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!

Triple strawberry icebox cake on a white fluted plate.

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:

Stabilized freeze dried strawberry whipped cream frosting labeled ingredients laid out on a wooden table.

For assembly:

Strawberry icebox cake ingredients laid out on a wooden table, with labels for each ingredient.

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

Pouring vanilla into a glass mixing bowl with whipped strawberry cream cheese.

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.

Stiff peak strawberry whipped cream frosting on a whisk on top of a bowl with the rest of the pink frosting.

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!

Using an offset spatula to spread strawberry whipped cream over a layer of graham crackers in a glass baking dish.

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.

Using an offset spatula to spread strawberry jam on top of strawberry whipped cream layer.

Step 4: Evenly spread half of your strawberry jam into the whipped cream.

Adding thin slices of strawberries on top of strawberry jam layer.

Step 5: Top with a layer of sliced strawberries.

Adding a layer of graham crackers on top 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.

Holding glass square dish of triple strawberry icebox cake.

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.

Using a fork to eat the strawberry icebox cake.

Step 8 : Serve chilled and enjoy this absolutely delicious, creamy strawberry icebox cake!

For full instructions, see the recipe card below.

Strawberry icebox cake in glass baking dish with a large slice taken out of it.

Storage

I recommend eating your strawberry icebox cake within 1-2 days, but you can store it covered in the fridge for up to 4 days. The longer it is there, the softer the graham crackers will be come.

I do not recommend freezing it. This is because when it thaws, the strawberries will release a lot of liquid, resulting in a wet, soggy icebox cake. So, I highly suggest you eat this within the 4-day period!