Go Back
No Bake Strawberry Icebox Cake Recipe

No Bake Strawberry Icebox Cake

Print Recipe Pin Recipe
Prep Time 25 minutes
Total Time 4 hours 25 minutes
Servings: 10 People
Course: Dessert
Ingredients Method

Ingredients
  

Cream Filling
  • 16 oz 450 g cream cheese, softened: Creates a stable, slightly tangy base that holds shape when sliced.
  • 1 cup 240 ml heavy whipping cream, cold: Whips into light volume and keeps the filling airy.
  • ¾ cup 90 g powdered sugar: Sweetens smoothly without graininess.
  • 2 teaspoons pure vanilla extract: Adds warm aroma that balances the berries.
  • 1 tablespoon fresh lemon juice: Brightens the cream and keeps the flavor fresh.
Fruit Layer
  • 2 pounds 900 g fresh strawberries, hulled and sliced: Provide juicy sweetness and natural color.
  • 2 tablespoons granulated sugar: Draws out berry juices for better flavor and slight sauciness.
Cake Layers
  • 1 package about 14–16 oz / 400–450 g graham crackers: Soften into tender, cake-like sheets.
Optional Topping
  • Extra sliced strawberries and a light dusting of powdered sugar: Give a fresh glossy finish.

Method
 

  1. Hull and slice the berries into even ¼-inch pieces. Toss with 2 tablespoons granulated sugar in a bowl. Let sit 10 minutes so juices release.
  2. Beat softened cream cheese with powdered sugar, vanilla, and lemon juice until smooth and fluffy, about 2 minutes. In a separate bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the cream-cheese mixture until no streaks remain. The filling should look thick and cloud-like.
  3. Spread a thin layer of cream on the bottom of a 9×13-inch dish. This keeps the first crackers from sliding. Arrange a single layer of graham crackers over the cream, breaking pieces as needed to fit.
  4. Spread one-third of the remaining cream over the crackers. Spoon one-third of the sugared strawberries (plus some juices) evenly on top.
  5. Add another layer of graham crackers, then cream, then strawberries. Repeat once more so you finish with a cream layer on top. Press gently so everything sits flat.
  6. Cover the dish tightly with plastic wrap. Refrigerate at least 4 hours, preferably 6 hours or overnight. The crackers will soften into cake texture and the cream will set for clean slices.
  7. Just before serving, top with remaining fresh strawberry slices and a light dusting of powdered sugar if desired. Slice into squares with a sharp knife wiped clean between cuts.