This no-bake triple strawberry icebox cake is one of my favorite summer desserts. It’s so easy to make and is reminiscent of a super light, fluffy, and creamy strawberry ice cream cake, without all the fuss. All you’ll need are graham crackers, homemade strawberry whipped cream, strawberry jam, and fresh strawberries!
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What is an icebox cake?
Icebox cakes are no-bake cakes that are made right in your icebox… also known as your fridge!
They’re essentially a layered dessert consisting of whipped cream and cookies. They’re pretty reminiscent of ice cream cake, but much lighter and fluffier. Traditionally, icebox cakes are made with whipped cream and Nabisco chocolate wafers (source). Howeverrrrr, they’re extremely versatile.
For example, instead of chocolate wafers, you can use Oreos, graham crackers, or any type of cookie. Instead of plain whipped cream, you can use cool whip, puddings, etc. For extra fun, you can add layers fruits or spreads, and pipe on cute decorations if you’d like.
So, I took creative liberty to make this triple strawberry icebox cake. It’s SO good, I already made it 3x in the past 3 weeks.
❤️ Why You’ll Love This Recipe
- Icebox cakes are the perfect no-bake summer dessert. They’re very reminiscent of ice cream cakes, but much easier and faster to make. Plus, it’s lighter and fluffier in texture. It’s a fantastic go-to recipe to bring for picnics, pool parties, and barbecues.
- It’s full of strawberry flavor! When I was developing this recipe, I wanted to create as much strawberry flavor as possible. So, I used strawberry whipped cream, strawberry jam, and fresh strawberries, resulting in the ultimate strawberry icebox cake!
- The texture is amazing. As the icebox cake sets in the fridge, the graham crackers start to soften. The finished icebox cake is soooo creamy, delicate, and light. It’s like eating a strawberry graham cracker cloud.
- It’s a fantastic recipe for beginner bakers. The only step that may seem daunting is the strawberry whipped cream, but it’s very simple to make and only requires a few minutes! Otherwise, the rest of this recipe is just layering everything in a dish, then popping it in the fridge for a few hours before eating.
Ingredients
To make this strawberry icebox cake, you’ll need the following ingredients:
For the strawberry whipped cream:
For assembly:
Ingredient Notes
For the strawberry whipped cream:
- Make sure to use chilled heavy cream (interchangeable with heavy whipping cream) so it whips up easily.
- To stabilize our whipped cream, we will be using a few oz of a softened full-fat cream cheese block. The high fat content provides the structure and thickness the whipped cream needs when frosting or decorating desserts.
- It is very important to use block cream cheese instead of whipped cream or cream cheese from a tub. They have added ingredients that will not work as well in this recipe.
- Powdered sugar, freeze dried strawberry powder, and vanilla extract provides the sweetness and flavor we’re looking for.
For assembling the strawberry icebox cake:
- Graham crackers complement the strawberry flavor so well. And while the cake sets in the fridge, they soften and even become cake-like.
- Homemade strawberry whipped cream makes the world of a difference for this icebox cake. It only requires a few ingredients and takes less than 10 minutes. It’s definitely worth making—trust me!
- I spread strawberry jam on top of the strawberry whipped cream, which adds the perfect amount of sweetness and tartness. Feel free to follow my recipe or use your favorite store-bought jam!
- The last component of this triple strawberry icebox cake is the fresh strawberries, which are layered throughout. The top of the cake is decorated with some cut + whole strawbs, along with crushed graham crackers and freeze dried strawberry powder.
Substitutions and Variations
- Instead of regular graham crackers, you can use chocolate graham crackers, cinnamon graham crackers, Golden Oreos, or Nilla wafers.
- If you’re crunched for time, swap the strawberry whipped cream with store-bought whipped cream.
For the full list of ingredients and measurements, see the recipe card below.
Step-By-Step Instructions
Step 1: Whip softened cream cheese and freeze-dried strawberry powder on medium speed until smooth, about 2-4 minutes. Add vanilla extract. Gradually add heavy cream while mixing on medium speed until medium peaks form. Add a small drop of gel red or pink food coloring if desired.
Step 2: Mix in the powdered sugar a third at a time. Taste and add more if needed. Turn the mixer to medium high and keep beating until you reach stiff peaks. There should be visible track marks from the whisk and the cream should easily hold its shape.
Whisked too much and now your whipped cream is chunky and split?
No worries! Add a splash or two of heavy cream. Mix on low speed until it smooths back out!
Step 3: In a 9×9-inch dish, add a layer of graham crackers. Spread a layer of a third of your strawberry whipped cream on top.
Step 4: Evenly spread half of your strawberry jam into the whipped cream.
Step 5: Top with a layer of sliced strawberries.
Step 6: Add another layer of graham crackers, another third of your strawberry whipped cream, your remaining strawberry jam, and sliced strawberries. Then, top with a last layer of graham crackers and remaining whipped cream.
Step 7: Sprinkle on crushed graham crackers and freeze dried strawberry powder. To decorate, add cut + whole strawberries on top. Cover and refrigerate for at least 4 hours.
Step 8 : Serve chilled and enjoy this absolutely delicious, creamy strawberry icebox cake!
For full instructions, see the recipe card below.
🍓 More Strawberry Recipes
🎥 Quick Video Tutorial
I really hope you enjoy my ultimate strawberry icebox cake recipe! If you make it, I’d love to see! You can tag me at #bitesbybianca / @bitesbybianca on Instagram.
📖 Recipe
Triple Strawberry Icebox Cake
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Equipment
- offset spatula
Ingredients
Strawberry Whipped Cream:
- 4 ounces (113.4 g) block cream cheese softened
- 2 ounces (56.7 g) freeze dried strawberry powder
- ¾ cup (90 g) powdered sugar
- 1 tablespoon (13 g) vanilla extract
- 2 cups (476 g) heavy cream chilled
- pink or red gel food coloring optional
Strawberry Icebox Cake Assembly:
- 15 (210 g) graham cracker sheets about 2 sleeves
- (453.59 g) strawberry whipped cream
- ⅓ cup (113.33 g) strawberry jam
- 1 pound (453.59 g) strawberries keep aside a few whole strawberries for decorating and slice the rest
- 2 tablespoons (29.57 g) freeze dried strawberry powder for dusting the top
Instructions
Make the strawberry whipped cream:
- In a large mixing bowl, use a hand mixer to whip 4 ounces block cream cheese and 2 ounces freeze dried strawberry powder on medium speed until smooth, about 2-4 minutes.
- Add 1 tablespoon vanilla extract. Gradually add 2 cups heavy cream while mixing on medium speed until medium peaks form. It should mostly hold its shape, with the peaks being a bit bent. Add in a small drop of pink or red gel food coloring if desired.
- Mix in the ¾ cup powdered sugar, a third at a time. Taste and add more if needed.
- Turn the mixer to medium high and keep beating until you reach stiff peaks. There should be visible track marks from the whisk and the cream should easily hold its shape.
- Over mixed and the whipped cream is split and chunky? No worries! Add in a splash of heavy cream at a time and mix on low until it smooths back out.
Assemble strawberry icebox cake:
- In a 9"x9"-inch pan, add a single layer of graham crackers.
- Using your offset spatula, evenly spread one-third of the strawberry whipped cream on top. Next, spread about half of the strawberry jam over the whipped cream. After, create a single layer of sliced strawberries on top of the jam.
- Repeat with another layer of graham crackers, a third of your strawberry whipped cream, your remaining strawberry jam, and sliced strawberries. Top with a layer of graham crackers. Lastly, spread on the remainder of your strawberry whipped cream.
- Crush any leftover graham crackers. Sprinkle crushed graham crackers and freeze dried strawberry powder on top, then add a few sliced + whole strawberries.
- Cover and refrigerate for a minimum of 4 hours before serving. Best served chilled!
(I am the author of this recipe)
I made this recipe SO many times this summer and it was loved by all! It was one of the first desserts to go at parties, it’s very refreshing and light.