Creamy, cool, and bursting with fresh strawberry flavor, this Strawberry Icebox Cake is the kind of dessert that disappears from the pan before you even find a serving spoon. It's got gorgeous layers of whipped cream and juicy berries sitting between graham crackers that soften overnight into something almost like a real cake. The first time I made this, it was one of those sticky summer afternoons when turning on the oven felt completely out of the question.
If you love easy summer treats, you might also enjoy my Strawberry Bundt Cake or these bright Lemon Crinkle Cookies for another simple, crowd-pleasing option.
Why This Strawberry Icebox Cake Just Works
Feeds nine, and people always go back for seconds.
- Only four simple ingredients: fresh strawberries, heavy cream, powdered sugar, and graham crackers.
- Zero oven time. Perfect for hot days when you want something sweet without heating up the whole kitchen.
- Make-ahead friendly. It actually gets better after sitting overnight in the fridge.
- Looks gorgeous with almost no effort. Those layered strawberries on top are naturally beautiful.
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Strawberry Icebox Cake Ingredients
Simple stuff. Nothing you'd need to hunt down at a specialty store.
See Recipe Card Below This Post For Ingredient Quantities
- Heavy whipping cream : This is the base of your whipped cream. It whips up thick, fluffy, and rich. Make sure it's cold when you pour it in the bowl, that helps it whip faster and hold its shape.
- Powdered sugar : Sweetens the whipped cream and dissolves smoothly with no graininess. Granulated sugar doesn't work quite as well here.
- Vanilla extract : Adds a warm, sweet background flavor to the cream. Just a teaspoon goes a long way.
- Strawberries, sliced : Fresh is best here. Slice them thin enough to layer evenly. Ripe, in-season strawberries make this taste extra amazing.
- Graham crackers : These are your cake layers. They soak up moisture from the cream and strawberries and turn almost sponge-like in texture. Don't swap these for something crunchy, the softening is the whole point.
How to Make Strawberry Icebox Cake
Layer by layer, here's exactly how it comes together.
Prepare the whipped cream: In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract using a stand mixer or hand-held mixer. Whip until stiff peaks form. You'll know it's ready when the cream holds a firm shape when you lift the beaters. Don't overmix or you'll start heading toward butter territory.
Prepare the pan: Spread a very thin layer of whipped cream on the bottom of your 9x9 square pan. This small step keeps the first layer of graham crackers from sliding around when you add them.
Layer the graham crackers: Add a single layer of graham crackers on top of that thin cream base. Break some pieces as needed to fill in the gaps and cover the bottom of the pan as evenly as you can.
Spread the whipped cream: Top the graham crackers with about ⅓ of your whipped cream. Use a rubber spatula to smooth it out in an even layer. A nice even coat makes the layers look beautiful when you slice it.
Add the strawberries: Scatter ⅓ of your sliced strawberries across the whipped cream in an even layer. Spread them out so every bite gets some berry flavor.
Repeat the layers: Do the whole thing two more times: graham crackers, whipped cream, strawberries. On that final top layer, take a little extra time to arrange the strawberries nicely. It doesn't have to be perfect, just pretty.
Chill and set: Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours. Overnight is even better. The longer it sits, the more the graham crackers absorb moisture and soften into those tender, cake-like layers that make this no-bake dessert so special.
Substitutions and Easy Swaps
- No heavy cream? You can use store-bought whipped topping like Cool Whip in a pinch. The flavor won't be quite as rich, but it works.
- Want to try strawberry icebox cake with cream cheese? Beat 4 ounces of softened cream cheese into the whipping cream before whipping for a slightly tangier, thicker layer.
- No fresh strawberries? Frozen strawberries work if you thaw and drain them really well first. They'll be softer, but the flavor is still good.
- Making a bigger batch? A strawberry icebox cake 9x13 works great. Scale the ingredients up by about 1.5 times and you'll have plenty for a crowd.
- Want to add pudding? Fold a small package of instant vanilla pudding into the whipped cream for a denser, firmer set. That's the popular strawberry icebox cake with pudding variation you might have seen.
Equipement For Strawberry Icebox Cake
- 9x9 baking pan
- Electric mixer (stand or hand-held)
- Rubber spatula
- Plastic wrap
Storing Your Strawberry Icebox Cake
This Strawberry Icebox Cake keeps well in the fridge for up to 3 days. Keep it covered tightly with plastic wrap, or press a layer directly against the surface to prevent drying out. The texture actually improves on day two as the crackers soften even more.
Freezing isn't ideal here. The fresh strawberries release water as they thaw and things can get a little watery. If you do freeze it, plan to eat it straight from frozen rather than thawing it out.
Ways to Serve It
Scoop it into bowls with a drizzle of strawberry syrup or a few extra fresh berries on top for a pretty presentation.
Pair it alongside a slice of German Chocolate Cheesecake at a dessert spread for contrast. Rich chocolate and cool strawberry cream are a genuinely great combination.
Cut it into neat squares and arrange them on a platter for a potluck or cookout. It travels well as long as it stays cold.
Top a square with a scoop of vanilla ice cream for something extra indulgent on a hot summer night.
Top Tip
- Cold cream whips faster and holds better. Pop your bowl and beaters in the freezer for ten minutes before you start.
- Don't rush the chill time. Four hours is the minimum. Overnight is the sweet spot.
- Ripe, sweet strawberries make all the difference. If your berries are a little bland, a light sprinkle of sugar on the sliced strawberries before layering helps a lot.
- Break the graham crackers to fit the pan neatly. It gives you cleaner slices later. Worth the extra minute.
For sharp, clean slices, run a knife under hot water and wipe it dry before each cut.
FAQ
What are the ingredients in strawberry icebox cake?
This version uses four simple things: heavy whipping cream, powdered sugar, vanilla extract, fresh strawberries, and graham crackers. Some recipes add cream cheese, pudding, or Cool Whip, but this one keeps it beautifully simple. Family tip: let the kids help with the strawberry layering. They love it.
Why is it called an icebox cake?
The name goes back to the days before electric refrigerators, when people kept food cold in an icebox, a cabinet with a block of ice inside. Desserts that needed to chill and set overnight were called Strawberry Icebox Cake, and the name just stuck around. Fun fact to share at the table!
What are the ingredients in strawberry box cake mix?
A boxed strawberry cake mix typically contains flour, sugar, leavening agents, artificial strawberry flavoring, and sometimes dried strawberry pieces. This icebox cake is very different because it uses real, fresh strawberries and skips the baking entirely.
What's the easiest cake to make?
Honestly, this Strawberry Icebox Cake is one of the easiest desserts out there. No baking, minimal ingredients, and the fridge does the work. If you're looking for other simple options, my Carrot Burfi and Rasmalai Recipe are both great when you want something easy but a little more special.
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Pairing
These are my favorite dishes to serve with Strawberry Icebox Cake
Strawberry Icebox Cake
Ingredients
Method
- Beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
- Spread a thin layer of whipped cream on the bottom of a 9×9 pan to prevent graham crackers from shifting.
- Arrange a layer of graham crackers over the whipped cream.
- Spread ⅓ of the whipped cream over the crackers and smooth it evenly with a spatula.
- Top the whipped cream with ⅓ of the sliced strawberries, spreading them evenly across the surface.
- Repeat the layers, alternating between graham crackers, whipped cream, and strawberries, finishing with a final layer of strawberries arranged decoratively.
- Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight.
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