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This strawberry icebox cake is an easy no-bake dessert for summer! It has delicious layers of fresh berries, graham crackers, and homemade whipped cream. Heads up that the cake needs to chill for at least 6 hours before serving in order for the graham crackers to soften, so make sure to plan ahead!
View original recipe on loveandlemons.comCombine the cream, powdered sugar, lemon zest, vanilla, and almond extract in a large bowl or the bowl of a stand mixer.* Using a stand mixer or electric mixer fitted with the whisk attachment, beat on low to incorporate the powdered sugar into the cream. Increase the speed to medium and beat for 5 to 7 minutes, or until stiff peaks form. Be careful not to over-whip.
Spread a very thin layer of the whipped cream at the bottom of an 8x8-inch baking dish. Top with 9 graham crackers (4 full sheets + 1 half sheet), arranging them in a single layer. Spread a heaping 1 cup whipped cream on top of the graham crackers, then top with one-third of the strawberries, spreading them in a single layer.
Top with another layer of graham crackers, followed by another heaping 1 cup of the whipped cream and another third of the strawberries.
Complete the icebox cake by topping it with a third layer of graham crackers, the remaining whipped cream, and the remaining strawberries.
Cover and chill in the refrigerator for at least 6 hours or overnight, until the graham crackers are soft.
Slice and serve.
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