If you’re looking for a simple, crowd-pleasing dessert that takes minimal effort, this strawberry icebox cake is it. I love this recipe because it’s the perfect mix of creamy, fruity, and just the right amount of sweetness. Plus, it’s a no-bake strawberry cake, which means no turning on the oven. Just layer everything together and let the fridge do the work.
Icebox cakes are one of those old-school desserts that never go out of style. They’re made by layering cookies or crackers with a creamy filling, and as they chill, the layers soften into a cake-like texture. The result? A dreamy, melt-in-your-mouth treat that feels way fancier than the effort it takes to make. Whether you’re making this for a summer barbecue, a holiday get-together, or just because you want an easy strawberry dessert, you’re going to love how simple and delicious it is.
Ingredients You’ll Need For This Strawberry Icebox Cake
This recipe keeps things simple with just a few ingredients, but each one plays an important role:
- Heavy Cream – Whipped to soft peaks, this gives the filling its light and fluffy texture.
- Sweetened Condensed Milk – Adds sweetness and richness without the need for extra sugar.
- Vanilla Extract – Enhances the flavor and brings out the sweetness of the strawberries.
- Graham Crackers or Nilla Wafers – These create the layers of the cake and absorb the moisture from the filling, softening into a cake-like texture.
- Fresh Strawberries – The best part of this recipe! Their natural sweetness and juiciness make the perfect contrast to the creamy filling.
How to Make Strawberry Icebox Cake
Step 1: Make the Creamy Filling
In a large bowl, whip the heavy cream until soft peaks form. Add in the sweetened condensed milk and vanilla extract beat until stiff peaks form.
Step 2: Layer It Up
Add a layer of graham crackers or Nilla wafers, then top with cream and a layer of sliced strawberries. Repeat until you reach the top of the dish, finishing with a layer of cream and strawberries.
Step 3: Chill and Serve
Cover and refrigerate for at least 4 hours, but overnight is even better. The longer it sits, the softer the cookie layers get, creating that perfect cake-like texture. Slice and serve chilled.
FAQs
Can I use Cool Whip instead of homemade whipped cream?
Yes! If you want to make this even easier, swap the heavy cream for an equal amount of Cool Whip.
What other fruit can I use?
Feel free to switch up the strawberries with raspberries, blueberries, or even sliced peaches.
Can I make this ahead of time?
Absolutely! This no-bake strawberry cake is best when made at least a few hours ahead, but you can prep it up to two days in advance.
What if I don’t have sweetened condensed milk?
You can mix ½ cup of powdered sugar into the whipped cream instead, but the texture won’t be as thick and creamy.
Can I use a different cookie base?
Yes! Try using shortbread cookies, Biscoff cookies, or even Oreos for a fun twist.
This strawberry icebox cake is the kind of dessert that looks fancy but takes almost no effort. It’s creamy, fruity, and just sweet enough—perfect for any occasion. Let me know if you try it!
Simple Strawberry Icebox Cake
This easy strawberry icebox cake is a delicious, no-bake dessert that impresses with minimal effort and maximum flavor.
- Prep Time: 15 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 8 slices 1x
- Category: dessert
Ingredients
3 cups heavy cream
½ cup sweetened condensed milk
1 teaspoon vanilla extract
2 packs graham crackers or about 40 Nilla wafers
2 cups sliced fresh strawberries
Instructions
- Add the heavy cream to a large bowl and use a stand mixer or an electric mixer to whip until soft peaks form.
- Mix in the sweetened condensed milk and vanilla extract and continue whipping until stiff peaks form.
- Lay graham crackers or Nilla wafers into the bottom of an 8x8-inch baking dish.
- Top with a layer of the whipped cream mixture.
- Layer sliced fresh strawberries on top of the whipped cream. Repeat the layers 2 more times so there are 3 layers of everything.
- Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or overnight for a softer texture
- Cut and serve
