The best gluten-free strawberry icebox cake recipe has layers of juicy strawberries, homemade whipped cream and almond flour graham crackers.
Made from scratch in under 30 minutes start to finish, the taste of this homemade strawberry dessert just can't be beat!
Looking for a delicious summer dessert that is the perfect treat for BBQs, potlucks and of course those Fourth of July parties?
This strawberry icebox cake can be made the same day as your party because it only needs a few hours in the fridge to chill and be ready to serve.
This recipe makes enough for an 8" x 8" baking dish but can be doubled easily for a larger dish.
Ingredients needed
- Strawberries: Pick ripe fresh strawberries for the best berries and cream experience!
- Whipped Topping: Our whipped cream recipe is made with heavy cream, sugar and cream of tartar and tastes so much better than cool whip. Store-bought powdered sugar contains cornstarch. You can place white sugar into a blender and process it until it becomes powdered. A little cream of tartar will help to stabilize the whipped cream.
- Gluten-Free Graham Crackers: Almond flour, butter, honey, vanilla extract, coconut sugar, salt, cinnamon and baking soda.
How to make it
This dessert comes together in under 30 minutes and it can be made a day ahead of time.
- Bake the graham crackers. Place the ingredients into a bowl and mix until they come together. You will need to use your hands as the dough will feel dry. Resist the urge to add liquid! Bake at 350°F (176°C) for 14 minutes. Let them cool while you prepare the rest of the ingredients.
- Make the whipped cream. Use a hand mixer to beat the heavy cream, sugar and cream of tartar in a mixing bowl until stiff peaks form. Pop the bowl in the fridge to chill until you are ready to assemble the dessert.
- Prepare the strawberries. Remove the stems and wash the berries. Cut them into thin slices.
- Assemble. Place a very thin layer of whipped cream on the bottom of the dish. Layer the ingredients starting with the graham crackers, whipped cream and then strawberries. Repeat for a second layer. Cover with plastic wrap and allow to chill in the fridge for at least 2 hours.
How to store it
- Fridge: Keep any leftovers stored in the refrigerator, covered, for up to 2 days.
- Freezer: If you'd like to freeze the icebox cake, make sure it is in a freezer-safe container and keep it frozen for up to 30 days. When you're ready to eat it, simply remove it from the freezer and allow it to thaw until it's easy to slice.
Variations
- Fresh berries: Try swapping out the strawberries for blueberries, raspberries, or blackberries.
- Chocolate: Drizzle chocolate sauce in between the layers of cookies.
- Vegan option: Replace the whipped cream with dairy-free whipped cream, the butter with plant-based butter and the honey with maple syrup.
All there's left to do is cut a big slice of cake and chow down! Your friends and family will LOVE this dessert!
More gluten-free dessert recipes
- flourless chocolate cake
- flourless chocolate chip cookies
- gluten-free nilla wafers
- gluten-free banana pudding
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Gluten-Free Strawberry Icebox Cake
Strawberry icebox cake has layers of juicy strawberries, homemade whipped cream and almond flour graham crackers. A delicious summer dessert that is completely made from scratch in under 30 minutes, start to finish!
Ingredients
Gluten-Free Graham Crackers
- 2 cups fine almond flour
- 2 tablespoons coconut sugar or brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 4 tablespoons salted butter melted
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
Homemade Whipped Cream (3 cups)
- 1 cup heavy whipping cream
- 4 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon cream of tartar
Other
- 1 lb. thinly sliced strawberries
Instructions
Gluten-Free Graham Crackers
- Preheat your oven to 350°F (176°C). Combine the graham cracker ingredients in a medium-size mixing bowl with a stiff spatula. Use your hand to work the dough until it comes together into a ball and there are no dry bits left in the bowl. (The mixture will be dry. Resist the urge to add more liquid.)
- Place the dough between two pieces of parchment paper and use a rolling pin to roll the dough out until it is ¼" thick. Remove the top piece of parchment paper and transfer the dough, along with the bottom piece of parchment paper to a baking sheet. Use a knife to cut the dough into rectangles and poke the top of them with a fork. Bake for 14 minutes or until they turn golden brown. Remove from the oven and let cool on the baking sheet.
Homemade Whipped Cream
- Place the whipped cream ingredients into a large mixing bowl. Beat with an electric mixer on high speed until stiff peaks form. Transfer the whipped cream in the fridge until ready to assemble the dessert.
Assembly
- Once the graham crackers are completely cooled, place a very thin layer of whipped cream on the bottom of a 8" x 8" dish. (This will hold the graham crackers into place.) Place a layer of graham crackers, followed by half of the whipped cream and half of the sliced strawberries. Repeat with a second layer.
- Cover the dish and allow it to chill in the fridge for a minimum of 2 hours.
Notes
- Fridge: Keep the icebox cake stored in the fridge, covered, for up to 2 days.
- Freezer: If you'd like to freeze the icebox cake, make sure it is in a freezer-safe container and keep it frozen for up to 30 days. When you're ready to eat it, simply remove it from the freezer and allow it to thaw until it's easy to slice.
Did you make this recipe? Let me know!