No-Bake Strawberry Icebox Cake
If baking isn’t on your summer agenda, then be sure to make this strawberry icebox cake! It’s a no-bake treat that’s cool, creamy, and super easy to make.
Have you ever made an icebox cake before? They’re made by layering ingredients like whipped cream and pudding with graham crackers or cookies. You put this in the fridge and then the graham crackers or cookies get soft as they sit, taking on the texture of cake. It’s genius! I wanted to make a vegan version that my family could enjoy all summer long and that’s how this strawberry icebox cake with Coconut Whipped Cream came to be. It’s similar to my Strawberry Cream Pie, but even easier!
Why I Can’t Get Enough of This Icebox Cake Recipe
This is the perfect low-effort summer dessert! Here’s why I love it, and you will too.
- No oven needed. This is a no-bake dessert, which means you don’t have to worry about heating up your kitchen. It’s hot where I live, so I definitely appreciate this!
- Minimal ingredients. The ingredient list is so incredibly short, you’ll hardly believe it! All you need is the whipped coconut cream, fresh strawberries, and graham crackers.
- Easy assembly. Anyone can make this icebox cake, and since there’s no baking involved, it’s a great recipe to get kids to help with.
Notes on Ingredients
Here’s an overview of the ingredients you’ll need to make this vegan strawberry icebox cake. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Coconut Whipped Cream:
- Coconut cream – Purchase full cans of coconut cream; do not skim the coconut cream off the tops of coconut milk cans, or you won’t have enough cream.
- Powdered sugar – Here’s how to make Homemade Powdered Sugar.
- Vanilla extract
For Assembly:
- Graham crackers – Some graham crackers are made with honey, so make sure yours are vegan.
- Fresh strawberries – Frozen strawberries would add too much liquid; using fresh strawberries is key!
How to Make This Strawberry Icebox Cake
This no-bake strawberry icebox cake is simple to assemble for any occasion. Here’s what you’ll need to do:
- Make the coconut whipped cream. Beat the coconut cream, powdered sugar, and vanilla with a hand mixer for 2 to 3 minutes, or until you get a thick, fluffy texture like whipped cream.
- Assemble the cake. If you’d like, line an 8×8 inch baking dish with parchment for easy cleanup. Spread a small amount of whipped cream on the bottom. Add a layer of graham crackers, followed by one-third of the whipped cream and a layer of sliced strawberries. Repeat the layers two more times, ending with whipped cream.
- Chill. Cover the baking dish and refrigerate for at least 6 hours to allow the graham crackers to soften.
- Serve. Top with strawberries, then slice and serve.
Variations
Want to put your own stamp on this recipe? Here are some ideas for inspiration!
- Try another fruit. While strawberries are a classic choice for an icebox cake, you can also try using other fruit like raspberries, blueberries, or even sliced peaches. Summer gives you endless options!
- Make it chocolatey. Add cocoa powder to the whipped coconut cream for some extra decadence.
- Turn it into individual parfaits. You can break up the graham crackers with your hands and layer them into parfait dishes with the whipped coconut cream and strawberries for a single-serving dessert.
How to Store Leftovers
To store leftover strawberry icebox cake, cover it tightly with plastic wrap or aluminum foil, or transfer smaller portions to an airtight container. Leftovers will last for 3 to 4 days, depending on how fresh your berries were to start with.
I don’t recommend freezing this recipe, as the berries will release a lot of liquid when thawed, making your icebox cake soggy.
More Treats for Strawberry Lovers
Enjoy friends! If you make this strawberry icebox cake, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Strawberry Icebox Cake
Ingredients
For the Coconut Whipped Cream:
- 2 14-ounce cans coconut cream, chilled overnight, about 2 cups (480 milliliters)
- 4 tablespoons powdered sugar, 32 grams
- 1 teaspoon vanilla extract, 5 milliliters
For Assembly:
- About 15 full sheets vegan graham crackers, 250 grams, 5 per layer for 3 layers in an 8×8 inch / 20×20 cm pan
- 1 ½ pounds fresh strawberries, hulled and thinly sliced – 680 grams (about 1 pound for layers, ½ pound for topping)
Instructions
Make the Coconut Whipped Cream:
- Scoop of the chilled coconut cream into a mixing bowl.
- Add the powdered sugar and vanilla extract.
- Using a hand mixer, beat for 2–3 minutes until light, fluffy, and smooth.
- Refrigerate until ready to use.
Assemble the Cake:
- Line an 8×8 inch (20×20 cm) baking dish with parchment paper, or leave unlined if serving directly.
- Spread a small amount of coconut whipped cream on the bottom to anchor the graham crackers.
- Add a single layer of graham crackers (about 5 sheets, breaking as needed to fit).
- Spread one-third of the whipped cream over the crackers, then top with a layer of sliced strawberries.
- Repeat the layering two more times: crackers → whipped cream → strawberries.
- Finish with a layer of whipped cream on top. Reserve the remaining strawberries for garnish.
Chill and Serve:
- Cover tightly and refrigerate for at least 6 hours, preferably overnight, until the crackers soften and the layers meld together.
- Just before serving, top with the reserved sliced strawberries.
- Slice into squares and serve cold.
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
