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Addictive and indulgent No Bake Strawberry Icebox cake is perfect for Valentine's, picnics, BBQ's. The big plus is that it is quick and easy to prepare and easily customizable.
Icebox cakes are layered cakes that consist of whipped cream, wafers or Graham crackers, they are usually made from store-bought ingredients but for this recipe, the vegan whipped cream and Graham crackers are homemade.
As the ingredients are layered and placed in the refrigerator, they slowly soften and merge into a creamy, decadent cake that no longer resembles or has the texture of the original.
Ingredients For Strawberry Icebox Cake
- Homemade gluten-free Graham crackers will soften turning into the texture of cake as it soaks up the coconut whipped cream, sliced strawberries and banana.
- Homemade coconut whipped cream - to give a light pillowy soft layer to the icebox cake.
How To Make Strawberry Icebox Cake?
I used an oblong 7x11 inches baking dish.
Homemade Graham crackers and coconut whipped cream can be made ahead; although, you can substitute with your favorite store-bought brands.
In a baking dish, spread a layer of coconut whipped cream thinly at the bottom. Add 8 Graham cracker cookies (you might have to break off pieces so they can fit).
Top with half the coconut whipped cream and spread evenly. Place slices of strawberries and banana on top of the whipped cream. Cover fruits with 8 Graham crackers, top with the remaining coconut whipped cream. Garnish with strawberry slices and crushed Graham crackers. Cover dish and refrigerate for at least 3 hours.
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- 2 kcal / 8 kJ
- 1 g
- 3 g
- 4 g
- 20 min
- Ready in:
- 3 h 20 min
- Spread a thin layer of coconut whipped cream in the bottom of a rectangular baking dish (I used a 7x11 inch baking dish). Place 8 Graham crackers over the whipped cream.
- Cover the Graham crackers with a thin layer of coconut whipped cream. Top with strawberry slices and banana slices. ' Add another layer of graham crackers, followed by the remaining coconut whipped topping. Top with fresh strawberry slices crushed graham crackers and refrigerate for at least 3 hours.