Name: Strawberry Icebox Cake
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 1 lb fresh strawberries, hulled and sliced; 2 cups whipped topping or whipped heavy cream; 1 can (14 oz) sweetened condensed milk or 8 oz cream cheese; 1 tsp vanilla extract; 1 package graham crackers or sponge cake slices; 2–3 tbsp sugar (optional, depending on filling choice)

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Strawberry Icebox Cake is a no-bake dessert made with layers of sweet strawberries, whipped cream, and graham crackers or sponge cake. It’s a light, refreshing treat that’s perfect for warm days and easy entertaining.

Why You’ll Love This Recipe

This dessert requires minimal effort and no oven time, yet yields impressive results. The layers soften in the refrigerator to create a cake-like texture without any baking. It’s cool, fruity, creamy, and ideal for making ahead for gatherings or family meals.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Fresh strawberries (sliced)
Whipped cream or whipped topping
Graham crackers or ladyfingers
Cream cheese (optional for extra richness)
Powdered sugar
Vanilla extract
Lemon juice (optional, for brightness)

Directions

In a mixing bowl, whip the cream with powdered sugar and vanilla extract until stiff peaks form. If using cream cheese, blend it first until smooth, then fold into the whipped cream.
Spread a thin layer of whipped cream in the bottom of a 9×13-inch dish.
Layer graham crackers or ladyfingers on top.
Spread another layer of whipped cream, followed by a layer of sliced strawberries.
Repeat layers until you reach the top of the dish, finishing with cream and strawberries.
Cover and refrigerate for at least 4 hours, or overnight for best results.
Garnish with additional strawberries before serving.

Servings and timing

Servings: 12
Prep Time: 20 minutes
Chill Time: 4–8 hours
Total Time: 4 hours 20 minutes

Variations

Add a layer of strawberry jam or puree for extra flavor.
Use chocolate graham crackers for a twist.
Fold crushed strawberries into the whipped cream for a marbled look.
Make individual servings in jars or cups for parties.

Storage/Reheating

Store covered in the refrigerator for up to 3 days.
This dessert should not be frozen or reheated. Best served chilled directly from the fridge.

FAQs

Can I use frozen strawberries?

Yes, but thaw and drain them well to avoid excess moisture.

Is cream cheese necessary?

No, but it adds a rich and tangy flavor to the whipped cream layer.

Can I use Cool Whip instead of homemade whipped cream?

Yes, Cool Whip works well and simplifies the recipe further.

How long should I refrigerate it?

At least 4 hours, but overnight is ideal to soften the layers completely.

What if I don’t have graham crackers?

You can use ladyfingers, vanilla wafers, or thin slices of sponge cake.

Can I make this dessert sugar-free?

Yes, use sugar-free whipped topping and a sugar substitute in the cream.

Will the crackers stay crunchy?

No, they soften into a cake-like texture during chilling, which is the goal.

Can I add other fruits?

Yes, blueberries, bananas, or raspberries can be added or substituted.

Should I slice the strawberries thin?

Yes, thin slices create even layers and help the cake set properly.

Can I make this in advance?

Yes, up to 24 hours in advance for best texture and flavor development.

Conclusion

Strawberry Icebox Cake is a nostalgic, effortless dessert that delivers layers of creamy, fruity, and sweet satisfaction. Whether served at a summer picnic or after a family meal, this no-bake treat is always a crowd-pleaser and incredibly simple to prepare.