No-Bake Strawberry Icebox Cake (Light)
Enjoy a light and refreshing No-Bake Strawberry Icebox Cake that’s easy to make with fresh strawberries and whipped cream layered between crisp cookies for a perfect summer dessert.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
- 2 cups fresh strawberries, sliced
- 1 cup light whipped cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- 24 graham crackers or light vanilla wafers
- Optional: fresh mint leaves for garnish
Instructions
- In a medium bowl, gently fold powdered sugar and vanilla extract into the light whipped cream until combined.
- In a serving dish or 9×9-inch pan, lay down a single layer of graham crackers or vanilla wafers.
- Spread a thin layer of whipped cream over the crackers.
- Scatter a layer of sliced strawberries evenly over the whipped cream.
- Repeat layering crackers, whipped cream, and strawberries until all ingredients are used, ending with a whipped cream layer on top.
- Cover and refrigerate the cake for at least 4 hours or overnight to allow the flavors to meld and cookies to soften.
- Before serving, garnish with fresh mint leaves if desired. Slice and serve chilled.
Notes
For an extra touch, drizzle a little honey or balsamic glaze over the strawberries before layering for added flavor complexity.