Monday, May 23, 2022

Strawberry Icebox Cake + Video

Strawberry Icebox Cake combines fresh summer strawberries with light, fluffy vanilla whipped cream frosting and two layers of graham crackers.

Once everything is assembled, the dessert goes in the freezer for a few hours. This softens the graham crackers so it actually tastes like there is cake in every bite! 

titled (shown on black serving platter) strawberry icebox cake

The layers are so stunning, people will think you spent hours putting together this no bake dessert. It’s one of our favorite summer icebox cakes, and it’s always a hit at barbecues and potlucks.

Strawberry Icebox Cake


If you’ve never tried this strawberry no bake dessert, you’re in for a real treat! The fabulous vanilla whipped cream frosting alone will certainly knock your socks off. 

There’s no baking required — simply layer the ingredients into a loaf pan and chill until firm. Now, that's what I call an easy dessert!!!

Watch the video below to see how easy it is to make this recipe!

Summer is the perfect time to make an icebox cake. So, if you’re in the mood to try something new, I’ve got plenty of other flavors to choose from!

Float away with a refreshing slice of Lemon Cloud or indulge in my Peanut Butter Caramel Icebox Cake — it tastes just like a giant candy bar!

Want something extra decadent for a special occasion? Then this Cherry Chocolate Chip Brownie Icebox Cheesecake is exactly what you’re looking for!

overhead: bowl of fresh strawberries and other icebox cake recipe ingredients

Why is it called an icebox cake?


Before modern refrigeration, families used something called an icebox to chill and preserve their food. 
The cupboard or hutch was lined and stocked with a large block of ice to keep things nice and cool.

As a way to promote this new invention, the icebox cake was born! It was an easy way for housewives to prepare a stunning dessert using simple ingredients. Plus, they wouldn’t need to heat up the house with the oven.

Icebox Dessert Variations


There are so many different types of icebox cakes you can make! This strawberry ice box cake is one of my favorites, but you can easily make a mixed berry version of this chilly treat with raspberries, blueberries, or blackberries.

Get creative and think up new flavor combinations to try. Here are a few to get you started:

  • Use stone fruit. Sliced peaches, plums, or nectarines would be delicious.
  • Swap out the pudding. Instead of vanilla, use chocolate pudding mix! You could even replace the strawberries with banana slices.
  • Try different cookies. Use Nilla Wafers for a slightly different taste, or substitute ladyfingers for a more classic shortcake feel.
  • Add a topping. Drizzle chocolate syrup or ganache over the top for a fancier presentation.

whipped cream in a glass bowl

Kitchen Tools You Will Need

  • Stand mixer or large mixing bowl with hand mixer
  • 9x5 Loaf Pan - Metal works best, but glass will show off those gorgeous layers if you don’t feel like frosting the finished dessert.
  • Large Bowl - This one is my go-to!
  • A sturdy silicone spatula can be used for scraping, stirring, and smoothing and is easy to clean too! 

no bake strawberry dessert filling

Strawberry Icebox Cake FAQ


Can I use Cool Whip instead of homemade whipped cream?


Homemade whipped cream really makes this icebox shortcake taste amazing. But, if you are pressed for time, you can use a frozen whipped topping instead.

If you do decide to make your own homemade topping, adding 1-2 tablespoons of dry pudding mix to whipped cream helps to stabilize it like the store bought version.

Do I need to invert my strawberry icebox cake?

If you want to serve it fully frosted, then yes. Or, you can simply layer the ingredients in the 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 side.

If you have a steady hand, you can also assemble and serve the strawberry icebox cake on a cake platter! You’ll need to layer the ingredients in reverse, starting with the graham crackers. I recommend piping the whipped filling as well.

macerated strawberries

Can I make it sugar free?

Yes, it's easy to reduce the sugar content in this no bake strawberry dessert!
  1. Instead of traditional instant pudding, choose a sugar-free version.

  2. Look for a confectioner’s sugar substitute that is made with Stevia. Be sure to reference the package for the correct substitution ratio.

  3. Use a low-fat whipped topping to reduce the fat content, if you’re concerned about that as well.

Prep Ahead Instructions


This is already a make-ahead recipe, so be sure to give yourself plenty of time to prepare it!
 Once everything is assembled, this no bake strawberry dessert will need to chill in the freezer for 3 to 4 hours to set.

For potlucks and parties, feel free to make this recipe a day in advance so it’s ready to go when you are.

graham crackers in loaf pan lined covered with plastic wrap

How To Store Your No Bake Dessert

To keep the layers firm, store your strawberry icebox cake in the freezer at all times.

Keep it well covered with plastic wrap or in an airtight container. Enjoy within 1 to 2 weeks, and allow it to soften on the counter for about 15 minutes before slicing.

Strawberry Icebox Cake sliced open

Enjoy!

With love from our simple kitchen to yours.

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plated summer dessert with fresh strawberries




Yield: 12
Author: Donna Elick
no bake strawberry cake topped with whipped cream and strawberry slices

Strawberry Icebox Cake + Video

Strawberry Icebox Cake has layers of cookies, cream, and luscious berries, coated in frosting for one stunning no bake strawberry dessert!

Prep Time: 30 Min  Inactive Time: 3 Hours  Total Time: 3 Hours 30 Mins

Ingredients

  • 1 pound fresh strawberries, hulled and 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

  1. 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.
  2. 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.
  3. 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
  4. 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.
  5. 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.
  6. 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.
  7. Serve and enjoy!
DONNA'S NOTES
  1. 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.

titled pinterest collage for strawberry icebox cake

Originally published August 2013, updated and republished May 2022

https://amzn.to/2npi3zd

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81 comments:

  1. WOW! Love your stuff! Thanks!! Just curious: Why the shortening to the whipped cream? Does it frost better?

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    Replies
    1. Thank 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!

      Donna

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    2. Is it possible to substitute butter? Thanks!

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    3. You can omit it. The purpose of the shortening is to help stabilize the cream. Enjoy.

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    4. I Use An Envelope Of Dream Whip To Help Stabilize Cream Frostings.

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    5. Perhaps add cream cheese in place of the shortening.

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    6. Why not add all the sugar in. The cream at once ??

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    7. I'd whip up some cottage cheese with the cream to take it to another level.

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  2. Is 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!

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    Replies
    1. I updated the instructions to be more clear. Please look at them again. Thank you so much for checking.

      Enjoy!

      Donna

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    2. Why is there no print button?

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    3. The printable page is here.

      http://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!

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  3. 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. :-)

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  4. cannot find the recipe for strawberry syrup

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    Replies
    1. Click on the link or the photo. Here is the link http://www.theslowroasteditalian.com/2013/05/3-ingredient-homemade-strawberry-syrup.html

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  5. Donna, this is one gorgeous cake! Well done, such a beautiful post! ♥

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  6. This is delicious, i used Cool Whip instead of heavy cream

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    Replies
    1. That is a great way to shortcut the recipe! So happy you loved it.

      Keep us posted on your kitchen adventures,

      Donna

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  7. When u say"spoon half the strawberries and half the juice on top of whipped cream". What is the juice you are referring to?

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    Replies
    1. The juice from the strawberries that were sprinkled with sugar and allowed to sit so the juice would come out.

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  8. Wow looks delicious this cake.
    regards
    olguis.

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  9. Simple and easy to make, and wonderful delicious result!
    I love this cake :)

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  10. Do you store any leftover cake in the freezer or refrigerator?

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  11. I am going to make this with chocolate whipped cream!!

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  12. On that Strawberry Tiramisu Dish can you substitute Marscapone Cheese for the Cream Cheese?

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  13. Turned 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.

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  14. Could a thin layer of pound cake be used instead of graham crackers?

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    Replies
    1. I 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!

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    2. My 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.

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  15. As a diabetic, can splenda be used in place of the granulated sugar?

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    Replies
    1. I haven't tried it myself, but I believe it would work perfectly. Let us know how it goes. Enjoy!

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  16. Here is another version of this tasteful cake...this one is also easy and delicious.

    Whipped 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.

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    Replies
    1. That sounds tasty indeed! Thanks for stopping by.

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  17. Seems it won't be easy to cut and look pretty? I was thinking crushed graham crackers might make slicing better?

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    Replies
    1. The graham crackers soften from the strawberries and cream. The cake is perfectly easy to cut into. You are going to love it!

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  18. it 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? :)

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    Replies
    1. After your finished layering and freezing it, you invert it onto a plate. Flip it over.

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    2. The cake is inverted once it freezes, so you end up with the graham crackers on the top.

      Enjoy.

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  19. in the picture it looks like the bottom layer is graham gracker, not cream like it says in the recipe--what would you suggest?

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    Replies
    1. The cake is assembled upside down and and then flipped when it is served. Enjoy!

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  20. Can 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!!!

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  21. Can 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!!!

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    Replies
    1. Hi Tiffany, you could layer nilla wafers, golden oreos, or lady fingers in this dessert and it would be fabulous!

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  22. This 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

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    Replies
    1. If you serve it frozen it should be fine. ENjoy!

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  23. What do u cover the pan with to go into the freezer? Would u suggest foil or plastic wrap?

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    Replies
    1. I used plastic wrap and it worked perfectly. Enjoy!

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  24. I made this and it was soooo good! Thanks for sharing the recipe!

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  25. When 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?

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    Replies
    1. I whip it up while the cake is in the freezer and let is sit in the fridge to get really cold. Enjoy!

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  26. When you say vegetable shortening do you mean Crisco or vegetable oil?

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    Replies
    1. Crisco shortening is what I used. Enjoy! Let me know how it goes.

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  27. Does this freeze well for say a week for a make ahead dessert?

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    Replies
    1. I 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.

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  28. My 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.

    ReplyDelete
    Replies
    1. Hi 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.

      Email me if you have more questions. Enjoy! Let me know how it goes.

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    2. My whipping cream turned into curdle

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  29. I 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.

    ReplyDelete
  30. Can I use nestle all purpose cream instead of heavy cream? I don't have a mixer too :( what's an alternative. Thanks so much!

    ReplyDelete
    Replies
    1. I 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!

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  31. This 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?

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  32. This 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.

    ReplyDelete
    Replies
    1. I 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!

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    2. Thank you for your response. I will try it frozen!

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  33. In 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!

    ReplyDelete
    Replies
    1. Wow, what an awesome tip. Thank you.

      Delete
  34. When you refer to 'powdered' sugar, is that what I know as granulated sugar or icing sugar? Thx.

    ReplyDelete
    Replies
    1. Granulated is what you use in say coffee, tea. Powdered /confectioners sugar for icing n
      Please ladies and gentlemen, correct me if I'm wrong.
      Thanks in advance

      Delete
  35. Can you make this with Raspberries?

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  36. That's a lot of heavy cream in a recipe, I'm super curious to see how this will turn out.

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  37. Sounds so yummy, can't wait to try it! Love how easy it is, too. Thanks, love your recipes! -greta

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  38. If I want this in a 9 x 13 pan do I double all ingredients or more than double?

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  39. I 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?????

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  40. Made 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.

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  41. I 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
  42. Very nice but frozen strawberries hard to bite into. Will thaw in fridge before serving. Also din't understand reference to shortening in commdnts

    ReplyDelete

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