Strawberry Icebox Cake Recipe – This no-bake, one-pan Strawberry Icebox Cake takes fresh strawberries and cream to the next level. This potluck classic is made with fluffy whipped cream, luscious strawberries, and graham crackers. A no-bake icebox cake made of graham crackers, whipped cream cheese filling, and sliced strawberries. Simple, sweet, and oh-so-refreshing! No-bake sweets are a favorite of mine. They’re simple, tasty, and ideal for the summer. This strawberry cream cheese icebox cake, as well as chocolate lasagna, Oreo ice cream cake, and banana split dessert, are at the top of my list. It’s a simple no-bake dessert that’s perfect for a hot summer day. It’s also ideal for feeding a large group. To make it even more decadent, drizzle some melted chocolate over the top. In the summer, there’s nothing better than a strawberry dessert!
Strawberry Icebox Cake Recipe:
Icebox cakes are at the top of the list of easy, tasty sweets that can serve a crowd. There’s no better time than now to prepare a strawberry icebox cheesecake for your next potluck or get-together, with strawberry season upon us and these bright, luscious berries readily accessible.
Strawberry icebox cheesecake may be assembled ahead of time in about 20 minutes, making it the ideal quick and easy dessert that will amaze your guests. This icebox cheesecake has the same rich, creamy flavor as traditional cheesecake, but it’s lightened up with whipped cream and topped with graham crackers instead of a crumbly crust. With its numerous layers, it appears complex, and no one would realize that this icebox cheesecake was built in a couple of minutes.
Why Does This Recipe Work?
I don’t even know where to begin when it comes to how delicious and simple this Strawberry Icebox Cake is! All you need to prepare this no-bake treat are strawberries, whipped cream, and graham crackers. The ingredients are stacked together and refrigerated to solidify. The graham crackers absorb part of the sweetened milk and soften to the consistency of cake. Mushy cookies may seem strange, but trust me when I say they work! It’s sweet, light, and refreshing without being too sweet. This would be great with any fruit you choose (raspberries then blueberries are next on my list of favorites). You could even use Oreos! (See our Oreo Icebox Cake!) My favorite no-bake dessert is Oreo Cake, although I go crazy for strawberries when they’re in season.
What Exactly Is An Icebox Cake?
An icebox cake is a traditional chilled dessert composed of layers of cream, fruit, and wafers (or crackers). Nothing needs to be baked, and everything is piled on top of each other in a baking pan or trifle dish. The mixture is then refrigerated in the refrigerator until the cream has softened the wafer/cracker layer.
Here’s everything you’ll need to prepare this dessert inspired by strawberry shortcake.
To make the Fruit Layer:
- Fresh strawberries – I don’t advocate using frozen strawberries since they lack the same vibrant flavor and texture.
- Sugar – I used ordinary white sugar, but light brown sugar can also be used.
To make the Creamy Filling:
- Cream cheese — Use block cream cheese rather than whipped cream cheese.
- Whipping cream (heavy)
- Powdered sugar — This adds a silky, frosting-like consistency to the filling.
- Vanilla extract – Use only pure vanilla extract.
- I used two 3 ounce packets of the softer, more sponge cake-like ladyfingers. Not the strong ones.
Topping: Graham Cracker Crumble:
- Graham cracker crumbs — made from roughly 3 sheets of graham cracker
- Unsalted butter is my preference.
- Strawberries — For garnishing
How To Make Strawberry Icebox Cake Recipe?
- Beat the cream, powdered sugar, and vanilla extract with a stand mixer or with a hand mixer until stiff peaks form.
- Spread a very thin layer of cream on the bottom of a 9-by-9-inch baking pan.
- Then, top with a single layer of graham crackers. Smooth with a rubber spatula the top with 1/3 of the whipped cream.
- Arrange a third of the strawberries in an equal layer.
- Layers should be repeated two more times, ending with strawberries.
- If desired, arrange the berries in a beautiful arrangement.
- Refrigerate for at least 4 hours or overnight before serving, covered with plastic wrap.
Tips And Tricks:
- Refrigerate your mixing bowl and beaters. Place your mixing bowl and beaters (or whisk) in the freezer 15 minutes before preparing the whipped topping. This will aid in the formation of the rigid peak.
- The bottom layer. Spread a thin layer of cream on the bottom of the pan before adding the first layer of graham crackers. The graham crackers will stick to the cream and won’t slide about in the pan this way.
- Thinly slice the fruit. For the layers, I like to slice the strawberries thinly (you could even cut them in half again) so there aren’t any large pieces in the center. Also, save the leftover strawberries that will go on top of the cake in the refrigerator until ready to serve. I sliced the strawberries for the cake’s top in half, but you may cut them anyway you like.
- The cake should be chilled. This dessert should be chilled in the refrigerator for at least an hour before serving to allow the graham cracker layer to soften. I like to put mine in the freezer for about 30 minutes before serving to stiffen up a bit. Then, just before serving, I add the top layer of strawberries.
- The cake is being sliced. Cut the cake into pieces using a sharp knife. For a clean cut, wipe off the knife with a wet paper towel in between each slice so that there isn’t any extra cream and or crackers stuck on the sides.
- You may use chocolate graham crackers or even vanilla wafers as a foundation.
- If you want, you may skip the cream cheese and instead use a basic homemade whipped cream or cool whip.
- Other varieties of fruit, such as blackberries, blueberries, raspberries, or sliced bananas, are also excellent.
- Top with additions such as melted chocolate, chocolate chips, or shaved chocolate.
This dessert should be cooked at least an hour ahead of time to allow the graham crackers to soak up the whipped topping. You can create it up to one day ahead of time if you want to get a head start. I wouldn’t make it much sooner than that, though, to keep the whipped cream stiff and the berries from being mushy.
You may also prepare the various layers ahead of time and then assemble the cake a few hours before serving. Make the homemade whipped cream, then slice the strawberries and chill them separately in the fridge. This makes constructing the cake the next day a breeze.
How To Keep An Icebox Cake Cool?
Any leftovers should be refrigerated. To keep your icebox cake from drying out, cover it loosely with saran wrap. This cake will stay in the refrigerator for about 2-3 days.
This Is An Ideal Summer Dessert!
This Strawberry Shortcake Icebox Cake is the perfect summer treat and is (almost) no bake, making it extremely easy to make. It’s a quick and easy way to serve strawberry shortcake, and it’d be a welcome addition to a summer potluck. I hope you have a good time with it!
MORE DELICIOIUS RECIPES HERE:
- 2 graham cracker boxes
- 1 quart thick cream
- a container of 8 ounces cream cheese
- 5 tbsps. sugar
- 1 1/2 tsp vanilla extract
- 1 pint sliced strawberries
- 1/2 pint strawberries, halved (for top of cake)
- Optional:1/4 cup melted chocolate wafers
Set aside a 9-inch baking sheet lined with graham crackers.
Pour the heavy cream into a large mixing basin and beat with an electric mixer on medium speed for 4 to 5 minutes, or until firm peaks form. Then stir in the cream cheese, sugar, and vanilla extract. Only mix until smooth.
Spread about a third of the mixture onto the graham crackers. Then, on top, add 1/3 of the sliced strawberries. Repeat with the remaining three layers. Save the strawberries for the top until you're ready to serve.
Refrigerate the cake for at least one hour to allow the graham crackers to soften.
Just before serving, add the top layer of strawberries. If desired, slice and drizzle with chocolate.
Graham crackers: If you want, you may use chocolate graham crackers or vanilla wafers as the basis.
Slice the strawberries that will be layered into the cake extremely thin so that there are no large pieces in the center.
Freezer: I put my cake in the freezer for 30 minutes before serving to stiffen it up.
Berries: Feel free to substitute different berries, such as blackberries, blueberries, or raspberries.
Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g