The best gluten-free strawberry icebox cake combines layers of juicy strawberries, homemade whipped cream, and almond-flour graham crackers for a light, refreshing summer dessert.
Made from scratch in under 30 minutes (plus chilling time), this easy strawberry dessert is perfect for BBQs, potlucks, and holiday gatherings. It’s simple to scale up if you need a larger pan.
This recipe yields enough for an 8″ x 8″ baking dish and can be prepared the same day—just allow a few hours in the refrigerator for the layers to set.
Ingredients needed
- Strawberries: Choose ripe, fresh strawberries for the best flavor and texture.
- Whipped Topping: Make homemade whipped cream with heavy whipping cream, powdered sugar (or homemade powdered sugar from granulated sugar), vanilla extract, and a pinch of cream of tartar to help stabilize the cream.
- Gluten-Free Graham Crackers: These are made from fine almond flour, coconut or brown sugar, baking soda, salt, cinnamon, melted butter, honey or maple syrup, and vanilla extract.
How to make it
This dessert is quick to prepare and can be assembled a few hours before serving or made a day in advance.
- Bake the graham crackers. Preheat the oven to 350°F (176°C). Combine the almond flour, coconut sugar, baking soda, salt, and cinnamon in a bowl. Add melted butter, honey, and vanilla, then mix until the dough comes together—use your hands to press it into a cohesive mass. Roll between parchment to about 1/4″ thick, transfer on the bottom sheet of parchment to a baking sheet, cut into rectangles, and dock with a fork. Bake for about 14 minutes or until golden. Cool completely.
- Make the whipped cream. Chill a mixing bowl, then whip the heavy cream with powdered sugar, vanilla, and cream of tartar on high speed until stiff peaks form. Refrigerate until assembly.
- Prepare the strawberries. Hull, wash, and thinly slice the strawberries.
- Assemble the cake. Spread a very thin layer of whipped cream on the bottom of an 8″ x 8″ dish to help the crackers adhere. Layer graham crackers, half the whipped cream, and half the sliced strawberries. Repeat the layers once more. Cover and chill for at least 2 hours so the crackers soften slightly and the flavors meld.
How to store it
- Fridge: Store leftovers covered in the refrigerator for up to 2 days. The whipped cream and berries are best enjoyed fresh.
- Freezer: You can freeze the assembled cake in a freezer-safe container for up to 30 days. Thaw in the fridge until just soft enough to slice before serving.
Variations
- Different berries: Substitute blueberries, raspberries, or blackberries for the strawberries, or mix berries for a medley.
- Chocolate: Add a thin drizzle of chocolate sauce between layers for a chocolate-strawberry twist.
- Vegan option: Use dairy-free whipped topping, plant-based butter, and maple syrup in the graham crackers to make this vegan-friendly.
When ready, slice generous pieces and serve chilled—this dessert is always a crowd-pleaser.
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
Amy Duska
Strawberry icebox cake layers juicy strawberries, homemade whipped cream, and almond flour graham crackers for a quick, made-from-scratch summer dessert.
Prep Time 15 minutes
Cook Time 14 minutes
Course Dessert
Cuisine American
Servings 9
Calories 403 kcal
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 the oven to 350°F (176°C). In a medium bowl combine almond flour, coconut sugar, baking soda, salt, and cinnamon. Stir in melted butter, honey, and vanilla, then press the mixture together with your hands until it forms a cohesive dough. Roll between parchment to 1/4″ thickness, score into rectangles, dock with a fork, and bake until golden, about 14 minutes. Cool completely on the sheet.
Homemade Whipped Cream
-
Chill a mixing bowl, then beat heavy cream with powdered sugar, vanilla, and cream of tartar on high speed until stiff peaks form. Keep chilled until assembly.
Assembly
-
Spread a thin layer of whipped cream on the bottom of an 8″ x 8″ dish to anchor the crackers. Layer crackers, half the whipped cream, and half the strawberries. Repeat to create a second layer. Cover and chill for at least 2 hours to allow the cake to set.
Notes
- Fridge: Store the icebox cake covered in the refrigerator for up to 2 days.
- Freezer: Freeze in a freezer-safe container for up to 30 days. Thaw in the refrigerator until easy to slice before serving.
Keyword gluten free strawberry icebox cake