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–+ servings
Strawberry Rhubarb Icebox Cake

Strawberry Rhubarb Icebox Cake: A No-Bake Summer Delight

Easy No-Bake Strawberry Rhubarb Icebox Cake is a refreshing dessert perfect for summer, featuring layers of strawberries, rhubarb, and whipped cream.
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Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 6 hours
Total Time 6 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 2 cups Fresh Rhubarb Chopped
  • 2 cups Fresh Strawberries Sliced
  • 12 ounces Butter Cookies/Graham Crackers Or gluten-free options
For the Cream Topping
  • 2 cups Heavy Cream Or canned coconut cream for dairy-free
  • 1/2 cup Powdered Sugar

Equipment

  • mixing bowl
  • electric mixer
  • Saucepan
  • Straight-sided dish

Method
 

Step-by-Step Instructions
  1. Chop fresh rhubarb into small pieces and cook in a saucepan with sugar over medium heat for 10-15 minutes until soft. Let cool.
  2. In a chilled bowl, whip the heavy cream on medium speed until soft peaks form, then gradually add powdered sugar until airy.
  3. In a dish, layer crushed cookies, chilled rhubarb, and whipped cream. Repeat until the dish is full, ensuring even layers.
  4. Cover and refrigerate the assembled cake for at least 6 hours or overnight to allow flavors to meld.
  5. Use a warmed knife to slice and serve the cake chilled, enjoying a refreshing dessert.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 500IUVitamin C: 25mgCalcium: 50mgIron: 1mg

Notes

For best results, chill the cake overnight and use fresh strawberries for garnish before serving.

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