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 that features luscious layers of fresh strawberries, creamy whipped filling, and soft cake or cookie layers. This chilled treat is both light and indulgent, making it a perfect choice for warm-weather occasions or as a refreshing finish to any meal.

Why You’ll Love This Recipe

This recipe requires no oven, making it ideal for summer or when you need a quick and easy dessert. It has a beautiful layered presentation and offers a harmonious blend of textures—soft, creamy, and juicy. It’s also highly customizable and a guaranteed crowd-pleaser at gatherings or potlucks.

Ingredients

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

Fresh strawberries
Whipped topping or heavy cream
Sweetened condensed milk or cream cheese
Vanilla extract
Graham crackers or sponge cake
Sugar (optional, depending on filling choice)

Directions

Wash, hull, and slice the strawberries.
In a bowl, mix whipped topping (or whipped heavy cream) with sweetened condensed milk or cream cheese and vanilla extract until smooth.
In a dish, layer graham crackers or thin slices of cake on the bottom.
Spread a layer of the cream mixture over the crackers.
Add a layer of sliced strawberries.
Repeat layers until all ingredients are used, finishing with a layer of cream and strawberries.
Cover and refrigerate for at least 4 hours, preferably overnight, to allow the layers to soften and meld.
Serve chilled.

Servings and timing

Servings: 9
Prep time: 20 minutes
Chill time: 4 hours (or overnight)
Total time: 4 hours 20 minutes

Variations

Berry medley: Add blueberries, raspberries, or blackberries for a mixed berry version.
Chocolate twist: Add a drizzle of chocolate ganache or use chocolate graham crackers.
Lemon touch: Add lemon zest to the cream for a citrusy lift.
Nutty crunch: Sprinkle chopped almonds or pistachios between layers for texture.
Individual servings: Assemble in small jars or cups for party-ready portions.

storage/reheating

Store the Strawberry Icebox Cake in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended as the strawberries may become mushy when thawed. This dessert is served chilled and does not require reheating.

FAQs

Can I make this cake ahead of time?

Yes, it is best made a day in advance to allow the layers to meld and soften.

What can I use instead of graham crackers?

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

Can I use frozen strawberries?

Fresh strawberries are preferred for best texture, but thawed and well-drained frozen berries can be used in a pinch.

How do I prevent a soggy cake?

Ensure the fruit is dry and avoid overloading with liquid ingredients.

Is it necessary to chill overnight?

Chilling overnight gives the best results, allowing the crackers or cake to absorb moisture and soften properly.

Can I add gelatin to the cream?

Yes, adding a small amount of dissolved gelatin can help stabilize the cream layers.

How do I cut the cake neatly?

Use a sharp knife dipped in hot water and wiped clean between slices for cleaner cuts.

Can I substitute whipped topping?

Yes, homemade whipped cream or mascarpone can be used for a richer flavor.

How long does it last in the fridge?

It stays fresh for about 2 to 3 days when covered and refrigerated.

Can I make it dairy-free?

Yes, use dairy-free whipped topping and a plant-based filling alternative such as coconut cream.

Conclusion

Strawberry Icebox Cake is a classic no-bake dessert that offers simplicity and elegance in every bite. With its creamy filling, fresh strawberries, and soft layers, it’s a treat that everyone will love. Whether for a summer BBQ or a holiday gathering, this chilled dessert brings both comfort and refreshment to the table.

Strawberry Icebox Cake

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Strawberry Icebox Cake is a no-bake layered dessert made with fresh strawberries, a creamy whipped filling, and soft graham crackers or cake. It’s light, refreshing, and perfect for warm weather or festive occasions.

Author: Emma Harper
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes
Yield: 9 servings 1x
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Ingredients

Units Scale

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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Instructions

Wash, hull, and slice the strawberries.
In a bowl, mix whipped topping (or whipped heavy cream) with sweetened condensed milk or cream cheese and vanilla extract until smooth. Add sugar if needed.
In a rectangular dish, arrange a layer of graham crackers or sponge cake slices on the bottom.
Spread a layer of the cream mixture over the crackers or cake.
Add a layer of sliced strawberries over the cream.
Repeat the layers until all ingredients are used, finishing with cream and strawberries on top.
Cover the dish and refrigerate for at least 4 hours or overnight to allow layers to meld.
Serve chilled. For clean slices, use a sharp knife dipped in warm water and wiped between cuts.