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.
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.
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 Rate ItIngredients
- 2 cups heavy 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
- 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.
Nutrition
ONE-PAN DESSERTS COOKBOOK!
The one-pan dessert is ideal for all occasions including potlucks, holidays, barbecues and birthdays. Several of these desserts do not require baking making them perfect for summer. See ALL my cookbooks here!
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Amanda Davis
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Cari Hartley says
Can this recipe be made in a 13×9?
Amanda Formaro says
Yes. I use a 2 lb tub of strawberries, double the whipped cream (or a 16 oz tub of Cool Whip), and enough additional graham crackers as needed.
Carol says
This dessert is fabulous, a must make for a summer get together. Use real whipped cream not that other whipped topping. Easy to make out together in a short time to serve the next day.
Allison says
Can I just use cool whip? Does it taste any different?
Amanda Formaro says
Yes you can use Cool Whip and it will be fine.
Christina says
Haven’t tried this recipe as of yet but I stayed at a B&B recently and it was similar to this but frozen and melted like ice cream. I’ve seen other recipes that called for spring form pan, orange juice, powdered sugar, vanilla. This recipe sounds so much easier and was wondering if this can be frozen?
Amanda Formaro says
Yes you can prepare this as directed and freeze for up to two months.
Monica Benn says
I live in Australia we don’t have graham biscuits would I be able to use sponge fingers?
Amanda Formaro says
I have heard that digestive biscuits are a great substitute for graham crackers!
Rosita says
Can we add cream cheese? I wonder how it would taste
Amber says
This was so easy and a nice summer dessert when you don’t want to turn on the oven. Only thing I suggest is to double up on the whipped cream so you can build up the layers. I used 2 pints and could have used 2 more pints. My plan was to make a trifle with this recipe.
Pamela says
I made this with my home grown strawberries and it was divine! Now the raspberries are on! Do you think I could use raspberries for this?
Judy says
Could you use shortbread cookies? I prefer shortbread rather than graham crackers. Love the recipe, though
Amanda Formaro says
Yes that should be fine!
Kristen Croteau says
would using the light or fat free versions of cool whip still work? looking to cut down the calorie and sugar content but keep the flavor!
Amanda Formaro says
Absolutely!
Laura Cohen says
Big hit. I served it for 2 meals. Two people asked for recipe. Will definitely make this again.
Patricia Fudge says
Can I use vanilla wafers instead of Graham crackers? Disabled & only get groceries delivered once a month. I have ask the other ingredients & want to make this for my granddaughters birthday on 3 days? Please advise. Thanks
Amanda Formaro says
Yes Nilla Wafers should totally work!!
Jeanie Malone says
Well, I look forward to trying this recipe again. Embarrassing as it is, I’m forty and have never tried to make homemade whipped cream before. We don’t eat a lot of sweets. This recipe caught my eye while I was searching for an easy Valentines dessert for my hubby. If I can give any advice to other novice dessert makers, don’t whip the cream too long!! The liquid and solids separate. To salvage the dessert, I added a couple of ounces of cream cheese, half a small tub of cool whip, and some strawberry ice cream. I hate to admit all these additions to what I am certain is the perfect dessert already, but I had to make the cream a workable consistency. I put it in the freezer for a couple of hours before enjoying. Thankfully this dessert turned out to be a hit even with the mistake and additions. Just don’t whip the cream too long!!😆
Amanda Formaro says
Oh yep! If you were to have continued, you would have had homemade butter :)
Sarah says
The strawberry ice box cake looks so good . I am going to try it for a birthday dinner at church
Sarah says
Can I put strawberry pudding in the cool whip
Amanda Formaro says
I haven’t tried that! I’ve actually never seen strawberry pudding before.
Amanda says
fantastic recipe. Percent for summer. Yummy, easy, and doesn’t take long.
Theresa says
This is so easy to make and so delicious! My family loves it and requested the recipe. Good times!!!
Channel Rochelle Hudson says
I would love to make this
Kelsey says
Yum! This was so easy in a pinch. As per another review I spread a little strawberry rhubarb jam on each cracker. As such, I reduced the sugar in the whipped cream. I tried the dessert after 5 hours, and after 22 hours. I found the softer texture more pleasing the longer it sat.
Amanda Formaro says
Oh I love the rhubarb jam idea!
Mary Schillinger says
Can you use a different fruit? Like raspberries or blueberries? My friend is deathly allergic to strawberries?
Amanda Formaro says
I have not tried that yet, but I would imagine it would work!