Irresistible No-Bake Lemon and Strawberry Icebox Cake

There’s something absolutely magical about layering creamy lemon goodness with sweet strawberries in a No-Bake Lemon and Strawberry Icebox Cake. Imagine the cool, refreshing taste melting in your mouth on a hot summer day as you bask in the sun. This dessert is not just a treat; it’s an experience that brings joy to every gathering.

I still remember the first time I made this delightful cake for my family barbecue. As soon as I placed it on the table, jaws dropped, and forks were poised like little soldiers ready for battle. The combination of zesty lemon and succulent strawberries had everyone raving about it long after the last crumb disappeared.

Every single bite of this cake is a refreshing burst of flavor that dances on your palate like a summer breeze. It’s perfect for lazy afternoons, sun-soaked picnics, or as a show-stopping dessert at dinner parties that will have everyone asking for seconds.

Creating this cake is simple enough to allow even the most kitchen-challenged among us to shine. You’ll be delighted by how quickly this dessert comes together, leaving you with more time to sip lemonade and enjoy life’s simple pleasures.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Graham Crackers: These serve as the base and add a wonderful crunch; choose plain or honey-flavored for extra sweetness.

• Fresh Strawberries: Opt for firm, vibrant berries; they’re sweeter and more flavorful when in season.

• Lemon Juice: Use freshly squeezed juice for that zingy brightness; bottled juice just doesn’t cut it.

• Sweetened Condensed Milk: This creamy delight adds sweetness and helps bind everything together beautifully.

• Whipped Topping: Light and fluffy, it creates an airy texture that balances the richness of the other ingredients.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make No-Bake Lemon and Strawberry Icebox Cake

Let’s dive into creating this masterpiece without ever turning on an oven—because who needs extra heat during summer?

Prep Your Ingredients: Gather all your ingredients on a clean countertop or table. Rinse strawberries under cold water and slice them thinly while admiring their luscious red color.

Create the Lemon Mixture: In a large mixing bowl, blend sweetened condensed milk with lemon juice until smooth. You’ll know it’s ready when you see a glossy sheen forming.

Add Whipped Topping: Gently fold in whipped topping into your lemon mixture using a spatula. Aim for a smooth consistency without deflating all that airy goodness!

Layer Like a Pro: On a rectangular pan, start layering graham crackers at the bottom followed by a generous layer of lemon mixture and sliced strawberries. Repeat until you reach the top—don’t hold back!

Chill Out : Cover your creation with plastic wrap and place it in the refrigerator for at least four hours (or overnight if you’re feeling patient). Letting it chill allows flavors to meld beautifully.

Serve & Enjoy : Slice into squares once chilled and serve with fresh strawberry slices on top—watch your guests swoon! Enjoy each bite as they dive into creamy layers bursting with flavor.

This No-Bake Lemon and Strawberry Icebox Cake is sure to become one of your go-to desserts for any occasion!

Perfecting the Cooking Process

Start by whipping the cream until stiff peaks form, then gently fold in the lemon zest and juice for a zesty flavor. Layer the graham crackers with the cream mixture and strawberries for an easy assembly.

Add Your Touch

Feel free to swap strawberries with your favorite berries or use crushed cookies instead of graham crackers for added texture. A splash of vanilla extract can enhance the flavor profile beautifully.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. No need to reheat; serve chilled for maximum enjoyment.

The first time I made this cake, my friends raved about it! They insisted I should start a dessert business—now they just expect me to whip it up every summer.

FAQ

What makes this icebox cake no-bake?

This cake requires no baking; simply layer ingredients and chill them in the fridge.

How long does it take to set?

Allow at least four hours in the refrigerator for optimal setting before serving.

Can I use frozen strawberries instead?

Yes, thawed frozen strawberries work well but may be slightly softer than fresh ones.

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No-Bake Lemon and Strawberry Icebox Cake

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No-Bake Lemon and Strawberry Icebox Cake is a refreshing summer dessert that combines creamy lemon layers with sweet strawberries, all nestled between crunchy graham crackers. This delightful treat is perfect for any occasion, from picnics to dinner parties. With its vibrant flavors and easy preparation, it’s sure to impress your guests and become a seasonal favorite.

• Author: Jennifer
• Prep Time: 20 minutes
• Cook Time: None
• Total Time: 34 minute
• Yield: 12 servings 1x
• Category: Dessert
• Method: No-Bake
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 box (14 oz) graham crackers
• 2 cups fresh strawberries, sliced
• 1 cup freshly squeezed lemon juice (about 4–6 lemons)
• 1 can (14 oz) sweetened condensed milk
• 2 cups whipped topping

Instructions

1. Prep your ingredients: Rinse and slice strawberries; set aside.
2. In a large bowl, mix sweetened condensed milk with lemon juice until smooth.
3. Gently fold in whipped topping until well combined.
4. In a rectangular pan, layer graham crackers, followed by lemon mixture and sliced strawberries. Repeat layers until all ingredients are used.
5. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
6. Slice into squares and serve topped with fresh strawberry slices.

Nutrition

• Serving Size: 1 square (90g)
• Calories: 200
• Sugar: 18g
• Sodium: 105mg
• Fat: 9g
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 15mg

Keywords: For added flavor, consider folding in some lemon zest. Substitute strawberries with your favorite berries for a different twist. You can use crushed cookies instead of graham crackers for extra texture.