No Bake Strawberry Icebox Cake
No Bake Strawberry Icebox Cake is Fresh summer strawberries, light, fluffy vanilla whipped cream icing, and two layers of graham crackers.
After everything has been put together, the dessert is placed in the freezer for a few hours. The graham crackers are softer as a result, and each mouthful genuinely tastes like cake!
People will believe you spent hours making this no bake dessert because of how beautiful the layers are. It’s one of our go-to summertime icebox cakes, and potlucks and barbecues alike love it.
If this strawberry no-bake dessert is the first you’ve eaten, you’re in for a wonderful treat! Your socks will definitely be blown off by the amazing vanilla whipped cream frosting alone.
Korean Hotteok popcorn
No baking is necessary; just arrange the ingredients in a loaf pan and chill until stiff. That’s what I call a simple dessert, right there!
- 1 pound fresh strawberries
- 1/4 cup granulated sugar
- 2 cups heavy cream,
- 1 tablespoon vanilla extract
- 2 cups powdered sugar
- 10 graham crackers
- 2 tablespoons vanilla pudding mix
- A few strawberries should be set aside for the cake’s top decoration. The leftover strawberries should be put in a big bowl. Over the top, add some granulated sugar. Then, set away after giving everything a good stir.
- Use an electric hand mixer or stand mixer on high speed to beat the heavy cream in a tall dish until you can see the trail of the mixer through the cream.
- Add 1/4 cup of powdered sugar and the vanilla extract. Whip until firm peaks appear. (In other words, the cream should stand up on the end of the beater when you remove the beaters from the cream after turning off the blender.) Set apart.
- Use plastic wrap to line a loaf pan that measures 9 x 5 inches, leaving enough extra to cover the top. The pan should be filled with 1/3 of the whipped cream. On top of the whipped cream, evenly distribute half of the strawberries. Graham crackers should then be layered on top, possibly broken to suit the pan.
- Then, add another third of the whipped cream and evenly spread it with a spatula. Sprinkle the remaining strawberries over the whipped cream in an equal layer. Graham crackers should then be placed on top, possibly broken to fit.
- Cover the top by draping the extra plastic wrap over it. 3–4 hours of freezing.
- Add the remaining 1 3/4 cups of powdered sugar and pudding mix to the whipped cream in the meanwhile. Stir with a whisk until combined.
- Take the cake out of the freezer, remove the plastic wrap, and invert the loaf pan onto a dish. The remaining strawberries should then be sprinkled on top after removing the plastic wrap and frosting.
- Before serving, place in the freezer.
- Run your knife under hot water before slicing to warm it up. Cut the cake after drying it off if required. The cake ought to be easier to cut through with the knife. Continue as necessary.
- Offer and savor!