Why You’ll Love This Recipe

I’m a big fan of desserts that feel special but barely heat up the kitchen—and this one fits the bill. No baking is needed, and the cake melds together overnight for easy slicing the next day. With sweet strawberries and creamy layers, it’s light, refreshing, and perfect for potlucks or weeknight treats.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Heavy whipping cream
Cream cheese, softened
Powdered (confectioners’) sugar
Vanilla extract
Fresh strawberries, hulled and sliced
Graham crackers

directions

Mix the cream layer: I whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Separately, I beat cream cheese until smooth, then fold in the whipped cream for a light, cheesecake-like filling.
Layer the cake: I spread a thin layer of the cream mixture in the bottom of a pan, top with a layer of graham crackers, then more cream, and a layer of sliced strawberries. I repeat this to create three layers of crackers, cream, and berries, reserving a few berries for the top.
Chill to set: I cover the pan and refrigerate the cake for at least 4 hours—overnight is even better—so the graham crackers soften and the flavors meld.
Serve: I garnish with extra strawberries just before slicing and serving.

Servings and timing

Servings: About 9–12 slices (based on a 9″×9″ pan)
Prep Time: ~15 minutes
Chill Time: At least 4 hours (I prefer overnight)
Total Time: ~4 hours 15 minutes

Variations

Add tang: I stir in lemon zest to the cream for a bright, citrusy twist.
Nutty crunch: I sprinkle chopped almonds or toasted coconut between layers (optional).
Fruit swap: I swap strawberries for raspberries, blueberries, or peaches when I want variety.
Chocolate version: I use chocolate graham crackers or drizzle melted chocolate over the top.

storage/reheating

Refrigerator: I keep leftovers covered for up to 3–4 days—graham crackers remain tender but hold together.
Freezer: I slice individually, wrap tightly, and freeze for up to 2 months. To enjoy, I thaw the cake slice in the fridge or at room temperature for about 30 minutes.

FAQs

How long should I chill the icebox cake?

I always chill mine at least 4 hours to allow the crackers to soak properly, but I prefer overnight chilling for best texture.

Can I use Cool Whip instead of whipped cream?

Yes, you can substitute Cool Whip, but the texture is richer and more homemade with real whipped cream.

Can I prepare it ahead of time?

Absolutely—I make it a day ahead almost every time. I just top with fresh strawberries right before serving.

Can I freeze leftovers?

Yes! I find individual frozen slices thaw well, taking about 30 minutes in the fridge.

What pan size works best?

I use a 9″×9″ or loaf pan lined with parchment—it keeps the cake neat and easy to slice.

Conclusion

I always reach for this Strawberry Cream Icebox Cake when I want something quick but special. It’s light, fruity, creamy, and so easy to make—it’s layers of summer joy with zero baking involved!

No-Bake Strawberry Cream Icebox Cake with Graham Crackers

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This creamy no-bake strawberry cake is layered with graham crackers, fresh berries, and a whipped cream cheese filling—an easy and refreshing summer dessert.

Author: Sarah
Prep Time: ~15 minutes
Total Time: ~4 hours 15 minutes
Yield: About 9–12 slices (based on a 9x9 pan)
Category: Dessert, No-Bake
Method: No-bake, Chilled
Cuisine: American
Diet: Vegetarian

Ingredients

Heavy whipping cream

Cream cheese, softened

Powdered (confectioners’) sugar

Vanilla extract

Fresh strawberries, hulled and sliced

Graham crackers

Cook Mode Prevent your screen from going dark

Instructions

Mix the cream layer: Whip the heavy cream with powdered sugar and vanilla until stiff peaks form. In a separate bowl, beat cream cheese until smooth, then gently fold in the whipped cream to create a light, cheesecake-like filling.

Layer the cake: Spread a thin layer of the cream mixture in the bottom of a 9×9-inch pan. Top with a layer of graham crackers, followed by more cream, and a layer of sliced strawberries. Repeat the layers, reserving a few strawberries for the top.

Chill to set: Cover the pan and refrigerate for at least 4 hours (overnight for best results) to allow the graham crackers to soften and the flavors to meld.

Serve: Garnish with extra strawberries just before serving.

Notes

Prep Ahead: This cake can be made a day ahead—just top with fresh strawberries right before serving.

Storage: Keep leftovers covered in the fridge for up to 3–4 days. For long-term storage, slice and freeze individually for up to 2 months.

Variations: Add lemon zest for a citrusy twist, or try using chocolate graham crackers for a rich, chocolaty version.