This Strawberry Shortcake Icebox Cake Is a 10/10

• total time: 4 hours 5 minutes

Ingredients

3 lbs strawberries, sliced

4 cups heavy cream or 3 containers Cool Whip

2 tsp vanilla extract (if making homemade whipped cream)

½ cup powdered sugar

1 box honey graham crackers

Directions

Wash and slice the strawberries. (If I can’t find organic strawberries, I always use Koala Eco Fruit and Vegetable Wash.)

To make homemade whipped cream, chill the bowl and beaters you plan to use. In the bowl of a stand mixer or using a hand mixer, combine the heavy cream, powdered sugar and vanilla extract. Beat on medium speed until firm peaks form, about 4–6 minutes.

Spread a thin layer of whipped cream on the bottom of your dish. Add one layer of graham crackers. Spread about one-third of the whipped cream over the graham crackers, then top with 1 pound of sliced strawberries.

Repeat the layers two more times: graham crackers, whipped cream, strawberries.

Cover and refrigerate for at least 4 hours or overnight so the graham crackers soften into a cake-like texture. Scoop and serve cold!🇺🇸