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Overhead view of strawberry icebox cake in dish

Strawberry Icebox Cake

Print Recipe
This strawberry icebox cake is cool, creamy, and super easy to make, with vegan whipped cream, fresh strawberries, and graham crackers. Yum!
Course Desserts
Cuisine American
Prep Time 20 minutes
Chilling Time 6 hours
Total Time 6 hours 20 minutes
Servings 9 servings
Calories 429
Author Jessica Hylton

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 8x8 inch / 20x20 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 8x8 inch (20x20 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

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 recipes, as the berries will release a lot of liquid when thawed, making your icebox cake soggy.

Nutrition

Calories: 429kcal | Carbohydrates: 33g | Protein: 5g | Fat: 33g | Saturated Fat: 27g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 158mg | Potassium: 444mg | Fiber: 4g | Sugar: 13g | Vitamin A: 9IU | Vitamin C: 47mg | Calcium: 40mg | Iron: 3mg