This simple, no-bake Strawberry Icebox Cake recipe takes just 6 ingredients to make. It is a tasty summer dessert and can be made ahead of time for easy prep!
I love to bake cakes, but there are times when baking a cake isn’t the way to go.
Icebox cakes are fantastic in the summer months because you still get to enjoy cake without heating up the whole house! They’re also great because you can make them ahead of time, and then just pop them in the fridge until you’re ready to serve dessert.
This strawberry icebox cake has layers of graham crackers, a sweetened fluffy cheesecake filling, and fresh strawberries. It’s a summery, no-bake dessert that’s sure to please.
“We had a huge crop of strawberries this year and I’ve tried alot of new recipes to use them. This one was one of the best. It was very easy and we all liked it.” – Jan
Ingredient notes and substitutions
- Cream cheese: I like to use full-fat cream cheese for the creamiest filling. You can also use 1/3-less fat cream cheese, but I don’t recommend fat-free cream cheese.
- Powdered sugar: Feel free to adjust the amount of powdered sugar according to taste.
- Graham crackers: You can use a different flavor of graham cracker, like chocolate, if you prefer.
- Strawberries: Or use a different fresh fruit, like raspberries.
How to make strawberry icebox cake
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Beat the cream cheese and powdered sugar together until well-combined. Set it aside while you make the whipped cream.
Step 2: Add the heavy whipping cream to a large chilled bowl. If you need more tips on making perfect whipped cream, check out this tutorial.
Step 3: Beat the whipped cream until it reaches soft peak stage.
Step 4: Add the powdered sugar and vanilla extract and continue beating it until it reaches stiff peak stage.
Step 5: Fold the whipped cream and cream cheese mixture together until combined. Reserve a generous 1/2 cup of the cream cheese mixture.
Step 6: Place a thin layer of the whipped cream mixture in the bottom of the pan. This helps to anchor the graham crackers.
Step 7: Place a layer of graham crackers over the whipped cream mixture. You will need to break the graham crackers to fit the pan.
Step 8: Cover the graham crackers with half of the whipped cream mixture.
Step 9: Place a single layer of strawberries over the whipped cream mixture.
Step 10: Place another layer of graham crackers over the strawberries.
Step 11: Top the graham crackers with the remaining half whipped cream mixture and another layer of strawberries.
Step 12: Place the final row of graham crackers over the strawberries.
Step 13: Top with reserved whipped cream and a layer of strawberries.
Step 14: Chill until ready to serve.
Recipe Tips!
- Making whipped cream: Check out this tutorial for tips and tricks to make homemade whipped cream.
- Make-ahead: You can make the icebox cake up to 24 hours in advance and store it in the refrigerator until you’re ready to serve it.
Recipe FAQs
You do! The graham crackers need time to soften before the cake is served. Letting the cake chill before serving gives it plenty of time for the graham crackers to soften.
You can! The recipe doubles well and can be made in a 9×13-inch pan.
Storage
Store any leftover strawberry icebox cake in an airtight container in the refrigerator. It is best eaten within 1-2 days as the strawberries can get overly soft and become mushy after that.
More strawberry dessert recipes!
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Strawberry Icebox Cake
Equipment
- 8×8-inch square pan
Ingredients
Cream Cheese
- 8 ounces cream cheese softened
- 1/4 cup powdered sugar
Whipped Cream
- 2 cups cold heavy whipping cream
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
Base and Topping
- 15 graham crackers
- 2 ½ cups sliced fresh strawberries
Instructions
- In a medium bowl, beat cream cheese and 1/4 cup powdered sugar together until well-combined.
- In a separate large chilled bowl, beat 2 cups of heavy cream to soft peak stage.
- Add 1/3 cup powdered sugar and vanilla extract; beat to stiff peaks.
- Reserve generous 1/2 cup whipped cream as a topping.
- Fold together remaining whipped cream and cream cheese mixture.
- To put it all together, spread a thin layer of the cream mixture into the bottom of an 8×8-inch square baking pan.
- Place a layer of graham crackers over the cream, breaking grham crackers to fit.
- Spread half of the cream mixture on top.
- Place a single layer of sliced strawberries over the cream.
- Top with another layer of graham crackers, breaking them fit.
- Spread the remaining half cream mixture over the graham crackers.
- Add another layer of strawberries.
- Top with the final layer of graham crackers.
- Spread the reserved 1/2 cup whipped cream over the top.
- Top with remaining strawberries.
- Chill until the graham crackers have softened completely, at least 4 hours or overnight.
- Serve chilled, and refrigerate any leftovers.
Notes
- Cream cheese: Regular cream cheese will give you the creamiest filling. You can use 1/3-less fat cream cheese if you prefer.
- Graham crackers: You can substitute chocolate graham crackers or cinnamon graham crackers in place of the honey grahams.
- Nutrition values are estimates.
Nutrition
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Originally published 5/22/2019.
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Comments & Reviews
Beth says
Tried this for a Memorial Day get-together and it was a hit! It was easy to put together although we had a hard time letting it sit overnight. Glad we did because the graham crackers were definitely cake-like after we waited.
Kate says
Thank you! I’m so glad that it was a hit! Thanks for taking the time to comment! =)
Jan says
We had a huge crop of strawberries this year and I’ve tried alot of new recipes to use them. This one was one of the best. It was very easy and we all liked it.
Kate says
I’m jealous of all of those strawberries! =) I’m so glad that you liked it. Thanks for commenting!