This easy and delicious Pioneer Woman Strawberry Icebox Cake is the perfect no-bake dessert for any occasion. With layers of creamy whipped cream, fresh strawberries, and graham crackers, it’s a simple, refreshing treat that can be made ahead. You can even swap ingredients based on what you have on hand!
Ingredients Needed
- 1 (8-oz.) package cream cheese, room temperature
- 1 cup powdered sugar
- 3 cups heavy cream, divided
- 1 tablespoon vanilla bean paste or extract
- 1 tablespoon lemon zest
- 20 graham cracker sheets
- 1 1/2 lbs. strawberries, sliced about 1/4-inch thick (about 4 1/2 cups)
- 1/2 cup sliced almonds (optional)
How To Make Strawberry Icebox Cake
- Prepare the Cream Mixture: In a stand mixer bowl, beat the cream cheese until smooth. Add powdered sugar and beat until smooth.
- Add Heavy Cream: Scrape down the sides of the bowl. Add 1 cup of heavy cream and beat on low speed until smooth. Gradually add the remaining 2 cups of cream, beating on medium to medium-high speed until soft peaks form.
- Fold in Flavor: Fold in the vanilla and lemon zest until evenly combined.
- First Layer of Cream: Spoon 1/4 cup of the cream mixture into the bottom of a 9×9-inch pan, spreading it evenly.
- Layer the Graham Crackers: Place graham crackers over the cream mixture in a single, even layer, breaking them to fit.
- Add Cream and Strawberries: Spread 1 1/2 cups of the cream mixture over the graham crackers, smoothing it with a spoon or offset spatula. Top with 1 1/2 cups of sliced strawberries and, if using, 1/4 cup of sliced almonds.
- Repeat Layers: Repeat the process with another layer of graham crackers, cream mixture, and strawberries.
- Chill the Cake: Top with a final layer of graham crackers, cream mixture, and strawberries. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.
Recipe Tips
- Use Fresh Strawberries: Fresh strawberries make the cake much juicier and flavorful. Avoid using frozen ones, as they can release too much water and make the layers soggy.
- Chill Longer for Better Flavor: While 4 hours of chilling is enough, letting the cake sit overnight allows the flavors to meld together for an even better taste.
- Don’t Overbeat the Cream: When whipping the cream, stop when soft peaks form. Overbeating can turn the cream into butter, ruining the texture.
- Customize with Toppings: Add a twist by topping the cake with other fruits like blueberries or raspberries, or sprinkle with crushed nuts for extra crunch.
- Use a 9×9-inch Pan: A 9×9-inch pan gives the cake the right thickness and allows all the layers to set evenly. If you use a larger pan, the layers will be too thin.
How To Store Leftovers
- Refrigerate: Let the leftover Strawberry Icebox Cake cool to room temperature before storing it. Then, cover with plastic wrap or store in an airtight container in the fridge for up to 3 days.
- Freeze: Wrap the cake tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw it in the fridge overnight before serving. It’s not recommended to freeze for the best texture and taste.
Nutrition Facts
Serving Size: 1 serving (approximately 151 grams)
- Calories: 348
- Total Fat: 21.5 g
- Saturated Fat: 12.5 g
- Cholesterol: 60 mg
- Sodium: 100 mg
- Potassium: 120 mg
- Total Carbohydrate: 34 g
- Dietary Fiber: 1 g
- Sugars: 14 g
- Protein: 5 g
More Pioneer Woman Recipes:
Pioneer Woman Strawberry Icebox Cake
Description
This easy and delicious Pioneer Woman Strawberry Icebox Cake is the perfect no-bake dessert for any occasion. With layers of creamy whipped cream, fresh strawberries, and graham crackers, it’s a simple, refreshing treat that can be made ahead. You can even swap ingredients based on what you have on hand!
Ingredients
Instructions
- Prepare the Cream Mixture: In a stand mixer bowl, beat the cream cheese until smooth. Add powdered sugar and beat until smooth.
- Add Heavy Cream: Scrape down the sides of the bowl. Add 1 cup of heavy cream and beat on low speed until smooth. Gradually add the remaining 2 cups of cream, beating on medium to medium-high speed until soft peaks form.
- Fold in Flavor: Fold in the vanilla and lemon zest until evenly combined.
- First Layer of Cream: Spoon 1/4 cup of the cream mixture into the bottom of a 9×9-inch pan, spreading it evenly.
- Layer the Graham Crackers: Place graham crackers over the cream mixture in a single, even layer, breaking them to fit.
- Add Cream and Strawberries: Spread 1 1/2 cups of the cream mixture over the graham crackers, smoothing it with a spoon or offset spatula. Top with 1 1/2 cups of sliced strawberries and, if using, 1/4 cup of sliced almonds.
- Repeat Layers: Repeat the process with another layer of graham crackers, cream mixture, and strawberries.
- Chill the Cake: Top with a final layer of graham crackers, cream mixture, and strawberries. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.
Notes
- Use Fresh Strawberries: Fresh strawberries make the cake much juicier and flavorful. Avoid using frozen ones, as they can release too much water and make the layers soggy.
- Chill Longer for Better Flavor: While 4 hours of chilling is enough, letting the cake sit overnight allows the flavors to meld together for an even better taste.
- Don’t Overbeat the Cream: When whipping the cream, stop when soft peaks form. Overbeating can turn the cream into butter, ruining the texture.
- Customize with Toppings: Add a twist by topping the cake with other fruits like blueberries or raspberries, or sprinkle with crushed nuts for extra crunch.
- Use a 9×9-inch Pan: A 9×9-inch pan gives the cake the right thickness and allows all the layers to set evenly. If you use a larger pan, the layers will be too thin.
Pioneer Woman Strawberry Icebox Cake