Strawberry Icebox Cake Recipe + Video
This post may contain affiliate links. Please read my disclosure policy.
Strawberry Icebox Cake combines fresh summer strawberries with light, fluffy vanilla whipped cream frosting and two layers of graham crackers. The layers are so stunning, people will think you spent hours putting together this no bake dessert. It’s one of our favorite summer ice box cake recipes, and it’s always a hit at barbecues and potlucks.
Once everything is assembled, this strawberry shortcake icebox cake goes in the freezer for a few hours.
This softens the graham crackers so it actually tastes like there is cake in every bite!
Strawberry Icebox Cake
If you’ve never tried a strawberry icebox cake recipe, 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!!
Summer is the perfect time to make an ice box 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!
Why is it called an ice box 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 recipe 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 Cake Recipe Variations
There are so many different types of icebox cakes you can make!
This strawberry icebox cake recipe 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.
Kitchen Tools You’ll Need
- Stand mixer or large mixing bowl with an electric hand mixer.
- 9×5 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!
Strawberry Icebox Cake FAQ
Homemade whipped cream really makes this strawberry shortcake icebox cake 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.
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 9×5 pan, the presentation is gorgeous when you can see the layers through the side.
With 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.
Yes, it’s easy to reduce the sugar content in this no bake icebox cake recipe!
Instead of traditional instant pudding, choose a sugar-free version.
Look for a confectioner’s sugar substitute that is made with Stevia. Be sure to reference the package for the correct substitution ratio.
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 dessert will need to chill in the freezer for 3 to 4 hours to set.
For potlucks and parties, feel free to make this strawberry icebox cake recipe a day in advance so it’s ready to go when you are.
How to Store Strawberry Shortcake Icebox Cake
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.
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
Other No Bake Recipes
Strawberry Icebox Cake Recipe + Video
- 1 pound fresh strawberries, hulled and cut into bite size pieces
- 1/4 cup granulated sugar
- 2 cups heavy cream, (SEE NOTES)
- 1 tablespoon vanilla extract
- 2 cups powdered sugar
- 8-10 graham crackers
- 2 tablespoons vanilla pudding mix, unprepared
- 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 set aside.
- In a tall bowl, whip the heavy cream with a stand mixer or electric hand mixer on high speed, until you can start to see a trail of the mixer through the cream. Add the vanilla extract 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 should stand up on the end of the beater). Set aside.
- Line a 9 x 5-inch loaf pan with plastic wrap use enough to have excess that you can wrap over the top. Layer 1/3rd of the whipped cream into the pan. Spoon half of the strawberries in an even layer on top of the whipped cream. Top with a layer of graham crackers, breaking them if necessary to fit the pan.
- Next, add another 1/3rd 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 and 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 the loaf 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. To slice, run your knife under hot water to warm the knife. Dry it off if necessary, then cut the cake. The knife should slide through the cake more easily. Repeat as necessary.
- Serve and enjoy!
- 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.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2013; updated and republished May 2023
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 your support; it allows us to keep creating new recipes.
WOW! Love your stuff! Thanks!! Just curious: Why the shortening to the whipped cream? Does it frost better?
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!
Is it possible to substitute butter? Thanks!
You can omit it. The purpose of the shortening is to help stabilize the cream. Enjoy.
I Use An Envelope Of Dream Whip To Help Stabilize Cream Frostings.
Perhaps add cream cheese in place of the shortening.
Why not add all the sugar in. The cream at once ??
I'd whip up some cottage cheese with the cream to take it to another level.
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!
I updated the instructions to be more clear. Please look at them again. Thank you so much for checking.
Why is there no print button?
The printable page is here.
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. 🙂
That sounds so fun!
cannot find the recipe for strawberry syrup
Click on the link or the photo. Here is the link http://www.theslowroasteditalian.com/2013/05/3-ingredient-homemade-strawberry-syrup.html
Donna, this is one gorgeous cake! Well done, such a beautiful post! ♥
This is delicious, i used Cool Whip instead of heavy cream
That is a great way to shortcut the recipe! So happy you loved it.
Keep us posted on your kitchen adventures,
When u say"spoon half the strawberries and half the juice on top of whipped cream". What is the juice you are referring to?
The juice from the strawberries that were sprinkled with sugar and allowed to sit so the juice would come out.
Wow looks delicious this cake.
Simple and easy to make, and wonderful delicious result!
I love this cake 🙂
Thanks Love strawberries
Do you store any leftover cake in the freezer or refrigerator?
I am going to make this with chocolate whipped cream!!
On that Strawberry Tiramisu Dish can you substitute Marscapone Cheese for the Cream Cheese?
You sure can. Let us know how it goes! Enjoy.
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.
Could a thin layer of pound cake be used instead of graham crackers?
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!
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.
As a diabetic, can splenda be used in place of the granulated sugar?
I haven't tried it myself, but I believe it would work perfectly. Let us know how it goes. Enjoy!
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
LINE 9×5-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.
Seems it won't be easy to cut and look pretty? I was thinking crushed graham crackers might make slicing better?
The graham crackers soften from the strawberries and cream. The cake is perfectly easy to cut into. You are going to love it!
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? 🙂
After your finished layering and freezing it, you invert it onto a plate. Flip it over.
The cake is inverted once it freezes, so you end up with the graham crackers on the top.
in the picture it looks like the bottom layer is graham gracker, not cream like it says in the recipe–what would you suggest?
The cake is assembled upside down and and then flipped when it is served. Enjoy!
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!!!
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!!!
Hi Tiffany, you could layer nilla wafers, golden oreos, or lady fingers in this dessert and it would be fabulous!
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
If you serve it frozen it should be fine. ENjoy!
What do u cover the pan with to go into the freezer? Would u suggest foil or plastic wrap?
I used plastic wrap and it worked perfectly. Enjoy!