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Easy No-Bake Strawberry Icebox Cake for Labor Day

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A cold, creamy, no-bake dessert made with fresh strawberries, homemade whipped cream, and graham crackers. Perfect for hot summer days and Labor Day barbecues.

Ingredients

Scale
  • 2 pounds fresh strawberries, hulled and sliced (about 6 cups sliced)
  • 3 tablespoons granulated sugar
  • 1 teaspoon lemon zest (from about half a lemon)
  • 1 tablespoon fresh lemon juice
  • 2 cups heavy whipping cream (cold)
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 box (14.4 ounces) graham crackers (about 3 sleeves)
  • 1/2 cup strawberry jam or preserves (optional but recommended)
  • Additional sliced strawberries for garnish
  • Fresh mint leaves for color (optional)
  • White chocolate shavings (optional)

Instructions

  1. Prepare the strawberries: Wash, hull, and slice strawberries into 1/4-inch thick pieces. Place in a medium bowl. Add sugar, lemon zest, and lemon juice. Gently toss with a spatula until sugar begins to dissolve. Let sit at room temperature for 10 minutes until a pool of red juice forms.
  2. Whip the cream: Pour cold heavy cream into a chilled mixing bowl. Add powdered sugar, vanilla extract, and salt. Mix on low speed, then increase to medium-high. Whip until soft peaks form (gentle peaks that flop over slightly). Do not overwhip.
  3. Assemble the first layer: Spoon about 1/4 cup of whipped cream onto the bottom of a 9×13-inch baking dish and spread into a thin, even layer. Arrange a single layer of graham crackers on top, breaking as needed to fill gaps. If using strawberry jam, warm slightly and spread a thin layer over the crackers.
  4. Layer strawberries and cream: Using a slotted spoon, arrange about one-third of the macerated strawberries over the graham crackers. Reserve the juice. Spoon about one-third of the whipped cream over the strawberries and spread gently to the edges. Repeat layers: graham crackers, strawberries, cream. You should get about 4 layers total, ending with a layer of cream on top. Reserve a handful of prettiest strawberry slices for garnish.
  5. Add reserved strawberry juice: Drizzle the reserved strawberry juice over the top layer of cream. Use a butter knife or toothpick to gently swirl into the cream for a marbled effect.
  6. Cover and chill: Cover dish tightly with plastic wrap. Refrigerate for at least 6 hours, but overnight is best. The graham crackers need time to soften into a cake-like texture.
  7. Garnish and serve: Just before serving, top with reserved strawberry slices and fresh mint leaves if using. Slice into squares and serve cold. Use a sharp knife and wipe clean between cuts for neat slices.

Notes

Don’t skip the maceration step; it’s essential for texture. Use a chilled bowl for the cream. Watch for soft peak stage to avoid overwhipping. Let the cake rest overnight for best results. Use a serrated knife for slicing.

Nutrition

Keywords: no-bake strawberry icebox cake, easy icebox cake, Labor Day dessert, no-bake dessert, strawberry dessert, graham cracker cake

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