Need an easy dessert that’s as delicious as it is gorgeous? Then you need to try our no-bake recipe for strawberry icebox cake, which makes eight generous servings. Made with creamy Cabot Strawberry Greek Yogurt, heavy cream, fresh strawberries, and graham crackers, this is a wonderful cake to serve when hosting a gathering – or to bring to one you’re attending! Once you’ve made it, feel free to share the recipe with family and friends on Facebook, Pinterest, Instagram, and Twitter.
To make this strawberry icebox cake, you’ll need: 1 pound of fresh strawberries (hulled and sliced, but leave a few whole to garnish the top of cake), 1 envelope of unflavored gelatin, 3 tablespoons of cold water, 1¼ cups of heavy cream, ½ cup confectioner’s sugar, 1¼ cups Cabot Lowfat Strawberry Greek Yogurt (you can also use Cabot Lowfat Vanilla Bean Greek Yogurt), and 24 graham cracker squares.
Place 3 tablespoons of cold water in a small bowl and then sprinkle with gelatin. Let stand for about a minute, until softened. Set the bowl in a small saucepan of barely simmering water and stir until the gelatin dissolves and the mixture is clear. Turn off heat.
In a large bowl, beat the heavy cream and confectioner’s sugar with a mixer until soft peaks form. Pour in the dissolved gelatin mixture, continuing to beat until stiff peaks form. Add in the yogurt and gently fold together.
In a 9-by-13-inch baking dish, spread a spoonful of cream down the center and top with 6 graham cracker squares (3 whole rectangles). Then spoon approximately one-fourth of the cream on top of graham crackers, being sure to spread out to the edges. Arrange about one-third of the sliced strawberries on top in overlapping rows. Repeat the layers of graham crackers, cream, and strawberries 2 more times, and then add a final layer of graham crackers and cream. Loosely cover the cake with plastic wrap and place in refrigerator for at least 4 hours, until graham crackers soften. Before serving, top cake with the reserved whole strawberries.
For another dreamy dessert made with fresh fruit, you must try our decadent Espresso Tart with Raspberries! Cabot is a cooperative of over 800 farm families who all work diligently to produce only the highest quality products. We’d love for you to share your thoughts about this strawberry icebox cake so, if you could rate and review the recipe after you’ve tried it, we’d really appreciate it!
1 pound fresh strawberries
1 envelope unflavored gelatin
3 tablespoons cold water
1 ¼ cups heavy cream
½ cup confectioner’s sugar
1 ¼ cups Cabot Lowfat Strawberry Greek Yogurt or Cabot Lowfat Vanilla Bean Greek Yogurt
24 graham cracker squares
HULL and slice strawberries, leaving a few whole ones to garnish top of cake.
SPRINKLE gelatin over 3 tablespoons cold water in a small cup, let stand for a minute until softened.
SET bowl in small saucepan of barely simmering water; stir until gelatin is dissolved and mixture is clear. Turn off heat under pan.
BEAT together cream and confectioner’s sugar in a large bowl with mixer until soft peaks form; while continuing to beat, pour in dissolved gelatin mixture. Continue beating just until stiff peaks form.
ADD yogurt and fold together gently.
SPREAD spoonful of cream down center of 9-by-13-inch baking dish or flat serving plate.
TOP with 6 graham cracker squares (3 whole rectangles).
SPOON about one fourth of cream on top of crackers, spreading to edges. Arrange about one third of sliced strawberries in overlapping rows on top. Repeat layers of crackers, cream and berries 2 more times. Add final layer of crackers and cream.
COVER cake loosely with plastic wrap and refrigerate for about 4 hours for graham crackers to soften.
TOP with a few whole strawberries.
This dessert was perfect for the end of a great meal. The Vanilla Greek Yogurt added a great flavor, tang and sweetness to the cream-I even backed off the powdered sugar called for. Looking forward to swapping out the honey grahams for chocolate graham crackers at the request of my teenage daughter 😉