With just a handful of ingredients, you can quickly whip up this Strawberry Icebox Cake for your next summer event. Sandwiched between layers of graham crackers is a sweetened cream cheese filling whipped to fluffiness and flavored with strawberries. Build the layers for a stacked no-bake dessert perfect for summer potlucks and BBQs.
This dessert lasagna is a make-ahead effort that requires your refrigerator to help it come together into a luscious icebox cake that’s chilled to sweet and fruity perfection. Take those juicy and ripe strawberries and use them to help create this crowd-pleasing dessert. With just a few pantry ingredients, this no-bake treat is possibly the easiest dessert you’ll make all summer!
Cream Cheese – for the filling. Set it out to soften so it will whip up quickly and without clumps.
Powdered Sugar – to sweeten the filling.
Heavy Whipping Cream – for the filling. Add creaminess and texture to the filling.
Vanilla Extract – to flavor the filling.
Strawberry Jam – a few dollops help flavor the filling.
Graham Cracker Sheets – used to divide the creamy layers of the cake.
Strawberries – fresh and sliced to add to the top of the assembled cake.
Fresh Mint – an optional garnish.
How To Make Strawberry Icebox Cake
Note: This is a summary of the directions. For complete instructions, refer to the recipe card down below.
STEP 1: Using a mixer, combine the cream cheese and powdered sugar until fluffy before adding in the heavy whipping cream, vanilla, and strawberry jam to combine.
STEP 2: In an 8 x 8 baking dish, place 3 graham cracker sheets across the bottom and use broken graham crackers across the ends to fill in the gaps.
STEP 3: Spread about 1 cup of the creamy mixture over the graham crackers. Top with a layer of sliced strawberries and then another layer of graham crackers.
STEP 4: Repeat the layer and top with a final layer of graham crackers. Reserve and refrigerate the leftover creamy mixture.
STEP 5: Cover the assembled icebox cake tightly with plastic wrap and refrigerate for 4 hours but overnight is best.
STEP 6: Before serving, spread the top with more of the filling and garnish with strawberries and mint (optional).
What Other Fruit Can I Use In This Recipe?
You can swap the fresh strawberries and strawberry jam for almost any berry, such as fresh blueberries and blueberry jam or fresh raspberries and raspberry jam. Sliced and pitted cherries and cherry jam would be luscious, too. Or how about freshly sliced peaches and peach preserves?
Can I Use Something Other Than Graham Crackers For The Layers?
Graham crackers are the go-to divider for layering between the creamy filling but you can certainly try other sweet and flavorful options such as:
- Chocolate graham crackers
- Nilla wafer cookies
- Oreo cookies
- Ladyfinger cookies
- Prepared pound cake loaf, cut into thin slices
Can I Use Cool Whip For The Filling?
You can swap out the heavy whipping cream and the powdered sugar for a container of thawed cool whip and mix that with the cream cheese.
How Long Does The Icebox Cake Need To Chill?
I recommend at least 4 hours in the fridge for everything to set and firm up but I like to leave it in the fridge overnight. The longer it stays in the fridge the softer the graham crackers will be (they’ll still be firm, though!) and when they’re a little softer the cake is easier to cut.
Top this luscious strawberry icebox cake with any of these ingredients that pair deliciously with the berry and sweetened cream flavors:
- Chocolate – shaved chocolate or chocolate sauce drizzled over the top.
- Nuts – sprinkle with a smattering of finely chopped walnuts.
- Other fruit – sliced bananas are always a favorite with strawberries, and fresh blueberries would be delicious, too.
What Size Pan Do I Need?
This recipe, as written, is for an 8 x 8 pan. If you want to use a 9 x 13 pan, which will yield more servings, you’ll need to double the recipe to fill up the pan.
- Refrigerator: This make-ahead icebox cake should be refrigerated for at least 4 hours before serving. I like to make it the night before so it gets completely chilled overnight. Any leftovers should be refrigerated in an airtight container. Leftovers will keep for 2-3 days.
- Freezer: This icebox cake is freezer friendly without the fresh strawberries added to the top. Freeze the assembled icebox cake and store it tightly wrapped, or in a container with a tight-fitting lid, for up to 2 months. Thaw it in the refrigerator overnight before adding the fresh strawberries to the top and serving.
More Strawberry Recipes
Nettie is a wife and mother who is passionate about cooking and baking. With 5 children, Nettie insists that all meals, snacks, and desserts come together quickly! You will find a wide variety of easy yet scrumptious recipes on her viral website Moore or Less Cooking
Be sure to follow me on Instagram and tag #mooreorlesscooking so I can see all the wonderful recipes that YOU make from this site!
With just a handful of ingredients, you can quickly whip up this Strawberry Icebox Cake for your next summer event. Sandwiched between layers of graham crackers is a sweetened cream cheese filling whipped to fluffiness and flavored with strawberries. Build the layers for a stacked no-bake dessert perfect for summer potlucks and BBQs. This Strawberry Icebox Cake is perfect for the warmer months. It is a simple no-bake dessert. Cream cheese and cream whip up fluffy with strawberry jelly and layer between fresh strawberries and graham crackers. This all comes together to make the perfect refreshing dessert.
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 3 cups heavy whipping cream
- 1 tablespoon vanilla extract
- 2 tablespoons strawberry jelly
- About 16 graham cracker sheets
- 1 pound of strawberries, sliced
- Mint for garnish, optional
- Gather all of the ingredients.
- In a large bowl using an electric mixture combine the cream cheese and powdered sugar until fluffy.
- Next add in the heavy whipping cream, vanilla, and strawberry jelly.
- Beat with the electric mixer until soft peaks form.
- Line a 8x8 baking dish with plastic wrap leaving plenty of overhand on each side.
- Place 3 graham cracker sheets across the bottom and use broken graham crackers across the end to fill in the gap.
- Spread about 1 cup of the cream mixture over the graham crackers. Top with a layer of strawberries and another layer of graham crackers.
- Repeat the layer and top with a final layer of graham crackers.
- Place the leftover filling in the refrigerator.
- Cover with the overhand plastic wrap and refrigerate for 4 hours but overnight is best.
- Let thaw for 30 minutes before serving.
- Before serving spread the top with more of the filling and garnish with strawberries and mint if you like.
- Slice and serve.
Tips and tricks
- Store all of the leftovers in an airtight container in the refrigerator for up to 3 days.
- Skip the fresh berries if you like and it will be just as delicious!
- Use pink food coloring if you want the color to be more vibrant.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
365 by Whole Foods Market, Organic Strawberry Fruit Spread, 17 Ounce
Rodelle Gourmet Pure Vanilla Extract, 8 Oz
Domino Powdered Sugar, 32 Oz
Land O Lakes Heavy Whipping Cream, 1 Pint
Philadelphia Cream Cheese Brick (8 oz Boxes, Pack of 2)
Ifuerte 10-Piece Stainless Steel Measuring Cups and Spoons Set
Pyrex Easy Grab Glass Oblong Baking Dish with Red Plastic Lid (2-quart)
Honey Maid Fresh Stacks Graham Crackers, 1 Box of 6 Stacks
Amount Per Serving Calories 618Total Fat 45gSaturated Fat 27gTrans Fat 1gUnsaturated Fat 15gCholesterol 129mgSodium 253mgCarbohydrates 48gFiber 2gSugar 30gProtein 7g