Strawberry Icebox Cake

15 minutes*

6 servings

Nutrition

429 Calories Per Serving

25 g Fat Per Serving

5 g Protein Per Serving

50 g Carbohydrates Per Serving

20 g Sugars Per Serving

266 mg Sodium Per Serving

Ingredients

1 pound fresh strawberries, washed, and patted dry

2 ¾ cups heavy whipping cream

3 tablespoons powdered sugar

½ teaspoon vanilla

2 sleeves graham crackers (about 10 ounces)

Directions

Hull the strawberries and slice them thinly.
With a hand or stand mixer, whip the heavy cream until it holds stiff peaks. This means the whipped cream should stand straight up when you lift the beaters out of it. Mix in the powdered sugar and vanilla.
Spread a small spoonful of whipped cream in the bottom of an 8- or 9-inch pan. Cover the whipped cream with a single layer of graham crackers, breaking them into smaller pieces if needed. Lightly cover the top of the graham crackers with more whipped cream, then cover with a layer of strawberries.
Repeat the graham cracker, whipped cream, and strawberry layers 3 more times. Spread the rest of the whipped cream on top.
Refrigerate for at least 4 hours, or until the crackers have softened completely.

*Plus chilling time

Not in the mood for strawberries? Try making this cake with any other kind of fruit, like raspberries, blueberries, peaches, or whatever is in season near you. Frozen fruit works too!

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Gluten-free