This delightful Strawberry Ice Box Cake is made with a heavenly combination of freshly whipped cream, cheesecake pudding (or cream cheese), graham crackers, and juicy strawberries. Indulge in this no-bake dessert that is a creamy, fruity delight that will impress your taste buds and leave you craving more.
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Updated July 2023
Easy Strawberry Icebox Cake
Looking for a refreshing dessert that’s perfect for those warm summer days? Look no further than this irresistible Strawberry Icebox Cake recipe. Packed with layers of graham crackers, luscious cream, and juicy strawberries, this no-bake cake is a breeze to make and will surely impress your family and friends. Plus, it’s Plus, it’s perfect to make on a hot day when you just don’t feel like turning on the oven and a great way to showcase the abundance of fresh strawberries available during this season. Get ready to indulge in a slice of strawberry heaven!
Recipe Ingredients
The list of ingredients for this delectable dessert is simple and accessible, ensuring you can whip it up whenever the craving strikes. Here’s what you’ll need:
- Freshly whipped cream or your favorite whipped topping (such as Cool Whip): Whipped cream adds a light and creamy texture to the cake, complementing the other layers perfectly. If you want a dairy-free option, sub with chilled canned coconut cream or sub with coconut whipped topping such as So Delicious Coco Whip.
- Cheesecake pudding (or vanilla pudding or softened cream cheese): The pudding layer adds a delightful sweetness and a touch of richness. You can choose between cheesecake or vanilla flavors, or even substitute with softened cream cheese for a tangy twist. For a low sugar option, we like these keto puddings from Simply Delish.
- Cold dairy-free or regular milk (only if using pudding): If you opt for the pudding, you’ll need some cold milk to create a smooth and velvety texture.
- Graham crackers: The classic graham crackers form the base and provide a delicious crunch to balance out the soft and creamy layers. For a gluten-free option, we like Simple Mills Grain-Free Honey Cinnamon Sweet Thins, Simple Mills Crunchy Cinnamon Cookies or Hu’s Kitchen Grain-Free Snickerdoodles to keep this recipe grain-free, vegan and paleo-friendly. For a low carb / keto version, use High Key Snickerdoodles or my keto shortbread cookie recipe.
- Fresh sliced strawberries: Bursting with sweetness and vibrant colors, strawberries take center stage in this dessert. They provide a refreshing contrast to the creaminess and add a burst of fruity flavor in every bite.
Optional Toppings:
- Crushed graham cracker crumbs: For an extra touch of texture and a hint of caramelized flavor, sprinkle some crushed graham cracker crumbs on top.
- Chopped nuts: If you enjoy a bit of crunch, consider adding some chopped nuts as a topping. Walnuts or almonds work particularly well.
- Drizzle of chocolate: Elevate the presentation and add a touch of decadence by drizzling some chocolate sauce over the cake. The combination of strawberries and chocolate is always a winner!
- Powdered sugar for dusting: A delicate dusting of powdered sugar provides a lovely finishing touch, adding a touch of sweetness and elegance to the cake.
How to make Strawberry Icebox Cake
Now that you have all the ingredients ready, let’s dive into the step-by-step instructions on how to make this irresistible Strawberry Cheesecake Icebox Cake:
Make freshly whipped cream:
- Start by whipping 2 cups of heavy cream in a bowl using a hand mixer or in the bowl of a stand mixer. Whip until the cream holds soft peaks. Add 1/3 cup of powdered sugar and 1/2 teaspoon of vanilla extract. Continue to whip until stiff peaks form, being careful not to overmix. Set aside 1/2 cup of the whipped cream for topping.
Prepare the pudding layer:
- In a separate large bowl, prepare the pudding according to the package directions, using 2 cups of cold milk. Allow the pudding to thicken for about 5 minutes. If you prefer to use cream cheese instead, omit the milk and beat in one 8-ounce package of softened cream cheese with the whipped cream until well combined.
Assemble the cake:
- Spread a thin layer of the cream mixture on the bottom of an 8×8 pan to coat it. This will prevent the graham crackers from sticking.
Layer the graham crackers:
- Place 3 graham crackers across the center of the pan, then break up 1 or 2 more crackers as needed to fill in the gaps. This forms the first layer of graham crackers.
Add the cream mixture and strawberries:
- Spread half of the cream mixture (or cream cheese mixture if using) over the graham cracker layer. Place a single layer of sliced strawberries on top of the cream.
Repeat the layers:
- Add another layer of graham crackers, breaking them as needed to fit. Spread the remaining cream mixture over the graham crackers. Add another layer of sliced strawberries.
Final layer and toppings:
- Top with the final layer of graham crackers. Spread the reserved 1/2 cup of freshly whipped cream (or Cool Whip) evenly over the top. Arrange the reserved prettiest strawberries on the whipped cream. Sprinkle crushed graham cracker crumbs, chopped nuts, and drizzle chocolate, if desired.
Chill and serve:
- Refrigerate the cake for at least 4 hours or overnight until the graham crackers have softened completely, allowing the flavors to meld together. When ready to serve, dust the top with powdered sugar for an extra touch of sweetness. Serve the cake chilled and enjoy each luscious, creamy, and strawberry-filled bite!
Storage and Freezer Instructions
If you have any leftovers or want to make the cake ahead of time, here’s how to store and freeze it:
- Storage: After refrigerating for at least 4 hours or overnight until the graham crackers have softened, cover the cake with plastic wrap or place it in an airtight container. It will stay fresh in the refrigerator for up to 2 days.
- Freezing: If you’d like to freeze the cake, it’s best to do so before adding any toppings. Wrap the cake tightly in plastic wrap and aluminum foil to prevent freezer burn. It will keep well in the freezer for up to 1 month. Before serving, thaw it in the refrigerator overnight, then add the desired toppings.
Serving Suggestions
This Strawberry Icebox Cake is a versatile dessert that pairs well with various accompaniments. Here are a few serving suggestions to make it even more enjoyable:
- Fresh mint leaves: Garnish each slice with a sprig of fresh mint for a burst of color and a hint of herbal freshness.
- Extra strawberries: Serve the cake with a side of additional fresh strawberries. They can be halved, sliced, or left whole for guests to add as they please.
- Whipped cream: For an extra touch of indulgence, offer a dollop of whipped cream on the side. Guests can add it to their slices for an extra creamy and dreamy experience.
Variations and Substitutions
While this recipe is already a winner, feel free to get creative and customize it according to your preferences. Here are a few variations and substitutions to consider:
- Mixed Berry Icebox Cake: Replace the sliced strawberries with a combination of other fresh berries, such as blueberries, raspberries, or blackberries. This variation will bring a medley of vibrant flavors to the cake.
- Chocolate Graham Crackers: For a chocolate twist, substitute regular graham crackers with chocolate-flavored ones. The rich cocoa taste will add depth to the cake and enhance its overall chocolatey appeal.
- Gluten-Free Option: If you’re following a gluten-free diet, use gluten-free graham crackers or Simple Mills Grain-Free Honey Cinnamon Sweet Thins, Simple Mills Crunchy Cinnamon Cookies or Hu’s Kitchen Grain-Free Snickerdoodles to keep this recipe grain-free, vegan and paleo-friendly. For a low carb / keto version, use High Key Snickerdoodles or my keto shortbread cookie recipe. They provide the same satisfying crunch without compromising the taste or texture.
- Vegan Alternative: For a vegan-friendly version, use a non-dairy whipped topping and plant-based milk, such as almond or coconut milk, in place of the cream and regular milk. And sub the heavy cream with chilled canned coconut cream or sub with coconut whipped topping such as So Delicious Coco Whip.
Additional Helpful Information
- Pan Size Adjustment: If you prefer a larger cake, you can easily adapt this recipe by using a 9×13 pan. Just increase the amounts of each ingredient by 1.5 to ensure you have enough to cover the larger surface area.
- Pudding Substitutions: If you’re not a fan of cheesecake pudding or vanilla pudding, you can explore other flavors like banana, butterscotch, or even chocolate. Let your taste buds guide you!
- Cream Cheese Option: If you choose to use cream cheese instead of pudding, remember to omit the milk from the recipe. Simply beat in one 8-ounce package of softened cream cheese with the whipped cream. This alternative will give the cake a tangier and more luxurious taste.
Conclusion
Strawberry Ice Box Cake is the ultimate summertime treat, effortlessly combining creamy layers, sweet strawberries, and crunchy graham crackers. This delightful dessert is not only a feast for the eyes but also a delight for the taste buds. Whether you enjoy it at a backyard barbecue, a potluck, or simply as a special indulgence at home, this cake is guaranteed to impress. With its customizable options and easy assembly, you’ll find yourself making it again and again. So, grab those fresh strawberries and get ready to dive into a slice of cool and creamy bliss!
More icebox cake recipes you will love:
Easy No-Bake Pumpkin Icebox Cake
Strawberry Icebox Cake
Prep Time
20 mins
Chill Time
4 hrs
Total Time
4 hrs 20 mins
This delightful Strawberry Ice Box Cake is made with a heavenly combination of freshly whipped cream, cheesecake pudding (or cream cheese), graham crackers, and juicy strawberries. Indulge in this no-bake dessert that is a creamy, fruity delight that will impress your taste buds and leave you craving more.
Course: Dessert
Cuisine: American
Keyword: icebox cake easy, no bake dessert, strawberry dessert
Servings: 6 servings
Calories: 226 kcal
Ingredients
- 3-1/2 cups freshly whipped cream divided (or can use 3-1/2 cups of your favorite whipped topping like Cool Whip). Vegan Alternative: For a vegan-friendly version, use a non-dairy whipped topping and plant-based milk, such as almond or coconut milk, in place of the cream and regular milk. And sub the heavy cream with chilled canned coconut cream or sub with coconut whipped topping such as So Delicious Coco Whip.
- 1 3.4-ounce package cheesecake pudding can also use vanilla pudding or beat in one 8 ounce package of softened cream cheese minus the milk
- 2 cups cold dairy-free or regular milk to make the pudding - omit if using cream cheese option
- 12 graham crackers Gluten-Free Option: If you're following a gluten-free diet, use gluten-free graham crackers or Simple Mills Grain-Free Honey Cinnamon Sweet Thins, Simple Mills Crunchy Cinnamon Cookies or Hu’s Kitchen Grain-Free Snickerdoodles to keep this recipe grain-free, vegan and paleo-friendly. For a low carb / keto version, use High Key Snickerdoodles or my keto shortbread cookie recipe. They provide the same satisfying crunch without compromising the taste or texture.
- 2-1/2 cups mixture of fresh sliced strawberries divided leaving the prettiest slices for the top
Optional Toppings:
- crushed graham cracker crumbs
- chopped nuts
- drizzle of chocolate
- powdered sugar for dusting
Instructions
- To make freshly whipped cream: With a hand mixer or in the bowl of a stand mixer, whip 2 cups of heavy cream until it just holds soft peaks. Add 1/3 cup of powdered sugar, 1/2 teaspoon of vanilla extract and whip to combine until stiff peaks hold. Do not overmix. Set aside 1/2 cup whipped cream for topping.
- In a separate large bowl, make the pudding according to package directions using the 2 cups of cold milk. Allow 5 minutes to thicken. Once thickened, fold in the 3 cups of whipped cream.
- Assemble the cake: Spread a thin layer of the cream mixture in a 8 x 8 pan to coat the bottom.
- Place 3 graham crackers across the center of pan and then break up 1 or 2 more crackers as needed to fill in the gaps. Spread half of the cream mixture on top. Place a single layer of sliced strawberries.
- Top with another layer of graham crackers, breaking them as needed to make them fit. Spread the remaining cream mixture over top. Add another layer of strawberries.
- Top with the final layer of graham crackers. Spread the reserved 1/2 cup freshly whipped cream (or Cool Whip) over evenly.
- Place the last layer of the prettiest berries reserved for the top. Sprinkle on graham cracker crumbs on top.
- Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely. Serve chilled and dust with powdered sugar if desired.
Recipe Video
Recipe Notes
- To make this icebox cake in a 9x13 pan, increase the amounts by 1.5
- You can replace the cheesecake pudding with homemade or storebought vanilla pudding or even softened cream cheese and leave out the milk used to make the pudding. Just mix in with the 3 cups of whipped cream.
- Adapted from The Kitchn
- Storage: After refrigerating for at least 4 hours or overnight until the graham crackers have softened, cover the cake with plastic wrap or place it in an airtight container. It will stay fresh in the refrigerator for up to 2 days.
- Freezing: If you'd like to freeze the cake, it's best to do so before adding any toppings. Wrap the cake tightly in plastic wrap and aluminum foil to prevent freezer burn. It will keep well in the freezer for up to 1 month. Before serving, thaw it in the refrigerator overnight, then add the desired toppings.
Nutrition Facts
Strawberry Icebox Cake
Amount Per Serving (1 serving)
Calories 226 Calories from Fat 72
% Daily Value*
Fat 8g12%
Carbohydrates 31g10%
Fiber 2g8%
Sugar 14g16%
Protein 5g10%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: This updated post was generated on July 2, 2023 by ChatGPT, an AI language model, and all info should be reviewed and validated by a human for accuracy and relevancy before implementation.
susan / the wimpy vegetarian -
My grandkids would LOVE this!
Kit Graham -
What a beautiful and easy to make dessert! Thanks for sharing!
Liz -
You nailed this, Kelly! What a spectacular dessert!!!
Lane & Holly @ With Two Spoons -
This looks gorgeous and so easy! Thanks!
Emma -
What a wonderful summery treat this cake would be 😀