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.2 cups heavy whipping cream, 1/2 cup powdered sugar, 1 teaspoon vanilla
- 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.7.2 ounces graham crackers, 1 pound strawberries
- 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
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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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Natalie says
Has anyone tried chocolate graham crackers with this? Chocolate and strawberries are a classic pairing.
Amanda Davis says
That would totally work
Melissa says
Everyone loves this dessert when I make it.
Nat says
It’s definitely a refreshing treat but not your normal sweet dessert. I’m wishing I would have added more powdered sugar to the whipped cream part. And, perhaps a few dollops of strawberry jam in each layer. But, it’s a recipe you can absolutely modify to your taste.
Glo says
I used jello pudding instead of cream, and a frozen açaí bowl in place of berries. Not sure why but it’s a bit goopy.
Just kidding. These comments are hilarious.
Amanda Davis says
haha!!
Kim says
Exactly what I was thinking!😁😆🤣
Sharon says
Can cool whip be used in place of whipping cream
Amanda Davis says
Yes
KAREN BAKER says
Amazing! Fresh, not heavy. I have made it several times and it is one of the very best.
Denise Cox says
This dessert was really dry. I followed the directions exactly. Next time I will sweeten and liquify the strawberries a bit to make it moister.
Amanda Davis says
Interesting, trying to think of what could have happened because I’ve probably made this 50 times and never had that result.
Penny says
Hello Amanda,
Can ladyfinger (Savoiardi) biscuits be used instead of graham crackers if you don’t have them?
I thought they could replace given that they would soak & turn cake-like (just like in a tiramisu) too?
Amanda Davis says
I don’t see why not!
Della says
Fabulous quick dessert! Easy and came out perfectly. Making it a second time in just a week. My husband loved it. It is delicious!
Niki says
Could I use normal sugar instead of powdered sugar? If so, does the amount change? If I made this for 12 people, but still in a 9×9 pan, would it be ok?
Thank you so much!
Amanda Davis says
I have heard that you can, but I haven’t tried it myself. Yes that size pan will still work, just smaller pieces.
J says
How long can you freeze it for
Amanda Davis says
3 months
Victoria Ayala says
My cake turned out very soggy , I used store bought whipped cream , could that be why ?
Amanda Davis says
Did you use frozen strawberries by chance? When frozen strawberries thaw out a lot of liquid will release, which could cause a soggy icebox cake. Or perhaps sprinkled fresh strawberries with sugar? Sugar on strawberries will cause them to macerate, which also produces a lot of liquid. The store bought whipped cream in a can could have been the culprit (you didn’t specify if you used Cool Whip or canned whipped cream) as it will break down. It doesn’t have a stabilizer in it like Cool Whip does.
Alex says
Maybe I missed something but the heavy cream and powdered sugar never got hard? It’s just liquid. I put it froze it before layering and then put it in the fridge overnight and it’s still a liquid mess. Followed the directions exactly.
Amanda Formaro says
The first step in the recipe is “In a stand mixer or with a hand-held mixer, beat the cream, powdered sugar, and vanilla until stiff peaks form.”
You have to beat the cream to make whipped cream.
Pat R says
I would need to use a 13 x 9 pan for a large crowd. Would I just double the recipe ingredients for the filling?
Thank you!
Amanda Davis says
Yes pretty much!
Deebs says
This may sound like a simple question, but I have a cuter 8 x 8” pan that would showcase the layers more? Would using it be a problem for the overall composition of the dessert?
Amanda Formaro says
It will be fine, just taller
Jeffrey Phillips says
I love this recipe! I’ve made it once and it was delicious! 😋 Question, has anyone ever tried adding bananas to it? With the strawberries? I really want to give it a try!
Glenda Trecek says
I’m making this again today. It’s delicious. I bought a tub of strawberry jel like is used in strawberry pie, and stirred it into my sliced berries. I also doubled the amount of whipped cream. My strawberry loving granddaughters thought it was perfect!
Beth says
Can I use frozen strawberries
Amanda Formaro says
I haven’t tested that, but I would say thaw them out on paper towels. Let them drain then add to recipe.
Julie says
Soooo. AMAZING!
Sandra says
Hello I made this recipe using vanilla wafers, the one thing that I did wrong was to use to much strawberry juice. It came out too soggy, even tho everyone ate it up.will the Graham crackers get soggy?….I plan on making another strawberry cake….THE RIGHT WAY THIS TIME!!!!!
Amanda Formaro says
Were your strawberries over ripened? That can make them juicy. I just use fresh strawberries and never have an issue. The graham crackers soften, but do not get soggy.
sandra Baird says
Thanks so much for your reply. I THINK I will use the original recipe next time.
Sondra
Beth says
This was absolutely delicious!I didn’t change a thing!My family is asking for more 😆