5-Ingredient No-Bake Strawberry Icebox Cake

This easy 5-ingredient strawberry icebox cake is a refreshing, creamy no-bake dessert perfect for warm weather. Made with whipped cream, graham crackers, and fresh strawberries, it’s simple to assemble and delightfully satisfying.

What is an Icebox Cake?

An icebox cake is an easy, no-bake dessert assembled in layers and chilled in the refrigerator until it sets. Traditionally it’s made by alternating layers of cookies or crackers with whipped cream. As the layers chill, the crackers absorb moisture from the cream and soften into a cake-like, creamy texture.

It’s a simple dessert to make yet yields an impressive and delicious result—light, creamy, and perfect for sharing.

Strawberry Icebox Cake Recipe

This version uses fresh strawberries to create a bright, juicy, and lightly sweet icebox cake. The combination of freshly whipped cream, crisp graham crackers, and ripe strawberries keeps the dessert airy and balanced—sweet but not overpowering. It’s ideal for spring and summer gatherings or any time you want an easy crowd-pleaser.

Watch a Short Video of This Recipe

Video: Strawberry Icebox Cake (5 Ingredients!)

Ingredient Notes

• Heavy Cream: Whipping heavy cream to stiff peaks gives the lightest, freshest filling. Some recipes use cream cheese or whipped topping, but whipped cream keeps the texture airy.
• Powdered Sugar: Adds gentle sweetness and blends smoothly into whipped cream.
• Vanilla Extract: A small amount enhances the flavor of the cream without masking the strawberries.
• Graham Crackers: Use your preferred brand. They form the cake layers and soften as the dessert chills.
• Fresh Strawberries: Choose ripe, flavorful berries for the best texture and taste. Trim and slice them before layering.

Step-by-Step Instructions: How to Make a Strawberry Icebox Cake

1. In a large bowl, combine 2 cups heavy whipping cream, 1/3 cup powdered sugar, and 1 teaspoon vanilla extract. Whip with a stand mixer or electric hand mixer until stiff peaks form.
2. Spread a thin layer of whipped cream across the bottom of an 8×8 baking pan.
3. Arrange a single layer of graham crackers over the cream, trimming them if necessary to fit the pan.
4. Spoon one-third of the whipped cream onto the crackers and spread evenly. Top with one-third of the sliced strawberries.
5. Repeat the cracker, cream, and strawberry layers two more times, for a total of three layers.
6. Cover the pan and chill in the refrigerator for at least 4 hours, or up to overnight, so the layers soften and set into a cake-like texture.
7. Slice and serve chilled.

Frequently Asked Questions

More Strawberry Recipes

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Chocolate Covered Strawberry No-Bake Mini Cheesecakes

Strawberry No-Bake Cheesecake Bars

Strawberry Hand Pies

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Recipe Summary

Ingredients

• 2 cups heavy cream
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 10–11 oz graham crackers (or your preferred brand)
• 1 lb strawberries, trimmed and sliced

Instructions

1. Whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
2. Spread a thin layer of whipped cream in an 8×8 pan.
3. Layer graham crackers to cover the bottom.
4. Spread one-third of the whipped cream over the crackers, then top with one-third of the sliced strawberries.
5. Repeat to make three layers total.
6. Cover and refrigerate at least 4 hours or overnight.
7. Slice and serve cold.

Notes

Keep leftovers refrigerated in an airtight container for up to 5 days. For best texture, serve chilled and use ripe but firm strawberries to avoid excess moisture.

Nutrition (approx.)

Per serving (1 of 9): about 355 kcal; 35 g carbohydrates; 4 g protein; 23 g fat. Nutrition is an estimate and should be used as a guideline only.