Strawberry Greek Yogurt Icebox Cake
Serves 9
15 mins prep
15 mins total
This strawberry Greek yogurt icebox cake is an absolute dream for a refreshing and easy dessert! It's creamy, packed with fresh strawberry flavor, and surprisingly high in protein without any protein powder in sight. Plus, it's a no-bake recipe, making it perfect for warmer days or when you just don't want to turn on the oven.
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Whip 2 cups heavy whipping cream until stiff peaks form.
Slowly fold in the 3/4 cup powdered sugar and 2 cups Greek yogurt, being careful not to beat the air out of the whipped cream. Chill in the fridge while you thinly slice up or dice the 1 lb fresh strawberries. I like to slice a few at least for a pretty topping.
Spread a thin layer (about ¼ cup) of whipped cream mixture into a 9x9 square pan. Cover completely with a single layer of graham crackers, breaking pieces as needed.
Top with strawberries in a single layer. Then Top with 1 cup of whipping cream or just so there’s an even layer. Add another layer of graham crackers.
Layer sliced strawberries on top, then evenly spread 1 cup of whipped cream mixture over the strawberries.
Add another layer of graham crackers, followed by another cup of whipped cream mixture, topped with another layer of strawberries.
Gently spread an additional ½ cup of whipped cream mixture on top, followed by a final layer of graham crackers and the remaining whipped cream. Then, decoratively arrange any remaining strawberries on top.
Cover with plastic wrap or a lid and refrigerate for at least 4 hours or overnight.
