Strawberry Icebox Cake Recipe
If you’re craving a light, creamy, no bake dessert that still feels a little special, this Strawberry Icebox Cake Recipe is for you—layers of graham crackers, fluffy whipped cream filling, and juicy fresh strawberries, all chilled into a cool, dreamy summer strawberry dessert.
This classic easy refrigerator cake has been making appearances at American potlucks for generations, but I’ve given it a few gentle updates to make it taste like a bakery-quality layered strawberry cake with almost no effort. It’s a chilled strawberry cake that you build in a pan, then let the fridge do the magic while you go about your day. Honestly, it’s the kind of no bake strawberry recipe I pull out whenever the weather is hot, strawberries are sweet, and I do not feel like turning on the oven.
I first started making a version of this in my thirties, when my kids were small and summers were basically sunscreen, sticky fingers, and a million T-ball games. I needed something fast, make-ahead, and affordable that still made people say, “Who brought this?” at the cookout. Over the years, I’ve tweaked the whipped cream filling, played with different graham cracker layers, and tested every shortcut I could think of—so you’re getting the version I serve to my own family now.
This Strawberry Icebox Cake is:
cool, creamy, and just sweet enough
pretty enough for a birthday or Mother’s Day
and simple enough for a random Tuesday night when berries are on sale at Costco.
Let me walk you through it, step by step, with plenty of room for your own twists.
Why You’ll Love This Recipe
- No oven needed – This is a true no bake dessert, which means it keeps your kitchen cool and your stress level low.
- Simple, familiar ingredients – Just graham crackers, cream, berries, and pantry basics—nothing fussy or hard to find.
- Light but satisfying – The whipped cream filling gives a fluffy, cloud-like texture that still feels indulgent without being heavy.
- Perfect make-ahead dessert – This easy refrigerator cake is better after several hours in the fridge, so it’s ideal for parties and holidays.
- Crowd-pleasing flavor – Think strawberry shortcake meets chilled strawberry cake; it hits that nostalgic, all-ages comfort zone.
- Flexible and customizable – You can add cream cheese, swap in different berries, or make it lighter with Greek yogurt and still keep the same basic method.
- Budget-friendly – Graham crackers, seasonal strawberries, and cream stretch beautifully to feed a crowd.
- Great for beginners – If you can layer crackers and spread whipped cream, you can make this strawberry icebox cake.
- Kid-friendly helper recipe – Little hands love lining up the graham cracker layers and sprinkling strawberries on top.
Ingredients
Here’s exactly what you’ll need for this Strawberry Icebox Cake Recipe (9×13-inch pan, about 12 servings):
-
3 cups cold heavy whipping cream
- Use heavy cream or heavy whipping cream with at least 36% fat; it whips more easily and holds up better overnight.
-
8 oz cream cheese, softened
- Full-fat works best for a richer, more stable whipped cream filling, but reduced fat (Neufchâtel) is fine if that’s what you use at home.
-
1 cup powdered sugar
- This sweetens the cream and helps it stay fluffy. Powdered sugar blends more smoothly than granulated.
-
2 teaspoons pure vanilla extract
- Real vanilla adds warmth and “bakery” flavor; if you have vanilla bean paste, that’s even better.
-
1/4 teaspoon fine sea salt
- Just a pinch sharpens the flavor and keeps the sweetness from feeling flat.
-
2 pounds fresh strawberries, hulled and sliced
- Look for deep red, fragrant berries; they’re the star of this summer strawberry dessert. About 6–7 cups sliced.
-
1–2 tablespoons granulated sugar (optional, for macerating berries)
- If your berries aren’t very sweet, tossing them with a little sugar brings out the juices.
-
1 box graham crackers (about 14.4 oz)
- You’ll use roughly 3 sleeves; classic honey graham crackers give that nostalgic icebox cake taste.
-
1/4 cup strawberry jam or preserves (optional)
- A thin layer swirled into the cream boosts the strawberry flavor and adds pretty streaks.
-
Fresh mint leaves or extra sliced strawberries for garnish (optional)
- Not required, but they make your strawberry whipped cream cake look extra special on the table.
Directions
You don’t need special tools here—just a hand mixer or stand mixer, a spatula, and a 9×13-inch baking dish.
-
Prep the strawberries
- Wash, hull, and slice the strawberries. If they’re a little pale or tart, toss them in a bowl with 1–2 tablespoons granulated sugar and let them sit for 10–15 minutes. This softens them slightly and creates those lovely juices that soak into the graham cracker layers.
-
Soften the cream cheese
- Make sure your cream cheese is at room temperature; cold cream cheese will give you lumps. If you forget, microwave it in 10-second bursts just until it’s soft enough to press with a spoon.
-
Whip the cream cheese base
- In a large mixing bowl, beat the softened cream cheese with the powdered sugar, vanilla, and salt until smooth and fluffy, about 1–2 minutes. Scrape down the sides of the bowl so there are no hidden pockets of cream cheese.
-
Add the heavy cream
- With the mixer on low, slowly pour in the cold heavy whipping cream. Once it’s mostly incorporated, increase the speed to medium-high and whip until you get stiff peaks—about 3–5 minutes. The mixture should be thick, smooth, and hold its shape on the beaters. Don’t walk away here; over-whipping can turn it grainy.
-
(Optional) Swirl in strawberry jam
- If using strawberry jam, gently fold or swirl 1/4 cup into the whipped cream filling. You can keep it fully blended or leave streaks for a pretty marbled effect in your layered strawberry cake.
-
Layer the graham crackers
- In your 9×13 pan, lay down a single layer of graham crackers. Break a few to fit if needed; it doesn’t have to look perfect. The crackers will soften and meld together as the cake chills.
-
Add the first cream layer
- Spread about 1/3 of the whipped cream filling over the graham crackers, smoothing it gently with a spatula all the way to the edges. Try not to press too hard—you want to keep that airy texture.
-
Top with strawberries
- Arrange a generous layer of sliced strawberries on top of the cream. You can be neat and line them up like tiles, or scatter them more casually. Just try for an even layer so each bite gets some fruit.
-
Repeat the layers
- Add another layer of graham crackers, another layer of cream, and more strawberries. Repeat one more time, finishing with a final thick layer of cream on top. Save a handful of the prettiest strawberry slices for garnishing right before serving.
-
Chill the cake
- Cover the pan tightly with plastic wrap or press-and-seal wrap. Chill in the refrigerator for at least 4 hours, but 6–8 hours is even better. Overnight gives you that soft, “cake-like” bite where the crackers have fully absorbed the moisture—this is where the magic happens in an easy refrigerator cake.
-
Garnish and serve
- Just before serving, decorate the top with the reserved strawberries and a few small mint leaves if you like. Slice into squares with a sharp knife, wiping the blade between cuts for those pretty, clean layers. Serve cold and enjoy your homemade chilled strawberry cake.
Servings & Timing
- Yield: About 12 servings (a 9×13 pan, depending on how big you slice it)
- Prep Time: 25–30 minutes (mostly slicing and whipping)
- Chill Time: Minimum 4 hours; 6–8 hours or overnight is ideal
- Total Time: About 4 ½ to 8 ½ hours, mostly hands-off refrigerator time
If you’re planning this Strawberry Icebox Cake Recipe for a party, I recommend making it the evening before and letting it chill overnight. The texture the next day is just wonderful—soft, sliceable, and full of flavor.
Variations
Here’s where you can play a little and make this recipe your own.
- Lighter Strawberry Icebox Cake – Swap half of the heavy cream with plain or vanilla Greek yogurt for a tangier, lighter whipped cream filling.
- Strawberry Shortcake Twist – Use vanilla wafer cookies or shortbread cookies instead of graham crackers for more of a classic shortcake vibe.
- Chocolate Strawberry Version – Use chocolate graham crackers or a thin layer of chocolate ganache between the cream and berries for a chocolate-covered strawberry feel.
- Berry Medley Cake – Mix strawberries with blueberries, raspberries, or blackberries for a red, white, and blue no bake dessert that’s perfect for the Fourth of July.
- Gluten-Free Strawberry Icebox Cake – Use your favorite gluten-free graham crackers and double-check your jam to keep this dessert friendly for gluten-sensitive guests.
- Extra-Luxe Cheesecake Style – Increase the cream cheese to 12 oz and add an extra 1/4 cup powdered sugar for a richer, cheesecake-like strawberry whipped cream cake.
Storage & Make-Ahead Tips
-
Refrigerator Storage:
- Cover the pan tightly with plastic wrap or foil. The cake keeps well in the fridge for 3–4 days. The graham cracker layers will continue to soften over time, but the flavor stays lovely.
-
Freezer Storage:
- You can freeze it for up to 1 month. Wrap the whole pan well, or freeze individual slices on a tray, then transfer to an airtight container. The texture will be a bit firmer and more icy, but still tasty—almost like a frozen strawberry dessert bar.
-
Thawing:
- If frozen, thaw slices in the refrigerator for several hours or overnight. I don’t recommend thawing at room temperature; it can get too soft around the edges while still icy in the center.
-
Make-Ahead:
- This is one of those rare desserts that’s actually better when made ahead. For the best “cake-like” structure, make it 12–24 hours before you plan to serve it.
- If you’re worried about color, hold back some fresh sliced strawberries and add them just before serving so they look bright and fresh.
Notes from My Kitchen
-
Cold cream is non-negotiable.
- For a stable whipped cream filling that holds up for days, your heavy cream must be cold straight from the fridge. A chilled mixing bowl helps too, especially in hot weather.
-
Taste your strawberries first.
- Strawberries can vary a lot. If they’re very sweet and fragrant, you won’t need extra sugar. If they’re pale or bland, the quick sugar toss (maceration) makes a big difference in flavor for this no bake strawberry recipe.
-
Let the fridge do its job.
- I know it’s tempting to slice in early, but the extra chill time really turns the graham cracker layers into that soft, almost sponge-cake texture that makes an icebox cake special.
-
Slice with confidence.
- Use a sharp knife and cut straight down for neat squares. The first piece is always a little messy—consider that the “chef’s sample.”
-
Don’t stress about perfect layers.
- This is a relaxed, family-style dessert. If your graham cracker layers shift or your cream isn’t perfectly even, it will still taste wonderful. Most people are too busy going back for seconds to critique your alignment.
Frequently Asked Questions
Can I make this Strawberry Icebox Cake Recipe without cream cheese?
Yes. You can skip the cream cheese and just whip the heavy cream with powdered sugar and vanilla; the texture will be lighter and a bit less rich, but still delicious.
Can I use frozen strawberries instead of fresh?
You can, but the texture will be much softer and a little watery as they thaw. If you try this, thaw and drain the berries very well, and maybe mix in some fresh berries on top for better texture.
How do I keep the whipped cream from deflating?
Make sure your cream is cold, whip to stiff peaks (but not past that), and don’t overwork the mixture when you fold or spread it. The cream cheese and powdered sugar both help stabilize it.
Can I make this dessert lower in sugar?
Yes. Reduce the powdered sugar to 3/4 cup and skip the extra sugar on the strawberries. You can also use an unsweetened or low-sugar strawberry jam if you’re adding that swirl.
What if my cake seems too soft to slice?
Pop it back into the fridge for another 1–2 hours, or even 20–30 minutes in the freezer before slicing. A colder cake gives cleaner, more defined layers.
Can I make this in a smaller pan?
Yes. You can build this in an 8×8 or 9×9 pan for a thicker cake—just know you may not use the entire box of graham crackers, and the chilling time might be a bit longer.
Is this safe to sit out at a party?
Because it’s dairy-based, try to keep it chilled as much as possible. I recommend serving it straight from the fridge and not leaving it out longer than 1–2 hours.
Can I flavor the cream differently?
Absolutely. A little lemon zest, almond extract, or even a splash of strawberry syrup in the cream can give this classic strawberry icebox cake a fun twist while keeping the basic method the same.
Conclusion
This Strawberry Icebox Cake Recipe is one of those comforting, low-stress desserts that quietly steals the spotlight—cool and creamy, full of fresh strawberry flavor, and beautifully layered without any baking at all. It’s just the kind of chilled strawberry cake I love to carry to summer cookouts, Mother’s Day brunch, or a Sunday dinner when I want something special that doesn’t ask too much from me.
If you make this no bake dessert, I’d love to hear how it goes—tell me in the comments what twists you tried, or which berries you used. And if you enjoy easy, make-ahead treats like this, you might also like my other refrigerator and no bake strawberry recipes for busy warm-weather days.
Strawberry Icebox Cake
Ingredients
- 3 cups heavy whipping cream cold; use heavy cream or heavy whipping cream with at least 36% fat
- 8 oz cream cheese softened; full-fat preferred, Neufchâtel ok
- 1 cup powdered sugar
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon fine sea salt
- 2 pounds fresh strawberries hulled and sliced; about 6–7 cups
- 1–2 tablespoons granulated sugar optional, for macerating berries if not very sweet
- 1 box graham crackers about 14.4 oz; classic honey graham crackers, roughly 3 sleeves
- 1/4 cup strawberry jam or preserves optional, to swirl into the cream
- fresh mint leaves optional, for garnish
- extra sliced strawberries optional, for garnish on top
Instructions
- Wash, hull, and slice the strawberries. If they’re pale or tart, place them in a bowl, sprinkle with 1–2 tablespoons granulated sugar, and toss to combine. Let sit for 10–15 minutes to soften and release juices.2 pounds fresh strawberries, 1–2 tablespoons granulated sugar
- Bring the cream cheese to room temperature so it’s soft and easy to beat. If needed, microwave it in 10-second bursts just until it’s soft enough to press with a spoon.8 oz cream cheese
- In a large mixing bowl, beat the softened cream cheese with the powdered sugar, vanilla, and salt until smooth and fluffy, about 1–2 minutes. Scrape down the sides of the bowl to remove any lumps.8 oz cream cheese, 1 cup powdered sugar, 2 teaspoons pure vanilla extract, 1/4 teaspoon fine sea salt
- With the mixer on low, slowly pour in the cold heavy whipping cream. When mostly incorporated, increase speed to medium-high and whip until stiff peaks form, 3–5 minutes. The mixture should be thick, smooth, and hold its shape; do not over-whip.3 cups heavy whipping cream
- If using strawberry jam or preserves, gently fold or swirl 1/4 cup into the whipped cream mixture. You can fully blend it in or leave visible streaks for a marbled effect.1/4 cup strawberry jam or preserves
- In a 9×13-inch baking dish, arrange a single layer of graham crackers, breaking pieces as needed to fully cover the bottom. It doesn’t need to be perfect; the crackers will soften as the cake chills.1 box graham crackers
- Spread about 1/3 of the whipped cream mixture evenly over the graham crackers, smoothing gently to the edges without pressing too hard so the cream stays airy.3 cups heavy whipping cream, 8 oz cream cheese, 1 cup powdered sugar, 2 teaspoons pure vanilla extract, 1/4 teaspoon fine sea salt, 1/4 cup strawberry jam or preserves
- Arrange a generous, even layer of sliced strawberries over the cream layer so each bite will include fruit.2 pounds fresh strawberries
- Add another layer of graham crackers, another 1/3 of the cream mixture, and more sliced strawberries. Repeat once more, finishing with a final thick layer of cream on top. Reserve some of the prettiest strawberry slices for garnish before serving, if desired.3 cups heavy whipping cream, 8 oz cream cheese, 1 cup powdered sugar, 2 teaspoons pure vanilla extract, 1/4 teaspoon fine sea salt, 2 pounds fresh strawberries, 1 box graham crackers, 1/4 cup strawberry jam or preserves
- Cover the pan tightly with plastic wrap or similar. Refrigerate for at least 4 hours, preferably 6–8 hours or overnight, until the graham crackers have softened to a cake-like texture.
- Just before serving, top the cake with reserved strawberry slices and fresh mint leaves if desired. Slice into squares with a sharp knife, wiping the blade between cuts for clean layers. Serve cold.2 pounds fresh strawberries, fresh mint leaves, extra sliced strawberries
