Strawberry Icebox Cake (Vegan & Paleo) Recipe

Introduction

Strawberry Icebox Cake is a delightfully refreshing dessert that’s both vegan and paleo-friendly. Layers of creamy coconut whip, crisp cookies, and fresh strawberries come together to create a simple no-bake treat perfect for warm days or anytime you want a light, fruity indulgence.

Ingredients

• 2 boxes Simple Mills Toasted Pecan Cookies or any graham crackers/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 coconut whip at home, scoop the chilled coconut milk solid from the can into a bowl. Add maple syrup and vanilla extract, then whip with a hand mixer until light and fluffy.
2. Step 2: Prepare an 8×8-inch baking dish. Spread a layer of coconut whip evenly across the bottom.
3. Step 3: Add a layer of cookies on top of the coconut whip, covering the pan as evenly as possible. Break cookies to fill gaps if needed.
4. Step 4: Spread a thick layer of coconut whip over the cookies to completely cover them, then add a layer of sliced strawberries.
5. Step 5: Continue layering in this order: coconut whip, cookies, coconut whip, strawberries, repeating until you use up the ingredients. Typically this makes two layers of cookies and strawberries.
6. Step 6: Finish with a final layer of coconut whip on top. Optionally, crumble a few reserved cookies or add halved strawberries for decoration.
7. Step 7: Cover the dish with a lid or plastic wrap and refrigerate for at least 6 hours or overnight to allow the flavors to meld and cookies to soften.
8. Step 8: Serve chilled and enjoy the deliciously messy, creamy layers of this icebox cake.

Tips & Variations

• Use your favorite gluten-free or paleo-friendly cookies for variations in flavor and texture.
• For a sweeter whip, add more maple syrup or a splash of almond extract to the coconut whip.
• Mix in other berries like blueberries or raspberries for a different fruity twist.
• Make sure the coconut milk is well chilled for the best whipped texture.

Storage

Store the icebox cake covered in the refrigerator for up to 3 days. The cookies will continue to soften, making the cake even creamier. Serve chilled, and if desired, let it sit at room temperature for a few minutes before serving for easier slicing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular whipped cream instead of coconut whip?

Yes, regular whipped cream can be used if you are not concerned about keeping the cake vegan or paleo. However, coconut whip adds a unique flavor and is dairy-free.

How do I make homemade coconut whip stable enough for layering?

Chill the coconut milk thoroughly before whipping and avoid using the liquid part. Whip the solid coconut cream with sweetener and vanilla until fluffy. Keeping it cold helps maintain stability during assembly.

Strawberry Icebox Cake (Vegan & Paleo) Recipe

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★★★★★

4.6 from 145 reviews

• Author: Mariam
• Total Time: 6 hours 15 minutes
• Yield: 8 servings 1x
• Diet: Vegan

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Description

This Strawberry Icebox Cake is a refreshing and delightful vegan and paleo-friendly dessert that features layers of toasted pecan cookies, creamy coconut whip, and fresh sliced strawberries. Perfectly chilled, it offers a messily charming presentation and a luscious combination of textures and flavors, ideal for warm days or as a crowd-pleasing treat.

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Ingredients

Scale 1x2x3x

Icebox Cake Layers

• 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

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Instructions

1. Prepare the baking dish: Grab an 8×8 inch baking dish and spread a layer of the coconut whip evenly across the bottom.
2. Layer cookies: Cover the coconut whip layer with a layer of cookies, breaking some into smaller pieces to fill in any gaps and create an even layer.
3. Add coconut whip and strawberries: Spread another thick layer of coconut whip over the cookies completely, then add a layer of thinly sliced strawberries on top.
4. Repeat layering: Continue layering in this order: coconut whip, cookies, coconut whip, strawberries, coconut whip, cookies, coconut whip, and strawberries, typically creating two layers of each cookies and strawberries depending on your pan size.
5. Final topping: Finish with a generous layer of coconut whip over the top. Optionally, crumble a few reserved cookies and/or arrange halved strawberries on top for decoration.
6. Chill the cake: Cover the dish with a lid or plastic wrap and refrigerate for at least 6 hours or preferably overnight to allow the flavors to meld and the cookies to soften.
7. Serve: Slice and serve the icebox cake chilled. Expect a deliciously messy and layered treat rather than perfectly clean-cut slices.

Notes

• Use any vegan and paleo-compliant cookies if Simple Mills Toasted Pecan Cookies are unavailable.
• The homemade coconut whip can be prepared by whipping chilled full-fat coconut milk with maple syrup and vanilla extract until fluffy.
• Icebox cakes are naturally softer and more rustic in appearance after chilling – perfect for casual serving.
• For best texture, chill the cake overnight to allow the cookies to soften thoroughly.
• Store leftovers covered in the refrigerator for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: strawberry icebox cake, vegan dessert, paleo dessert, no-bake cake, coconut whip, layered cake, strawberry dessert