Strawberry Icebox Cake is the ultimate no-bake dessert, perfect for summer gatherings. This delightful layered treat combines graham crackers, fluffy whipped cream, and juicy strawberries. As the layers meld together in the fridge, they transform into a sliceable, creamy cake that everyone will love. Ideal for warm days, this cake is simple to make and sure to impress your guests!
Why You’ll Love This Strawberry Icebox Cake
This Strawberry Icebox Cake is not just any dessert; it’s a refreshing delight that will have you coming back for seconds. Here are a few reasons to adore this recipe:
- No-bake simplicity makes it an easy choice for hot days.
- Perfectly sweetened with fresh strawberries and a touch of sugar.
- Layers of creamy filling and graham crackers create delightful textures.
- It’s a fantastic choice for potlucks and summer parties.
- Customizable with various fruits or flavors to suit your taste.
- A delicious way to enjoy strawberries, making it a fruity favorite!
- Ideal for vegetarians, fitting a variety of dietary needs.
- Perfectly chilled, it’s a refreshing treat that cools you down.
Ingredients for Strawberry Icebox Cake
Gather these items:
- 2 pounds fresh strawberries (hulled and sliced, about 6–7 cups)
- 3 tablespoons granulated sugar (adjust to taste depending on berry sweetness)
- 1 teaspoon fresh lemon juice (optional, brightens flavor)
- 3 cups heavy whipping cream (cold)
- 8 ounces cream cheese (softened, full-fat preferred)
- 1 cup powdered sugar (sifted)
- 2 teaspoons pure vanilla extract (or 1 ½ teaspoons vanilla + ½ teaspoon almond extract)
- 1 pinch fine sea salt
- 2 to 2 1/2 sleeves graham crackers (about 24–30 full sheets; honey or cinnamon, or gluten-free)
- extra sliced strawberries (for garnish, optional)
- fresh mint leaves (for garnish, optional)
- powdered sugar (light dusting on top, optional)
How to Make Strawberry Icebox Cake Step-by-Step
- Step 1: Rinse the strawberries under cool water and pat very dry with a clean kitchen towel. Hull and slice them about 1/4-inch thick. In a medium bowl, toss the sliced strawberries with the granulated sugar and lemon juice. Let sit for 10–15 minutes to draw out some juices. If they release a lot of liquid, spoon off a bit so the cake does not get soggy.
- Step 2: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 1–2 minutes. Add the powdered sugar, vanilla (and almond extract if using), and a pinch of salt. Beat until creamy and well combined. Pour in the cold heavy cream. Start mixing on low, then increase to medium-high and beat until the mixture forms medium to stiff peaks that are thick but still spreadable.
- Step 3: Use a 9×13-inch glass or ceramic baking dish. Spread a thin layer (2–3 tablespoons) of the whipped cream filling over the bottom of the dish to keep the graham crackers from sliding.
- Step 4: Lay a single layer of graham crackers over the thin cream base, breaking pieces as needed to cover the bottom. Spread about one-third of the whipped cream filling over the crackers in an even layer. Spoon about one-third of the sliced strawberries over the cream and spread them out evenly.
- Step 5: Add another layer of graham crackers on top of the berries. Top with another one-third of the whipped cream filling, then another one-third of the strawberries. Repeat once more with a final layer of crackers, the remaining whipped cream filling, and a final generous layer of strawberries on top. Reserve the prettiest berry slices for the top if you like.
- Step 6: Cover the dish tightly with plastic wrap or reusable wrap. Refrigerate for at least 4 hours, preferably 8–12 hours, until the graham cracker layers have softened to a cake-like texture and the filling is firm enough to slice.
- Step 7: Right before serving, garnish the top with extra sliced strawberries, fresh mint leaves, and a light dusting of powdered sugar if desired. For clean slices, use a long, sharp knife and wipe it between cuts. Serve chilled.
Pro Tips for the Perfect Strawberry Icebox Cake
Keep these in mind:
- Adjust sugar based on the sweetness of strawberries.
- Longer refrigeration enhances flavor and texture.
- Use fresh strawberries for the best flavor in your chilled strawberry cake recipe.
- Consider layering with other fruits for a strawberry layered dessert twist.
Best Ways to Serve Strawberry Icebox Cake
When it comes to serving this delectable cake, consider these ideas:
- Pair with a scoop of strawberry ice cream cake for an extra treat.
- Serve with a side of whipped cream for added richness.
- Top with a drizzle of chocolate sauce for a sweet contrast.
How to Store and Reheat Strawberry Icebox Cake
To store this cake, simply cover it tightly with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to 3-5 days. Since this is a no-bake dessert, there’s no need to reheat; just enjoy it cold, making it a perfect dessert prep option for summer gatherings!
Frequently Asked Questions About Strawberry Icebox Cake
What is a Strawberry Icebox Cake?
A strawberry icebox cake is a no-bake dessert made with layers of graham crackers, whipped cream, and fresh strawberries. It’s chilled until the crackers soften, creating a cake-like texture.
Can I make Strawberry Icebox Cake ahead of time?
Absolutely! This cake is perfect for making ahead of time. You can prepare it a day before serving, allowing the flavors to meld beautifully.
How do I avoid common mistakes with Strawberry Icebox Cake?
To avoid sogginess, ensure you allow the strawberries to drain properly after mixing with sugar. Also, use cold heavy cream for whipping to achieve the right texture.
Variations of Strawberry Icebox Cake You Can Try
Here are some fun variations to experiment with:
- Try using strawberry cheesecake icebox cake by adding cream cheese to the filling.
- Substitute the strawberries with mixed berries for a refreshing twist.
- Incorporate chocolate graham crackers for a chocolatey flavor profile.
- Use almond extract for a unique flavor that complements the strawberries beautifully.
For more delicious recipes, check out our latest recipes or try making cranberry orange pancakes for a delightful breakfast. If you’re looking for more dessert ideas, consider making double chocolate peppermint cookies this holiday season!
Additionally, you can learn more about the benefits of strawberries and their nutritional value from Healthline.
Print
Delicious Strawberry Icebox Cake for Summer Gatherings
- Total Time: 270 minutes
- Yield: Serves 12 1x
- Diet: Vegetarian
Description
This Strawberry Icebox Cake is a no-bake, layered dessert with graham crackers, fluffy whipped cream, and juicy strawberries. The layers soften and set in the fridge into a sliceable, creamy cake that’s perfect for warm-weather gatherings.
Ingredients
- 2 pounds fresh strawberries (hulled and sliced, about 6–7 cups)
- 3 tablespoons granulated sugar (adjust to taste depending on berry sweetness)
- 1 teaspoon fresh lemon juice (optional, brightens flavor)
- 3 cups heavy whipping cream (cold)
- 8 ounces cream cheese (softened, full-fat preferred)
- 1 cup powdered sugar (sifted)
- 2 teaspoons pure vanilla extract (or 1 ½ teaspoons vanilla + ½ teaspoon almond extract)
- 1 pinch fine sea salt
- 2 to 2 1/2 sleeves graham crackers (about 24–30 full sheets; honey or cinnamon, or gluten-free)
- extra sliced strawberries (for garnish, optional)
- fresh mint leaves (for garnish, optional)
- powdered sugar (light dusting on top, optional)
Instructions
- Rinse the strawberries under cool water and pat very dry with a clean kitchen towel. Hull and slice them about 1/4-inch thick. In a medium bowl, toss the sliced strawberries with the granulated sugar and lemon juice. Let sit for 10–15 minutes to draw out some juices. If they release a lot of liquid, spoon off a bit so the cake does not get soggy.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 1–2 minutes. Add the powdered sugar, vanilla (and almond extract if using), and a pinch of salt. Beat until creamy and well combined. Pour in the cold heavy cream. Start mixing on low, then increase to medium-high and beat until the mixture forms medium to stiff peaks that are thick but still spreadable.
- Use a 9×13-inch glass or ceramic baking dish. Spread a thin layer (2–3 tablespoons) of the whipped cream filling over the bottom of the dish to keep the graham crackers from sliding.
- Lay a single layer of graham crackers over the thin cream base, breaking pieces as needed to cover the bottom. Spread about one-third of the whipped cream filling over the crackers in an even layer. Spoon about one-third of the sliced strawberries over the cream and spread them out evenly.
- Add another layer of graham crackers on top of the berries. Top with another one-third of the whipped cream filling, then another one-third of the strawberries. Repeat once more with a final layer of crackers, the remaining whipped cream filling, and a final generous layer of strawberries on top. Reserve the prettiest berry slices for the top if you like.
- Cover the dish tightly with plastic wrap or reusable wrap. Refrigerate for at least 4 hours, preferably 8–12 hours, until the graham cracker layers have softened to a cake-like texture and the filling is firm enough to slice.
- Right before serving, garnish the top with extra sliced strawberries, fresh mint leaves, and a light dusting of powdered sugar if desired. For clean slices, use a long, sharp knife and wipe it between cuts. Serve chilled.
Notes
- Adjust sugar based on the sweetness of strawberries.
- Longer refrigeration enhances flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg
Keywords: Strawberry Icebox Cake, no-bake dessert
