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This strawberry icebox cake is a tested, crowd-favorite classic. With stabilized whipped cream and fresh berries, it layers beautifully and slices like a dream.
Strawberry Cream Cheese Icebox Cake
This strawberry icebox cake is the kind of recipe I love sharing with home bakers. It’s simple, reliable, and layered with fresh flavor—and yes, I’ve tested it to perfection.
Whether you’re assembling it in a 9×13-inch pan or going for a more rustic look on a serving platter, the results are the same: soft, cake-like layers of graham crackers, fluffy homemade whipped cream, and sweet strawberries in every bite.
What makes this version stand out is the whipped cream. I combine heavy cream with a bit of cream cheese and powdered sugar to stabilize it naturally. This means it holds up beautifully without deflating or weeping, even after a full night in the fridge.
To get that thick, airy texture, I recommend using a stand mixer—it adds the volume and structure you need for clean layers and a sturdy slice. A hand mixer can work, but it doesn’t always whip in enough air to get the same lift and stability.
I’ve tested the proportions, chill times, and layering order to make sure you get that tender, sliceable texture every time. If you’ve never made an icebox cake before, this is a great one to start with. No oven, no stress, just a guaranteed crowd-pleaser that feels as nostalgic as it does fresh.
If you like a quick visual before diving in, here’s the layer-by-layer breakdown from bottom to top:
- Graham crackers
- Whipped cream
- Sliced strawberries
- Graham crackers
- Whipped cream
- Sliced strawberries
- Graham crackers
- Whipped cream
- Sliced strawberries
- Graham crackers
- Whipped cream
That final layer of whipped cream makes the perfect base for decorating with extra strawberries just before serving!
How to Make No Bake Strawberry Icebox Cake
You cannot go wrong with this strawberry icebox cake recipe. It’s an easy crowd pleaser, and perfect for summer special occasions. Follow these simple steps:
Make the Whipped Cream
- Chill equipment: Place a metal or glass mixing bowl and beaters in the freezer for 15 minutes.
- Combine cream cheese and powdered sugar: Remove the bowl from the freezer. Add the cream cheese and powdered sugar, beat with an electric mixer for 1 minute or until smooth and creamy.
- Mix in remaining ingredients: Add in the heavy whipping cream and vanilla extract, beat with an electric mixer for 5-7 minutes on high speed, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.
Assemble the Cake
- Slice strawberries: Cut the strawberries into thin slices. Set aside.
- Layer graham crackers: In a 9×13-inch pan or on a large serving tray, add a single layer of graham crackers to cover the bottom. Break graham crackers if needed to cover bare spots.
- Layer whipped cream: Spread ¼ of the whipped cream over the graham crackers.
- Layer strawberries: Top with a layer of sliced strawberries.
- Repeat the layers: graham crackers, ¼ of the whipped cream, sliced strawberries, graham crackers, ¼ of the whipped cream, sliced strawberries.
- Final topping layers: Add a final layer of graham crackers, then top with the remaining whipped cream. Smooth the top.
- Chill: If using a 9×13-inch pan, cover the pan with aluminum foil or plastic wrap. If you assembled on a serving tray, don’t cover. Refrigerate for at least 4 hours, or overnight. This allows the graham crackers to soften into a cake-like texture.
- Top, slice and enjoy: Just before serving, top with extra sliced strawberries if desired. Slice and enjoy chilled.
Variations & Substitutions
Looking to change up this recipe? Here are some ideas:
- Change the crackers: You could swap the graham crackers for other crackers or cookies like chocolate graham crackers, vanilla wafers, or biscoff cookies.
- Swap the whipped cream: If you prefer not to make homemade whipped cream, you could swap it for Cool Whip, however it will change the flavor because the whipped cream is what really makes this recipe!
- Get creative with the garnish: You can top the cake with anything you like. Some ideas are chocolate chips, chocolate curls, lemon zest, or crumbled cookie or graham cracker pieces.
Storing Strawberry Icebox Cake
Keep your cake fresh by covering it well with plastic wrap or sealing it in an airtight container before placing it in the refrigerator. It’s best enjoyed within 3 to 4 days, though the layers may continue to soften as it sits.
This cake freezes well, too! To freeze, wrap the cake tightly in plastic wrap followed by a layer of foil, or use a freezer-safe container. It can be stored in the freezer for up to 3 months. When you’re ready to eat it, just let it thaw in the fridge for a few hours or overnight.
More Strawberry Summer Recipes
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Strawberry Icebox Cake Recipe
Ingredients
- 3 oz (85g) cream cheese, room temperature
- ¾ cup (86g) powdered sugar
- 3 cups (710ml) cold heavy whipping cream
- 1½ tsp vanilla extract
- 2 14.4 oz boxes graham crackers
- Strawberries, cut into thin slices
Instructions
Whipped Cream
- Place a metal or glass mixing bowl and beaters in the freezer for 15 minutes.
- Remove the bowl from the freezer. Add the cream cheese and powdered sugar, beat with an electric mixer for 1 minute or until smooth and creamy.3 oz (85g) cream cheese, ¾ cup (86g) powdered sugar
- Add in the heavy whipping cream and vanilla extract, beat with an electric mixer for 5-7 minutes on high speed, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.3 cups (710ml) cold heavy whipping cream, 1½ tsp vanilla extract
Assemble
- Cut the strawberries into thin slices. Set aside.
- In a 9×13-inch pan or on a large serving tray, add a single layer of graham crackers to cover the bottom. Break graham crackers if needed to cover bare spots.2 14.4 oz boxes graham crackers
- Spread ¼ of the whipped cream over the graham crackers.
- Top with a layer of sliced strawberries.Strawberries
- Repeat the layers: graham crackers, ¼ of the whipped cream, sliced strawberries, graham crackers, ¼ of the whipped cream, sliced strawberries.
- Add a final layer of graham crackers, then top with the remaining whipped cream. Smooth the top.
- If using a 9×13-inch pan, cover the pan with aluminum foil or plastic wrap. If you assembled on a serving tray, don’t cover. Refrigerate for at least 4 hours, or overnight. This allows the graham crackers to soften into a cake-like texture.
- Just before serving, top with extra sliced strawberries if desired. Slice and enjoy chilled.
