Go Back

Strawberry Icebox Cake

A light and refreshing no-bake dessert featuring layers of coconut cream and fresh strawberries, perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours
Servings: 9 squares
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Coconut Cream Layer
  • 1 can coconut cream Ensure thoroughly chilled.
  • 1/4 cup powdered sugar Sweetens the coconut cream.
  • 1 teaspoon vanilla extract Enhances coconut flavor.
Cake Assembly
  • 1 pack vegan graham crackers For building layers.
  • 2 cups fresh strawberries Sliced for layering.

Method
 

Preparation
  1. Make the Coconut Whipped Cream: In a mixing bowl, combine chilled coconut cream, powdered sugar, and vanilla extract.
Assemble the Cake
  1. Layer the Ingredients: Dip graham crackers briefly in water and layer them at the bottom of a baking dish. Top with coconut whipped cream and sliced strawberries.
  2. Repeat Layers: Continue layering graham crackers, whipped cream, and strawberries until all ingredients are used, finishing with the whipped cream on top.
Chill and Serve
  1. Chill the Cake: Cover the dish and refrigerate for at least four hours or overnight to let flavors meld.
  2. Serve: Slice into squares and serve chilled, garnishing with extra strawberries if desired.

Notes

For best results, ensure the coconut cream is thoroughly chilled, use fresh strawberries, let the cake chill overnight, and consider adding different fruits or toppings.