Strawberry Icebox Cake is an easy no-bake dessert made with layers of graham crackers, homemade whipped cream, and fresh strawberries. After chilling, the graham crackers soften into a cake-like texture while the strawberries and cream make every layer sweet and creamy.
This simple dessert uses just a handful of ingredients and can be made ahead of time, making it perfect for summer parties, cookouts, or anytime you need an easy dessert without turning on the oven.
Why I Love Strawberry Icebox Cake
About the Ingredients ⭐
- Strawberries – Use fresh strawberries for the best flavor and texture.
- Heavy Cream – Whips into the creamy filling.
- Vanilla Extract – Adds flavor to the whipped cream.
- Powdered Sugar – Sweetens the whipped cream.
- Graham Crackers – Soften as the cake chills, creating cake-like layers.
Be sure to check out the full recipe and ingredient list below
How to Make Strawberry Icebox Cake
Make the Whipped Cream – Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.
Layer the Cake – Layer graham crackers, whipped cream, and sliced strawberries in a baking dish.
Repeat the Layers – Continue layering until all the ingredients are used, finishing with whipped cream and strawberries on top.
Chill – Cover and refrigerate until the graham crackers soften and the cake is chilled and set.
Tips I Found Helpful 💙
- Use fresh strawberries – Frozen berries can add too much moisture as they thaw.
- Whip the cream until stiff peaks form – This helps the layers hold their shape.
- Slice the strawberries evenly – Thin, even slices make the cake easier to layer and cut.
- Give it time to chill – The graham crackers need time to soften into that cake-like texture.
- Keep it refrigerated – This dessert is best served cold.
Questions Readers Ask Most
More Dessert Recipes I Love
Strawberry Icebox Cake
Strawberry Icebox Cake is an easy no-bake dessert with layers of graham crackers, homemade whipped cream, and fresh strawberries.
Ingredients
- 2 Cups Heavy Whipping Cream
- ½ Cup Powdered Sugar
- ½ tsp Vanilla Extract
- 1 ½ Pounds Fresh Strawberries, destemed and cut in half
- 24 Graham Crackers
Instructions
- Add the heavy cream, powdered sugar, and vanilla extract in a medium-sized bowl.
- Whip the heavy cream in a stand mixer or handheld mixer until stiff peaks form. About 3-5 minutes.
- In a 9x9 baking pan, spread a thin layer of whipped cream. ( This is to hold the bottom layer of graham crackers)
- Place a layer of graham crackers on the bottom, and you may have to break some graham crackers into pieces to fit.
- To that, add ⅓ of the whipped cream on top and spread evenly using an offset spatula. Top that with a ⅓ of the sliced strawberries.
- Place another layer of graham cracker, spread another ⅓ of the whipped cream, and place another ⅓ of the strawberries. Repeat one more time, ending with strawberries on the top. (Place sliced strawberries on top or chopped strawberries; sprinkle with crushed graham cracker if desired)
- Cover with plastic wrap and place in the refrigerator for at least 4 hours, but 24 hours is best. Slice into nine pieces, and Enjoy!
Notes
For the best texture, refrigerate the cake for at least 8 hours or overnight to give the graham crackers time to soften.
Nutrition Information:
Yield:
12Serving Size:
1 SliceAmount Per Serving: Calories: 316Total Fat: 18gSaturated Fat: 10gUnsaturated Fat: 8gCholesterol: 48mgSodium: 150mgCarbohydrates: 36gFiber: 1gSugar: 19gProtein: 3g
