Strawberry Icebox Cake with Whipped Topping
Strawberry Icebox Cake with Whipped Topping is a no-bake, layered dessert made with fresh strawberries, whipped topping, and graham crackers. Chilled to perfection, it’s creamy, fruity, and effortlessly delicious—ideal for warm weather or make-ahead treats.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes (including chilling)
- Yield: 12 servings 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
- 2 cups fresh strawberries, hulled and sliced
- 1 box (14.4 oz) graham crackers
- 1 container (8 oz) whipped topping (like Cool Whip), thawed
- 1 package (8 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, beat the cream cheese with powdered sugar and vanilla until smooth.
- Fold in the whipped topping until well combined.
- Spread a thin layer of the cream mixture on the bottom of a 9×13-inch baking dish.
- Place a layer of graham crackers over the cream layer, breaking pieces as needed to fit.
- Spread a layer of the cream mixture over the graham crackers, then top with a layer of sliced strawberries.
- Repeat the layers: graham crackers, cream, strawberries, until you reach the top, ending with cream and strawberries.
- Cover and refrigerate for at least 4 hours, or overnight, to allow the crackers to soften.
- Slice and serve chilled.
Notes
- Let the cake chill overnight for the best texture.
- Use stabilized whipped cream as a homemade alternative to whipped topping.
- Try adding blueberries or bananas for a fruitier variation.
- Keep leftovers refrigerated and consume within 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 20g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg