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This strawberry ice box cake is a classic no-bake dessert made with layers of graham crackers, fresh strawberries, and homemade whipped cream. Ready in 20 minutes with no oven required!
This strawberry ice box cake is the no-bake dessert you will reach for all summer long. Layers of graham crackers, fresh strawberries, and fluffy homemade whipped cream come together in just 20 minutes of hands-on time, then the refrigerator does the rest. No oven, no fuss, no stress!
Whether you are making it for a backyard barbecue, a potluck, or just because you came home from the farmer’s market with too many strawberries, this recipe delivers every single time. The graham crackers soften as the cake chills, creating tender, almost cake-like layers that are impossible to resist.
Erin’s Notes
- No baking required — perfect for hot summer days
- Only a handful of simple ingredients
- Comes together in about 20 minutes of active prep time
- Make it the night before — it actually gets better as it sits
- Feeds a crowd from one 9×13-inch pan
- Easily customizable with different berries or cookie bases
Strawberry Ice Box Cake Ingredients
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Fresh strawberries — About 2 pounds, hulled and sliced. Fresh is strongly recommended here. If you use frozen strawberries, thaw them completely and pat them very dry before layering, otherwise the extra moisture can make the cake soggy.
- Heavy whipping cream
- Powdered sugar.
- Vanilla extract
- Graham crackers — You will need roughly the entire 14 oz box to make a 13×9 inch ice box cake.
Want to save time? You can substitute Cool Whip (a 16-ounce tub) in place of the homemade whipped cream. The flavor will be a little lighter and less rich, but it works perfectly well and cuts your prep time even further.
Strawberry Ice Box Cake
Ingredients
- 2 pounds strawberries, thinly sliced
- 3 cups heavy whipping cream
- ½ cup granulated sugar
- 1 ½ tsp vanilla extract
- 1 box honey graham crackers
Instructions
- Hulland thinly slice the strawberries. Pat dry with a paper towel if very wet.
- In an electric stand mixer whip heavy cream until soft peaks, about 3-5 minutes. Slowly add sugar and vanilla, and beat until stiff peaks.3 cups heavy whipping cream, ½ cup granulated sugar, 1 ½ tsp vanilla extract
- Using a 13×9 inch baking dish, spread a very thin layer of whipped cream along the bottom.
- Add a single layer of graham crackers, breaking them as needed to fit the pan evenly1 box honey graham crackers
- Spread one-third of the whipped cream over the crackers. Top with one-third of the sliced strawberries.2 pounds strawberries
- Repeat the layers two more times: graham crackers, whipped cream, strawberries. Arrange the final layer of strawberries attractively on top
- Cover tightly with plastic wrap and place in the fridge for 4 hours or overnight.
- Slice to serve.
Notes
- Cool Whip substitute: Replace the homemade whipped cream with one 16-ounce tub of Cool Whip, thawed.
- Strawberry tips: Use ripe but firm berries. Overripe berries release too much moisture.
- Gluten-free option: Use certified gluten-free graham crackers.
- Storage: Cover tightly and refrigerate for up to 3–4 days. Freezing is not recommended.
- Make ahead: Assemble up to 24 hours in advance for the best texture and flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Strawberry Ice Box Cake
- Make the Whipped Cream. Pour the cold heavy whipping cream into a large chilled bowl. Using a hand mixer or stand mixer fitted with the whisk attachment, beat on medium speed until the cream begins to thicken. Add the powdered sugar and vanilla extract, then increase to high speed and beat until stiff peaks form.
- Prep the Strawberries. Hull and slice the strawberries into thin, even slices. Thin slices layer more evenly and release just the right amount of moisture into the cake as it chills. Pat them dry with a paper towel if they look very wet.
- Layer the Cake. Spread a thin layer of whipped cream across the bottom of your 9×13-inch pan. Then layer as follows: Single layer of graham crackers (break them as needed to fill in the gaps) One-third of the whipped cream, spread evenly. One-third of the sliced strawberries, spread in an even layer. Repeat two more times, finishing with strawberries on top. Arrange the final layer of strawberries in a pretty pattern if you want a polished presentation.
- Chill. Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours. Overnight is even better. The longer it sits, the more the graham crackers soften and the flavors meld together. This is genuinely one of those rare recipes that improves with time.
- Slice and Serve. When ready to serve, use a sharp knife to cut clean slices. Wipe the blade between cuts for the neatest results. Serve cold, straight from the fridge.
Recipe Tips & Tricks
- Use cold heavy cream and a chilled bowl for the best whipped cream volume and stability.
- Pat your strawberries dry before layering to avoid excess moisture making the layers soggy.
- Do not skip the thin layer of cream on the bottom of the pan — it keeps everything in place.
- Make it the night before for the best texture and flavor. The crackers need time to fully soften.
- Use ripe but firm strawberries. Very soft or overripe berries release too much liquid.
- If you are transporting this dessert, assemble it in the pan, cover tightly, and keep it in a cooler.
Recipe Variations
- Different fruit: This recipe works beautifully with any fresh berries. Try blueberries, raspberries, or a mix of all three for a fun red-white-and-blue patriotic version. Peaches and bananas also work well.
- Different crackers: Vanilla wafers, Nilla wafers, and ladyfingers all work as a base. Chocolate graham crackers add a fun twist. Use certified gluten-free graham crackers to make this gluten-free.
- Cool Whip version: Substitute one 16-ounce tub of Cool Whip for the homemade whipped cream. Fold gently to keep it light. The result is slightly less rich but just as delicious.
- Cream cheese filling: Beat 4 ounces of softened cream cheese with the powdered sugar before adding the heavy cream. This gives you a thicker, tangier, cheesecake-style layer.
- Pudding layer: Fold a small box of instant vanilla pudding (dry mix only) into the whipped cream for a denser, more stable filling.
Storage
Cover leftovers tightly with plastic wrap or transfer to an airtight container. The cake keeps well in the refrigerator for up to 3 to 4 days. The texture actually continues to improve on day two as the crackers soften further.
Freezing is not recommended. The fresh strawberries release water as they thaw, which can make the whipped cream weep and the layers become watery. For best results, plan to enjoy this cake within a few days of making it — which is rarely a problem.
Make Ahead
This is one of the best make-ahead desserts you can have in your repertoire. Assemble the cake up to 24 hours in advance, cover it well, and refrigerate. It will be perfectly set, easy to slice, and even more flavorful than if you made it the same day. Just add the final strawberry garnish right before serving so they look their freshest.
Believe me, it’s plenty warm already here in Sacramento so this cake is perfect for us! I hope the weather warms up for you guys, too!
Even though it’s unseasonably cool here in Kansas City, I am craving all the spring and summer foods – this icebox cake looks amazing!
Gotta love easy and delicious!
It looks like perfection!!
I love easy desserts like this for summer get togethers! I’m adding this to my must-try soon list!
Strawberry Icebox cake is always a crowd pleaser!! This one is no different. Gorgeous!
I prefer desserts that are not super sweet and this cake has the right amount of sweetness. It’s a perfect summer cake and the strawberries and whipped cream make it taste so light.
This recipe is just amazing and i love to make this because i also love strawberries