This easy Strawberry Icebox Cake is such a delicious dessert to bring to any Summer potluck that everyone will rave about! The graham crackers get soft and cake-like and are stuffed between layers of sweetened whipped cream and juicy strawberries. Perfection!
This classic strawberry ice box cake is by far my favorite summer dessert! You guys love it too because it has remained a reader favorite for years and years now! I have had lot of feedback from this recipe. Many of you don't like to use Cool Whip and I understand that - call me crazy but I actually like the flavor of it! When you want a super quick and easy dessert, this really comes in handy. If you have time to make homemade whipped cream, which really only takes a few extra minutes, I definitely recommend it because it is so delicious. I have updated the recipe card with a homemade whipped cream option.
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Why you'll love this recipe
- Great make-ahead dessert. Strawberry icebox cake is such a great recipe for when you need to make a dessert ahead of time because it actually requires to be prepared ahead and chilled in the refrigerator until ready to serve.
- Simple ingredients. Only 3 ingredients are needed for this recipe.
- Extremely easy to make. Like, insanely easy. You are just layering ingredients for this dessert and popping it in the refrigerator until it softens and sets properly. Easy peasy!
This is my go-to when I have company or am going to a potluck where there are lots of people to feed. I love how refreshing it is since it is chilled until ready to serve. So perfect for the warm Summer months. There's something about strawberries and fresh whipped cream together that just screams summer to me! The graham crackers layered between get nice and soft, almost like a thin cake-y layer. All of the flavors together are so delicious! It reminds me of strawberry shortcake.
Looking to satisfy your chocolate cravings? Give my S'mores Icebox Cake a try! It is one of my absolute favorite easy recipes to make in the summertime. Or any time of the year really! It's always a huge hit.
Ingredients for strawberry icebox cake
Only THREE ingredients are needed for this insanely delicious layered strawberry icebox cake recipe.
- Strawberries: Juicy, ripe strawberries are sliced thin.
- Frozen (thawed) whipped topping: For this strawberry icebox cake, I give you 2 options for the whipped cream. The easiest way to make it is to use store-bought frozen whipped topping for the creamy layers. Some of you aren't fans of cool whip and I get that, so in the recipe card I offer a homemade whipped cream option. To take this recipe up a notch, I actually recommend making fresh homemade whipped cream opposed to cool whip! You can find my recipe in the recipe card below. It only take a few extra minutes to whip it up and is extra delicious!! I love this icebox cake either way, though and I know you will too.
- Graham crackers: Honey graham crackers are used in this recipe.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Berry variations: Replace strawberries with raspberries or blueberries.
- Cookie Variations: Substitute honey graham crackers with chocolate graham crackers for a chocolate twist.
- Flavored Whipped Cream: Add a twist to the whipped cream by incorporating different flavors. For example, you can infuse it with almond extract, or even a hint of lemon extract for a bright citrus component to this dessert.
- Chocolate sauce: Drizzle between the layers and on top for a chocolatey twist.
How to make strawberry icebox cake
Below I will show you how to layer this recipe. You will essentially have 3 layers each of graham crackers, whipped cream and strawberries.
Step 1: Start with a very thin layer of whipped cream.
Step 2: Place graham crackers in a single layer.
Step 3: Top with ⅓ of the whipped cream.
Step 4: Top with ⅓ of strawberries.
Step 5: Another single layer of graham crackers.
Step 6: Top with ⅓ of the whipped cream.
Step 7: Top with another ⅓ of strawberries.
step 8: Place graham crackers on top in a single layer.
Step 9: Place graham crackers on top in a single layer.
Step 10: Scatter remaining strawberries on top. Refrigerate overnight or a minimum of 4 hours before serving.
This dessert is always, always a hit and is especially great for feeding large crowds! Everyone always goes CRAZY for it. It's no-bake too, so no turning on your oven on those really hot summer days! The combination of the melt-in-your-mouth graham crackers layered between the juicy strawberries and sweet creamy whipped cream is truly an experience.
If you want a delicious, SUPER easy and simple dessert to make, you've got to try this! I promise it will not disappoint.
Recipe FAQs
Icebox cakes get their name from how they were originally stored back in the 1920s and 1930s. They were stored in a non-mechanical version of what we know today as a refrigerator, called an icebox. Which is how they got the name icebox cake!
Icebox cakes are a simple no-bake dessert tat require just a few ingredients and the flavor combinations are virtually endless. They are made by layering ingredients like cookies, wafers or cake slices and a creamy filling like whipped cream and/or pudding. Additions like fruit are very popular. They are stored
More No-Bake Recipes to Enjoy
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📋 Recipe
Strawberry Icebox Cake
Ingredients
- 3 lbs strawberries, thinly sliced
- 24 honey graham crackers
- 24 oz frozen whipped topping, thawed
Homemade Whipped Cream Option
- 6 cups heavy cream
- 1 cup powdered sugar
- 4 teaspoon vanilla extract
Instructions
- To make homemade whipped cream (if desired), beat heavy cream to stiff peaks. Beat in powdered sugar and vanilla until smooth.
- In a 9x13 baking dish, spread a thin layer of whipped topping just to coat the bottom. Place graham crackers across the center of pan and sides, breaking them as needed to fit around the edges.
- Spread a thick layer of whipped topping over graham crackers and top with a hearty layer of sliced strawberries.
- Place another layer of graham crackers on top of strawberries, then whipped topping, then strawberries. Repeat the layers 1 more time (3 times total) and you should reach the top of the pan. You will finish with a layer of sliced strawberries on top.
- Refrigerate overnight or at least 4 hours or overnight until the graham crackers have softened. Serve chilled.
Notes
Nutrition
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Rosie says
Would using graham wafer crumbs do.
Jessica says
I've never tried but I would imagine it would work. You probably don't need to let it sit overnight if using graham cracker crumbs though because the reason you let it sit overnight is to let the graham crackers soften.
Frances Brokaw says
Can you email the recipe for the strawberry cake. Also I saw briefly that you use 1 box of vanilla instant pudding. What size pudding do you use? small or large.
Tamara Norbeck says
I use small box of pudding but I use the white chocolate pudding in place of vanilla and I have used nilla wafers and lady fingers
Blueberries are also good and really ripe peaches
Rose Landry says
Is there a way to send this recipe to my email?
Jessica says
I just emailed it to you 🙂
arlena bishop says
Love it
arlena bishop says
Please send to my email
Jessica says
Sent! 🙂
Diane says
please send me cool whip and angel food cake recipe. Thanks
Lisa says
I use sugar free angel food cake instead of graham crackers. Love it.
Jessica says
Yum!!
Kaye Wise says
I think adding creme cheese to the cool whip and a layer of strawberry glaze on top would be delicious! This looks amazing.
Jessica says
That sounds so delicious! I just made this again last night for some friends and I'm wishing I used your suggestions! Lol 🙂
Darla Williams says
I made this with adding cream cheese pudding to the cool whip! Amazing!
Reni says
I would love to make it, but cannot figure out what could cool whip be replaced with? We don't have this product in my country.
Linda says
There is a powder mix to substitute for
Cool Whip that is called Dream Whip
Lisa says
Try adding cream cheese and a little sugar...it is amazing
Jessica says
Yum! That sounds great.
Jessica says
Sounds yummy!
Sherry says
Lisa, how much cream cheese and sugar do you use? And do you put it in each container of whip cream? Thanks
CW says
I never use cool whip. Would whip cream work as well?
DEB ONNEMBO says
Yes but cool whip is less fattening and lighter. But whip cream is more natural. Either would work, personal preference.
Melissa says
That is the same thing . Whipping cream just comes in a box .
Hotrodroxie says
I will do this, but mix instant pudding and fold that with a portion of the whip cream instead. Don't limit your fruit, this could be done just like the amazing brownie pizza; kiwi, blueberries, strawberry etc.
Jessica says
Yes, definitely. I think cheesecake flavored pudding would be awesome! Or even banana cream to give it a strawberry banana flavor. The possibilities are endless!
Jessica says
You could also do a chocolate version with cool whip, instant chocolate pudding mix and milk and chocolate graham crackers! Yummy.
Velena Waddell says
chocolate graham crackers would be another alternative
cheyl says
Vanilla wafers... I add blue berries or black berries also!
Jessica says
Yum!
Jennie says
Does this taste better with nilla wafers?
Jessica says
I have never tried using them in this but I've seen other recipes for Icebox Cakes using them and they seem like they would taste great! Let me know if you try.
Wati says
It is very nice. If I cant have the same biscuits what other alternatives can I use. I dont we sell this in Australia.
Sandi says
Try lady fingers or shortbread
linda says
do you have ready whip or any whipping cream , you must have some type of topping that looks white and creamy
Michele Sweep says
To give real whipping a little extra firmness, just add a tablespoon of instant vanilla pudding. Would probably work well for this recipe. Going to try this for this weekend! I have another recipe that uses Cool Whip in the recipe but I like the real thing and put the vanilla pudding in it so the whipping cream doesn't get watery in the recipe.
Elisabeth Morrissey says
You can also add 1/4 cup of powdered (also called castor or icing) sugar to the cream before whipping it. Powdered sugar has cornstarch in it to prevent caking. The cornstarch will stabilize the whipped cream
Dee Dee De Lorenzo says
Thank you for the great tip!!!
betty sasser says
Any cookie that has a little cinnamon.
Janita says
I use Sara Lee pound cake
Nancy says
Milk Arrowroots might work instead of Graham Crackers ... I'm from Canada but I live in Perth , Western Australia ... not sure what we can use instead of Cool Whip either ... which is so delicious you could eat a whole tub by itself ... 🙂 ... maybe just regular cream whipped up with a bit of sugar and vanilla or the stuff you can buy in a can here isn't too bad and is nice and sweet and would do the job if you're making a small batch ... <3
nancy says
how about some cream cheese and butter with a little powdered sugar added
Jessica says
Yum!
Jessica says
You may not need the butter but cream cheese and powdered sugar would taste great!
farise mcintosh says
I think condensed milk mixed with dream whip or real whipping cream would be good.... soft ice cream would be good....I think fresh peaches would be good.... Bananas with strawberries and chocolate syrup as in a banana split would also be good...
Kara Blanchard says
I just HAD to comment that it should be a crime to not sell Cool Whip in Australia!!!!!!
LOL it's like having a fluffy piece of heaven in a bowl!
Theresa says
I use digestive biscuits and it tastes really good,,
Marcia says
My husband does not like graham crackers so I often substitute shortbread or vanilla wafer crumbs. Haven't tried this recipe but look forward to making it this summer! Hope this helps!
Jessica says
Those two would be yummy too!
Shannon says
Actually, you can even use white bread. Just butter it thinly and sprinkle it with a little bit of sugar. I usually let my sliced strawberries sit with some sugar on them so they make syrup, and then I drizzle the bread with the syrup as I build the layers.