Have you ever needed a dessert that’s so simple yet tastes like pure magic? Meet your new favorite: Strawberry Icebox Cake. This no-bake beauty layers juicy strawberries, fluffy whipped cream, and buttery graham crackers into a dreamy, chilled dessert that’s practically effortless. With just 5 ingredients and minimal prep, it’s the perfect make-ahead treat for summer BBQs, potlucks, or lazy weekends at home.
I love how the graham crackers soften as they chill, turning into tender cake-like layers sandwiched between clouds of cream and bursts of fresh strawberry flavor. It’s a dessert that looks stunning, tastes incredible, and (bonus!) requires zero oven time.
If you love easy, crowd-pleasing desserts, be sure to check out my Easy No-Bake Oreo Cheesecake and Berry Trifle Cups too!
Ingredients (For the Cake Layers):
- 1 lb fresh strawberries, hulled and sliced
- 3 cups heavy whipping cream, cold
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 box graham crackers (about 14–16 full sheets)ç
Step by Step Guide:
1. In a large bowl, beat the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Spread a thin layer of whipped cream on the bottom of a 9×13-inch dish to lightly coat the base.
3. Arrange a single layer of graham crackers over the whipped cream, breaking them as needed to fit.
4. Spread about 1/3 of the whipped cream evenly over the graham crackers.
5. Layer 1/3 of the sliced strawberries over the whipped cream.
6. Repeat the layers two more times: graham crackers, whipped cream, strawberries.
7. Finish with a final layer of whipped cream and garnish with any remaining strawberries.
8. Cover and refrigerate for at least 4–6 hours (overnight is best) to allow the graham crackers to soften into a cake-like texture.
9. Slice and serve chilled!
🍽️ Serving and Presentation Tips
For a gorgeous presentation, sprinkle crushed graham crackers over the top before serving or add a few sprigs of fresh mint. If you’re serving at a party, slice into neat squares and place each piece on a small plate with a fork and a few extra strawberry slices on the side. A light dusting of powdered sugar makes it look extra special!
📝 Important Recipe Notes
- Timing: Give this cake at least 6 hours in the fridge (overnight is ideal) so the graham crackers fully soften.
- Substitutions: No fresh strawberries? Use thawed frozen berries (pat them dry) or swap for blueberries or raspberries.
- Storage: Store covered in the fridge for up to 3 days. This dessert is best eaten fresh but holds up well chilled.
- Make Ahead: Assemble the night before for maximum flavor and easy entertaining.
❓ FAQ
Can I freeze strawberry icebox cake?
Yes! Freeze it in an airtight container for up to 1 month. Thaw overnight in the fridge before serving.
Why is it called an icebox cake?
Great question! The name dates back to when “iceboxes” (early refrigerators) were used to chill no-bake desserts. The fridge does all the magic here—no oven needed.
Can I make it dairy-free?
Absolutely! Use coconut whipped cream or a dairy-free whipped topping for a vegan-friendly version.
🍓 Variations
- Chocolate Twist: Add a drizzle of chocolate syrup between the layers.
- Lemon Zing: Fold 2 teaspoons of lemon zest into the whipped cream for a fresh, citrusy kick.
- Berry Mix: Mix in raspberries or blueberries with the strawberries for a mixed-berry vibe.
- Gluten-Free: Use gluten-free graham crackers for a GF-friendly option.
🔪 Tips and Techniques
- Always use cold cream—this ensures it whips up beautifully.
- Don’t skimp on chilling time; it’s what transforms the graham crackers into “cake.”
- To keep your strawberries looking fresh, pat them dry with paper towels before layering.
🧊 Storage Information
- Refrigerate: Keep leftovers covered in the fridge for up to 3 days.
- Freeze: Wrap slices tightly and freeze for up to 1 month. Thaw overnight in the fridge.
- Tip: Place a piece of wax paper between slices if you plan to freeze individual portions.
Strawberry Icebox Cake
Ingredients
- 1 lb fresh strawberries hulled and sliced
- 3 cups heavy whipping cream cold
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 box graham crackers about 14–16 full sheets
Instructions
- In a large bowl, beat the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread a thin layer of whipped cream on the bottom of a 9×13-inch dish to lightly coat the base.
- Arrange a single layer of graham crackers over the whipped cream, breaking them as needed to fit.
- Spread about 1/3 of the whipped cream evenly over the graham crackers.
- Layer 1/3 of the sliced strawberries over the whipped cream.
- Repeat the layers two more times: graham crackers, whipped cream, strawberries.
- Finish with a final layer of whipped cream and garnish with any remaining strawberries.
- Cover and refrigerate for at least 4–6 hours (overnight is best) to allow the graham crackers to soften into a cake-like texture.
- Slice and serve chilled!
Notes
- Use very cold cream for the fluffiest whipped cream.
- Let it chill overnight for best results.
- Optional: garnish with mint leaves or a drizzle of melted chocolate before serving.
- Calories: 310
- Carbohydrates: 28g
- Protein: 3g
- Fat: 22g
- Cholesterol: 75mg
- Sodium: 150mg
- Potassium: 180mg
- Fiber: 1g
- Sugar: 15g
This Strawberry Icebox Cake is one of those magical recipes you’ll turn to again and again—whether you’re short on time or just want something extra delicious. I’d love to hear how it turns out for you, so be sure to leave a comment or snap a photo and tag me on social media when you make it!
Looking for more no-bake dessert inspiration? Don’t miss my Banana Pudding Lasagna and Peanut Butter Icebox Pie!
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