Take fresh strawberries and cream to the next level with this no-bake, one-pan Strawberry Icebox Cake. Fluffy whipped cream, juicy strawberries, and graham crackers are all you need to make this potluck favorite!
Why this recipe works
I don’t even know where to begin with how amazingly delicious and easy this Strawberry Icebox Cake is! Strawberries, whipped cream, and graham crackers – that’s all you need to make this no-bake wonder.
The ingredients are layered together and allowed to set in the refrigerator. The graham crackers soak up some of the sweetened cream and become soft like cake. Mushy cookies may sound weird, but trust me it works! It’s sweet, light and fresh without being too sugary.
RELATED: you might also like this recipe – Strawberry Shortcake
This would be delicious with any of your favorite berries (raspberries then blueberries are next on my list of favorites). Or even with Oreos! (check out our Oreo Icebox Cake!) My favorite no-bake dessert is Oreo Cake, but when strawberries are in season, I go crazy for them.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
STRAWBERRIES – Fresh strawberries are best for this recipe. We personally have not tested this recipe with frozen strawberries. If you do you will need to thaw them on paper towels first. Thawed strawberries will release a lot of liquid that can make your cake soggy.
LAYERS – Since there are so few ingredients, I prefer to make a homemade whipped cream for the best flavor in this recipe, but you could also use Cool Whip. Whipped cream is then followed by a layer of graham crackers, another layer of whipped cream then sliced strawberries, and repeat.
How to Make Strawberry Icebox Cake
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a stand mixer or with a hand-held mixer, beat the cream, powdered sugar, and vanilla until stiff peaks form.
- Place a very thin layer of cream on the bottom of a 9×9 square pan.
- Next, add a single layer of graham crackers. Top with 1/3 of the whipped cream and smooth with a rubber spatula.
- Add 1/3 of the strawberries in an even layer.
- Repeat layers 2 more times, ending with strawberries.
- Arrange the berries in a pretty pattern, if desired.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight before serving.
Frequently Asked Questions
Yes, you can substitute homemade whipped cream with Cool Whip.
You can make this icebox cake up to 1 day ahead of time. This recipe calls for at minimum 4 hours of time in the refrigerator before serving to allow the graham crackers to soak up the whipped cream.
You can freeze this dessert for up to 3 months. Line a plate or small baking sheet with waxed paper. Cut into dessert serving-size pieces. Place pieces onto waxed paper, making sure they are not touching each other. Freeze for 3-4 hours, or until solid. Wrap each individual frozen piece with plastic wrap. Store wrapped pieces in a freezer bag. To thaw, remove a frozen piece from freezer and remove the plastic wrap while still frozen. This will keep the wrap from sticking to the thawed dessert. Thaw in the refrigerator or at room temperature.
Store your cake covered with an air-tight lid or tightly wrapped with plastic wrap in the refrigerator for up to 4 days.
My favorite no-bake dessert is Oreo Cake, but when strawberries are in season, I go crazy for them. This strawberry icebox cake is going to be a spring and summer staple for sure. Take this to your next potluck or cookout where it’s sure to be a hit. I’m partial to food in glass dishes—it looks so pretty since you can see the food, especially when there are layers. And not just desserts! My layered Fiesta Bean Dip disappears in minutes every time.
More Icebox Cake Recipes
- Lemon Icebox Cake
- Funfetti Icebox Cake
- Lemon Blueberry Icebox Cake
- Chocolate Chip Cookie Icebox Cake
- S’mores Icebox Cake
- Oreo Icebox Cake
- Chocolate Icebox Cake
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Strawberry Icebox Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla
- 1 pound strawberries sliced
- 7.2 ounces graham crackers 1.5 sleeves
Things You’ll Need
Before You Begin
- Fresh strawberries are best for this recipe. We personally have not tested this recipe with frozen strawberries. If you do you will need to thaw them on paper towels first. Thawed strawberries will release a lot of liquid that can make your cake soggy.
- While my bowl and beaters to whip the cream are chilling in the freezer, I slice up the strawberries. It’s good to have extra on hand in case you can’t help eating them like me. Whip the cream until light and fluffy. This takes less than five minutes with an electric mixer. You’re now ready to assemble.
- Place a smear of whipped cream on the bottom of your pan, this will keep your graham crackers from slip-sliding around when you try to add the next layer. So, a smear of whipped cream and then a single layer of graham crackers. You’ll need to cut some of them to fit the gaps.
- Next, top with a layer of whipped cream and then a layer of sliced strawberries. From there, repeat the layers ending with a layer of strawberries arranged nice and pretty. Cover with plastic wrap and refrigerate for at least four hours or overnight. The crackers will be cake-like, the strawberries will have lent their fruity sweetness to the cream and your friends and family will thank you.
Instructions
- In a stand mixer or with a hand-held mixer, beat the cream, powdered sugar and vanilla until stiff peaks form.
- Place a very thin layer of cream on the bottom of a 9×9 square pan. Next, add a single layer of graham crackers. Top with 1/3 of the whipped cream and smooth with a spatula. Add 1/3 of the strawberries in an even layer. Repeat layers 2 more times, ending with strawberries. Arrange the berries in a pretty pattern, if desired.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight before serving.
Expert Tips & FAQs
- Store your cake covered with an air-tight lid or tightly wrapped with plastic wrap in the refrigerator for up to 4 days.
- You can freeze this dessert for up to 3 months. Line a plate or small baking sheet with waxed paper. Cut into dessert serving size pieces. Place pieces onto waxed paper, making sure they are not touching each other. Freeze for 3-4 hours, or until solid. Wrap each individual frozen piece with plastic wrap. Store wrapped pieces into a freezer bag. To thaw, remove frozen piece from freezer and remove plastic wrap while still frozen. This will keep the wrap from sticking to the thawed dessert. Thaw in the refrigerator or at room temperature.
Nutrition
ONE-PAN DESSERTS COOKBOOK!
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Amanda Davis
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Marcela Gonzalez says
How long can you keep this dessert refrigerated for (after the initial 5 hrs) .
Thanks!
Amanda Davis says
HI there. It should be good in the fridge for up to 4 days, but you can also freeze it! Here’s how:
You can freeze this dessert for up to 3 months. Line a plate or small baking sheet with waxed paper. Cut into dessert serving size pieces. Place pieces onto waxed paper, making sure they are not touching each other. Freeze for 3-4 hours, or until solid. Wrap each individual frozen piece with plastic wrap. Store wrapped pieces into a freezer bag. To thaw, remove frozen piece from freezer and remove plastic wrap while still frozen. This will keep the wrap from sticking to the thawed dessert. Thaw in the refrigerator or at room temperature.
Gretchen says
I’d like to make this recipe in a 9×13 pan, rather than double the recipe should I just add another 1/2 of the suggested ingredients?
Amanda Davis says
Yes you could do that. I usually just double it. I’d rather have some left over than not enough :)
Patty axselle says
Can I use frozen strawberries.
Amanda Davis says
Fresh starwberries are best for this recipe. We personally have not tested this recipe with frozen strawberries. If you do you will need to thaw them on paper towels first. Thawed strawberries will release a lot of liquid that can make your cake soggy.
Yusra says
I made it and it turned out amazing! Even my oldest who isn’t particularly into desserts asked for seconds! It was a hit, thanks for recipe! I ended up using whatever cookies I had on hand and it worked out great!
Alison says
love this recipe! whipped cream came out delicious. how can you freeze this? and would you freeze it after letting it refriderate? thanks!
Amanda Davis says
You can freeze this dessert for up to 3 months. Line a plate or small baking sheet with waxed paper. Cut into dessert serving size pieces. Place pieces onto waxed paper, making sure they are not touching each other. Freeze for 3-4 hours, or until solid. Wrap each individual frozen piece with plastic wrap. Store wrapped pieces into a freezer bag. To thaw, remove frozen piece from freezer and remove plastic wrap while still frozen. This will keep the wrap from sticking to the thawed dessert. Thaw in the refrigerator or at room temperature.