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Step 1
In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form. Set aside.
Step 2
Spread a thin layer of the whipped cream mixture in a 9x13-inch baking dish to coat the bottom.
Step 3
Arrange a layer of graham crackers to completely cover the bottom of the dish, breaking the crackers as needed to fill in any gaps.
Step 4
Spread about 1/3 of the whipped cream mixture evenly over the graham crackers. Arrange half of the sliced strawberries evenly on top of the cream.
Step 5
Repeat the layers with remaining graham crackers, whipped cream, and strawberries, ending with a layer of cream and strawberries on top. You should have 3 layers of each component.
Step 6
Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or overnight. This allows time for the graham crackers to soften into a cake-like texture.
Step 7
When ready to serve, slice and plate the strawberry icebox cake. Garnish with additional strawberries if desired.