No-Bake Strawberry Icebox Cake

This strawberry icebox cake is an easy no bake dessert recipe layered with graham crackers, a fluffy whipped cream cheese filling and sliced strawberries. Made in one pan it’s a crowd-favorite at potlucks!

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Best Strawberry Ice Box Cake Recipe

While a traditional strawberry cake recipe is a favorite, no-bake desserts are easy, delicious, and perfect for summer. This strawberry icebox cake is at the top of my list as well as banana split dessert, strawberry tiramisu and no bake eclair cake!

This strawberry icebox dessert is made with layers of graham crackers, a whipped cream cheese filling, and sliced strawberries. The cream layer softens the graham crackers and the berries add sweetness. Along with strawberry lasagna it’s one of our favorite summertime strawberry desserts!

Ingredient Notes

Find the full printable recipe with specific measurements below.

• Graham crackers: These are the base of the cake. Line them in the pan so that there’s no empty space. The cream layer gets spread on top, meaning the crackers will soften and taste super sweet and delicious. Use vanilla wafers or cinnamon graham crackers if preferred.
• Cream cheese filling: This layer tastes like a mix between cheesecake and homemade whipped cream. It’s creamy, light, a tad bit tangy, and has a hint of vanilla flavor.
• Fruit: The fresh fruit layer makes the cake super refreshing and sweet. I love to use fresh sliced strawberries, especially when they’re in their peak season in the summer. Other types of berries can be used as well.
• Garnish. Top the strawberry icebox cake recipe with extras like melted chocolate, chocolate chips, or pieces of shaved chocolate.

How to Make Strawberry Icebox Cake

• Combine. Pour the heavy cream into a large mixing bowl and mix with an electric mixer on medium speed until a stiff peak forms, about 4 to 5 minutes. Then add the softened cream cheese, sugar, and vanilla. Mix just until smooth.
• Layer. Line a 9×9″ baking dish with the graham crackers and set aside. Spread 1/3 of the mixture onto the graham crackers. Then layer 1/3 of the sliced strawberries on top. Repeat with 3 layers. Save the strawberries you’re putting on top, until ready to serve.
• Refrigerate. Place cake in the refrigerator for at least one hour, to allow the graham crackers to soften.
• Serve. Add the top layer of strawberries right before serving. Slice and drizzle melted chocolate on top if desired.

Recipe Tips and Variations

• Chill your bowl and beaters. 15 minutes prior to making the whipped topping, place your stand mixer bowl and beaters (or whisk) in the freezer. You can also use store-bought whipped topping or homemade Cool Whip.
• Bottom layer. Before adding the first layer of graham crackers, try spreading a thin layer of cream on the bottom of the pan. This way the graham crackers will stick to the cream and won’t slide around in the pan.
• Slice the fruit thin. I like to slice the strawberries thin (you could even slice them in half again) for the layers, so there aren’t huge chunks in the middle. Add remaining fresh strawberries on top of the cake right before serving.
• Chilling the cake. This summertime dessert needs to chill in the fridge for at least an hour before serving so that the graham cracker layer can soften. I like to place mine covered with plastic wrap in the freezer for about 30 minutes before serving so it firms up a little bit. Then I add the top layer of strawberries right before serving.
• Slicing the cake. Use a sharp knife to cut the strawberry icebox cake into slices. For a clean cut, wipe knife with a wet paper towel in between each slice so that there isn’t any extra cream and or crackers stuck on the sides.

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