This cool and creamy Strawberry Icebox Cake comes together in minutes! Serve this no-bake dessert for all your summer gatherings and celebrations.
This delicious dessert is perfect for hot summer days or any time you want a refreshing treat without turning on the oven. Layers of whipped cream, graham crackers, and strawberries (along with a couple special additions) make this dessert a guaranteed crowd pleaser.
Strawberry icebox cake details
Flavor: Sweet vanilla whipped cream, fresh strawberries, and a hint of lemon are the primary flavors.
Texture: This icebox cake is soft, cool, and creamy.
Equipment needed: You will need an electric mixer (preferably a stand mixer), bowls, and an 8×8 baking pan.
Chill time: This recipe requires at least 6 hours of chill time, so plan accordingly.
Ingredients needed
Heavy whipping cream: Freshly whipped cream softens the graham crackers and adds a creamy component.
Mascarpone cheese: This helps to stabilize the whipped cream. If you’d prefer, you can swap the mascarpone for an equal amount of softened cream cheese.
Vanilla extract and lemon zest: For flavoring the whipped cream.
Powdered sugar: For sweetening the whipped cream.
Graham crackers: These divide the layers and soften into cake consistency.
Strawberries: Fresh strawberries are the star of this icebox cake!
Strawberry jam: To make the strawberries glossy and extra sweet.
Recipe overview: three layers
*Full recipe below in recipe card*
Icebox cakes are all about layering. For this version, you will layer graham crackers, a whipped cream mixture, and fresh strawberries.
You will have three layers of each (graham crackers, whipped cream, and strawberries) creating a beautiful layered look.
Recipe tips
Your heavy whipping cream should be cold, straight from the fridge. This ensures it whips properly.
Use mascarpone cheese or cream cheese to thicken the cream cheese and help it hold its shape.
Toss your strawberries with a bit of strawberry jam to make them sweet, juicy, and glossy.
Allow at least 6 hours for this dessert to chill before serving.
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Recipe
Strawberry Icebox Cake
Ingredients
- 2 pounds fresh strawberries, sliced
- 1 heaping tablespoon strawberry jam or preserves
- 8 ounces mascarpone cheese
- 2 teaspoons finely grated lemon zest
- 1 teaspoon pure vanilla extract
- 1 ¾ cups chilled heavy cream
- ⅔ cup powdered sugar
- 16 graham cracker sheets
Instructions
- Reserve about one third of your strawberries and place them in the refrigerator. These will be for topping the icebox cake after it chills. Toss the remaining strawberries with the strawberry jam and set them aside for assembling the icebox cake.
- Using a stand mixer fitted with the whisk attachment, beat mascarpone cheese, vanilla extract, and lemon zest. With the mixer running on medium speed, slowly pour in the cream followed by the powdered sugar. Gradually increase the speed to high and beat until stiff peaks form. Scrape the sides and bottom of the bowl occasionally.
- Assembly: Spread a thin layer of whipped cream on the bottom of an 8×8 square baking dish. Place one layer of graham crackers on top of the whipped cream. Break the graham crackers as needed to cover the bottom as much as possible. Top with one-third of the whipped cream, spreading it into an even layer. Top with half of the jammy strawberries. Repeat: graham crackers, whipped cream, strawberries, graham crackers, whipped cream. Hold off on adding the strawberries on top until after chill time (remember: these are the strawberries you have reserved). Cover with plastic wrap and refrigerate at least 6 hours, up to overnight (see note).
- Add the reserved strawberries on top. if desired you can toss them with a little bit of jam to make them glossy and extra sweet. Serve chilled.
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Kara
So good! A huge hit with my whole family!
Sharon
I love icebox cakes in the summer, and this one is delicious and, best of all, easy to make. Thank you!
Sheila Pollack
I’m not a fan of graham crackers, can I use vanilla wafers instead?
Allison
Sure!