Strawberry Icebox Cake
Ingredients
- Whipped Cream:
- 2½ cups heavy whipping cream cold
- 3 tablespoons powdered sugar sifted
- 1½ teaspoons pure vanilla extract
- 2 tablespoons cream cheese softened (optional)
- Layers:
- 400 g graham crackers or digestive biscuits
- 600 g fresh strawberries hulled and thinly sliced
- 2 tablespoons sugar for macerating
- Topping:
- Extra fresh strawberries whole or halved
- 2 tablespoons strawberry jam warmed (optional)
- Fresh mint sprigs
Instructions
- Slice strawberries, toss with sugar, rest 15 minutes. Drain and pat dry.
- Beat cream cheese smooth if using. Whip cold cream to soft peaks. Add sugar and vanilla. Beat to stiff peaks.
- Spread thin cream layer across the bottom of the dish.
- Layer crackers in a single layer breaking to fill gaps.
- Spread a generous 1cm layer of cream over crackers.
- Layer sliced strawberries over cream covering completely.
- Repeat crackers, cream, strawberries until dish is full. Aim for three to four layers.
- Finish with a flat layer of cream on top.
- Arrange strawberries on top. Brush with warm jam if using.
- Cover tightly. Refrigerate minimum 6 hours or overnight.
- Garnish with mint. Slice and serve cold.
Notes
- Chill the mixing bowl before whipping for maximum cream volume and stability
- Beat to stiff peaks only — over-whipping makes the cream grainy
- Drain and pat strawberries dry before layering to prevent wet cream layers
- Press crackers gently after each layer for even contact with the cream
- Overnight chilling produces significantly better texture than the 6-hour minimum
- Use an offset spatula for flat, even cream layers and clean slices
- Keeps in the fridge for up to 3 days — best within 48 hours
- Add cream cheese or vanilla pudding powder to the cream for a more stable result