Strawberry Icebox Cake with layer upon layer of cookies, cream, and luscious strawberries make up this insanely simple and delicious no-bake strawberry cake.
The fabulous vanilla whipped cream frosting will certainly knock your socks off. If you've never tried a no-bake strawberry shortcake cake, you are in for a real treat.
The fabulous vanilla whipped cream frosting will certainly knock your socks off. If you've never tried a no-bake strawberry shortcake cake, you are in for a real treat.
Strawberry Shortcake Cake
We have been loving frozen treats, trifles, and cookie dough dips. Well, cakes have been on my mind like you wouldn't believe.
I mean have you checked out my cake dream board? I have lots of ideas for the fall.
What is a strawberry icebox cake?
If you combine fresh summer strawberries with a light and fluffy vanilla whipped cream frosting and layer it with graham crackers, you have a no-bake strawberry shortcake cake.
It's one of our favorite no-bake summer icebox cakes. And, it's always a hit at barbecues and potlucks.
It takes only a few simple ingredients to create this no-bake dessert recipe but it looks like you spent hours putting it together.
The finished icebox cake goes in the freezer for 3 to 4 hours. That makes the graham crackers softer so the whole thing actually tastes like there are layers of cake between the strawberries and fluffy cream filling.
Tips for making Strawberry Icebox Cake
Homemade whipped cream really makes this icebox cake taste amazing. But, if you are pressed for time, you can use a frozen whipped topping instead.
The taste will be very similar and you'll be able to save a few minutes on a busy day.
If you do decide to make your own homemade whipped cream topping, adding 1-2 tablespoons of dry pudding mix to whipped cream helps to stabilize it.
Icebox cake variations
There are so many different types of icebox cakes you can make.
This strawberry icebox cake is one of my favorites. but, if you don't have strawberries, you can easily use another type of berry like raspberries, blackberries, or blueberries.
Or, if you prefer, you can use sliced peaches instead of berries. If you want a chocolate strawberry icebox cake, you can use a chocolate pudding mix.
Or, why not try layers of bananas if you decide to use chocolate.
Traditionally, a strawberry icebox cake is made with graham crackers.
But, you could also make it with Nilla wafers for a slightly different taste. Or, if you want a strawberry icebox cake with ladyfingers, you can substitute those as well.
If you want to up the presentation of your strawberry icebox cake just a little bit, why not drizzle a chocolate ganache over the top? Chocolate and strawberries just go so well together.
Can I make this sugar free?
So many people are watching their sugar intake and thankfully, you can reduce the sugar content in this strawberry icebox cake very easily.
And, you can also choose low-fat whipped topping to cut the fat content if you're concerned about that.
Instead of traditional instant pudding, choose a sugar-free version.
And, look for a confectioner's sugar substitute that is made with stevia. Reference the package for the substitution ratio. But, the end result should be quite good.
Do I need to invert this cake?
While I love the way it looks when you invert it, you don't have to.
If you prefer, you can simply layer the ingredients in a 9x5 pan and serve it that way. If you have a glass 9x5 pan, the presentation is gorgeous when you can see the layers through the glass.
If you have a steady hand, you can create this icebox cake on a cake platter.
Simply make the layers and alternate with graham crackers, piped in layers of the whipped filling, and layers of sliced strawberries. It's a beautiful dessert that really looks like it took hours to prepare.
More icebox cake recipes
Summer is the perfect time to try making an icebox cake. So, if you're in the mood to try something new, here are a few more you may want to make.
Equipment you will need to make Strawberry Icebox Cake:
Enjoy!
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See How Easy it is to Make Strawberry Icebox Cake (No-Bake). Watch the video!
Yield: 12
Strawberry Icebox Cake (No-Bake)
Strawberry Icebox Cake with layer upon layer of cookies, cream, and luscious strawberries make up this insanely simple and delicious no-bake strawberry cake.
Prep time: 30 MFreeze time:3H Total time: 3 Hours 30 Min
Ingredients
- 1 pound fresh strawberries, cut into bite size pieces
- 1/4 cup granulated sugar
- 2 cups heavy cream
- 1 tablespoon vanilla extract
- 2 cups powdered sugar
- 8-10 graham crackers
- 2 tablespoons vanilla pudding mix, unprepared
Instructions
- Reserve a handful of strawberries for garnishing the top of the cake. Place the remaining strawberries in a large bowl. Sprinkle granulated sugar over top. Stir to combine and allow to sit.
- In a tall bowl whip the heavy cream with an electric mixer until you can start to see a trail of the mixer through the cream. Add the vanilla and 1/4 cup powdered sugar. Whip until stiff peaks form. (In other words, when you turn off the blender and lift the beaters out of the cream, the cream stand up on the end of the beater). Set aside.
- Line a 9 x 5-inch pan with plastic wrap use enough to have excess that you can wrap over the top. Layer 1/3 of the whipped cream into the pan. Spoon ½ of the strawberries on top of the whipped cream, evenly. Top with a layer of graham crackers, breaking them if necessary to make
- Then add another 1/3 of the whipped cream, smoothing it out evenly with a spatula. Add the remaining strawberries evenly over the whipped cream. Top with a layer of graham crackers, breaking them if necessary to make them fit. Pull the excess plastic wrap over the top to cover. Freeze for 3-4 hours.
- Meanwhile, add the remaining 1 3/4 cups powdered sugar, pudding mix to the remaining whipped cream. Whip until it comes together. Refrigerate until ready to use.
- Remove the cake from freezer, unwrap the top of the cake and invert pan onto a plate. Remove the plastic wrap and frost with the whipped cream icing and sprinkle remaining strawberries on top. Freeze until ready to serve. Run your knife under hot water to warm the knife. Dry if necessary, cut cake. The knife should slide through the cake more easily. Repeat as necessary.
- Serve and enjoy!
DONNA'S NOTES
- Homemade whipped cream really makes this icebox cake taste amazing. But, if you are pressed for time, you can use a frozen whipped topping instead. The taste will be very similar and you'll be able to save a few minutes on a busy day. If you do decide to make your own homemade whipped cream topping, adding 1-2 tablespoons of dry pudding mix to whipped cream helps to stabilize it.
Recipe developed by The Slow Roasted Italian
Copyright ©2013 The Slow Roasted Italian – All rights reserved.
Copyright ©2013 The Slow Roasted Italian – All rights reserved.
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Originally published August 2013, updated and republished June 2020
Originally published August 2013, updated and republished June 2020
WOW! Love your stuff! Thanks!! Just curious: Why the shortening to the whipped cream? Does it frost better?
ReplyDeleteThank you! It does hold up better with the shortening. Feel free to leave it out, but then you might want to cut the sugar down about 1/4 cup or it will be too sweet. Hope that helps!
DeleteDonna
Is it possible to substitute butter? Thanks!
DeleteYou can omit it. The purpose of the shortening is to help stabilize the cream. Enjoy.
DeleteI Use An Envelope Of Dream Whip To Help Stabilize Cream Frostings.
DeletePerhaps add cream cheese in place of the shortening.
DeleteWhy not add all the sugar in. The cream at once ??
DeleteI'd whip up some cottage cheese with the cream to take it to another level.
DeleteIs the powdered sugar divided? I ask because it appears to be added to the cream when whipped but then there is that reference to sugar with the shortening in the last step. I have rearranged the list of ingredients according to order used. It helps me stay on track better. Thanks for a tasty treat!
ReplyDeleteI updated the instructions to be more clear. Please look at them again. Thank you so much for checking.
DeleteEnjoy!
Donna
Why is there no print button?
DeleteThe printable page is here.
Deletehttp://theslowroasteditalian-printablerecipe.blogspot.com/2013/08/strawberry-shortcake-no-bake-ice-box.html
Press ctrl P to pull up your print window. Hope that helps!
I feel like as though this is a frozen strawberry smore thing going on. So pretty and best part is there is no bake. So easy. :-)
ReplyDeleteThat sounds so fun!
Deletecannot find the recipe for strawberry syrup
ReplyDeleteClick on the link or the photo. Here is the link http://www.theslowroasteditalian.com/2013/05/3-ingredient-homemade-strawberry-syrup.html
DeleteDonna, this is one gorgeous cake! Well done, such a beautiful post! ♥
ReplyDeletelooks yummy!
ReplyDeleteThis is delicious, i used Cool Whip instead of heavy cream
ReplyDeleteThat is a great way to shortcut the recipe! So happy you loved it.
DeleteKeep us posted on your kitchen adventures,
Donna
When u say"spoon half the strawberries and half the juice on top of whipped cream". What is the juice you are referring to?
ReplyDeleteThe juice from the strawberries that were sprinkled with sugar and allowed to sit so the juice would come out.
DeleteWow looks delicious this cake.
ReplyDeleteregards
olguis.
Simple and easy to make, and wonderful delicious result!
ReplyDeleteI love this cake :)
Thanks Love strawberries
ReplyDeleteDo you store any leftover cake in the freezer or refrigerator?
ReplyDeleteI am going to make this with chocolate whipped cream!!
ReplyDeleteOn that Strawberry Tiramisu Dish can you substitute Marscapone Cheese for the Cream Cheese?
ReplyDeleteYou sure can. Let us know how it goes! Enjoy.
DeleteTurned out wonderful! ! Thx for the recipe. Only thing is, my man has a bit of a sweet tooth so I used up all the whipped cream with all the powdered sugar and then used some extra for dressing. And it's also a great idea to add aome Rum or dramboue liquor to marinate the strawberries.
ReplyDeleteCould a thin layer of pound cake be used instead of graham crackers?
ReplyDeleteI don't believe the pound cake would hold us as well. You could use vanilla creme cookies in place of the graham crackers. The cookies will absorb the moisture and become cake like. The pound cake would be moist already. Hope that helps!
DeleteMy former mother-in-law used to make a version of this by using a baked angel food cake (she baked her own, but you could buy one), cutting the top inch or so off the cake and scooping out the some of the inside and mixing it with some of the strawberry filling. She then spooned the filling back into the cake, replaced the top and frosted it with pink-tinted whipped cream and garnish with strawberry halves. It, too, was to die for, but I admit your recipe has me DROOLING! Will try it as soon as good strawberries appear in my grocery store in Arkansas where I live.
DeleteAs a diabetic, can splenda be used in place of the granulated sugar?
ReplyDeleteI haven't tried it myself, but I believe it would work perfectly. Let us know how it goes. Enjoy!
DeleteHere is another version of this tasteful cake...this one is also easy and delicious.
ReplyDeleteWhipped Strawberry Sensation
4 cups fresh strawberries, divided
1 can (14 oz.) sweetened condensed milk
1/4cup lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
8 OREO Cookies, finely chopped
1Tbsp. butter, melted
Make It
LINE 9x5-inch loaf pan with foil, with ends extending over sides of pan. Mash 2 cups berries in large bowl. Add milk, juice and 2 cups COOL WHIP; mix well. Pour into prepared pan.
MIX chopped cookies and butter; spoon over COOL WHIP mixture. Cover with ends of foil; gently press cookie mixture into COOL WHIP mixture. Freeze 6 hours or until firm.
INVERT dessert onto plate when ready to serve; remove pan and foil. Frost dessert with remaining COOL WHIP. Slice remaining berries; arrange over dessert.
That sounds tasty indeed! Thanks for stopping by.
DeleteSeems it won't be easy to cut and look pretty? I was thinking crushed graham crackers might make slicing better?
ReplyDeleteThe graham crackers soften from the strawberries and cream. The cake is perfectly easy to cut into. You are going to love it!
Deleteit looks to me as though the bottom layer in your picture is graham cracker, but in the recipe it says whipping cream first. what would you suggest? :)
ReplyDeleteAfter your finished layering and freezing it, you invert it onto a plate. Flip it over.
DeleteThe cake is inverted once it freezes, so you end up with the graham crackers on the top.
DeleteEnjoy.
in the picture it looks like the bottom layer is graham gracker, not cream like it says in the recipe--what would you suggest?
ReplyDeleteThe cake is assembled upside down and and then flipped when it is served. Enjoy!
DeleteCan I use lady fingers instead of graham crackers? I'm not too crazy about them. If there are any other suggestions for substitutes please suggest away!!!
ReplyDeleteCan I use lady fingers instead of graham crackers? I'm not too crazy about them. If there are any suggestions on anything else I can use as a substitute, SUGGEST AWAY!!!
ReplyDeleteHi Tiffany, you could layer nilla wafers, golden oreos, or lady fingers in this dessert and it would be fabulous!
DeleteThis looks sooooo good and its one of boyfriend's favorite dish. He has a birthday coming up and I'm going to try to make this I was wondering can it be just Graham crakers cream and strawberries will it hold or should I stick to the recipe. Thanks for posting this
ReplyDeleteIf you serve it frozen it should be fine. ENjoy!
DeleteWhat do u cover the pan with to go into the freezer? Would u suggest foil or plastic wrap?
ReplyDeleteI used plastic wrap and it worked perfectly. Enjoy!
DeleteI made this and it was soooo good! Thanks for sharing the recipe!
ReplyDeleteWhen you put the dish in the freezer, should you whip up the remaining ingredients right away and keep them refrigerated while the cake freezes? Or do you wait to whip the remaining powdered sugar, shortening and salt?
ReplyDeleteI whip it up while the cake is in the freezer and let is sit in the fridge to get really cold. Enjoy!
DeleteWhen you say vegetable shortening do you mean Crisco or vegetable oil?
ReplyDeleteCrisco shortening is what I used. Enjoy! Let me know how it goes.
DeleteDoes this freeze well for say a week for a make ahead dessert?
ReplyDeleteI have frozen it for longer actually. Cover it really well with aluminum foil and leave it in the pan. Then whip up the frosting, frost the cake and pop in the freezer about 1 hour before serving. Enjoy! Let us know how it goes.
DeleteMy frosting was a bit runny....did I do something wrong like whip it too much? I was thinking the consistancy would be similar to cool whip, but instead it slid off the cake.
ReplyDeleteHi Kristi, I would think it was not whipped enough. It should stand up on a spoon if it is thick enough. I would try again and whip it until it is thicker like icing.
DeleteEmail me if you have more questions. Enjoy! Let me know how it goes.
My whipping cream turned into curdle
DeleteI made this earlier in the week& froze it. When I took it out of the freezer I cut up fresh strawberries on top. Oh, I also used cream cheese in place of the shortening. It took away some of the sweetness (that I don't care for). We loved it & will make it again soon.
ReplyDeleteCan I use nestle all purpose cream instead of heavy cream? I don't have a mixer too :( what's an alternative. Thanks so much!
ReplyDeleteI am not familiar with Nestle all purpose cream. Heavy cream when whipped created whipped cream, if it does the same thing I would imagine you can replace it. You can use a whisk to beat the cream, but it will take a lot longer. Enjoy!
DeleteThis dessert was very different and went over fabulously with my coworkers. It was requested as a birthday dessert. The only trouble I had was that the icing, although very thick slid off the cake forming gloopy messes. No one minded, but that's not how it is in the picture. I can't see how this could be avoided when you are putting icing on a frozen cake that is creating condensation as it warms. The condensation causes the frosting to run right off the top and sides. Did I miss something that would help?
ReplyDeleteThis recipe went over fabulously with co-workers. The only thing I struggled with was the frosting. Even though it was thick, it slid off the cake creating globs of frosting goop. It was still wonderful, and no one minded running their fingers through the icing remnants. However, the picture doesn't look like what I experienced. I really can't understand how you can get the frosting to stick. When the frozen cake is warming up, even in the fridge, it creates condensation, and that condensation causes the frosting to ooze off the top and sides. If I missed something that could prevent this, please let me know.
ReplyDeleteI am so happy you enjoyed the recipe. It is always a hit at our parties. I started leaving it in the freezer until ready to serve and have updated the recipe with the process. Thank you for commenting!
DeleteThank you for your response. I will try it frozen!
DeleteIn case you're interested, you can use 1 tablespoon of dry instant vanilla pudding mix (right from the box) to stabilize a pint of whipped cream instead of the salt and shortening. Easy and quick, it gives it enough body to use as frosting -- and the whipped cream "holds" well for a few days in the refrigerator!
ReplyDeleteWow, what an awesome tip. Thank you.
DeleteWhen you refer to 'powdered' sugar, is that what I know as granulated sugar or icing sugar? Thx.
ReplyDeleteGranulated is what you use in say coffee, tea. Powdered /confectioners sugar for icing n
DeletePlease ladies and gentlemen, correct me if I'm wrong.
Thanks in advance
Can you make this with Raspberries?
ReplyDeletecan bananas be used instead? :)
ReplyDeleteThat's a lot of heavy cream in a recipe, I'm super curious to see how this will turn out.
ReplyDeleteSounds so yummy, can't wait to try it! Love how easy it is, too. Thanks, love your recipes! -greta
ReplyDeleteIf I want this in a 9 x 13 pan do I double all ingredients or more than double?
ReplyDeleteI just made this and I am sure it will be great (haven't served it yet), but I have a couple questions. Am I suppose to put a 1/4 cup GRANULATED sugar in the strawberries or just a sprinkle? A 1/4 of cup was VERY sweet. And what are all these comments about shorting and cream cheese...what am I missing in the above recipe?????
ReplyDeleteMade this cake last night and left in freezer overnight, frosted it this morning. Oh my goodness, it is delicious! I followed the recipe exactly and it came out wonderfully. I did have quite a bit of frosting left over, so I will be more generous with my layers next time. This might be a new regular dessert for gatherings! Thank you for the recipe! Will have to try it with blueberries or blackberries.
ReplyDeleteI made this wonderful dessert last weekend. My hubby, not usually a fan of strawberries, had 3 helpings! It's so easy to make, light & refreshing. I love that you can substitute other fruits. Next time, I'm adding bananas!
ReplyDelete