This easy icebox cake recipe is filled with layers of fresh strawberries, soft graham crackers, and whipped cream. It’s a no-bake dessert that’s great to eat in the summer!
This strawberry icebox cake recipe is perfect for your next summer gathering! My Strawberry Tiramisu was an instant reader hit after I shared it on July 4th. So this year I wanted to develop another no-bake dessert for your summer celebrations. After testing and tweaking this icebox cake several times, I’m happy to report that it’s much easier and more delicious. Layered with fresh strawberries, house-made whipped cream, and graham crackers, the icebox cake softens to a light, cake-like texture as it chills in the refrigerator.
Why You’ll Love This Icebox Cake
- It couldn’t be easier to make. With just 7 simple ingredients, you can assemble this strawberry icebox cake in under 30 minutes. After that, your refrigerator does the work for you!
- You can get ahead. Before serving this cake, let it cool for at least 6 hours to allow the graham crackers to soften. This is the perfect dessert to make ahead of time for a 4th of July cookout or other summer gathering.
- It tastes like summer. The combination of sweet, juicy strawberries and rich whipped cream is reminiscent of summer. Bonus: I flavor my whipped cream with vanilla extract, almond extract, and lemon zest!
My Strawberry Icebox Cake Recipe
Icebox cakes are not a new concept.As the name probably suggests. It became popular in the United States in the 1920s, when refrigerators were just becoming common. In an early version, the cream and homemade ladyfingers were layered together and the icebox cake was placed in the refrigerator overnight. Store-bought cookies later replaced the ladyfingers from scratch, making this simple cake even easier. (For years, boxes of Nabisco chocolate wafers had an icebox cake recipe printed on them.)
Graham crackers serve as the “cake” in this strawberry icebox cake recipe. This means assembly is very easy. Chop the strawberries, whip the cream, layer everything and put it in the fridge!
How to make an icebox cake
You can find the full Strawberry Icebox Cake recipe with measurements below, but for now, here’s a step-by-step overview of how to proceed.
Start by chopping the strawberries. Peel and then cut the berries into thin slices.
Next, whip the cream. In a large bowl, combine cold heavy cream, powdered sugar, lemon zest, vanilla extract, and almond extract. Using a stand mixer fitted with a whisk attachment or an electric mixer, beat until stiff peaks form.
tip: Let the mixing bowl cool for 15-30 minutes before whipping the cream. This will help you whip quickly and evenly. Take the cream out of the refrigerator and let it cool. If it’s too warm, it won’t hold its shape.
Find more homemade whipped cream tips in this whipped cream recipe.
Then assemble the icebox cake. Spread a very thin layer of cream onto the bottom of an 8×8 inch baking dish.
Top with graham crackers, a cup of whipped cream, and 1/3 of the strawberries and spread in a single layer.
Repeat the layers Add more graham crackers, another cup of whipped cream, and 1/3 more fresh berries.
Finish your icebox cake with a third layer Graham crackers, remaining cream, remaining strawberries.
Cover and place in the refrigerator to chill until the graham crackers are soft. At least 6 hours or overnight.
Slice and serve!
Preparation and Storage Tips Ahead
Make this recipe at least 6 hours (preferably a day) before serving. Graham crackers are soft enough to be sliced after 6 hours, but I think they taste better when they are a little softer. If you can let this cake cool overnight before serving, by all means do so!
Leftover food can be stored in the refrigerator for up to 4 days. meCover tightly with foil or plastic wrap. Strawberries become softer and juicier over time, but are still delicious.
Try More Summer Desserts
If you like this strawberry icebox cake recipe, try one of these summer desserts:
Strawberry Icebox Cake
serve 9
This Strawberry Icebox Cake is an easy no-bake summer dessert! Layers of fresh berries, graham crackers, and house-made whipped cream. The cake will need to cool for at least 6 hours before serving for the graham crackers to soften, so plan ahead!
- 2 cup cold heavy cream
- ⅓ cup icing sugar
- rind of 1 lemon
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 28 graham crackers, (14 whole cracker sheets, 7 ounces)
- 1½ pound fresh strawberries, peeled and sliced
Prevent your screen from going dark
In a large bowl or the bowl of a stand mixer, combine the cream, powdered sugar, lemon zest, vanilla, and almond extract.* Using a stand mixer or an electric mixer fitted with a whisk attachment, beat the powdered sugar on low until incorporated into the cream. Increase speed to medium and beat for 5 to 7 minutes or until stiff peaks form. Be careful not to overwhip.
Spread a very thin layer of whipped cream into the bottom of an 8×8-inch baking dish. Top with 9 graham crackers (4 full sheets + 1 half sheet) and arrange in a single layer. Spread 1 cup of whipped cream on top of the graham crackers, then top with 1/3 of the strawberries and spread in a single layer.
Top with another layer of graham crackers, followed by 1 cup of whipped cream and 1/3 of the strawberries.
Complete the icebox cake with a third layer of graham crackers, remaining whipped cream, and remaining strawberries.
Cover and chill in the refrigerator until the graham crackers are tender, at least 6 hours or overnight.
Slice and serve.
*Before making the whipped cream, you can whip the cream quickly and evenly by chilling the mixing bowl in the refrigerator for 15 to 30 minutes. Metal or glass bowls are best here.
