Strawberry Greek Yogurt Icebox Cake
Serves 915 mins prep0 mins cook
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.
0 servings
What you need
Instructions
0 Whip [wprm-ingredient text="2 cups heavy whipping cream" uid="1"] until stiff peaks form. 1 Slowly fold in the [wprm-ingredient text="3/4 cup powdered sugar" uid="4"] and [wprm-ingredient text="2 cups Greek yogurt" uid="2"], being careful not to beat the air out of the whipped cream. Chill in the fridge while you thinly slice up or dice the [wprm-ingredient text="1 lb fresh strawberries" uid="0"]. I like to slice a few at least for a pretty topping. 3 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. 4 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. 5 Layer sliced strawberries on top, then evenly spread 1 cup of whipped cream mixture over the strawberries. 6 Add another layer of graham crackers, followed by another cup of whipped cream mixture, topped with another layer of strawberries. 7 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. 8 Cover with plastic wrap or a lid and refrigerate for at least 4 hours or overnight.View original recipe