Strawberry Icebox Cake

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This classic no-bake strawberry icebox cake is so simple to make! Graham crackers are layered with homemade whipped cream and strawberries.

Prep Time20

Chill Time4

Total Time4 20

Course: Dessert

Cuisine: American

Servings: servings

Calories: 411kcal

Add three cups of heavy cream and vanilla extract to a large mixing bowl and beat with an electric mixer for about 2 minutes, or until stiff peaks form when the beater is lifted. Set aside.
Add the powdered sugar and beat until combined.
Arrange a layer of graham crackers at the bottom of a 9x13-inch dish, breaking them to fit if necessary.
Spread two cups of whipped cream evenly on top of the graham crackers.
Cut the tops off the strawberries, slice them lengthwise, and arrange the slices on top of the whipped cream layer, covering as much of the whipped cream as possible.
Repeat steps 3-5 two more times, ensuring you end with a layer of strawberries. You should have a total of three full layers.
Sprinkle white chocolate chips and graham cracker crumbs over the top of the cake.
Cover the cake with plastic wrap and refrigerate it 4 hours or overnight to set.
Make Ganache: Before serving, heat the remaining ¼ cup of heavy cream in the microwave for 30 seconds*, then pour it over the white chocolate chips in a small, heat-safe bowl. Cover the bowl tightly with plastic wrap and let it sit until the white chocolate is fully melted.
*To make white chocolate ganache on the stovetop, heat heavy cream just until it simmers and is almost boiling, pour it over the chocolate chips, and then let it stand for 2-4 minutes, and stir until smooth.
Stir the ganache until smooth and drizzle it over the top of the cake.

How to Store: Store any leftovers in the refrigerator for up to three days.