Strawberry Icebox Cake

Strawberry icebox cake is cool, creamy, and full of fresh flavor in every bite.

It’s made with soft layers of whipped cream, crisp graham crackers, and juicy strawberries that come together overnight in the fridge.

By the next day, it slices like a cake but tastes like a chilled strawberry dream.

I make this dessert when I want something that feels light but still hits that sweet spot after a meal. It’s always the first thing gone at summer gatherings.

You don’t need a mixer of skills—just a little layering and patience. Once it chills, every bite is soft, smooth, and packed with strawberry flavor.

If you enjoy fresh strawberries with cream, this is even better. Cold, creamy, and easy to serve straight from the dish. You can make it ahead of time and forget about it until you’re ready to slice and enjoy.

Table of Contents

Easy No-Bake Strawberry Icebox Cake Recipe

Ingredients

3 cups cold heavy whipping cream
¾ cup powdered sugar
1 teaspoon pure vanilla extract
½ teaspoon lemon juice (optional, enhances flavor)
2 packs (about 28–30 full sheets) rectangular graham crackers
2 pounds fresh strawberries, hulled and sliced thin
1 tablespoon strawberry jam (optional, for extra shine on top)

Instructions

Wash and dry strawberries completely. Slice them into thin, even slices and set aside.
In a large mixing bowl, pour in the cold heavy whipping cream. Beat on high speed until soft peaks form.
Add powdered sugar, vanilla extract, and lemon juice to the whipped cream. Continue beating until stiff peaks form. The whipped cream should be thick, smooth, and spreadable.
Take a 9×13-inch rectangular dish or a similar-sized tray. Spread a very thin layer of whipped cream on the bottom—just enough to help the first layer of crackers stick.
Lay a single layer of graham crackers over the cream, covering the bottom completely. Break crackers if needed to fit.
Gently spread about one-third of the whipped cream evenly over the crackers using an offset spatula or spoon.
Arrange a layer of sliced strawberries over the whipped cream, covering the surface as evenly as possible.
Repeat the layering process: crackers, whipped cream, strawberries. Continue until you have three full layers, ending with whipped cream on top.
Arrange a generous layer of strawberry slices on the top, slightly overlapping for a neat, polished look.
Optional: Melt the strawberry jam in the microwave for about 10 seconds and lightly brush it over the top strawberries for a glossy finish.
Cover the dish with plastic wrap and refrigerate for at least 6 hours, ideally overnight. This resting time allows the graham crackers to soften and turn cake-like.
When ready to serve, slice with a sharp knife. Clean the knife between cuts for clean edges.

What Is A Strawberry Icebox Cake?

Strawberry icebox cake is a no-bake dessert made by layering graham crackers, whipped cream, and fresh strawberries.

As it chills in the fridge, the graham crackers absorb the moisture from the cream and berries, turning soft like cake. It’s cool, creamy, and packed with fresh strawberry flavor—perfect for hot days or make-ahead treats.

Can I Use Frozen Strawberries Instead Of Fresh?

Yes, you can, but there’s a catch. Frozen strawberries release more water than fresh ones, which can make the layers soggy or watery.

Thaw Completely First: Always let frozen strawberries thaw fully in a colander or on paper towels so extra water can drain.
Pat Dry: Gently dry the thawed berries with paper towels before layering.
Use In Middle Layers Only: To keep the top looking fresh, save any fresh strawberries you have for the top layer.

Frozen strawberries will still work, but they’ll change the texture slightly. If you want a cake that looks and feels fresh, fresh strawberries are your best bet.

What Type Of Cream Works Best?

Whipping cream is the heart of this dessert. Using the right type makes all the difference in texture and taste.

Use Heavy Whipping Cream: It gives a stable, thick, and fluffy texture that holds up well in the fridge.
Avoid Light Cream Or Ready-Made Toppings: These don’t hold their shape as well and can make the cake watery or soft too quickly.
Chill Everything First: Keep the bowl and beaters cold. Cold tools help the cream whip faster and stay fluffy longer.

The more stable your whipped cream, the better your cake will slice and hold its shape.

Which Crackers Or Cookies Can I Use?

The most common base is graham crackers, but there are a few options that also work well depending on what you like or have on hand.

Classic Graham Crackers: They soften beautifully and taste light with whipped cream and strawberries.
Digestive Biscuits: These are slightly thicker but also soften nicely after a few hours.
Vanilla Wafers Or Tea Biscuits: They add a sweeter touch and a softer texture once chilled.

Make sure your layers fit neatly. Break crackers to fill corners, and avoid stacking them too thick.

Can I Add Other Fruits To The Recipe?

Strawberries are the star, but other fruits can add a fresh twist if you want variety in taste and color.

Blueberries Or Raspberries: These mix well with strawberries and don’t release too much juice.
Peaches Or Mangoes: Add sweetness and a smooth bite, but make sure they’re thinly sliced.
Bananas: They work well in flavor, but they may brown over time, so add them just before layering or serving.

Stick with fruits that don’t get too watery, and always dry the fruit before adding to avoid soggy layers.

Can I Make This Strawberry Icebox Cake Ahead Of Time?

Yes, and it actually tastes better when made ahead.

Make It 24 Hours In Advance: This gives the crackers enough time to soften into a cake-like texture.
Keep It Covered: Use plastic wrap or a tight lid to avoid drying out the top or absorbing fridge smells.
Wait To Add Final Garnish: Add fresh strawberry slices on top just before serving so they stay bright and fresh.

How Do I Store Strawberry Icebox Cake?

This cake stores very well, but only if handled right. Here’s how to keep it fresh and tasty:

Refrigerate Immediately After Assembling: Always chill the cake for at least 6 hours before serving, and return any leftovers to the fridge quickly.
Use An Airtight Container: Cover tightly with plastic wrap or store in a sealed container to prevent the cream from drying out or absorbing other smells.
Lasts Up To 3 Days: The texture stays soft and creamy for 2 to 3 days. After that, it can become too mushy.
Do Not Freeze: Freezing changes the texture of whipped cream and strawberries, making it icy and grainy when thawed.

Keep it cold and covered, and it will stay soft and delicious for days.

Can I Make A Smaller Or Bigger Batch?

Yes, this recipe is easy to adjust depending on how many people you’re serving.

For A Smaller Batch: Use a loaf pan or an 8×8 dish and cut the ingredients in half. This is great for smaller families or just a few servings.
For A Larger Group: Double the ingredients and use a large tray or baking dish. Just make sure your cream is whipped in batches to stay fluffy.

Adjust the layering but keep the same chilling time for the best texture.

Why Did My Strawberry Icebox Cake Turn Out Runny?

If your layers didn’t set properly, a few things could be the cause.

Whipped Cream Was Too Soft: You need stiff peaks for the cream to hold its shape.
Not Enough Chilling Time: Less than 6 hours won’t allow the crackers to fully soften and set.
Too Much Moisture From Fruit: Wet or juicy fruit like frozen strawberries can add extra liquid.

Fix these steps next time, and your cake will hold its layers better.

Can I Add A Layer Of Custard Or Pudding?

Yes, you can mix in a pudding or custard layer if you want a richer texture.

Vanilla Or Strawberry Pudding: These blend well with the strawberry flavor and add creaminess.
Layer Between Crackers And Cream: Add a thin layer of pudding before or after the whipped cream for extra depth.
Use Less Cream If Adding Pudding: To avoid making it too thick, balance the cream and pudding layers.

It changes the flavor slightly but still keeps the chilled, creamy feel.

What Can I Do If I Don’t Have An Electric Mixer?

You can still make the whipped cream by hand, but it takes a little effort.

Use A Cold Metal Bowl And Whisk: Chill both in the fridge before whipping.
Whisk In Fast, Even Motions: It takes about 10–15 minutes of steady whisking to reach stiff peaks.
Try A Hand Mixer Or Blender: If available, these tools can make the job faster.

Can I Make It Sugar-Free?

Yes, you can make a low-sugar version without losing too much of the flavor.

Use Sugar-Free Graham Crackers: Some brands offer reduced sugar options.
Swap Powdered Sugar With A Sweetener: Use powdered erythritol or stevia blends that whip well with cream.
Skip Jam Topping: If using jam, make sure it’s low-sugar or leave it out completely.