No-Bake Strawberry Icebox Cake is sweet, creamy and crunchy and made with only 5 ingredients! The perfect make-ahead dessert recipe you can leave to chill in the fridge and serve come party time!
Why you’ll love strawberry shortcake icebox cake
Easy dessert for hot summer days! This is a no-bake dessert recipe that is perfect for summer BBQs and warm days. It’s simple, fast, easy and takes much help from the baking aisle of the grocery store so you can spend less time in the kitchen, and more time in the sun.
Light and not too heavy! This is a layered fridge cake that is super light and airy, with just the right amount of brightness from the strawberries and crunch from the graham crackers. Balanced and just the right amount of sweet berry goodness. Perfect after a big meal.
Set-it-and-forget-it! I love make-ahead desserts that can be prepped days in advance and left to hang out in the fridge. In other words, dessert, done! Make this for all your backyard BBQs, outdoor picnics and casual get-togethers with friends.
Extra strawberries hanging about in your kitchen? Use them up in strawberry scones, strawberry crumble, strawberry dump cake and strawberry french toast.
Ingredients
This strawberry ice box cake requires only 5 ingredients – and you can even cut that down to 3 ingredients if you take a little help from the grocery store! Here’s what we need:
- Heavy cream
- Powdered sugar
- Vanilla extract
- Graham crackers
- Strawberries
Ingredients substitutions & notes:
- Replace the homemade whipped cream (i.e. heavy cream, confectioner’s sugar, vanilla extract) for one tub of Cool Whip instead.
- Use your favorite flavor of graham cracker – honey, cinnamon or chocolate!
- Swap out the graham crackers for ladyfingers, shortbread cookies or your favorite packaged gluten-free cookie.
- Use any berry, like raspberries, blueberries, blackberries or a mix of all three!
How to make
This strawberry fridge cake is a serious game-changer. You can have this ready and chilling in under a half-hour – and that’s with homemade whipped cream included!
Whip cream: In a large bowl with an electric stand or hand mixer, add the heavy cream, powdered sugar, and vanilla extract. Beat on high until whip cream is light and fluffy. Be careful not to overmix.
Layer and chill: In a standard 8-1/2 x 4-1/2 x 2-½ loaf tin, begin with a layer of graham crackers. Then, add a 1-inch layer of whip cream and then a layer of sliced strawberries. Continue in this order until the tin is full. You should get about 3-4 more layers. Garnish the top with crushed graham crackers and strawberry slices. Refrigerate for at least 4 hours before serving.
Serving suggestions
This strawberry icebox cake is going to be a spring and summer hit – especially when strawberries are in peak season! Serve it at any of your summer BBQs, picnics, potlucks, or backyard parties. Just make sure to keep it chilled up until the moment you are ready to serve.
Make ahead & storage tips
This strawberry no-bake dessert can be made up to 2 days in advance. Time is actually a necessity for this recipe as it allows for the graham crackers to soften to a cake-like texture and the ingredients to marry together.
Keep it tightly wrapped in a double layer of plastic wrap in the fridge until you are ready to serve.
Strawberry icebox cake FAQs
Why are they called icebox cakes?
The ‘icebox’ refers to an old-school icebox. It was basically a nonmechanical form of refrigeration introduced in the 1920s.
How long does an icebox cake need to be refrigerated?
The time of refrigeration depends on the thickness of the cookies. Since graham crackers are so thin, this cake can be ready to serve after 4 hours – but overnight is even better!
How do you store an icebox cake?
Icebox cake is not a frozen dessert and is best stored in the fridge. I recommend a minimum of 4 hours, but the cake will keep well for up to 2 days.
Looking for more no-bake dessert recipes? Check these out!
If you make this Strawberry Icebox Cake recipe, be sure to tag me on Pinterest and Instagram!
I seriously love seeing what you guys are making and sharing your creations with the College Housewife community!
Strawberry Icebox Cake
ingredients
- 3 cups heavy cream
- 3 tbsp powdered sugar
- 1 tbsp vanilla extract
- 2 sleeves graham crackers
- 1 lb strawberries sliced
instructions
- Whip cream: In a large bowl with an electric stand or hand mixer, add the heavy cream, powdered sugar, and vanilla extract. Beat on high until whip cream is light and fluffy. Be careful not to overmix.
- Layer and chill: In a standard 8-1/2 x 4-1/2 x 2-½ loaf tin, begin with a layer of graham crackers. Then, add a 1-inch layer of whip cream and then a layer of sliced strawberries. Continue in this order until the tin is full. You should get about 3-4 more layers. Garnish the top with crushed graham crackers and sliced strawberries. Refrigerate for at least 4 hours before serving.
notes
join elizabeth on the rocks
Join our newsletter to chat about all things food, cocktails, home decor, and more!