Strawberry Icebox Cake
Published Jun 22, 2026
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This strawberry icebox cake is the easiest no-bake dessert with layers of graham crackers, fresh strawberries, and fluffy homemade whipped cream, chilled overnight in the fridge.
Make-Ahead Strawberry Icebox Cake
Every time I visit the farmer’s market this time of year, I’m inspired by the heaps of fresh strawberries in the stalls. And one of my favorite strawberry desserts is strawberry shortcake, which in turn inspired this delicious strawberry icebox cake recipe.
This strawberry icebox cake looks like a work of art, always hits the spot at the family barbecue, and it takes 15 minutes to put together with homemade whipped cream, sliced fresh strawberries, and graham crackers.
An icebox cake is best when it’s made the day before you plan to serve it. That’s the no-bake magic of an icebox cake: The graham crackers soften to a cake-like texture in between the layers of fluffy whipped cream overnight.
Reasons to Make This Strawberry Icebox Cake Recipe
- 100% homemade. Old-fashioned icebox cakes often call for store-bought ingredients like Cool Whip or instant puddings, but I keep this one simple and homemade with freshly whipped cream. It’s just sweet enough so that the strawberries can shine through in each bite.
- Only 5 ingredients. That’s including the ingredients needed to make the whipped cream from scratch.
- The perfect no-bake dessert. There’s no need to heat the oven because this cool and creamy dessert is prepped and in the fridge in minutes. A strawberry icebox cake also makes excellent leftovers, so if anyone needs me, I’ll be sneaking a slice from the fridge!
Ingredients in Strawberry Icebox Cake
Here’s what you’ll need to make this easy no-bake dessert. Scroll to the recipe card for the complete list with exact measurements.
- Heavy Whipping Cream – Make sure it’s full-fat heavy cream or whipping cream and not pouring cream.
- Powdered Sugar – No powdered sugar in the pantry? Make your own powdered sugar by blitzing regular sugar in a high-powered blender until you get a fine powder.
- Vanilla Extract – If needed, substitute with vanilla paste, but avoid imitation vanilla, since, well, it’s imitation.
- Fresh Strawberries – Use strawberries or swap in your favorite berries. Blueberries, raspberries, and blackberries all work well here.
- Graham Crackers – You can also layer chocolate graham crackers, wafer cookies, or Golden Oreos into your icebox cake.
Helpful Tips and Variations
- Dry the berries. Pat the sliced strawberries dry with paper towels before you layer them into the cake. Excess moisture dilutes the whipped cream and can affect how the icebox cake sets in the fridge.
- Use Cool Whip as a shortcut. Instead of making whipped cream from scratch, you can use Cool Whip in your icebox cake. Substitute one cup of Cool Whip for every cup of whipped cream (1:1).
- Zest it up. One of my favorite ways to boost the flavors in this cake is to fold fresh lemon zest into the fresh whipped cream (or Cool Whip, if using). Use an organic lemon and wash the rind before you zest it.
- Add toppings. Serve this strawberry icebox cake drizzled with melted chocolate, pourable chocolate ganache, or my grandmother’s strawberry sauce.
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Strawberry Icebox Cake
Ingredients
- 1½ pounds fresh strawberries
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 2 teaspoons pure vanilla extract
- 1½ sleeves of graham crackers, or 14-15 full sheets
Instructions
- Prep the strawberries. Wash the strawberries, dry them well, and remove the stems. Cut the strawberries into thin slices and set aside.
- Whip the cream. Add the whipping cream, powdered sugar, and vanilla extract to the bowl of a stand mixer. Mix on low speed to combine, then increase the speed to high and whip for 2 to 4 minutes, or until stiff peaks form.
- Assemble the cake. Spread a thin layer of whipped cream in the bottom of a 9×9-inch baking dish to help keep the graham crackers in place. Add a layer of graham crackers, breaking some as needed to fit. Top with a layer of whipped cream, followed by a layer of strawberries. Repeat the layers, finishing with a layer of strawberries on top. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight.
- Serve. Slice the cake and serve.
Equipment
Notes
- Instead of heavy cream, you can use Cool Whip. For every cup of whipped cream, you can use 1 cup of Cool Whip.
- For extra flavor, add lemon zest to your whipped cream.
- You can serve the ice box cake with a drizzle of melted chocolate or ganache.
- Make sure your strawberries are dry before slicing them and adding them to the cake. Any excess water will dilute your whipping cream.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Strawberry Icebox Cake
I think you’ll be hooked on icebox cakes after this, especially since you can use this icebox “formula” with just about any fresh fruit. In the fridge, the ingredients transform into a moist, delicate dessert that tastes like an eclair or fancy French pastry. But, really, the steps couldn’t be simpler:
- Get the strawberries ready to go. Wash and dry the strawberries well, and remove the stems. You can use a paring knife or a sturdy straw to push the green stem out of the bottom of the strawberry and straight through the top. Afterward, slice the strawberries and set them aside.
- Make the whipped cream. Next, beat the heavy cream with powdered sugar and vanilla in a bowl. Start at low speed, and then whip on high speed until your whipped cream forms stiff peaks. Meaning when you lift the whisk, the whipped cream should stand up and hold its shape.
- Add a first layer of graham crackers. Now, spread a thin layer of whipped cream in the bottom of a 9×9-inch baking dish. Arrange a layer of graham crackers on top. You’ll likely need to break a few so they fit nicely in a single layer.
- Assemble the cake. Top the graham crackers with a layer of whipped cream, then a layer of sliced strawberries. Repeat, ending with a final layer of fresh strawberries.
- Refrigerate. Cover the icebox cake with plastic wrap and move it to the fridge. It needs to chill for at least 4 hours. Or, you can make this dessert ahead and refrigerate it overnight. When you’re ready to serve, slice and enjoy!
Does an Icebox Cake Need to Stay Refrigerated?
Yes, this strawberry icebox cake needs to stay in the fridge when you’re not serving it. Keep the assembled cake covered and refrigerated for up to 4 days.
