Ingredients
Equipment
Method
- Prepare the cream filling: In a large bowl, beat the cold heavy cream with an electric mixer on medium-high speed until soft peaks form. Gradually add the powdered sugar and vanilla extract, and continue beating until stiff peaks form. Be careful not to overbeat.
- Assemble the cake: Spread a thin layer of the whipped cream mixture on the bottom of the 9x13 inch baking dish. Arrange a single layer of graham crackers over the cream, breaking them as needed to fit. Top the graham crackers with about half of the sliced strawberries. Spread another layer of whipped cream over the strawberries. Repeat the layers: graham crackers, remaining strawberries, and finally, the remaining whipped cream, spreading it evenly.
- Chill the cake: Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the crackers to soften and the flavors to meld.
- Serve: Slice the icebox cake into portions and serve cold.
Notes
For a sweeter strawberry layer, you can toss the sliced strawberries with 1/4 cup of granulated sugar and let them sit for about 15-20 minutes before assembling the cake. This will draw out some of their juices.