šš°š Day 21 of Healthy Summer Treats | 3 Ingredient Strawberry Icebox Cake
- Mary Draper
- Jun 29
- 3 min read
Today weāre making a 3-ingredient, 5-minute, no bake, 12-layer strawberry icebox cake.
All you need is whipcream, graham crackers and fresh strawberries.
After youāve layered your icebox cake, it simply chills in your icebox (aka fridge) until the cookies have softened (about 3-4 hours or overnight). Itās perfect for a summer party or picnic. And if you feel super ambitious, we have links to our coconut whip cream and gf/v graham cracker recipes below.
Enjoy!!
INGREDIENTS:
āŗ 4-5 cups sweetened whip cream
(if youāre using our easy 3-ingredient coconut whip cream you need a triple batch - you can also make your own and use your fav sugar substitute to keep this sugar-free/lower-carb), or feel free to use store bought Coco Whip to make this super easy!! Youāll need about 1 1/2 tubs (you can use the rest of the second tub to make frozen protein sāmores!!)
āŗ 10-11oz/9-11 large graham crackers*
(we used our homemade gf/v ones, recipe in previous post)
āŗ 1 lb or 3 cups of fresh strawberries, thinly sliced
STEPS:
āŗ Layer 1: In an 8x8 baking dish (glass is nice here if you have it, so you can see the layers), spread a thin layer of whip cream in your dish
āŗ Layer 2: Cover the whip cream with a single layer of graham crackers, using a knife or kitchen scissors to cut a few crackers down to fit in the sides.
āŗ Layer 3: Spread about 1/6 of the whip cream over the graham crackers
āŗ Layer 4: Cover with 1/3 of your sliced strawberries
āŗ Layer 5: Spread another 1/6 of your whip cream over the berries
āŗ Layer 6: Graham crackers
āŗ Layer 7: Whip cream
āŗ Layer 8: Strawberries
āŗ Layer 9: Whip cream
āŗ Layer 10: LAST of the graham crackers
āŗ Layer 11: LAST of your whip cream
āŗ Layer 12: LAST of your strawberries (I didnāt leave myself enough for e full layer of strawberries on top, so I made a flower-shape instead).
āŗ If you have some cracker crumbs left over these would be nice sprinkled over top, but itās fully optional
āŗ Cover with plastic wrap & chill in your āice boxā (aka fridge) for 3-4 hours. During this time, the graham crackers will soak up moisture from the whip cream, and soften. You CAN enjoy this right away but your ācakeā will not be soft & ācake-likeā yet, it will not slice nicely and the graham crackers will still be crunchy.
āŗĀ Dig in & enjoy!!
Graham Crackers | Paleo & Vegan==============
Ingredients:
āŗ2 cups almond flour
āŗ3 tbsp coconut sugar/granulated sugar substitute
āŗ1 tsp ground cinnamon
āŗ1 tsp baking soda
āŗ1/2 tsp salt
āŗ1/4 cup maple syrup/liquid sugar substitute
āŗ1/4 cup coconut oil, melted
āŗ1 tsp vanilla extract
Directions:
āŗPreheat your oven to 350F
āŗCombine ingredients
āŗRoll out to 1/4ā thick between parchment paper
āŗSlice 2x5āish rectangles (I used pop tart cookie cutter & got 9 crackers, plus a bit of border)
āŗPrick crackers with fork
āŗBake 12-14 minutes, until they start to brown
āŗPull & cool, then snap apart
āŗStore in airtight container
3-Ingredient Coconut Whipcream | DF & Vegan======
Ingredients:
āŗ1 can coconut milk, chilled in the fridge overnight
āŗ1/2 tsp vanilla
āŗ2 tbsp maple syrup (or you can also use honey if you prefer, it just won't be vegan)
Directions:
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