Strawberry Icebox Cake

Some desserts just feel like summer, and this strawberry icebox cake is one of them.

Cold, creamy, and full of fresh berries, it’s the kind of dessert you look forward to all day.

It’s layered with a buttery cookie crust, a fluffy strawberry filling, and a smooth whipped topping that melts in your mouth after every bite.

I started making this cake when I needed something easy that could be made ahead, but still feel special when it’s time to eat.

It’s simple enough for a weekday but feels like you’ve put in extra effort when you bring it out.

The best part is that once you layer everything together, the fridge does all the work.

By the time you’re ready to slice it, the flavors have blended into something so good, it’s almost impossible to stop at one piece.

Fresh strawberries and raspberries on top make it even prettier, but honestly, it’s the creamy, cold bite that keeps everyone coming back for seconds.

If you’ve been wanting a dessert that feels cool, homemade, and worth every minute, this is it.

Table of Contents

Strawberry Icebox Cake Recipe

Ingredients

2 cups crushed digestive biscuits (or graham crackers)
7 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
2 cups fresh strawberries, diced
1 cup fresh raspberries
1½ cups cream cheese, softened
1½ cups heavy whipping cream, cold
1 cup powdered sugar
1 teaspoon pure vanilla extract
Extra strawberries and raspberries for topping

Instructions

In a bowl, mix crushed digestive biscuits, melted butter, and granulated sugar until the texture feels like wet sand.
Press the mixture firmly into the bottom of a 9×9-inch pan lined with parchment paper. Smooth it out evenly using the back of a spoon or the bottom of a glass. Chill in the freezer for about 15 minutes.
Meanwhile, whip the heavy cream with an electric mixer until stiff peaks form. Set it aside.
In another large bowl, beat the softened cream cheese until creamy and smooth. Add powdered sugar and vanilla extract, and continue beating until fully combined and fluffy.
Gently fold half of the whipped cream into the cream cheese mixture to lighten it up.
Divide the cream cheese mixture into two equal portions.
In one portion, fold in the diced strawberries gently. Spread this strawberry layer evenly over the chilled biscuit base.
Sprinkle fresh raspberries evenly across the strawberry layer, pressing them slightly into the filling so they stay put.
Carefully spread the second portion of the plain cream cheese mixture on top of the raspberry-studded layer, smoothing it out with an offset spatula or the back of a spoon.
Sprinkle the top generously with extra crushed digestive biscuits for a beautiful crumb finish.
Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to let it set perfectly.
Once fully set, lift the cake out using the parchment paper and slice into neat squares.
Top each piece with extra fresh strawberries and raspberries right before serving for a beautiful, fresh look.

Why Is It Called an Icebox Cake?

The name “icebox cake” comes from the old-fashioned way of making desserts before modern refrigerators.

Long ago, people used an icebox, which was a wooden cabinet cooled with a big block of ice, to keep food cold. Desserts like this cake were made to set in the icebox without baking.

Today, we use refrigerators, but the name stayed the same because the cake still needs chilling to set properly.

Tips For Making Strawberry Icebox Cake

Making a strawberry icebox cake is simple, but a few smart tips can make it even better:

Use fresh, firm strawberries: Soft or overly ripe strawberries can turn mushy after chilling. Pick ones that are bright red and firm.
Chill your mixing bowl and beaters: When whipping cream, using a cold bowl and beaters will help the cream whip up faster and stay fluffy.
Press the cookie crust firmly: A tightly packed crust will hold together better when slicing the cake.
Fold gently: When mixing whipped cream into the filling, fold it in slowly to keep the mixture light and airy.
Let it chill fully: The cake needs several hours, or overnight, to firm up and let the layers blend together properly.
Use parchment paper: Lining the pan with parchment paper makes it much easier to lift the cake out and slice it neatly.
Decorate before serving: Add fresh strawberries and raspberries on top just before serving to keep them looking bright and fresh.

Variations For Strawberry Icebox Cake

If you want to try some new flavors while keeping everything delicious and family-friendly, here are a few ideas:

Berry Mix: Add a mix of blueberries, blackberries, and strawberries for a colorful twist.
Mango Strawberry: Swap out some strawberries for diced fresh mango for a tropical flavor.
Chocolate Strawberry: Add a layer of chocolate ganache between the crust and the filling for a richer dessert.
Lemon Strawberry: Stir a little lemon zest into the cream cheese filling for a fresh, tangy flavor.
Nutty Crunch: Sprinkle crushed pistachios or almonds between the layers for extra crunch and flavor.
Peach and Strawberry: Combine diced peaches with strawberries for a sweet and juicy filling.

What To Serve With Strawberry Icebox Cake?

Strawberry icebox cake pairs perfectly with other simple and fresh dishes. Here are some ideas to make it a full meal:

Grilled chicken skewers
Fresh garden salad
Lemon herb rice
Roasted vegetables
Iced mint tea
Fresh fruit salad

How To Store Strawberry Icebox Cake?

Keeping your strawberry icebox cake fresh is important if you have leftovers or if you make it ahead:

In the refrigerator: Cover the cake tightly with plastic wrap or place it in an airtight container. It will stay fresh for up to 3 days.
In the freezer: You can freeze the cake for up to 1 month. Wrap it well in plastic wrap and then in foil. Let it thaw slightly at room temperature for 20 to 30 minutes before slicing.
Avoid leaving it out: Always keep the cake chilled. Leaving it out for too long can make it soft and messy.

Can I Make Strawberry Icebox Cake Ahead Of Time?

Yes, strawberry icebox cake is a perfect make-ahead dessert. You can prepare it completely the day before you plan to serve it.

In fact, making it ahead gives the layers time to firm up and blend together, making each bite even creamier and more delicious. Just keep it covered in the refrigerator until you are ready to serve.