Easy Strawberry Icebox Cake: No-Bake Dessert in 15 Minutes

This heavenly Strawberry Icebox Cake combines fresh juicy strawberries, pillowy whipped cream, and graham crackers that transform into cake-like layers. With just 15 minutes of prep and zero baking, it’s the perfect easy summer dessert!

Total Time: 15 mins (plus 4 hours chilling)
Servings: 9-12
Calories: 216 per serving

Looking for the perfect no-bake summer dessert? This Strawberry Icebox Cake is an absolute game-changer that will have everyone begging for your recipe! With layers of fresh strawberries, fluffy homemade whipped cream, and graham crackers that magically transform into cake-like layers—this simple yet impressive dessert is guaranteed to become your new warm-weather favorite.

SAVE THIS Strawberry Icebox Cake RECIPE FOR LATER!

Why This Strawberry Icebox Cake Will Be Your New Favorite

I’m absolutely obsessed with how incredibly simple yet stunning this Strawberry Icebox Cake is! After creating dozens of icebox cake variations, I’ve perfected this recipe to ensure the most delicious results every time.

The magic happens as the dessert chills: the graham crackers absorb the sweet cream and soften to a cake-like texture while the strawberries release their natural juices, infusing every bite with fresh berry flavor. It’s refreshingly light yet satisfying—the ideal balance for a summer dessert.

What makes this recipe superior:

• Perfect texture balance – The graham crackers soften to the ideal consistency (not too mushy)
• Stabilized whipped cream – Stays fluffy for days without weeping or deflating
• Maximum strawberry flavor – Strategic layering ensures berry flavor in every bite
• Make-ahead friendly – Actually tastes better when made a day ahead
• No oven required – Keep your kitchen cool on hot days

RELATED: Love strawberry desserts? Don’t miss our Strawberry Crunch Cheesecake and 5-Minute Strawberry Mousse!

Ingredients You’ll Need | Strawberry Icebox Cake

Get all measurements, ingredients, and detailed instructions in the printable recipe card at the bottom of this post.

For the Whipped Cream Layer:

• Heavy whipping cream – The foundation of our dessert, providing the rich, creamy texture (36% milkfat or higher works best)
• Powdered sugar – Sweetens while stabilizing the whipped cream
• Vanilla extract – Enhances the flavor profile with warm notes that complement the strawberries
• Cream cheese (optional) – For an extra-stable whipped cream that holds up for days

For the Layers:

• Fresh strawberries – The star of the show! Choose bright red, fragrant berries for the best flavor
• Graham crackers – These transform into delicate cake-like layers as they absorb the cream
• Lemon zest (optional) – Adds a bright note that enhances the natural strawberry flavor

Expert Tips for Perfect Strawberry Icebox Cake

Before diving into the full recipe, here are my top tips for icebox cake success:

• Select perfectly ripe strawberries – Look for bright red berries with no white shoulders for maximum flavor
• Chill your mixing bowl and beaters – Cold equipment helps achieve the fluffiest whipped cream
• Don’t overwhip – Stop beating when stiff peaks form to avoid making butter
• Create a thin base layer of whipped cream to help the first graham crackers stay in place
• Allow full chilling time – At least 4 hours, but overnight is best for perfect texture
• Use a glass dish to showcase the beautiful layers (and for easier serving)

How to Make Strawberry Icebox Cake

These step-by-step photos and instructions will help you visualize the process. You can Jump to Recipe for the printable version with exact measurements.

Step 1: Prepare the Whipped Cream

In a large chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form (about 3-4 minutes). The cream should hold its shape when you lift the beaters.

Pro tip: Add 4 oz of softened cream cheese before beating for an extra-stable whipped cream that won’t weep or deflate.

Step 2: Create the Base Layer

Spread a thin layer of whipped cream on the bottom of a 9×9 inch glass baking dish. This helps the graham crackers stay in place and prevents sticking.

Step 3: Add First Graham Cracker Layer

Arrange graham crackers in a single layer, breaking pieces as needed to fit the dish completely. Don’t worry about perfect coverage—the whipped cream will fill any gaps.

Step 4: Add First Whipped Cream Layer

Spoon approximately 1/3 of the remaining whipped cream over the graham crackers and spread gently with an offset spatula into an even layer.

Step 5: Add First Strawberry Layer

Arrange approximately 1/3 of the sliced strawberries in a single layer over the whipped cream.

Step 6: Repeat Layers Twice More

Repeat the graham cracker, whipped cream, and strawberry layers two more times, finishing with a decorative arrangement of strawberries on top.

Step 7: Refrigerate

Cover carefully with plastic wrap and refrigerate for at least 4 hours, but preferably overnight. This allows the graham crackers to soften and the flavors to meld perfectly.

Step 8: Serve and Enjoy

Remove from refrigerator 10-15 minutes before serving for the best flavor and texture. Cut into squares and serve chilled.

Serving tip: Use a sharp knife dipped in hot water and wiped clean between cuts for the cleanest slices.

Frequently Asked Questions | Strawberry Icebox Cake

Can I use frozen strawberries instead of fresh?

While fresh strawberries provide the best texture and presentation, you can use frozen strawberries in a pinch. Important: Thaw completely and drain thoroughly on paper towels before using to prevent excess moisture that could make your cake soggy.

Can I make this with Cool Whip instead of homemade whipped cream?

Absolutely! While I prefer homemade whipped cream for the best flavor, you can substitute with 3 (8-oz) containers of Cool Whip for a quicker preparation. The texture will be slightly different but still delicious.

How far in advance can I make strawberry icebox cake?

This dessert is perfect for make-ahead preparation! You can assemble it up to 24 hours before serving for optimal results. The texture actually improves after 8-12 hours in the refrigerator as the graham crackers soften to the perfect consistency.

How long does strawberry icebox cake last in the refrigerator?

When properly covered, this dessert stays fresh in the refrigerator for up to 3-4 days. The whipped cream may begin to weep slightly after day 2, but the flavor remains delicious.

Can strawberry icebox cake be frozen?

Yes! This dessert freezes beautifully for up to 3 months. Here’s how:

1. Let the assembled cake chill in the refrigerator for at least 4 hours first
2. Cut into individual serving pieces
3. Place pieces on a parchment-lined baking sheet, not touching
4. Freeze until solid (about 3 hours)
5. Wrap each piece individually in plastic wrap, then place in a freezer bag
6. To serve, unwrap while still frozen and thaw in the refrigerator for 3-4 hours

Delicious Variations to Try | Strawberry Icebox Cake

The beauty of this no-bake strawberry dessert is how customizable it is! Here are some of my favorite variations:

• Triple Berry Icebox Cake: Replace some of the strawberries with fresh blueberries and raspberries
• Chocolate-Covered Strawberry: Use chocolate graham crackers instead of regular
• Strawberry Cheesecake Icebox Cake: Add 8 oz softened cream cheese to your whipped cream mixture
• Strawberry Lemon: Add 1 tablespoon of lemon zest to the whipped cream and layer with thin lemon cookies
• Nutella Strawberry: Spread a thin layer of Nutella on each graham cracker before adding to the layers

More No-Bake Summer Desserts You’ll Love

Keep your kitchen cool with these other refreshing no-bake treats:

• Classic Oreo Icebox Cake
• No-Bake Lemon Blueberry Cheesecake Bars
• 5-Minute Raspberry Fool
• Strawberry Cheesecake Parfaits
• No-Bake Peach Cream Pie

Recipe

Strawberry Icebox Cake

The perfect no-bake summer dessert featuring layers of fresh strawberries, fluffy whipped cream, and graham crackers that transform into cake-like layers as they chill.

Prep Time: 15 minutes
Chill Time: 4 hours (or overnight)
Total Time: 4 hours 15 minutes
Servings: 9-12
Calories: 216 per serving

Ingredients | Strawberry Icebox Cake

• 3 cups heavy whipping cream, cold
• 1/2 cup powdered sugar
• 2 teaspoons pure vanilla extract
• 24-28 graham cracker sheets (about 3 sleeves)
• 2 pounds fresh strawberries, hulled and sliced (about 6-7 cups sliced)
• Optional: 1 teaspoon lemon zest
• Optional garnish: Fresh mint leaves

Instructions | Strawberry Icebox Cake

1. In a large chilled bowl, beat heavy cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until stiff peaks form, about 3-4 minutes.
2. Spread a thin layer of whipped cream on the bottom of a 9×9 inch glass baking dish.
3. Arrange a layer of graham crackers over the whipped cream, breaking crackers as needed to fit the dish.
4. Spread 1/3 of the remaining whipped cream over the graham crackers in an even layer.
5. Arrange 1/3 of the sliced strawberries in a single layer over the whipped cream.
6. Repeat layers twice more (graham crackers, whipped cream, strawberries), finishing with a decorative arrangement of strawberries on top.
7. Cover carefully with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
8. Allow to sit at room temperature for 10-15 minutes before serving. Cut into squares and serve chilled.

Notes | Strawberry Icebox Cake

• For a more stable whipped cream that won’t weep, add 4 oz softened cream cheese to the mixing bowl before whipping the cream.
• Choose bright red, fragrant strawberries for the best flavor.
• The dessert will keep, covered in the refrigerator, for up to 4 days.

Nutrition Information (per serving, based on 12 servings):

• Calories: 216
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 45mg
• Sodium: 93mg
• Carbohydrates: 22g
• Fiber: 2g
• Sugar: 10g
• Protein: 3g

Nutritional information is an estimate and may vary based on specific ingredients used.

Final Tips for No-Bake Strawberry Icebox Cake Dessert Success

I’ve made this strawberry graham cracker dessert dozens of times, and here are my final insider tips:

• Quality matters with simple recipes—splurge on the best strawberries you can find
• For potlucks and picnics, assemble in a disposable aluminum pan with a lid for easy transport
• Customize the sweetness based on your strawberries—if they’re very sweet, reduce the sugar slightly
• For the prettiest presentation, reserve a few perfect strawberry slices for the top layer
• Don’t rush the chilling process—patience rewards you with the perfect texture

This Strawberry Icebox Cake has become my signature summer dessert—it’s requested at every gathering from Memorial Day through Labor Day! The combination of fresh berries, creamy layers, and no need to turn on the oven makes it the ultimate warm-weather treat. If you try it, please leave a rating and let me know how it turned out!
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