A quick and easy no-bake strawberry icebox cake that’s layered with graham crackers, whipped cream cheese filling, and sliced strawberries. Simple, sweet, and perfectly refreshing!
Table of Contents
Easy Strawberry Ice Box Cake
I’m a huge fan of no-bake desserts. They’re easy, delicious, and perfect for summer. This strawberry cream cheese icebox cake is at the top of my list, as well as chocolate lasagna, Oreo ice cream cake, and banana split dessert.
Are you looking for something easy to whip up for a crowd-pleasing summer treat? Well, I have the perfect dessert for you. This strawberry icebox cake is made with a graham cracker, whipped cream cheese filling, and sliced strawberries. The cream layer softens the graham crackers and the berries add the perfect sweetness.
It’s such an easy no-bake dessert and is so refreshing on a hot summer day just like a scoop of homemade strawberry ice cream. To make it even a little more indulgent, try drizzling some melted chocolate over the top. There’s just nothing better than a strawberry dessert in the summertime!
Layers of Ingredients
There are 3 delicious layers in this strawberry icebox cake, meaning you get 3 different flavors and textures in every bite. Once you add the first layer of graham crackers, cream, and fruit, you’ll repeat this 2 more times for a total of 3 layers.
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.
- 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. It’s the perfect complement to both the graham cracker and fresh fruit.
- 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. They’re super ripe and juicy. You can also use other types of berries if you prefer.
How to Make a Strawberry Icebox Cake
In just a few layers you will have the MOST delicious icebox cake with strawberries! The strawberry icebox cake recipe is a quick and easy dessert that is loved by kids to adults. It is a simple dessert that everyone loves!
- 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 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 chocolate on top if desired.
Tips for Success
This favorite summertime dessert is just what you need to celebrate holidays and enjoy getting together with friends and family! It is a simple dessert that can be made easily using these helpful tips when assembling all the layers.
- 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. This will help form the stiff peak faster.
- 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. Also, save the remaining fresh strawberries you are putting on top of the cake in the refrigerator until ready to serve. I like to cut the strawberries for the top of the cake in half, but you can cut them however you’d like.
- Chilling the cake. This 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 cake into slices. For a clean cut, wipe off the 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.
These variations are great ways to create more ideas with this icebox cake recipe. Change the crackers, make a homemade cream, and add your favorite fruit for even more ideas. Take your icebox cake to the next level with so many ideas!
- Crackers. You can use chocolate graham crackers, cinnamon graham crackers, or even use a base of vanilla wafers.
- Creamy layer. You can omit the cream cheese and use a simple homemade whipped cream or cool whip if preferred.
- Fruit variations. Other types of fruit taste delicious, like blackberries, blueberries, raspberries, or sliced bananas.
- Garnish. Top with extras like melted chocolate, chocolate chips, or pieces of shaved chocolate.
It is called an ice box cake because of the place it was stored. Icebox cakes are stored in an ice box, a non-mechanical form of refrigeration. These refrigerators were popular in the early 20th century.
An icebox cake is an old-fashioned chilled dessert made with layers of cream, fruit, and wafers (or crackers). There’s no baking required, and everything gets layered on top of each other in a baking pan or trifle dish. Then it’s chilled in the refrigerator until the cream has softened the layer of wafers/crackers.
Iceboxes were popular in the 1930s. They were a new kitchen appliance that was a hit back then.
Cutting and serving ice cream cake is a little harder than a baked cake but can be done easily too. Use a serrated knife with a pointed tip. Place your knife in warm water for a few moments before your first slice. Rewarm the blade each time you slice the icebox cake.
5 star review
“I love this cake so much and am looking forward to making it more this summer!”-Ashley
Making in Advance
This dessert needs to be made at least an hour beforehand so that the graham crackers have time to soak up the whipped topping. If you’d like to get a bigger head start, you can make it up to 1 day in advance. I wouldn’t prepare it any earlier than that though, so that the whipped cream stays firm and the berries don’t get soggy.
You can also prepare the different layers in advance and then wait to assemble the cake until a few hours before serving. Make the homemade whipped cream, slice the strawberries, and then store them both separately in the fridge to chill. This makes assembling the cake extra easy the next day.
More Chilled Summer Desserts
Strawberry Icebox Cake
- 2 boxes graham crackers
- 1 pint heavy cream
- 8 ounce package cream cheese
- 5 Tablespoons granulated sugar
- 1 ½ teaspoons vanilla extract
- 1 pint strawberries , sliced
- ½ pint strawberries , cut in half (for top of cake)
- ¼ cup melting chocolate wafers , optional
- Line a 9×9″ pan with the graham crackers and set aside.
- Pour the heavy cream into a large bowl and mix with an electric mixer on medium-speed until a stiff peak forms, about 4 to 5 minutes. Then add the cream cheese, sugar and vanilla. Mix just until smooth.
- 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.
- Place cake in the refrigerator for at least one hour, to allow the graham crackers to soften.
- Add the top layer of strawberries right before serving. Slice and drizzle chocolate on top if desired.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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