Ingredients
Equipment
Method
Make the lemon whipped cream
- Beat the heavy whipping cream with a stand mixer until stiff peaks form, about 3–5 minutes, with the mixture holding clear ridges when the beaters lift.
- Fold in the sweetened condensed milk and lemon juice until smooth, scraping the sides to fully combine, about 1–2 minutes, until the cream looks uniform and thick.
Layer the icebox cake
- Line the bottom of a 9x9-inch dish with a single layer of graham crackers, breaking to fit as needed, keeping the pieces snug in an even layer.
- Spread one-third of the lemon cream mixture over the crackers, using an offset spatula to smooth, then scatter one-third of the sliced strawberries on top.
- Repeat the layers two more times, finishing with lemon cream and strawberries on top, keeping the top layer even for clean slices.
Chill and serve
- Cover and refrigerate for at least 6 hours, or overnight, until the crackers soften into a cake-like texture with a set, sliceable structure.
- Slice and serve chilled, cutting with a sharp knife and wiping between cuts for neat layers.
Notes
Pro tip: For the cleanest slices, chill overnight and use a sharp knife; wipe the blade between cuts. Store covered in the refrigerator up to 3 days. Freezing is not recommended because the softened crackers may turn grainy after thawing. For a dairy-reduced option, swap in a thick coconut cream substitute for the heavy whipping cream and use the same sweetened condensed milk equivalent that fits your diet.