Strawberry Icebox Cake

Strawberry Icebox Cake

Strawberry Icebox Cake

Looking for a sweet treat that’s both delicious and easy to make? The strawberry icebox cake might just become your next favorite dessert.

This no-bake creation is a layered marvel, combining juicy, fresh strawberries, fluffy whipped cream, and soft graham crackers.

These ingredients come together in a one-pan wonder that sets in the refrigerator, transforming into an amazingly light and creamy delight.

I still remember the first time I made this cake; it was for a potluck where it quickly became a hit.

The process is simple: layer the strawberries with Oreo or graham crackers—whichever you trust to take your dessert to the next level.

The crackers or cookies soak up the juicy berry goodness, and the cream melds everything into a mushy, creamy texture.

You can even add raspberries or blueberries to the mix for an extra burst of flavor.

Not only does this cake sound weird, but it’s also a crazy sweet and sugary concoction that is sure to check all the boxes for a perfect dessert.

It’s the kind of easy, no-bake recipe you’ll go to again and again, especially when you need something light but sweetened to top off a meal.

It’s a favorite for good reason—it works like magic every time.

strawberry icebox cake recipe

No Bake Strawberry Icebox Cake Recipe


  • 2 cups of heavy cream
  • 1/2 cup of powdered sugar
  • 1 teaspoon of vanilla extract
  • 1 pound of strawberries, sliced
  • 7.2 ounces of graham crackers (about 1.5 sleeves)

Equipment Needed

  • 9×9 baking pan
  • Electric mixer
  • Rubber spatula


  1. Chill Your Tools: Start by placing your mixing bowl and beaters in the freezer to chill. While they’re chilling, go ahead and slice your strawberries. Keep a few extra handy for snacking!
  2. Whip the Cream: Take your chilled bowl and beaters and whip the heavy cream until it’s light and fluffy, adding in the powdered sugar and vanilla as you go. This should take under five minutes with your electric mixer.
  3. Layer Your Cake: Begin by spreading a thin layer of whipped cream in the bottom of your pan to anchor your first layer of graham crackers. You might need to trim some crackers to fit neatly without gaps.
  4. Build the Layers: After your base layer of graham crackers, add another layer of whipped cream and then a layer of your sliced strawberries. Repeat these layers until you finish with a top layer of beautifully arranged strawberries.
  5. Chill and Set: Cover your cake with plastic wrap and refrigerate it for at least four hours, or even better, overnight. This waiting time allows the graham crackers to soften into a cake-like texture and meld the flavors of the cream and strawberries together.

No Bake Strawberry Icebox Cake

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