Consider this strawberry icebox cake one of the simple pleasures of summer. It’s easy to make with a handful of everyday ingredients and the cool, creamy layers make it ideal for blistering hot days.
In the pantheon of no-bake desserts, I think this strawberry icebox cake ranks as one of the easiest. Layers of airy whipped cream cheese are alternated with fresh strawberries and graham crackers; during refrigeration, the graham crackers absorb moisture and take on a cake-like texture. It’s kind of magical if you ask me, and like this chocolate eclair cake and other icebox pie recipes, it’s a dessert made for summer block parties and barbecues.
Why You’ll Love This Strawberry Icebox Cake Recipe
- No oven needed. Which means no warming up your kitchen on a hot day!
- Simple ingredients and easy assembly. The ingredient list for this strawberry icebox cake is short and sweet, and so is the method of making it. Whip up the cream and layer everything together.
- Perfect for feeding a crowd. This recipe makes a large icebox cake that can serve up to 20 people, making it perfect for summer parties and backyard gatherings.
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Cream cheese – I like to use full-fat cream cheese for maximum richness and flavor, but I think reduced-fat would also work; avoid fat-free cream cheese, though.
- Confectioners’ sugar – We use confectioners’ sugar (also labeled as powdered sugar or 10X sugar) here because the smaller crystals dissolve better and the cornstarch helps stabilize the whipped cream.
- Vanilla extract – I like to use homemade vanilla extract.
- Heavy cream – Absolutely no substitutes here—a lower fat dairy product like half-and-half won’t whip up the same as heavy cream does.
- Graham crackers – You’ll need full sheets for layering into your strawberry icebox cake, plus crumbs as an optional garnish. You can make the crumbs by pulsing crackers in a food processor or simply by crushing them in a zip-top bag with a rolling pin.
- Strawberries – Hull and slice the berries. I don’t recommend substituting frozen strawberries, as they’ll release a lot of excess liquid into the cake.
How to Make a Strawberry Icebox Cake
- Whip the cream cheese. Use an electric mixer on medium speed to beat the cream cheese. You can use regular beaters or a whisk attachment.
- Add the sugar and vanilla. Beat them in until they’re fully incorporated.
- Add the cream. Reduce the mixer speed to low, then slowly increase to high and beat until stiff peaks form.
- Assemble. Spread a thin layer of whipped cream in the bottom of the pan to help the bottom layer of cookies stay in place. Top with a layer of graham crackers, followed by whipped cream and strawberries. Repeat twice, ending with the berries on top.
- Chill. Cover the strawberry icebox cake and refrigerate it for a minimum of 4 hours. Garnish with graham crumbs before serving, if desired.
Tips for Success
- Soften the cream cheese first. This will make it easier to beat; if it’s not softened, it will simply stick to the beaters.
- Don’t over-mix the cream. Once stiff peaks form, stop mixing. Still peaks are when you lift the beaters straight up and the peak holds its shape without falling over.
- Use the best strawberries. With such a short list of ingredients, the quality of your strawberries matters quite a bit for this strawberry icebox cake. Avoid berries with large white (i.e., unripe) areas, as these aren’t sweet or flavorful.
- Let it chill for at least 4 hours. This is crucial for the graham crackers to absorb moisture and create a cake-like texture.
Variations
- Use whipped cream or topping. I like this cake best with this filling, which is a stabilized whipped cream. That bit of cream cheese adds a lovely flavor while also helping your icebox cake hold its shape better and longer. Of course, you can use a traditional sweetened whipped cream (or even a store-bought whipped topping like Cool Whip) if you prefer.
- Add some decadence. Drizzle chocolate syrup over the top of the cake for serving or layer chocolate curls into the icebox cake. For a simpler chocolate twist, use chocolate graham crackers.
- Experiment with different fruit. Feel free to use other summer fruits like peaches or raspberries instead of strawberries.
How to Store
You can keep this strawberry icebox cake in the refrigerator for 3 to 4 days, depending on the freshness of the strawberries you use. Just make sure to cover it tightly with plastic wrap or store smaller portions of leftovers in an airtight container.
Can I Freeze This Recipe?
I don’t recommend freezing this strawberry icebox cake recipe, as the strawberries will release liquid when frozen and then thawed in the refrigerator. This will make the whipped cream deflate a bit, giving you a soggy cake.
More Recipes With Strawberries
- Strawberry Brownies
- Strawberry Icebox Pie
- Brown Butter Strawberry Muffins
- Strawberry Crunch Cake
- Strawberry Shortcake Cheesecake Bars
Strawberry Icebox Cake
With just a few ingredients and easy assembly, this crowd-pleasing strawberry icebox cake is one of the simple pleasures of summer!
Ingredients
- 8 ounces (226g) cream cheese, softened
- 1 cup (110g) confectioners’ sugar
- 1 teaspoon vanilla extract
- 2 cups (474ml) heavy cream
- about 20 full sheets of graham crackers (plus more crumbs for optional garnish)*
- 18 to 24 ounces (510-680g) strawberries, sliced to make about 3 cups*
Instructions
- Using an electric mixer on medium speed, beat the cream cheese in a large bowl until creamy and smooth.
- Add the sugar and vanilla, and continue mixing until well combined.
- Add the cream, and beat starting on low speed working up to high speed until the mixture forms stiff peaks.
- Spread a very thin layer in the bottom of a 9” x 13” x 2" pan. (This will help hold the first layer of graham crackers in place.)
- Add a single layer of graham crackers in the bottom of the pan, breaking the cookies as needed to fit. Spread about a third of the whipped cream over the graham crackers followed by a layer of strawberries. Repeat the layers twice, finishing with a layer of strawberries.
- Cover and refrigerate at least 4 hours before serving. If you like, top with graham cracker crumbs for serving.
Notes
*These amounts can vary based on how tightly you fit the graham crackers and how many strawberries you'd like to use.
You can keep this strawberry icebox cake in the refrigerator for 3 to 4 days. Cover it tightly with plastic wrap or store smaller portions of leftovers in an airtight container.
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