A springtime staple my grandmother made whenever the weather finally warmed up. It only takes 3 ingredients to put together and is incredibly light, sweet, and refreshing.

This 3-ingredient strawberry icebox cake is exactly what my grandma used to pull out of the fridge the first weekend the Midwest finally felt like spring. It’s light, sweet, and refreshing, with soft layers of graham crackers, fluffy whipped cream, and juicy strawberries that get even better as they chill. There’s no baking, no fancy equipment, and it comes together in just a few minutes—perfect for busy workdays when you still want something a little nostalgic and special after dinner.

Serve this strawberry icebox cake straight from the fridge while it’s nicely chilled and the layers are soft and sliceable. I like to cut it into squares and top each piece with a few extra fresh strawberry slices if I have them. It pairs really well with iced coffee or cold brew in the afternoon, or a simple cup of hot tea in the evening. For a spring get-together, set it out next to a bowl of extra berries so people can spoon more on top, and keep the pan on a trivet or towel since condensation will form on the bottom of the cold baking dish.

Servings: 9

3 cups cold heavy whipping cream

Chill your mixing bowl and beaters in the fridge for 10–15 minutes so the cream whips up light and fluffy. While they chill, wash, hull, and thinly slice the strawberries. Set the berries aside on a paper towel to absorb extra moisture.

Pour the cold heavy whipping cream into the chilled bowl. Add the powdered sugar and vanilla extract, if using. Beat with a hand mixer or stand mixer on medium-high speed until medium-stiff peaks form and the whipped cream is thick, smooth, and spreadable. Be careful not to overbeat.

Grab a glass baking dish (an 8x8-inch or 9x9-inch dish works well). Spread a thin layer of whipped cream over the bottom of the dish—just enough to lightly coat it so the graham crackers have something to stick to.

Arrange a single layer of graham crackers over the whipped cream, breaking pieces as needed to fit and cover the entire bottom of the dish. It’s okay if they overlap a little or there are small gaps.

Spread a generous layer of whipped cream over the graham crackers, using about 1/3 of the remaining whipped cream. Smooth it out with a spatula so it covers the crackers completely.

Scatter a layer of sliced strawberries over the whipped cream, using about 1/3 of the strawberries. Try to get them in a fairly even layer so every bite has fruit.

Repeat the layers: graham crackers, whipped cream, then strawberries, two more times (for a total of three layers of each) or until you run out of ingredients, ending with a nice thick layer of whipped cream on top. Save a handful of the prettiest strawberry slices to decorate the very top if you like.

Lightly cover the dish with plastic wrap or a lid and refrigerate for at least 4 hours, or overnight if you can. During this time, the graham crackers will soften into a cake-like texture as they absorb moisture from the whipped cream and strawberries.

When you’re ready to serve, uncover the dish and add any reserved strawberry slices to the top for a fresh, bright look. Use a sharp knife to cut into squares, wiping the knife between cuts for cleaner layers. Serve chilled and store any leftovers covered in the fridge for up to 2–3 days.

To keep this as a true 3-ingredient recipe, you can skip the vanilla and powdered sugar and use a large tub of pre-sweetened whipped topping in place of homemade whipped cream—just know the flavor and texture will be a bit different but still delicious and very nostalgic. For a slightly tangier version, gently fold a few spoonfuls of plain Greek yogurt into the whipped cream (this will make the layers a little thicker and more stable). If you like a stronger strawberry flavor, mash a handful of the berries with a fork and swirl them into one of the whipped cream layers before assembling. You can also swap in chocolate or cinnamon graham crackers for a twist, or mix a few blueberries or raspberries with the strawberries for a red-and-blue summer look. For make-ahead prep, assemble the cake the night before a party and keep it covered in the fridge; just add any decorative berries right before serving so they look fresh. Food safety tips: always wash and dry the strawberries thoroughly before slicing, and keep the dessert refrigerated until serving since it contains fresh dairy. Don’t leave it out at room temperature for more than 2 hours (or 1 hour if it’s a very warm day); return leftovers to the fridge promptly in a covered container.