This 3-ingredient strawberry icebox cake is the kind of dish that shows up at every family brunch and disappears so fast we practically lick the pan clean. My Aunt Susan has been making a version of this since I was a kid, and it’s still the first thing my own crew asks for when we’re planning a weekend get-together. Layers of graham crackers, lightly sweetened whipped cream, and fresh strawberries soften and meld together in the fridge into something that tastes like you fussed all morning, even though it only takes a few minutes to assemble.
Serve this strawberry icebox cake straight from the fridge while it’s cold and set, cutting it into squares right in the glass baking dish. It pairs nicely with hot coffee for brunch, or a simple pitcher of iced tea or lemonade if you’re serving it as an afternoon dessert. You don’t need much on the side, but a bowl of extra fresh berries or a simple fruit salad looks pretty on the table and gives everyone something light to nibble with their slice.
3-Ingredient Strawberry Icebox Cake
Servings: 9-12
Ingredients
3 cups cold heavy whipping cream
1/3 cup powdered sugar (optional, but keeps it 3 ingredients if you count pantry staples together)
1 teaspoon vanilla extract (optional, for flavor; see variations)
1 pound fresh strawberries, hulled and thinly sliced
1 box (about 14.4 ounces) graham crackers
Directions
Chill your mixing bowl and beaters in the fridge or freezer for about 10 minutes so the cream whips up quickly and fluffy.
