No Bake Strawberry Icebox Cake
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.
Prep Time 20 minutes mins
Chilling Time 4 hours hrs
Total Time 4 hours hrs 20 minutes mins
- 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
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.
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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.