Strawberry Icebox Cake

The first time I made a Strawberry Icebox Cake, I couldn’t believe how easy it was. No oven, no stress, just layers of sweet cream and strawberries. It felt like magic in the fridge.

Each bite was soft, creamy, and fresh. The strawberries gave it a bright, juicy taste. I remember thinking, wow, this feels like summer on a plate.

My family kept asking for more, and I loved how pretty it looked without much effort. It’s the kind of dessert that makes you proud when you share it. Honestly, it always disappears fast at the table.

If you’re craving something simple and sweet, this cake is the answer. Let’s dive in and I’ll show you how to make your own Strawberry Icebox Cake at home.

Why You’ll Love This Strawberry Icebox Cake Recipe

• Reader Favorite: “So easy, so delicious! It’s like a strawberry shortcake in cake form,” said one reader. This cake is always the first to disappear at any gathering.
• No-Bake: Perfect for hot summer days when you don’t want to turn on the oven.
• Fresh and Flavorful: The combination of fresh strawberries, whipped cream, and a hint of vanilla creates a light, creamy dessert bursting with flavor.
• Make-Ahead Friendly: You can prepare this cake a day in advance and let it chill in the fridge for the flavors to meld.
• Perfect for Special Occasions or Weeknight Treats: Whether it’s a birthday, holiday, or just a weeknight craving, this cake is ideal for any occasion.

Required Kitchen Tools

To make this delicious dessert, you’ll need the following kitchen tools:

• Hand or Stand Mixer – For whipping the cream to perfection.
• Mixing Bowls – For combining the cream and sugar.
• 9×13-inch Baking Dish – For assembling the cake layers.
• Knife – For slicing the strawberries.
• Spatula – For spreading the whipped cream mixture between the layers.

Ingredients

Here’s what you’ll need to create this strawberry-filled delight (exact measurements are listed in the recipe card below):

• Fresh Strawberries – 2 pounds, washed and patted dry. Fresh, sweet strawberries are the star of this dessert, providing natural sweetness and tang.
• Heavy Cream – 3 3/4 cups, divided. Heavy cream helps create the luscious whipped cream filling that makes this cake so decadent.
• Powdered Sugar – 1/3 cup. This sweetens the whipped cream without any gritty texture, giving it a silky smooth finish.
• Vanilla Extract – 1 teaspoon. Vanilla adds a warm, aromatic flavor that pairs perfectly with the strawberries.
• Rosewater – 1/2 teaspoon (optional). This ingredient adds a delicate floral note to the whipped cream and elevates the flavor profile of the cake. Skip it if you prefer a simpler taste.
• Graham Crackers – 4 sleeves (about 19 ounces or 24 to 28 whole crackers). The crunchy base of this dessert provides a delightful contrast to the creamy filling.
• Dark Chocolate – 2 ounces, finely chopped. This adds a touch of richness and a slight bitterness to balance out the sweetness of the cake.

Variations for Strawberry Icebox Cake

While the classic Strawberry Icebox Cake is a masterpiece on its own, here are some variations you can try to add your own twist to this dessert:

• Add More Fruits: Try adding blueberries, raspberries, or blackberries for a mixed berry version of this cake. The extra fruits will provide a variety of flavors and textures that will make each bite exciting.
• Use Chocolate Graham Crackers: Swap regular graham crackers with chocolate-flavored ones for a chocolate-strawberry combo that’s sure to please any chocoholic.
• Minty Twist: Add a few chopped fresh mint leaves into the whipped cream for a refreshing herbal note.
• Lemon Zest: A little lemon zest in the whipped cream gives the cake a zesty, citrusy touch that brightens up the overall flavor.
• Vegan Version: Use a dairy-free whipped topping and plant-based graham crackers to make this dessert vegan-friendly.
• Gluten-Free: Use gluten-free graham crackers to make this cake suitable for those following a gluten-free diet.

Step-by-Step Instructions

1. Prepare the Strawberries

Start by washing and patting dry the 2 pounds of fresh strawberries. Remove the stems and slice them into thin, even pieces. Set them aside for now.

2. Make the Whipped Cream

In a large mixing bowl, pour in the 3 3/4 cups of heavy cream. Using a hand mixer or stand mixer, begin beating the cream on medium speed. Once it begins to thicken, add the 1/3 cup of powdered sugar and 1 teaspoon of vanilla extract. Continue to beat until stiff peaks form, meaning the cream should hold its shape when you lift the beaters out. If you want to use rosewater for a floral touch, add it now and mix well.

3. Prepare the Graham Crackers

Take the 4 sleeves of graham crackers and break them into halves or thirds, depending on the size of your baking dish. The pieces should be just large enough to form layers in the 9×13-inch baking dish.

4. Layer the Cake

Now it’s time to assemble the cake. Start by spreading a thin layer of whipped cream at the bottom of the baking dish to create a base. Then, layer graham cracker pieces on top of the whipped cream. Try to arrange them tightly together, but it’s okay if there are some gaps. Follow the crackers with a layer of sliced strawberries, spreading them evenly across the dish.

Repeat this process, layering whipped cream, graham crackers, and strawberries. Be sure to finish with a layer of whipped cream on top to create a smooth, creamy top layer.

5. Chill and Set

Cover the cake with plastic wrap and refrigerate for at least 4 hours, but ideally, overnight. The longer it sits, the better the flavors will meld, and the graham crackers will soften, creating a cake-like texture.

6. Garnish with Chocolate

Before serving, finely chop the 2 ounces of dark chocolate and sprinkle it over the top of the cake for a touch of richness and decoration.

How to Serve Strawberry Icebox Cake

This cake is incredibly versatile and can be served in a variety of ways:

• As a Standalone Dessert: Serve it chilled on a dessert platter for a simple yet elegant treat.
• Top with Whipped Cream: For extra creaminess, add a dollop of fresh whipped cream on top when serving.
• With Extra Fresh Fruit: Garnish with additional fresh strawberries or other berries for a vibrant touch.
• In Individual Portions: Serve individual portions in small bowls for easy sharing at picnics or parties.

Storing Strawberry Icebox Cake

This cake can be stored in the refrigerator for up to 3 days. Be sure to cover it tightly with plastic wrap or store it in an airtight container to keep it fresh. The cake will hold up well in the fridge as the graham crackers continue to soften, but it’s best enjoyed within the first 2-3 days for optimal texture.

If you’d like to make it in advance, it’s a perfect make-ahead dessert. You can prepare it a day or two ahead of time and simply let it chill in the fridge.

Nutrition

Here’s an estimate of the nutrition facts for this strawberry icebox cake, though it may vary based on specific ingredients and serving sizes:

Nutrient	Amount per Serving (1 slice)
Calories	300-350 kcal
Carbs	30-35 g
Protein	2-3 g
Fat	20-22 g
Fiber	1 g
Sugar	25-28 g

Note: These values are approximations and will vary depending on portion size and ingredients used.

Conclusion

If you’re looking for a refreshing, no-bake dessert that’s simple to prepare yet absolutely delicious, this Strawberry Icebox Cake is the perfect choice. Whether you’re hosting a special occasion or just want to treat yourself to something sweet, this cake is guaranteed to impress. The layers of graham crackers, whipped cream, and fresh strawberries come together in a way that’s both indulgent and light at the same time. Trust me — once you try it, this Strawberry Icebox Cake will quickly become your go-to summer dessert!