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.