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Strawberry Greek Yogurt Icebox Cake

Delicious Strawberry Greek Yogurt Icebox Cake You’ll Love

This Strawberry Greek Yogurt Icebox Cake is a no-bake dessert combining creamy yogurt and fresh strawberries, perfect for summer gatherings.
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Prep Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Layers
  • 2 cups Fresh Strawberries Fresh is best for texture, thawed frozen can work in a pinch.
  • 1 box Graham Crackers Opt for gluten-free crackers if needed.
For the Cream Mixture
  • 2 cups Heavy Whipping Cream Substitute with vegan whipping cream for a dairy-free option.
  • 2 cups Greek Yogurt (Plain, Non-fat) Essential for creaminess and significantly boosts protein.
  • 3/4 cup Powdered Sugar Can be swapped with honey or agave, but expect slight texture changes.

Equipment

  • electric mixer
  • 9x9 Square Pan

Method
 

Step-by-Step Instructions
  1. Whip the cream until stiff peaks form, about 3 to 5 minutes.
  2. Gently fold in powdered sugar and Greek yogurt with the whipped cream.
  3. Spread a thin layer of the mixture at the bottom of a 9x9 pan.
  4. Layer graham crackers on top of the whipped cream mixture.
  5. Add a layer of fresh strawberries evenly on top.
  6. Spread 1 cup of the whipped cream mixture over the strawberries.
  7. Repeat layers with more graham crackers, cream, and strawberries until the pan is full.
  8. Finish with a final layer of cream mixture and another layer of graham crackers.
  9. Chill covered in the refrigerator for at least 4 hours or overnight.
  10. Slice into the icebox cake and serve chilled.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 90mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 0.5mg

Notes

Store in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended as it may affect texture.

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