You will not believe how simple and delicious this Strawberry Lemonade Icebox Cake is! Layer the heavy cream and strawberries over crackers and lemon curd, this dessert can be made in a flash! It’s the perfect spring/summer dessert or anytime of the year!
Who else out there is looking for easy spring/summer desserts?
If you’ve followed CC for any length of time, you’re probably well aware of the fact no bake desserts are my very favorite desserts during the summer months.
Especially those no bake desserts that I can whip up in the morning, toss in the refrigerator, and they’re ready to serve by the time dinner is finished.
This Strawberry Lemon Icebox Cake comes together in a snap with simple ingredients. It’s perfect for a small gathering or just having on hand all week for a sweet after dinner treat.
WHAT IS AN ICEBOX CAKE?
An Old-Fashioned Icebox Cake is a dessert that’s typically made by layering cream/pudding, fruit and wafers, and then set in the refrigerator. There’s no baking required! After the dessert sets in the fridge, the filling softens the cookie layers and the dessert becomes sliceable. Absolutely perfect for the middle of summer!
BRIGHT AND LEMONY STRAWBERRY ICEBOX CAKE RECIPE
I have made a few different icebox cakes. No Bake Chocolate Eclair Icebox Cake and No Bake S’mores Icebox Cake.
No Bake Summer Berry Icebox Cake and No Bake Strawberry Icebox Cake for the fresh berry season. They’re pretty and it just feels like “summer”.
I couldn’t resist adding the lemon curd to this dessert. Even though this lemony version could be enjoyed year-round, there’s something really perfect about it for summer.
My Lemon Icebox Cake is made up of the following layers:
Graham crackers
Homemade or store bought lemon curd
Heavy Cream
Fresh Berries
THE LAYERS
A traditional icebox cake uses graham crackers. You can put a twist on it by using two layers of lemon Oreos and one layer of vanilla Oreo thins. You can easily use only lemon or only vanilla or mix up regular Oreos or Oreo thins. I originally wanted to use only lemon Oreo thins, but I couldn’t find them in any of my local stores.
THE BERRIES
I love the flavor combination of lemon and strawberries. You’ll need around a pound, and you can definitely increase the amount if you have more on hand. Hull and dice them. You can swap out other fresh berries like raspberries.
THE CREAMY LAYER
The glue that holds the strawberry lemon icebox cake together is heavy cream. Since there are so few ingredients, I prefer to make a homemade whipped cream for the best flavor in this recipe, but you could also use Cool Whip.
HOW TO MAKE STRAWBERRY LEMON ICEBOX CAKE
This strawberry lemon icebox cake comes together like a lasagna. You alternate your four layers (crackers, lemon curd, cream and strawberries).
In a stand mixer or with a hand-held mixer, beat the heavy cream, powdered sugar, vanilla and salt until stiff peaks form.
Spread a thin layer of heavy cream mix in a 9×13 pan just to coat the bottom. Start layering the crackers, lemon curd, heavy cream mix and strawberries. Repeat the layers so you have 3 layers of crackers and the top is the cream and strawberries.
Cover and refrigerate for a minimum of 8 hours or overnight until the graham crackers have softened completely.
When ready to serve, top with a few halved strawberries or whole strawberries and lemon zest if you desired. Serve chilled.
I hope you love this delicious and easy recipe – be sure to give it a review below!
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No Bake Strawberry Lemon Icebox Cake
Equipment
- Glass 9X13-inch Pan
Ingredients
- 2-3 packages graham crackers about 20 full crackers
- 3 1/2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 2 tsp vanilla
- 1/4 tsp salt
- 2 lb. fresh strawberries sliced
- 1 1/2 cups lemon curd
Instructions
- Cream powdered sugar, vanilla, and salt with the heavy cream in the bowl of a stand mixer until stiff peaks, set aside.
- Spread a thin layer of heavy cream mix in a 9x13 pan just to coat the bottom. Start layering the crackers, lemon curd, heavy cream mix and strawberries.
- Repeat the layers so you have 3 layers of crackers and the top is the cream and strawberries.
- Cover and refrigerate for a minimum of 8 hours or overnight until the graham crackers have softened completely.
- When ready to serve, top with a few halved strawberries or whole strawberries and lemon zest if you desired. Serve chilled.
