This easy ice cream cake recipe is layered with fresh strawberries, tender graham crackers, and whipped cream. It’s a delicious no-bake dessert for summer!
This strawberry ice cream cake recipe belongs at your next summer gathering! My Strawberry Tiramisu became an instant reader favorite after I shared it last July 4th, so this year I wanted to develop another no-bake dessert for your summer celebrations. After testing and modifying this ice cream cake several times, I’m happy to report that it’s even easier and just as delicious. It’s layered with fresh strawberries, homemade whipped cream, and graham crackers that soften into a light, cake-like texture when the frosted cake chills in the refrigerator.
Why you’ll love this ice cream cake
- It couldn’t be easier to do. You can make this strawberry ice cream cake with 7 simple ingredients in less than 30 minutes. After that, the refrigerator does the work for you!
- You can move forward. Before serving this pie, it should be chilled for at least 6 hours to allow the graham crackers to soften. It’s the perfect dessert for preparing a 4th of July cookout or other summer gathering.
- It tastes like summer. There’s something about the combination of sweet, juicy strawberries and fluffy whipped cream that screams summer to me. Bonus: I flavor the whipped cream with vanilla extract, almond extract, and lemon zest for extra zing!
My strawberry ice cream cake recipe
Ice cream cakes are not a new conceptas you can probably tell from the name. In the United States, they became popular in the 1920s, when refrigerators were just becoming common. In early versions, homemade cream and sponge cakes were layered, and the frozen cake was stored in the refrigerator overnight. Later, store-bought cookies replaced cakes made from scratch, making these simple cakes even easier. (For years, an ice cream cake recipe was printed on the Nabisco chocolate wafer box.)
Graham crackers act as the “cake” in this strawberry ice cream cake recipe. which means it is very easy to assemble. Simply chop the strawberries, whip the cream, layer everything, and then put it in the refrigerator!
How to make this ice cream cake
You can find the full Strawberry Ice Cream Cake recipe with measurements below, but for now, here’s a step-by-step overview of how it works:
Start by cutting the strawberries. Remove them and then cut them into thin slices.
Next, whip the cream. Combine cold heavy cream, powdered sugar, lemon zest, vanilla extract, and almond extract in a large bowl. Using a stand mixer or electric mixer fitted with the whisk attachment, beat until stiff peaks form.
Advice: Chill the bowl for 15 to 30 minutes before whipping the cream. This will help beat quickly and evenly. Make sure the cream is also cold from the refrigerator. If it’s too hot, it won’t hold its shape.
Find more homemade whipped cream tips in this whipped cream recipe.
Next, assemble the ice cream cake. Spread a very thin layer of cream on the bottom of an 8×8-inch baking dish.
Top with a layer of graham crackers, a cup of whipped cream, and one-third of the strawberries, spreading them in a single layer.
repeat layers with more graham crackers, a cup of whipped cream and another third of the fresh berries.
Finish the frosted cake with a third layer. of graham crackers, the remaining cream and the remaining strawberries.
Cover and chill in the refrigerator until graham crackers are soft. at least 6 hours or all night.
Cut and serve!
Preparation and storage tips
Prepare this recipe at least 6 hours (and preferably a day) before you plan to serve it. The graham crackers are soft enough to cut into after 6 hours, but I think they are even better when they are a little softer. If you can let this cake cool overnight before serving, definitely do it!
Leftovers keep well in the refrigerator for up to 4 daystightly covered with aluminum foil or transparent film. The strawberries will become softer and juicier over time, but will still taste delicious.
More summer desserts to try
If you love this strawberry ice cream cake recipe, try one of these summer desserts next:
Strawberry ice cream cake
serves 9
This Strawberry Ice Cream Cake is an easy no-bake dessert for summer! It’s deliciously layered with fresh berries, graham crackers, and homemade whipped cream. Note that the cake needs to chill for at least 6 hours before serving for the graham crackers to soften, so be sure to plan ahead!
- 2 mugs cold heavy cream
- ⅓ cup icing sugar
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 28 whole grain crackers, (14 full sheets of crackers, 7 ounces)
- 1½ pounds fresh strawberries, peeled and sliced
Prevent your screen from going dark
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Combine 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 speed to incorporate the powdered sugar into the cream. Increase speed to medium and beat for 5 to 7 minutes, or until stiff peaks form. Be careful not to overmix.
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Spread a very thin layer of whipped cream on the bottom of an 8×8-inch baking dish. Top with 9 graham crackers (4 full sheets + 1 half sheet), arranging them in a single layer. Spread 1 heaping cup whipped cream over graham crackers, then top with one-third of the strawberries, spreading them in a single layer.
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Top with another layer of graham crackers, followed by another heaping cup of whipped cream and another third of the strawberries.
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Complete the frosted cake by topping it with a third layer of graham crackers, the rest of the whipped cream, and the remaining strawberries.
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Cover and chill in the refrigerator for at least 6 hours or overnight, until the graham crackers are soft.
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Cut and serve.
*Chill the bowl in the refrigerator for 15 to 30 minutes before making the whipped cream to help it whip quickly and evenly. The best thing here is a metal or glass container.
