Strawberry Icebox Cake (Vegan & Paleo) Recipe

Introduction

This Strawberry Icebox Cake is a delightful vegan and paleo-friendly dessert that’s fresh, creamy, and perfect for warm days. Made with layers of coconut whip, toasted pecan cookies, and juicy strawberries, it’s simple to assemble and impressively delicious.

Ingredients

• 2 boxes Simple Mills Toasted Pecan Cookies (or any graham cracker/cookies of your choice)
• 3 cups vegan coconut whip (store-bought or homemade)
• 1 pint fresh strawberries, sliced thin
• For homemade coconut whip:
• 13.5 oz full-fat coconut milk, chilled
• 1 tbsp maple syrup
• 1 tsp vanilla extract

Instructions

1. Step 1: If making homemade coconut whip, chill the coconut milk overnight. Scoop out the solid cream into a bowl, add maple syrup and vanilla extract, then whip until fluffy.
2. Step 2: Grab an 8×8 baking dish and spread a layer of coconut whip evenly across the bottom.
3. Step 3: Add a layer of cookies to cover the bottom. Break some cookies into smaller pieces if needed to fill gaps.
4. Step 4: Spread another thick layer of coconut whip over the cookies, fully covering them, then add a layer of sliced strawberries.
5. Step 5: Continue layering in this order: coconut whip, cookies, coconut whip, strawberries, coconut whip, cookies, coconut whip, strawberries. Usually, two layers of cookies and strawberries work well.
6. Step 6: Finish with a final layer of coconut whip. Optionally, crumble a few cookies or place halved strawberries on top for decoration.
7. Step 7: Cover with a lid or plastic wrap and refrigerate for at least 6 hours or overnight.
8. Step 8: Serve chilled. Expect a slightly messy, pillowy texture that’s the hallmark of a true icebox cake.

Tips & Variations

• Use your favorite gluten-free or keto-friendly cookies to suit your dietary preferences.
• If you prefer a less sweet cake, reduce the maple syrup in the coconut whip.
• Try alternating the strawberries with other fresh berries like blueberries or raspberries for variety.
• For extra texture, sprinkle chopped toasted nuts between layers.

Storage

Store the icebox cake covered in the refrigerator for up to 3 days. It tastes best when served chilled but can soften over time. Avoid freezing, as the texture of the coconut whip may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular whipped cream instead of coconut whip?

Yes, you can substitute with regular whipped cream if you are not vegan or paleo, though it will change the flavor and texture.

What is the best way to slice this cake?

Because the cake is soft and layered, use a sharp knife warmed in hot water and wipe it between cuts for cleaner slices.

Strawberry Icebox Cake (Vegan & Paleo) Recipe

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★★★★★

4.8 from 144 reviews

This vegan and paleo-friendly Strawberry Icebox Cake features layers of toasted pecan cookies, creamy coconut whip, and fresh sliced strawberries. Easy to assemble and requiring no baking, it is a perfect refreshing dessert to prepare ahead and enjoy chilled after resting in the fridge for several hours. The cake offers a delightful combination of crunchy cookie texture, rich coconut cream, and bright strawberry flavor.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 6 hours 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegan

Ingredients

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Cookies

• 2 boxes Simple Mills Toasted Pecan Cookies or any graham crackers/cookies of your choice

Coconut Whip

• 3 cups vegan coconut whip (store-bought or homemade)

Fresh Fruit

• 1 pint fresh strawberries, sliced thin

For Homemade Coconut Whip

• 13.5 oz full-fat coconut milk, chilled
• 1 tbsp maple syrup
• 1 tsp vanilla extract

Instructions

1. Prepare the Baking Dish: Grab an 8×8 baking dish and spread a layer of coconut whip evenly across the bottom.
2. Add Cookies Layer: Place a layer of cookies on top of the coconut whip, covering the surface as best as possible. Break cookies into smaller pieces if needed to fill gaps.
3. Layer with Coconut Whip and Strawberries: Spread a thick layer of coconut whip over the cookies, ensuring full coverage. Add a layer of thinly sliced strawberries on top.
4. Repeat Layers: Continue layering in the order of coconut whip, cookies, coconut whip, strawberries, and so on, usually making two layers each of cookies and strawberries depending on the pan size.
5. Final Layer and Topping: Finish with a generous layer of coconut whip on top. Optionally, crumble a few reserved cookies over the top for texture and garnish with halved strawberries.
6. Chill: Cover the dish with a lid or plastic wrap and refrigerate for at least 6 hours or overnight.
7. Serve: After chilling, serve cold and enjoy the soft, melded textures of the icebox cake. Expect a deliciously rustic, slightly messy appearance which is part of the cake’s charm.

Notes

• You can use store-bought vegan coconut whip or make your own by whipping chilled full-fat coconut milk with maple syrup and vanilla extract.
• Icebox cakes are intended to be soft and a bit messy rather than neatly layered when served.
• For a nut-free option, select cookies that do not contain nuts if needed.
• The chilling time is important to allow the cookies to soften and layers to meld together.

Keywords: Strawberry Icebox Cake, Vegan Dessert, Paleo Dessert, No Bake Cake, Coconut Whip Cake, Summer Dessert, Simple Mills Cookies