This easy icebox cake recipe has layers of fresh strawberries, tender graham crackers, and whipped cream. It’s a delicious no-bake dessert for summer!
This strawberry icebox cake recipe belongs at your next summer gathering! My strawberry tiramisu became an instant reader favorite after I shared it last 4th of July, so this year, I wanted to develop another no-bake dessert for your summer celebrations. After testing and tweaking this icebox cake multiple times, I’m happy to report that it’s even easier and just as delicious. It has layers of fresh strawberries, homemade whipped cream, and graham crackers that soften into a light, cake-like texture as the icebox cake chills in the fridge.
Why You’ll Love This Icebox Cake
- It couldn’t be easier to make. You can assemble this strawberry icebox cake with 7 simple ingredients in under 30 minutes. After that, the refrigerator does the work for you!
- You can make it ahead. Before you serve this cake, it has to chill for at least 6 hours to allow the graham crackers to soften. It’s the perfect dessert to make ahead for a 4th of July cookout or other summer gathering.
- It tastes like summer. There’s something about the combination of sweet, juicy strawberries and billowy whipped cream that just screams summer to me. Bonus: I flavor the whipped cream with vanilla extract, almond extract, and lemon zest for extra pop!
My Strawberry Icebox Cake Recipe
Icebox cakes aren’t a new concept, as you can probably tell from the name. In the United States, they became popular in the 1920s, when refrigerators were just becoming common. In the early versions, you’d layer together cream and homemade ladyfingers, and the icebox cake would set in the fridge overnight. Later, store-bought cookies took the place of the from-scratch ladyfingers, making these simple cakes even easier. (For years, an icebox cake recipe was printed on the box of Nabisco’s chocolate wafers.)
Graham crackers act as the “cake” in this strawberry icebox cake recipe, which means it’s an absolute breeze to assemble. Simply slice the strawberries, whip the cream, layer everything up, and then pop it in the fridge!
How to Make This Icebox Cake
You can find the complete strawberry icebox cake recipe with measurements below, but for now, here’s a step-by-step overview of how it goes:
Start by slicing the strawberries. Hull them, then cut the berries into thin slices.
Next, whip the cream. Combine cold heavy cream, powdered sugar, lemon zest, vanilla extract, and almond extract in a large bowl. Using a stand mixer or electric mixer fitted with a whisk attachment, beat until stiff peaks form.
Tip: Chill your mixing bowl for 15 to 30 minutes before whipping the cream. This will help it whip quickly and evenly. Make sure the cream is cold from the fridge too. 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 the cream at the bottom of an 8×8-inch baking dish.
Top with a layer of graham crackers, a cup of the whipped cream, and a third of the strawberries, spreading them in a single layer.
Repeat the layers with more graham crackers, a cup of whipped cream, and another third of the fresh berries.
Finish the icebox cake with a third layer of graham crackers, the remaining cream, and the remaining strawberries.
Cover and chill in the refrigerator until the graham crackers are soft, at least 6 hours or overnight.
Slice and serve!
Make-Ahead and Storage Tips
Make this recipe at least 6 hours—and preferably a day—before you plan to serve it. The graham crackers are soft enough to slice after 6 hours, but I think they’re even better when they’re a bit softer. If you can let this cake chill overnight before serving, definitely do it!
Leftovers keep well in the fridge for up to 4 days, tightly covered with foil or plastic wrap. The strawberries will get softer and juicier with time, but they will still taste delicious.
More Summer Desserts to Try
If you love this strawberry icebox cake recipe, try one of these summer desserts next:
Strawberry Icebox Cake
Serves 9
This strawberry icebox cake is an easy no-bake dessert for summer! It has delicious layers of fresh berries, graham crackers, and homemade whipped cream. Heads up that the cake needs to chill for at least 6 hours before serving in order for the graham crackers to soften, so make sure to plan ahead!
- 2 cups cold heavy cream
- ⅓ cup powdered sugar
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 28 graham crackers, (14 full cracker sheets, 7 ounces)
- 1½ pounds fresh strawberries, hulled and sliced
Prevent your screen from going dark
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Combine the cream, powdered sugar, lemon zest, vanilla, and almond extract in a large bowl or the bowl of a stand mixer.* Using a stand mixer or electric mixer fitted with the whisk attachment, beat on low to incorporate the powdered sugar into the cream. Increase the speed to medium and beat for 5 to 7 minutes, or until stiff peaks form. Be careful not to over-whip.
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Spread a very thin layer of the whipped cream at the bottom of an 8×8-inch baking dish. Top with 9 graham crackers (4 full sheets + 1 half sheet), arranging them in a single layer. Spread a heaping 1 cup whipped cream on top of the graham crackers, then top with one-third of the strawberries, spreading them in a single layer.
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Top with another layer of graham crackers, followed by another heaping 1 cup of the whipped cream and another third of the strawberries.
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Complete the icebox cake by topping it with a third layer of graham crackers, the remaining whipped cream, and the remaining strawberries.
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Cover and chill in the refrigerator for at least 6 hours or overnight, until the graham crackers are soft.
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Slice and serve.
*Chill the mixing bowl in the refrigerator for 15 to 30 minutes before making the whipped cream to help it whip quickly and evenly. A metal or glass bowl is best here.
