Strawberry Icebox Cake Recipe

Strawberry Icebox Cake is a no-bake, crowd-pleasing dessert made with layers of whipped cream, graham crackers, and juicy strawberries. It’s incredibly easy to assemble and becomes soft and sliceable after chilling, with a flavor and texture similar to strawberry shortcake. Perfect for summer gatherings, potlucks, or a sweet make-ahead treat.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

fresh strawberriesheavy whipping creamconfectioners’ sugarvanilla extractgraham crackerscream cheese (optional for extra richness)lemon juice (optional for brightness)

directions

this recipe

Wash, hull, and slice the strawberries. Set aside.

In a large bowl, whip the heavy cream with confectioners’ sugar and vanilla extract until stiff peaks form.

(Optional) Beat cream cheese until smooth, then fold it into the whipped cream along with a splash of lemon juice for tang.

Spread a thin layer of whipped cream mixture on the bottom of a baking dish.

Add a layer of graham crackers over the cream, breaking pieces to fit if needed.

Spread a generous layer of whipped cream over the crackers, then top with a layer of sliced strawberries.

Repeat the layers: crackers, cream, strawberries—until you reach the top of the dish, ending with cream and a decorative layer of strawberries.

Cover and refrigerate for at least 4 hours or overnight to allow the layers to soften and meld.

Slice and serve chilled.

Servings and timing

This recipe serves 8–10 people.
Preparation time: 20 minutes
Chilling time: 4+ hours
Total time: 4 hours 20 minutes (or overnight for best results)

Variations

Use chocolate graham crackers or vanilla wafers for a twist.
Swap strawberries for mixed berries or peaches.
Add layers of strawberry jam or lemon curd for extra flavor.
Top with crushed nuts or white chocolate shavings.
Use flavored whipped cream (like almond or coconut extract).

storage/reheating

Store covered in the fridge for up to 3 days.
This dessert does not freeze well due to the texture of the whipped cream.
Serve straight from the fridge for the best consistency.

FAQs

Do I have to use cream cheese?
No, it’s optional—it just adds richness and helps stabilize the whipped cream.

Can I use Cool Whip instead of homemade whipped cream?
Yes, it’s a time-saving option and works well in this recipe.

What type of strawberries are best?
Fresh, ripe strawberries with a vibrant color and sweet taste work best.

Can I use frozen strawberries?
Not recommended, as they release too much moisture when thawed.

Why is it called an icebox cake?
It’s named for the old-fashioned “icebox” because it sets in the fridge instead of baking.

How far ahead can I make this?
Up to 24 hours ahead is ideal—it allows the layers to soften perfectly.

Can I make it in individual cups?
Yes, layer the ingredients in jars or dessert cups for personal servings.

Is this dessert very sweet?
It has a balanced sweetness from the cream and fruit—adjust the sugar to taste.

Do I need to soften the graham crackers first?
No, the whipped cream softens them during chilling.

Can I add gelatin for firmness?
Yes, if you want a more sliceable structure, dissolve a bit of unflavored gelatin into the cream mixture.

Conclusion

Strawberry Icebox Cake is a delightful, no-fuss dessert that captures the essence of summer in every creamy, fruity bite. With minimal ingredients and zero baking, it’s the ultimate easy treat for family gatherings, BBQs, or whenever you need a refreshing, make-ahead sweet.

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