This Strawberry Icebox Cake is a fun and easy treat to make without baking! Layered with graham crackers, fresh strawberries, and whipped cream, it’s super refreshing.
You won’t believe how quickly it comes together! Just stack the layers, let it chill, and boom—you have a delightful dessert that’ll impress everyone. I usually keep some extra slices for later, if they last that long! 🍓
Key Ingredients & Substitutions
Strawberries: Fresh strawberries are a must for this dessert, as they add freshness and natural sweetness. If strawberries aren’t in season, you can use other berries like blueberries or raspberries, or even thawed frozen strawberries for ease.
Cream Cheese: I recommend using full-fat cream cheese for a rich, smooth texture. If you’re looking for a lighter option, you can use reduced-fat cream cheese or a dairy-free alternative like vegan cream cheese.
Whipped Topping: While I often use Cool Whip, you can substitute it with homemade whipped cream. Just whip heavy cream with a bit of sugar until soft peaks form. This can add a fresh taste to your cake!
Graham Crackers: The graham crackers provide a wonderful crunch. If you’re gluten-free, you can use gluten-free graham crackers or even alternative cookies like Digestive biscuits.
How Do You Make the Cream Cheese Mixture Smooth?
Getting that cream cheese mixture just right is essential for this icebox cake. Here’s how to ensure it turns out beautifully smooth:
- Start with softened cream cheese. Take it out of the fridge about 30 minutes before mixing. This prevents lumps.
- Use an electric mixer on medium speed for 2-3 minutes. Scrape down the sides of the bowl with a spatula halfway to ensure even mixing.
- Add the powdered sugar gradually to prevent it from flying everywhere. Mix until well combined before folding in the whipped topping.
With these steps, you’ll have a creamy filling that complements the strawberries perfectly! Enjoy making your Strawberry Icebox Cake!
How to Make Strawberry Icebox Cake (No Bake)
Ingredients You’ll Need:
For The Cake:
- 2 cups fresh strawberries, hulled and sliced
- 1 (8 oz) package cream cheese, softened
- 1 (8 oz) container whipped topping (like Cool Whip)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 packages of graham crackers (about 14 sheets each)
- Additional strawberries for garnish
How Much Time Will You Need?
This delicious dessert takes about 20 minutes to prepare and then needs at least 4 hours in the fridge to chill. If you can, make it the night before for the best results. It’s super simple and perfect for warm days!
Step-by-Step Instructions:
1. Make the Cream Cheese Mixture:
Grab a mixing bowl and add the softened cream cheese and powdered sugar. Use a hand mixer or a whisk to mix them together until it’s all smooth and creamy. This will be the yummy base of our cake!
2. Fold in Whipped Topping and Vanilla:
Now, gently fold in the whipped topping and the vanilla extract into the cream cheese mixture. Use a spatula to combine everything carefully, so it stays fluffy and light.
3. Layer the Graham Crackers:
Take a 9×13 inch baking dish and lay down a single layer of graham crackers to cover the entire bottom. Make sure they are snugly placed together.
4. First Layer of Cream Cheese Mixture:
Spread half of your cream cheese mixture over the layer of graham crackers, smoothing it out evenly using a spatula. This will create a lovely creamy layer!
5. Add Strawberries:
Next, sprinkle a layer of your sliced strawberries over the cream cheese mixture. Spread them out nicely so every bite will have some strawberry goodness!
6. Repeat the Layers:
Now, it’s time for another layer! Add another layer of graham crackers on top of the strawberries, followed by the remaining cream cheese mixture. Then, top it off with another layer of sliced strawberries.
7. Final Layer of Graham Crackers:
Finish by adding a last layer of graham crackers on top. This will make your icebox cake super delicious and structured!
8. Chill the Cake:
Cover your cake with plastic wrap and pop it into the fridge. Let it chill for at least 4 hours, or even better, overnight. This will help the graham crackers soften and soak up all the yummy flavors!
9. Garnish and Serve:
When you’re ready to serve, take the cake out of the fridge and add some whole or halved strawberries on top for a pretty finish. Slice it up, serve, and enjoy your refreshing Strawberry Icebox Cake!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can use frozen strawberries! Just make sure to thaw them completely and drain any excess liquid to prevent the cake from becoming soggy. It’s best to let them thaw in the fridge for a few hours or overnight for optimal texture.
What Can I Substitute for Whipped Topping?
If you prefer a homemade option, you can replace the whipped topping with freshly whipped cream. Just whip 1 cup of heavy cream with a tablespoon of sugar until soft peaks form, then fold in gently with the cream cheese mixture. This will give you a deliciously rich flavor!
How to Store Leftovers?
Store any leftovers tightly covered in the refrigerator. It’s best consumed within 3 days for the freshest taste, but the flavors will still be good for up to 5 days. Just keep in mind that the graham crackers may become softer the longer it sits.
Can I Make This Cake Dairy-Free?
Absolutely! You can use a dairy-free cream cheese substitute and a non-dairy whipped topping like coconut whipped cream to make this icebox cake completely dairy-free. Just check the labels to ensure there are no hidden dairy ingredients!
