Thinking about making some classic strawberry shortcake for your next summer party? Yawn. No offense, strawberry shortcake, but you’re very last year (just kidding, I will never stop loving you). If you want all that sweet, cream strawberry flavor but you’re looking to mix it up, try this new sweet treat – strawberry icebox cake! Now THAT is how you beat the heat. Watch the video below to see how it’s done.

We can’t decide what we love most about this recipes.

Sure, it’s deliciously bursting with strawberry flavor, BUT it’s also a vegan-friendly recipe. AND it only requires five simple ingredients! Do you see our conundrum here?

Oh, and we almost forgot, it’s a no-bake recipe. How can you resist giving this recipe a try? Your guests are going to flip for it.

What do you think of this cool twist on strawberry shortcake? Share your thoughts in the comments section below.


– 1 can coconut milk
– 1/3 cup powdered sugar
– 1/2 tsp. vanilla extract
– Chopped strawberries
– Graham crackers


1. Refrigerate your can of coconut milk overnight, it will help the cream separate from the water. In the morning, open up the can and pour the milk out into a chilled bowl. Leave the water behind.
2. Beat the coconut milk until creamy. Add the powdered sugar and vanilla extract. Beat in.
3. Chop up your strawberries.
4. In a casserole dish layer in the following order: cream, crackers, cream, strawberries, crackers, cream. Repeat.
5. Freeze for 2-24 hours.