Gluten Free Strawberry Icebox Cake
Looking for an easy no-bake dessert? Try this gluten free Strawberry Icebox Cake! Only a handful of ingredients, minimal prep, simple to make, and truly delicious!
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Ingredients
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 26 gluten free graham crackers see notes
- 1 pound fresh strawberries washed and dried, plus more for garnish
Instructions
- Add the heavy whipping cream, powdered sugar, and vanilla extract to a large bowl. Use the whisk attachment on an electric mixer and whisk until the whipping cream has formed stiff peaks. Set aside.
- Spread 12 1/2 gluten free graham crackers on the bottom of a 9x9 square pan. Top with half of the whipped cream, spreading evenly over the graham crackers.
- Slice half of the strawberries and layer over the whipped cream. Layer the remaining graham crackers over the strawberries and then top with the remaining whipped cream Spread evenly over the top covering all of the graham crackers.
- Cover with plastic wrap and refrigerate for 8-24 hours before serving.
- When ready to serve, slice the remaining strawberries and layer them evenly over the top layer of whipped cream. Garnish with additional strawberries when serving if desired.
- Refrigerate leftovers for up to 5 days.
Notes
- I use Kinnikinnick brand gluten free graham crackers and it was about 1 1/2 packages total (one package is 220g). You will need more or less depending on which brand of gluten free graham crackers you use.
- For a dairy free version, use coconut whipped cream or So Delicious CocoWhip. Kinnikinnick graham crackers are dairy free.
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
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