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This refreshing no-bake dessert layers tart lemon cream, sweet strawberries, and soft cookies into a nostalgic icebox cake that’s as easy as it is delicious. Perfect for hot days, spring gatherings, or anytime you crave a bright, fruity treat.
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Ingredients
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- 1 package (200–250g) graham crackers or vanilla wafers
- 2 cups heavy whipping cream
- 1 can (14 oz) sweetened condensed milk
- ½ cup lemon juice (fresh is best)
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 2 cups sliced fresh strawberries
- Optional: additional whipped cream and lemon zest for garnish
Instructions
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- Make lemon cream: In a large bowl, whip the heavy cream until soft peaks form. In another bowl, whisk together sweetened condensed milk, lemon juice, lemon zest, and vanilla. Gently fold the whipped cream into the lemon mixture until smooth.
- Layer the cake: In a 9×9-inch or similar dish, spread a thin layer of lemon cream. Add a single layer of graham crackers or wafers. Top with more lemon cream, then a layer of sliced strawberries.
- Repeat the layers: cookies → lemon cream → strawberries, ending with lemon cream on top.
- Chill overnight (or at least 6 hours) until the cookies have softened into a cake-like texture.
- Garnish with extra whipped cream, strawberries, and a sprinkle of lemon zest before serving.
Tips:
- For stronger lemon flavor, add a few drops of lemon extract.
- Swap strawberries for raspberries or blueberries for variation.
- Let it sit at room temp for 10 minutes before slicing for cleaner cuts.
Creamy, tangy, and layered with fresh fruit, this vintage lemon strawberry icebox cake is a beautiful, breezy dessert that never goes out of style.
