No-Bake Strawberry Icebox Cake

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  • Strawberry Icebox Cake – A quick and easy no-bake dessert that’s layered with graham crackers, whipped cream cheese filling and sliced strawberries. Simple, sweet and perfectly refreshing!

    I’m a huge fan of no-bake desserts. They’re easy, delicious and perfect for summer. This strawberry icebox cake is at the top of my list, as well as chocolate lasagna, classic ice cream cake, Oreo ice cream cake, banana pudding and cheesecake.

    piece of strawberry icebox cake topped with sliced strawberries and a chocolate drizzle

    Strawberry refrigerator cake

    Are you looking for something easy to whip up for a 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. Plus it’s absolutely perfect for serving a crowd. To make the icebox cake even a little more indulgent, try drizzling some melted chocolate over the top. There’s just nothing better than a strawberry dessert in the summer time!

    Homemade whipped cream in a blue kitchen aid mixer

    How to make strawberry icebox cake

    Make the whipped cream cheese filling. First you’re going to make the heavy cream in an electric mixer on medium speed. You’ll whip the cream for about 4 to 5 minutes, until a stiff peak forms. Then add in the sugar, vanilla and cream cheese and mix until smooth.

    I could just eat the cream mixture straight from the bowl. I adapted it from my blackberry cheesecake bars and the taste is amazing. It is so creamy!

    Spreading homemade whipped cream with spatula on top of graham cracker layer

    Layer the icebox cake. Then you’re going to start layering your icebox cake. Start by lining a 9×9″ pan with the graham crackers, then spread 1/3 of cream mixture on top.

    Layer 1/3 fresh sliced strawberries on top of the cream. 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.

    Repeat layering the graham crackers, cream mixture and strawberries 2 more times for a total of 3 layers.

    sliced fresh strawberries on top of whipped cream cheese filling in a silver pan

    Refrigerate the icebox cake. Place strawberry icebox cake in the refrigerator for at least 1 hour to allow the graham crackers to soften. I like to place mine in the freezer for 30 minutes before serving, so that it firms up a little bit. Then I add the top layer of strawberries right before serving.

    TIP: Make sure to save the remaining strawberries that you’re putting on top of the icebox cake in the refrigerator until ready to serve. I like to cut the strawberries for the top of the icebox cake in half, but you can cut them however you’d like.

    icebox cake topped with strawberries in a silver pan with one piece removed

    Slice, top and enjoy! When ready to enjoy, slice with a sharp knife and drizzle chocolate on top if desired.

    You could also top with blackberries and blueberries as well. The more berries the better in my opinion. :) Yum!

    piece of strawberry icebox cake on a white plate topped with fresh berries

    Helpful tips

    • Slice the strawberries that you’re layering into the icebox cake extra thin so that there aren’t huge chunks in the middle.
    • Let chill in refrigerator at least one hour prior to serving.
    • I place my strawberry icebox cake in the freezer 30 minutes before serving so that it firms up.
    • Add the top layer of strawberries right before serving.
    • Use a sharp knife to slice your icebox cake.
    • Feel free to drizzle the top with chocolate or add on more fresh berries!

    More delicious strawberry desserts:

    NO BAKE Strawberry Icebox Cake

    Strawberry Icebox Cake Recipe

    Course: Dessert
    Cuisine: American
    Keyword: icebox cake, icebox cake recipe, strawberry icebox cake
    Prep Time: 20 minutes
    Refrigerate: 1 hour
    Total Time: 1 hour 20 minutes
    Servings: 12
    Calories: 529
    Author: Jamielyn Nye
    Strawberry Icebox Cake - A quick and easy no-bake dessert that's layered with graham crackers, whipped cream cheese filling and sliced strawberries. Simple, sweet and perfectly refreshing! 

    Ingredients

    • 2 boxes graham crackers
    • 1 pint heavy cream
    • 8 ounce package cream cheese
    • 5 Tablespoons sugar
    • 1 1/2 teaspoons vanilla
    • 1 pint strawberries , sliced
    • 1/2 pint strawberries , cut in half (for top of cake)
    • 1/4 cup melting chocolate wafers , optional

    Instructions

    • 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.

    Video

    Notes

    • Slice the strawberries that extra thin you're layering into the icebox cake so that there aren't huge chunks in the middle.
    • Let chill in refrigerator at least one hour prior to serving.
    • I place my strawberry icebox cake in the freezer 30 minutes before serving so that it firms up.
    • Add the top layer of strawberries right before serving.
    • Use a sharp knife to slice your icebox cake.
    • Feel free to drizzle the top with chocolate or add on more fresh berries!

    Nutrition

    Calories: 529kcal | Carbohydrates: 63g | Protein: 7g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 75mg | Sodium: 525mg | Potassium: 267mg | Fiber: 3g | Sugar: 24g | Vitamin A: 840IU | Vitamin C: 35mg | Calcium: 107mg | Iron: 3.1mg
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