stunning when sliced, making it ideal for entertaining
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Flexible ingredients—easy to adapt to dietary preferences or substitutions
No Bake Strawberry Icebox Cake
Close your eyes and imagine a dessert that melts gently as you slice into it—a luscious canvas of airy whipped cream lightly vanilla-scented, dotted with fresh strawberry slices and tender banana rounds, all softened by the embrace of graham crackers that soak up the sweet cream. This No-Bake Strawberry Icebox Cake feels like a love note to summer: light, bright, and effortlessly elegant.
Creating this dessert is a melody of layers—whipped cream whipped to stiff peaks to support thin layers of fruit and crackers, inviting fresh strawberries to release their juice and tenderness into the cream, melding into soft, cake-like texture. The thin slices of banana bring an unexpected creamy sweetness, tying fruit and cream together. With no heat required, the kitchen stays cool, the prep stays simple, and the payoff is a dessert that looks as lovely as it tastes.
The beauty lies in its simplicity. Just whip, layer, and chill. In the fridge, time works its magic: graham crackers soak and soften; the cream sets, infused with fruit flavor; bananas hold their shape but mingle with softness. The result is a dessert that feels layered and airy, yet indulgently rich in flavor.
This dessert is effortless to scale, perfect for casual family dinners, potlucks, or fancy weekend brunches. When you slice it, the layers are visible—a ribbon of red strawberry, pale banana, cream-white filling, and tan graham—a summery scene on every plate.
Feel free to customize: use a lighter whipped cream, substitute mango or raspberries for berries, or even swap in dairy-free cream if desired. It’s a welcoming template that adapts to dietary needs without losing character or charm.
Once chilled, each slice holds together beautifully. Serve in gentle wedges, or scoop into dessert bowls if you prefer. Add a few sliced strawberries as garnish for a final flourish.
This icebox cake is as much about the moments it fits as it is about flavor: summer dinners, lazy weekend afternoons, birthdays, barbecues—any occasion where you want a dessert that’s cool, refreshing, and fuss-free.
SERVINGS & TIME
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Servings: Approx. 9–12 slices (depending on slice size)
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Prep Time: 20 minutes
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Chill Time: At least 4 hours (ideally overnight)
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Total Time: ~4 hours 20 minutes to overnight
INGREDIENTS
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19 oz graham crackers
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2 lbs fresh strawberries, hulled and sliced
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3½ cups heavy cream
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½ cup powdered sugar
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2 tsp vanilla extract
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¼ tsp salt
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1 banana, sliced thin, for layering and garnish
INSTRUCTIONS
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In a chilled mixing bowl, combine heavy cream, powdered sugar, vanilla, and salt. Beat until the cream forms stiff peaks.
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Spread a thin even layer of whipped cream across the bottom of a 9×13 pan.
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Arrange a single layer of graham crackers across the cream. Break pieces as needed to fill corners.
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Spread a thick layer of whipped cream over the graham layer, then top with a generous layer of sliced strawberries.
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Place another layer of graham crackers over the strawberries, followed by whipped cream, and a layer of thin banana slices.
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Repeat the sequence of graham–strawberries–cream until the pan is full, finishing with a final layer of cream.
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Refrigerate for at least 4 hours, or ideally overnight, until the graham crackers soften completely.
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Just before serving, garnish with extra sliced strawberries.
TIPS
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Chill the mixing bowl and whisk before whipping cream—for a fluffier, faster whip.
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Slice strawberries and bananas evenly to ensure even layering and a balanced texture.
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Press layers gently to compact—this helps the cake hold its shape when sliced.
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For cleaner slices, use a hot knife, wiping between cuts.
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Make ahead and chill overnight—flavors meld beautifully and slicing is easier after full set.
No Bake Strawberry Icebox Cake
Ingredients
- 19 oz graham crackers
- 2 lbs fresh strawberries hulled and sliced
- 3½ cups heavy cream
- ½ cup powdered sugar
- 2 tsp vanilla extract
- ¼ tsp salt
- 1 banana sliced thin, for layering and garnish
Instructions
- In a chilled mixing bowl, combine heavy cream, powdered sugar, vanilla, and salt. Beat until the cream forms stiff peaks.
- Spread a thin even layer of whipped cream across the bottom of a 9×13 pan.
- Arrange a single layer of graham crackers across the cream. Break pieces as needed to fill corners.
- Spread a thick layer of whipped cream over the graham layer, then top with a generous layer of sliced strawberries.
- Place another layer of graham crackers over the strawberries, followed by whipped cream, and a layer of thin banana slices.
- Repeat the sequence of graham–strawberries–cream until the pan is full, finishing with a final layer of cream.
- Refrigerate for at least 4 hours, or ideally overnight, until the graham crackers soften completely.
- Just before serving, garnish with extra sliced strawberries.
Notes
- Chill the mixing bowl and whisk before whipping cream—for a fluffier, faster whip.
- Slice strawberries and bananas evenly to ensure even layering and a balanced texture.
- Press layers gently to compact—this helps the cake hold its shape when sliced.
- For cleaner slices, use a hot knife, wiping between cuts.
- Make ahead and chill overnight—flavors meld beautifully and slicing is easier after full set.
