No Bake Strawberry Icebox Cake

Serves: 12-16

  • 1 box graham crackers
  • 2 pounds fresh strawberries
  • 4 cups heavy cream
  • 1 banana, sliced thin
  • ½ cup powdered sugar – or more to taste/
  • 2 tsp vanilla (sometimes I use almond)
  • Pinch of salt
  1. Cream powdered sugar, vanilla, and salt with the heavy cream in the bowl of a stand mixer. Beat until the cream mixture holds stiff peaks.
  2. Spread a thin layer of the heavy cream mix in a 9×13 pan with just enough to coat the bottom.
  3. Layer 5 graham crackers across the center of the pan, then 2 more, breaking them as needed to fit around the top and bottom edges.
  4. Spread a thick layer of heavy cream mix over grahams and top with a hearty layer of sliced strawberries.
  5. Place graham crackers on top of strawberries, then heavy cream mix, then layer of thinly sliced bananas.
  6. Repeat the graham-strawberries-cream layers 1 more time (3 times total) and you should reach the top of the pan.
  7. Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely.
  8. Top with a few sliced strawberries or whole strawberries if you desired.
  9. Serve chilled.
  10. Top with a few blueberries and it will be very patriotic for the 4th!