Go Back

Strawberry Icebox Cake

Prep Time 10 mins
Total Time 4 hrs 10 mins


  • 3 lbs fresh strawberries sliced
  • 1 14.4 oz box Honey Graham Crackers
  • 3 8 oz tubs Cool Whip


  • 6 cups heavy cream
  • 1 cup confectioner's sugar
  • 4 tsp vanilla extract


  • *Each Cool Whip layer uses one whole tub (besides the first thin layer).
  • *Each strawberry layer uses about 1 lb of sliced strawberries.
  • *If you are using homemade whipped cream instead of Cool Whip, you will use 3-3 1/2 cups per layer that calls for Cool Whip.
  • To make homemade whipped cream (if desired), beat heavy cream to stiff peaks. Beat in confectioner's sugar and vanilla until smooth.
  • Spread a thin layer of cool whip in a 9x13 pan just to coat the bottom. Layer 5 graham crackers across the center of pan, then 2 more breaking them as needed to fit around the top and bottom edges. Spread a thick layer of cool whip (just use the remaining cool whip from the first step) over grahams and top with a hearty layer of sliced strawberries. Place graham crackers on top of strawberries, then cool whip, then strawberries. Repeat the layers 1 more time (3 times total) and you should reach the top of the pan. I used 3 layers of each + the first thin layer of cool whip. You will finish with a layer of sliced strawberries.
  • Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely. Serve chilled.