Strawberry Icebox Cake
Strawberries aren’t quite in season yet here in South Carolina, but sometimes life has a funny way of bringing things to you before you expect them. This week, while I was at work as the school secretary in our small town, the police chief pulled up with a truck full of strawberries.
Turns out, a refrigerated strawberry truck from Florida had flipped over while making its way up this way, and all those fresh berries had to be given away. Lucky for us, the school was one of the stops, and suddenly, I had more strawberries than I knew what to do with.
I considered so many different strawberry recipes that have been passed down for generations—classic strawberry shortcake, fluffy strawberry layer cake—but one of my kids’ absolute favorite desserts came to mind. It’s a simple, three-ingredient recipe that tastes like spring and summer in every bite: Strawberry Icebox Cake.
This no-bake dessert layers graham crackers, Cool Whip, and fresh strawberries into a chilled, creamy treat that gets even better as it sits overnight. It’s easy to throw together, perfect for kids and adults alike, and just the thing to make when you find yourself with a bounty of unexpected strawberries.
Prep Time: 10 minutes
Chill Time: Overnight
Servings: 8
Ingredients:
1 lb fresh strawberries, sliced
1 box graham crackers
1 (16 oz) tub Cool Whip
You will also need:
9x13” casserole dish
Instructions:
In a 9x13” casserole dish, spread a thin layer of Cool Whip on the bottom.
Add a single layer of graham crackers on top.
Spread a generous layer of Cool Whip over the graham crackers.
Add a layer of sliced strawberries.
Repeat the layers: graham crackers, Cool Whip, strawberries, until you reach the top.
Finish with a final layer of strawberries on top.
Cover and refrigerate overnight to allow the graham crackers to soften.
Slice and serve chilled the next day.
