Lemon Berry Boba Icebox Cake

A bright, creamy no-bake dessert layered with tangy lemon whipped cream, fresh strawberries, graham crackers, and chewy Strawberry Boba. After chilling, the graham crackers soften into a cake-like texture—perfect for summer!

Serves: 8–10
Prep: 20 minutes
Chill: 6 hours or overnight

Ingredients

Lemon Whipped Cream

• 2 cups heavy whipping cream, cold
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 2 tbsp fresh lemon juice
• 1 tbsp finely grated lemon zest

For the Layers

• 1 box graham crackers, about 14–16 full sheets
• 2 cups fresh strawberries, thinly sliced
• 1–1½ cups prepared Strawberry Boba
• Extra strawberries, lemon zest, and Strawberry Boba for topping

Instructions

1. Make the lemon whipped cream: Beat the cold heavy cream, powdered sugar, and vanilla until soft peaks form. Add the lemon juice and zest, then continue whipping until medium-stiff peaks form. Don’t overmix.
2. Start the cake: Spread a thin layer of lemon whipped cream across the bottom of an 8 × 8-inch dish.
3. Layer it up: Add a single layer of graham crackers, breaking them as needed to cover the dish. Spread with lemon whipped cream, then add sliced strawberries and a scattering of Strawberry Boba.
4. Repeat: Continue layering graham crackers → lemon cream → strawberries → boba until you have about 3 layers. Finish with a generous layer of lemon whipped cream.
5. Chill: Cover and refrigerate for at least 6 hours, preferably overnight. This gives the graham crackers time to soften into a cake-like texture.
6. Decorate & serve: Just before serving, top with fresh strawberries, lemon zest, and extra Strawberry Boba.

Tip: For the best boba texture, you can reserve most of the boba for the top and add it shortly before serving. Boba tends to become firmer when refrigerated for long periods.