Strawberry and Graham Cracker Icebox Cake


  • 3 1/2 cups heavy cream
  • 1/2 cup powdered sugar
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon salt
  • 2 pounds fruit, peeled and sliced, about 4 cups
  • 25 to 30 graham crackers, from about 4 sleeves 
  • 2/3 cup chopped nuts or additional fruit, to garnish


  • Stand mixer, hand mixer, or large whisk
  • Spatula
  • 9x13-inch baking dish
  • Plastic wrap


  • Beat the cream until it holds stiff peaks: Combine the powdered sugar, vanilla, and salt with the cream in the bowl of a stand mixer (or large mixing bowl). Beat on low, then high, until the cream holds stiff peaks. You can do this with a stand mixer, hand mixer, or whisk.
  • Divide the cream into 4 parts: Use a spatula to evenly divide the cream into four quadrants.
  • Smear a spoonful of cream in the bottom of the baking dish: Smear just a small spoonful of cream in the bottom of the dish. This will hold your first layer of graham crackers in place.
  • Cover the bottom with graham crackers: Lay down a full layer of graham crackers in the dish, breaking some down the middle if necessary to form a full layer.
  • Spread whipped cream on top of the crackers: Gently spread 1/4 of the cream (one whole quadrant) on the crackers.
  • Spread 1/3 of the fruit on the cream: Lay about a third of the fruit (1 1/3 cups) on top of the cream.
  • Top with a second layer of crackers: Top with another full layer of crackers, again breaking some if necessary to make a layer that fits snugly in the dish.
  • Top with cream and fruit: Top this second layer of crackers with another 1/4 of the cream and another third (1 1/3 cups) of fruit.
  • Top with a third layer of crackers: Add another full layer of graham crackers.
  • Top with cream and fruit: Top with another quarter of the cream and the remaining fruit. At this point you'll have three layers of graham crackers, three layers of cream, and three layers of fruit.
  • Top with a final layer of crackers and cream: Add a fourth layer of crackers and the final quarter of the cream. Spread gently or swirl the cream.
  • Garnish the cake: Sprinkle chopped nuts or fruit on top of the cake.
  • Cover with plastic wrap and refrigerate: Cover loosely with plastic wrap and refrigerate for at least 2 hours or overnight. The cake is ready when a knife inserted in the center goes in easily and comes out with soft crumbs. Refrigerate any leftovers.


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