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Triple Strawberry Icebox Cake Recipe

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3.8 from 2 reviews

This Triple Strawberry Icebox Cake is a delightful no-bake dessert featuring layers of creamy strawberry-flavored whipped cream, sweet strawberry jam, fresh strawberries, and crunchy graham crackers. The whipped cream is infused with cream cheese and freeze-dried strawberry powder for a rich, fruity flavor and a beautiful pink hue. Assembling the layers in a pan and chilling for at least 4 hours allows the graham crackers to soften slightly, melding with the luscious cream and fresh fruit. Perfect for summer gatherings, this recipe yields a refreshing, visually stunning treat that’s easy to prepare ahead of time.

Ingredients

Strawberry Whipped Cream

  • 4 ounces block cream cheese, softened
  • 2-4 tablespoons freeze-dried strawberry powder (adjust to taste)
  • ¾ cup powdered sugar
  • 1 tablespoon vanilla extract
  • 2 cups heavy cream, chilled
  • Pink or red gel food coloring (optional)

Layers

  • 15 graham cracker sheets (about 2 sleeves)
  • ⅓ cup strawberry jam
  • 1 pound strawberries (slice all but keep a few whole for decorating)
  • 2 tablespoons freeze-dried strawberry powder (for dusting)

Instructions

  1. Prepare the Strawberry Whipped Cream: In a large mixing bowl, use a hand mixer to whip the softened cream cheese and freeze-dried strawberry powder on medium speed until smooth, about 2-4 minutes.
  2. Add Vanilla and Heavy Cream: Add vanilla extract. Gradually add the chilled heavy cream while mixing at medium speed until medium peaks form, meaning the cream mostly holds its shape with slightly bent peaks. Add a drop of pink or red gel food coloring if desired for a vibrant look.
  3. Sweeten the Cream: Mix in powdered sugar gradually, about a third at a time. Taste and adjust sweetness as needed.
  4. Whip to Stiff Peaks: Increase mixer speed to medium-high and beat until stiff peaks form, where the cream holds its shape firmly with visible whisk tracks.
  5. Fix Overwhipped Cream (if needed): If whipped cream becomes split or chunky, add a splash of heavy cream and mix on low speed until smooth again.
  6. Assemble the Icebox Cake: In a 9″x9″ pan, create a single layer of graham crackers.
  7. Layer Ingredients: Spread one-third of strawberry whipped cream evenly over the crackers using an offset spatula. Then spread about half of the strawberry jam on top, followed by a single layer of sliced strawberries.
  8. Repeat Layers: Add another layer of graham crackers, followed by a third of the remaining strawberry whipped cream, the rest of the strawberry jam, and more sliced strawberries. Finish with a final layer of graham crackers.
  9. Top with Remaining Cream and Decorations: Spread the remaining strawberry whipped cream on top of the last graham cracker layer.
  10. Garnish: Crush any leftover graham crackers and sprinkle them along with freeze-dried strawberry powder over the top. Decorate with a few whole and sliced strawberries.
  11. Chill: Cover the cake and refrigerate for a minimum of 4 hours to allow flavors to meld and the graham crackers to soften. Serve chilled.

Notes

  • Adjust the amount of freeze-dried strawberry powder to intensify or mellow the strawberry flavor in the whipped cream.
  • Using chilled heavy cream helps achieve better whipping results.
  • If you don’t have freeze-dried strawberry powder for dusting, crushed freeze-dried strawberries can be used as an alternative.
  • Make sure to refrigerate the assembled cake for at least 4 hours; overnight chilling is best for optimal texture.
  • Graham crackers will soften as they absorb moisture from the cream and fruit, creating a cake-like texture.
  • Optional gel food coloring enhances the visual appeal but can be skipped for a more natural look.

Find it online: https://marthatasty.com/triple-strawberry-icebox-cake-recipe/