Go Back

Easy No-Bake Strawberry Icebox Dessert

Easy no-bake strawberry icebox dessert layers macerated ruby-red strawberries with billowy whipped cream and golden graham cracker crumble. Chill until set so the layers stay tidy and spoonable straight from the glass.
Print Recipe Pin Recipe
Prep Time 20 minutes
chilling + macerating 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Cream base
  • 2 cup heavy whipping cream Cold helps it whip faster and hold stiff peaks.
  • 0.25 cup powdered sugar
  • 1 tsp vanilla
Strawberry layer
  • 2 cup fresh strawberries, sliced Macerate with sugar to create a glossy syrup.
  • 2 tbsp sugar
Graham cracker crumble
  • 1.5 cup golden graham cracker crumbs
  • 4 tbsp melted butter Stirs into crumbs to make a sliceable layer.
Garnish
  • 1 fresh mint leaves for garnish Optional, for a bright finish.

Equipment

  • 1 stand mixer

Method
 

Macerate strawberries
  1. Toss the sliced fresh strawberries with 2 tbsp sugar and let sit for 15 minutes to release juices.
  2. Stir once during maceration so the fruit coats evenly and the syrup begins to form.
Make graham cracker crumble
  1. Mix the golden graham cracker crumbs with the melted butter until evenly moistened and crumbly.
Whip the cream
  1. Whip the heavy whipping cream with powdered sugar and vanilla until stiff peaks form, about 3–5 minutes in a stand mixer.
  2. Stop and scrape down the bowl once so the vanilla and sugar fully distribute before continuing to stiff peaks.
Assemble the icebox dessert
  1. Layer graham cracker mixture, whipped cream, and macerated strawberries in glasses or a dish, using a spoon to keep layers even.
  2. Repeat the layers until you reach the top of the glasses, then finish with a fresh strawberry.
  3. Top each serving with a mint leaf for garnish.
Chill
  1. Refrigerate at least 1 hour before serving to set the layers and thicken the strawberry juices.
  2. For best texture, chill up to overnight so the crumble softens slightly while still holding shape.

Notes

Pro tip: keep the cream very cold and stop whipping the moment you reach stiff peaks to avoid a grainy texture. Refrigerate covered up to 2 days; the crumble will soften more over time but stays delicious. Freezing is not recommended because whipped cream can break after thawing. For a lighter option, use a plant-based whipped topping designed to hold peaks (results vary, but layering works well).