This strawberry icebox dessert has fresh strawberries and rich whipped cream between layers of graham crackers. This is a perfect no-bake summer dessert!
Strawberry Icebox Dessert
Why is this dessert called a strawberry icebox dessert? Icebox desserts were named after the icebox, which were pre-electricity refrigerators that used a large block of ice kept in a box to keep foods preserved. These desserts could be made ahead and then stored in the icebox, hence the term icebox desserts. Traditional icebox desserts originated in the 1920’s and 30’s and were often called icebox cakes (although they are not like a traditional cake). These no-bake desserts used graham crackers and cookies and were layered with fillings such as whipped cream or custards. Icebox desserts have stuck around for many years and their name change to refrigerator desserts reflects the change to modern day electric refrigerators.
How to Make this Recipe
This specific recipe for strawberry icebox dessert was adapted from a 1950’s cookbook in my Grandma’s collection. It features the classic combination of fresh strawberries and whipped cream between layers of graham crackers. It is a perfect summer-time dessert that is refreshing, requires no baking and is great to cool off from the summer heat with.
This dessert is relatively easy to make, but does require several steps for assembly. It also calls for unflavored gelatin, which provides stabilization to the freshly whipped cream in this recipe. To make this dessert, fresh strawberries are pureed with granulated sugar and lemon juice. Then, the unflavored gelatin is softened with water and added to the strawberry mixture. Heavy whipping cream is beaten until it forms soft peaks and then is combined with the pureed strawberry mixture. The strawberry and whipped cream mixture is then layered in a standard 9″ x 13″ baking dish with graham crackers and repeated to create three different layers. Additional fresh strawberries can be used for garnish for serving.
After assembling this strawberry icebox dessert, it requires at least 6 hours to chill, although overnight is best to allow the graham crackers to soften from the whipped cream mixture. See additional tips below for this dessert.
Tips for Strawberry Icebox Dessert
- This icebox dessert requires at least 6 hours to chill to soften the graham crackers; chilling overnight is best.
- This icebox dessert will keep up to 72 hours in the refrigerator.
- This recipe has not been tested using non-dairy whipped topping.
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Strawberry Icebox Dessert
Equipment
- standard 9"x13" baking dish
- food processor or immersion blender
- mixing bowls of various sizes
- electric or stand mixer
Ingredients
- 1 pint fresh strawberries, hulled and quartered + additional strawberries for garnish
- 1/2 cup granulated sugar
- 1 Tablespoon fresh lemon juice
- 1/4 cup cold water
- 1 0.25 oz envelope unflavored gelatin
- 2 cups heavy whipping cream
- 2 1/2 sleeves graham crackers (about 45 squares)
Instructions
- Using a food processor or an immersion blender, puree the 1 pint fresh strawberries, with the 1/2 cup granulated sugar and 1 Tablespoon fresh lemon juice until no large pieces of strawberries remain. Pour the pureed mixture into a mixing bowl.
- In a small mixing bowl, combine the 1/4 cup cold water with the 1 0.25 oz envelope unflavored gelatin and stir until dissolved; allow to sit until soft.
- Heat the softened gelatin mixture in the microwave 15-30 seconds until in liquid form. Pour immediately into the pureed strawberries and stir. Chill until it reaches a syrup-like consistency (about 20 minutes).
- Once the strawberry mixture has reached a syrup-like consistency, beat the 2 cups heavy whipping cream in a large mixing bowl or stand mixer until soft peaks form.
- Gently fold the whipped cream into the pureed strawberry mixture until no streaks remain.
- To assemble: layer the bottom of a 9"x13" pan with a single layer of graham crackers (will need 2 1/2 sleeves graham crackers total), breaking them to fit. Top with 1/3 of the strawberry and whipped cream mixture. Repeat the layers twice, ending with the strawberry and whipped cream mixture.
- Cover the dish and chill at least 6 hours to overnight. Cut into squares to serve; garnish with additional fresh strawberries.
Notes
- This icebox dessert requires at least 6 hours to chill to soften the graham crackers; chilling overnight is best.
- This icebox dessert will keep up to 72 hours in the refrigerator.
- This recipe has not been tested using non-dairy whipped topping.