Strawberry Icebox Cake – lighter no bake dessert – just 5 fresh ingredients!
Last year I made a recipe you liked so much – Filipino Mango Float. It was so easy, yet so delicious, that I decided to change it a little bit and get a new spring/summer dessert – Strawberry Icebox Cake .
Made with just 5 simple ingredients and no need to heat up your kitchen, it is so super simple that you can assemble it in a few minutes. Cream is whipped with condensed milk, layered with graham crackers and sliced fresh strawberries. Unsweetened condensed milk replaces part of the whipped cream and makes it lighter.
Freshness of strawberries paired with indulging cream and softened graham crackers make this no bake Strawberry Icebox Cake a star of every summer party.
- 1 lb fresh strawberries
- 1 1/2 cups (300 ml) whipping cream, chilled
- 1 cup (230 ml) sugar-free condensed milk, chilled
- 3 tbsp sugar (optional; can be replaced with agave syrup honey or other sweetener)
- 10 oz (about 300 g) graham crackers
Slice strawberries, but reserve several whole ones for decoration.
In a bowl, mix cream, condensed milk and sugar with electric mixer until doubled in size.
Place a layer of graham crackers at the bottom of a 9x6x2 inches serving dish (22x16x5 cm; volume 5 cups or 1.2 L) and spread with a layer of the cream mixture. Put slices of fresh strawberries on top.
Repeat layering graham crackers, strawberries and cream until you’ve used it all.
Cover the dish and place in the refrigerator overnight. Serve chilled.