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Partially eaten slice of strawberry icebox cake on a plate with a fork and a halved strawberry.
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Strawberry Icebox Cake

A no-bake, layered dessert made with whipped cream, graham crackers, and fresh strawberries for a light and refreshing treat.
Prep Time15 minutes
4 hours
Total Time4 hours 15 minutes
Course: Desserts
Cuisine: American
Keyword: cake, icebox cake, strawberry
Servings: 9 servings
Calories: 319kcal
Author: Sara

Ingredients

  • 2 cups heavy whipping cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla
  • 1 pound fresh strawberries sliced
  • 7.2 ounces graham crackers 1 ½ sleeves

Instructions

  • In a large mixing bowl, beat cream, powdered sugar, and vanilla until stiff peaks form.
  • Spread a thin layer of whipped cream in the bottom of a 9x9-inch baking dish.
  • Place one layer of graham crackers in the dish and cover them with ⅓ of the whipped cream. Smooth the whipped cream out.
  • Add a layer of ⅓ of the sliced strawberries.
  • Continue layers of graham crackers, whipped cream, and strawberries two more times.
  • Be sure to arrange the top layer of strawberries nicely.
  • Cover and refrigerate for at least 4 hours before serving.

Notes

  • Adjust the crunch level: The longer your cake sits in the fridge, the softer the graham cracker crust will become. For a bit more crunch, chill it for less time. For a softer, more cake-like texture, let it chill overnight.
  • Use fresh strawberries: For the best flavor and texture, always use fresh, ripe strawberries. Frozen strawberries release too much moisture and can make the dessert soggy. If you must use frozen, thaw completely and pat dry with paper towels first.
  • Let it chill completely: Be sure to let your icebox cake chill for at least 4 hours before serving for the best soft, cake-like texture.
  • Easy slicing and serving: Run a sharp knife under hot water and wipe it dry before cutting for clean, neat slices every time.
  • Swap the fruit: Try making a blueberry icebox cake, raspberry version, or even a mixed berry icebox cake for variety and seasonal freshness.
  • Add flavor layers: For extra richness, add a thin spread of strawberry jam or a drizzle of chocolate sauce between layers.
  • Lighten it up: Use Cool Whip or a lighter whipped topping if you want a shortcut or a lower-calorie option.
  • Decorate before serving: Garnish with whole strawberries, mint leaves, or a dusting of powdered sugar to make the cake party-ready.
  • Make it ahead: This no-bake strawberry dessert actually tastes better the next day as the flavors continue to meld.

Nutrition

Calories: 319kcal | Carbohydrates: 29g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 60mg | Sodium: 164mg | Potassium: 168mg | Fiber: 2g | Sugar: 16g | Vitamin A: 784IU | Vitamin C: 30mg | Calcium: 61mg | Iron: 1mg