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!
Big news first: I’m writing a cookbook! I’m thrilled to share that I’m creating a collection focused on gluten free quick breads — more than 75 recipes for gluten free and dairy free quick breads that I love and use regularly. Quick breads have always been central to What The Fork Food Blog, from the Raspberry Quick Bread that helped the blog grow to popular recipes like gluten free banana bread, pumpkin banana bread, and gluten free cornbread. I’ve tested many of these with family and neighbors, and I’m excited to bring them together in one book.
Now, onto the dessert: this gluten free strawberry icebox cake is a refreshingly light, no-bake treat that’s easy to make ahead — ideal for parties and summer gatherings. With just a few ingredients and minimal prep, it’s beautiful on the table and delicious to eat. Add fresh blueberries on top for a red, white, and blue presentation if you like.
The cake layers alternate gluten free graham crackers, whipped cream, and sliced fresh strawberries. For a richer take, try white chocolate ganache whipped cream in place of the plain whipped cream — you may want to double that recipe, but it’s worth the extra step. If you need a dairy-free option, use coconut whipped cream or a premade coconut whipped topping.
Gluten Free Strawberry Icebox Cake
This simple, no-bake icebox cake is an excellent make-ahead dessert. It’s light, creamy, and full of fresh strawberry flavor. Here’s everything you need to know to make it at home.
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. Using the whisk attachment on an electric mixer, beat until stiff peaks form. Set aside.
- Arrange 12–13 gluten free graham crackers in the bottom of a 9×9 square pan. Spread half of the whipped cream evenly over the crackers.
- Slice half of the strawberries and layer them over the whipped cream. Top with the remaining graham crackers, then spread the remaining whipped cream evenly over the top.
- Cover with plastic wrap and refrigerate for 8–24 hours to allow the crackers to soften and the flavors to meld.
- When ready to serve, slice the remaining strawberries and evenly arrange them over the top layer of whipped cream. Garnish with extra strawberries if desired.
- Refrigerate leftovers for up to 5 days.
Notes
- I use Kinnikinnick brand gluten free graham crackers; one and a half packages (about 220g per package) is approximately what I needed. Quantity may vary by brand.
- For a dairy-free version, substitute coconut whipped cream or a premade coconut topping. Kinnikinnick graham crackers are dairy free.
Additional info
Prep Time: 15 minutes. Total Time: about 15 minutes active, plus chilling time. Servings: 10.
