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This Graham Cracker Strawberry Shortcake is a classic icebox cake, making it the ultimate summer dessert especially on a hot day. Indulge in layers of fresh strawberries and heavenly homemade whipped cream, perfectly nestled between sheets of irresistible graham crackers for one of the easiest strawberry desserts you could ever make.
Get ready to embrace the sun-kissed season in style as summer arrives! And what better way to celebrate than by indulging in a beloved summertime classic? Straight from my Mom’s cherished recipe box, this gem of a dessert is sure to leave you wanting more. So, grab the ingredients and prepare to embark on the ultimate summer treat.
Ingredients Needed to make Graham Cracker Strawberry Shortcake
I have spent many years thumbing over this recipe in my Mom’s old recipe box. and after finally making it last summer, I was blown away at how delicious and easy it was. I still can’t believe I waited this long to try it and I’m thrilled to share it with you. That recipe box is a treasure trove of good food!
Well with that being said, here is all you are going to need make this incredibly delicious, graham cracker strawberry shortcake.
*Drum roll, please*
Fine, maybe a drum roll is a tad dramatic but I can get a bit extra when I find an easy recipe like this one that only requires five simple ingredients.
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You’re also going to need a baking dish—I recommend 7 x 11, although a loaf pan works well too.
I like this set because it comes with the 2 pans: 7x11 casserole dish and a loaf pan. Either of these work well for this recipe and for everyday baking. 
How to Make a Strawberry Shortcake Icebox Cake
To begin, give the strawberries a good rinse and remove the hulls. Separate about one third of the berries and set them aside for the final layer of the shortcake.
Now, take the remaining strawberries and slice them into quarters or whatever shape you like. Set aside in a bowl.
Once all the fresh strawberries have been prepped, It’s time to make the whipped cream. In a large mixing bowl, combine heavy cream, confectioners sugar, and vanilla extract. I prefer to use my hand mixer, but any electric mixer is good. Before you start to make your whipped cream mixture, turn your mixer to low speed and then begin to whip for 3-4 minutes or until the cream stiffens into light, fluffy stiff peaks.
Now, let’s layer the goodness. I like to start by spreading a thin layer of whipped cream on the bottom of the dish before adding that first layer of graham crackers.
With an even layer in between, add another layer of whipped cream, next layer strawberries (about one-third ) and then graham crackers.
Repeat this sequence: whipped cream, strawberries, graham crackers, whipped cream, strawberries, graham crackers. You want to repeat those layers with the top layer being whipped cream.
On the final layer, I like to halve the strawberries and place them cut side down along the top, but you can use any pattern or shape you like.
Now that the fresh berries, graham crackers and whipped cream have been stacked, cover the shortcake so it can be refrigerated for at least 4-5 hours (or overnight .. if you can resist the temptation).
Some Helpful Shortcake Tips
What if my strawberries are out of season?
Although this recipe makes the perfect dessert on hot summer days, it can be made any time of year. If you can’t find sweet, fresh juicy strawberries during the off season you can prepare your strawberries as usual and then place them in a bowl with a few tablespoons of sugar. Then refrigerate them for a few hours, up to overnight. In my opinion, it’s best to leave them overnight, just be sure to drain them a bit before layering so you don’t end up with mushy cookies.
What should I do with the extra graham crackers?
Take any extra graham crackers and crush them to use as a topping on the shortcake once it is ready to be served for a little crunch on top.
Can I use Cool Whip instead of Whipped Cream?
Yes, you can definitely use cool whip in place of whipped cream. I would use the same ratio if substituting (1:1) and just add a layer of cool whip instead of whipped cream.
Best Practices for making Whipped Cream
The best tip for making whipped cream is to use heavy “whipping” cream and for best results, be sure to chill your bowl and beaters for at least 15 minutes prior to whipping. This will help make for a lighter whipped cream. It also helps the cream whip faster and stay emulsified longer.
How delicious does this look! Trust me this is not just a pretty picture. This quick and simple, graham cracker strawberry shortcake, is the perfect summer dessert and is sure to become your new favorite, no bake strawberry icebox cake recipe for summer!
Give it a try and let me know in the comments below how you like it!
Happy Summer!
If you like no bake desserts you might also like these recipes
Graham Cracker Strawberry Shortcake
Equipment
Ingredients
- 20 Graham Crackers
- 1 qt Fresh Strawberries
- 3 Cups Heavy Whipping Cream
- 1/4 Cup Confectioners Sugar
- 1 tsp Vanilla Extract
Instructions
- Hull the strawberries. Cut 2/3rds of the strawberries into 4 slices Halve the remaining strawberries.
- Place whipping cream, confectioners sugar and vanilla extract into a chilled bowl and slowly whip until thickens enough to spread.
- Spread a dollop of whipped cream on the bottom of your baking dish, then place one layer of graham crackers, spread more whipped cream on top of the graham crackers, then layer in 1/3 rd of the sliced strawberries. Repeat this 2 times, ending with a layer of whipped cream.
- Lay the strawberry halves, in any pattern you choose, over the top layer. Cover with Saran Wrap and refrigerate about 5 hours.
Notes
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