Strawberry Icebox Cake
This Strawberry Icebox Cake is a no-bake, make-ahead dessert with layers of graham crackers, creamy whipped cream–cream cheese filling, and juicy fresh strawberries. It chills into a cool, cake-like treat that’s perfect for summer parties, holidays, or an easy weeknight dessert.
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
Notes
Refrigerate leftovers tightly covered for 3–4 days; the graham crackers will continue to soften but the flavor remains delicious. For longer storage, freeze up to 1 month, wrapped well, and thaw slices in the refrigerator. For a lighter version, swap half of the heavy cream with plain or vanilla Greek yogurt. You can also vary the flavor with different berries, chocolate graham crackers, or extra cream cheese for a cheesecake-style filling.
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