Strawberry Icebox Cake Recipe


  • 4 cups sliced strawberries, approximately 2 lbs
  • 24 honey graham crackers
  • 2 8oz tubs + 1/2 tub of fat free or lite whipped cream
  • Optional: butterscotch syrup
Strawberry Icebox Cake Recipe


  1. Lightly layer a 9×13 cake pan with whipped cream. Divide remaining whipped cream into 3 portions. 
  2.  Layer 8 graham crackers on top of the whipped cream, cut others to fit in the corners. 
  3. Add a layer of whipped cream and then a layer of fruit. Repeat until all graham crackers are used making sure the top layer is with fruit. 
  4.  Drizzle top with butterscotch syrup.
  5.  Cover with plastic wrap and refrigerate preferably overnight but if you can’t wait that long, 3-4 hours before serving.


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