Strawberry Icebox Cake

This easy, no-bake Strawberry Icebox Cake is layered with graham crackers, sweet whipped cream, and fresh strawberries for the ultimate chill-and-serve dessert. It’s a make-ahead favorite that’s perfect for potlucks, parties, or anytime you’re craving something simple and delicious.

Love an icebox cake, but looking for something more decadent? Try our Chocolate Icebox Cake!

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Ingredients

• Whipped topping: Use either store-bought Cool Whip or to make a homemade whipped cream, by beating cold heavy cream with powdered sugar on high for 3-4 minutes until stiff peaks form. Light whipped cream will work just as well for a lower calorie count.
• Instant white chocolate pudding mix: You can also use instant vanilla pudding, cheesecake pudding, or any of your other favorite flavors.
• Fresh strawberries: If using frozen strawberries, thaw them first and drain any excess liquid to avoid soggy layers. You can also use other fresh fruit for this icebox cake. Try it with bananas, pineapple, blackberries, raspberries, blueberries, mango, or even kiwi. 
• Graham crackers: Feel free to try Vanilla wafers, ladyfingers, chocolate graham crackers, or cinnamon graham crackers. If you have dietary restrictions, use your favorite gluten-free varieties or whole-grain cookies.

See the recipe card for full information on ingredients and quantities.

How to Make a No-Bake Strawberry Icebox Cake

1. Make The Whipped Cream Mixture: In a large mixing bowl, use either a hand mixer or stand mixer with whisk attachment to beat together the whipped topping and pudding mix. Let it sit for 5 minutes to fully set.
2. Assemble: Use an offset spatula to spread a layer of whipped cream mixture into the bottom of the baking dish. Add a layer of sliced strawberries on top and then cover with a single layer of graham crackers.
3. Repeat: Repeat the layers until the cake pan is filled, ending with a layer of whipped topping and strawberries. You can spirnkle some sliced almonds on top if you like a little crunch.
4. Chill: Refrigerate your cake for at least 5 hours, up to overnight.
5. Slice And Serve: Slice and serve cold. Enjoy!

Variations

• Berry Icebox Cake: Layer fresh strawberries, blueberries, or raspberries for a fruity, refreshing twist.
• Lemon Icebox Cake: Mix lemon pudding and lemon zest into the filling for a creamy, citrusy flavor.
• Peanut Butter Icebox Cake: Layer chocolate pudding, peanut butter cups, and creamy peanut butter between chocolate cookies.
• S’mores Icebox Cake: Swap the campfire for layers of marshmallow cream, chocolate, and graham crackers.

Proper Storage

• Make In Advance: You can make this no bake dessert up to 1-2 days before without compromising its quality.
• In the Refrigerator: A no-bake icebox cake must be stored in the fridge. Wrap it tightly or keep it in an airtight container for about 2-3 days.
• In The Freezer: To freeze your cake, wrap it well and place in the freezer for about 4 weeks. Thaw in the refrigerator before serving.

More No-Bake Cakes

• Eclair Cake
• Ice Cream Sandwich Cake
• Banana Split Cake
• Twinkie Cake

If you tried this Strawberry Icebox Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!

5 from 8 votes

Strawberry Icebox Cake

Author — Jennifer Fishkind

Serves — 9

A Strawberry Icebox Cake is a quick and easy way to create a cool and creamy no bake dessert. A simple, sweet refreshing treat for spring and summer.

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Prep Time 20 minutes mins

Chill Time 5 hours hrs

Total Time 5 hours hrs 20 minutes mins

Ingredients

 

• ▢ 16 ounce container whipped topping
• ▢ 3.4 ounce package white chocolate instant pudding mix
• ▢ 4 cups hulled and sliced strawberries
• ▢ 15-17 whole graham crackers (~ ½ of one 14.4 ounce box)

Instructions

 

• In a large bowl using either a hand or stand mixer, beat the whipped topping and instant pudding mix until combined and then set aside.
• Let the pudding and whipped topping mixture sit for 5 minutes to fully set.
• Once the pudding mixture has set, take out a 8×8 inch square baking pan and spread an even, thin layer of the whipped topping mixture on the bottom of the pan.
• Add a layer of sliced strawberries on top of the whipped topping mixture.
• Follow the strawberries with a single layer of graham crackers.
• Begin the layers again with the layer of whipped topping mixture.
• Continue repeating these layers until the cake pan is filled but be sure to finish with a layer of whipped topping and strawberries. (This size pan will require about 3 layers)
• Refrigerate for at least 5 hours up to overnight before plating and serving cold.

Jenn’s Notes

Storage:

• To Store: This Strawberry Icebox Cake must be stored in the refrigerator in an airtight container so that the whipped cream and strawberries don’t go stale. You can keep it in the fridge for about 2-3 days.
• To Freeze: To freeze your cake, wrap it well and place in the freezer for about 4 weeks. Thaw in the refrigerator before serving.

Tips:

• Slice your strawberries thinly and evenly in order to get the best layers in your cake. Leave your prettiest strawberries for the top layer.
• You may need to break some of the graham crackers to cover the entire layer properly.
• Don’t skip the chilling step! You want to soften the graham crackers with the moisture from the whipped topping mixture. It makes for a soft and moist cake. I find it easiest to make this dessert the night before and it will be perfectly ready to serve the next day!

Nutrition Info

Calories: 273kcal | Carbohydrates: 45g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 259mg | Potassium: 192mg | Fiber: 2g | Sugar: 29g | Vitamin A: 45IU | Vitamin C: 38mg | Calcium: 65mg | Iron: 1mg

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