Strawberry Icebox Cake

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Strawberry Icebox Cake is an easy no-bake summer dessert. Layers of whipped cream, graham crackers and fresh strawberries make this a hit with everyone!

When it’s hot out and you don’t want to turn on your oven but still want dessert, no-bake desserts like this Strawberry Icebox Cake are perfect. You don’t have to heat up the house to get your sweet fix, but you also get a luscious, sweet cake like dessert.

How is it possible you ask? Well, when you sandwich graham crackers with layers of homemade whipped cream, the crackers soften creating a cake like layer. It is divine! I’ve made several icebox cakes throughout the years like Pumpkin Gingersnap Icebox Cake, Eggnog Icebox Cake and Oreo S’mores Icebox Cake. Basically we can’t get enough of these desserts around here.

Let’s talk about everything you’re going to need to make this one.

Strawberry Icebox Cake Ingredients:

One of the best things about this strawberry icebox cake is that there are so few ingredients. I chose to make homemade whipped cream because I prefer the taste of it to Cool Whip. If you want to make this even easier, you can substitute an 8oz container of Cool Whip for the whipped cream.

• HEAVY WHIPPING CREAM: Make sure you buy heavy whipping cream. It has more fat and will hold it’s shape a bit longer than whipping cream.
• POWDERED SUGAR: To sweeten the whipped cream.
• VANILLA EXTRACT: Adds flavor to the whipped cream.
• GRAHAM CRACKERS: Traditional icebox cake is made with chocolate wafer cookies but for this recipe we’re using graham crackers.
• STRAWBERRIES: You’ll need about a pound of strawberries, sliced thin.

Step by Step Photos and Instructions:

Making an icebox cake is super easy. Follow along with these step by step photos and instructions.

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• STEP #1: Beat together heavy cream, powdered sugar and vanilla until stiff peaks form. Be sure not to over whip the cream, it can turn into butter very quickly.
• STEP #2: Spread a thin layer of whipped cream on the bottom of a 9×9 dish. Top with enough graham crackers to cover the bottom of the pan. You may need to break the crackers to completely cover the bottom. I used 3 whole crackers and then 2 broken crackers per layer.
• STEP #3: Top with another layer of whipped cream, then strawberries. Repeat layers 2 more times ending with strawberries. It should be graham crackers, whipped cream, strawberries.
• STEP #4: The hardest part! You’ve got to let the cake chill in the refrigerator for 4 hours. That is when the magic happens.

Storage and Leftovers:

Because of the whipped cream, this must be refrigerated. I recommend eating this cake relatively quickly after the initial 4 hours. So make it in the morning and then eat it in the evening. You can let it sit overnight, however I find that the graham crackers can become too soft if left in the cream for too long.

Recipe FAQ:

Looking for more fruit desserts? Try these:

Marionberry Pie is a must make each summer.

Raspberry Peach Crisp. Fresh peaches and raspberries are tossed with sugar then topped with a crumble topping

Boozy Stuffed Strawberries are an adult favorite!