Print

Easy No-Bake Strawberry Icebox Cake Recipe

no-bake strawberry icebox cake - featured image
Print Recipe

A simple, no-bake dessert made with layers of graham crackers, a light cream cheese filling, and fresh strawberries. Perfect for summer gatherings or last-minute parties, this cake sets in the fridge and tastes like a dream.

Ingredients

Scale
  • 8 ounces cream cheese, softened to room temperature
  • 1 cup heavy whipping cream, cold
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 2 pounds fresh strawberries, washed, hulled, and sliced about ¼-inch thick
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon zest (optional)
  • 1 box (about 14 ounces) graham crackers (about 3 sleeves)

Instructions

  1. Prepare the strawberries: In a medium bowl, toss the sliced strawberries with 2 tablespoons of sugar and the lemon zest (if using). Let them sit for about 15 minutes to draw out juices.
  2. Whip the heavy cream: In a large mixing bowl, beat the cold heavy whipping cream on medium-high speed until soft peaks form, about 3-4 minutes. Set aside in the fridge.
  3. Make the cream cheese base: In another large bowl, beat the softened cream cheese on medium speed until smooth and fluffy, about 2 minutes. Add ½ cup sugar and vanilla extract, beat for another minute until light and airy.
  4. Add the lemon juice: Pour in the tablespoon of lemon juice and beat on low speed just until combined.
  5. Fold in the whipped cream: Add one-third of the whipped cream to the cream cheese mixture and gently fold with a rubber spatula. Add the remaining whipped cream and fold until no white streaks remain.
  6. Layer the cake: Spread a thin layer (about ¼ cup) of the cream mixture on the bottom of a 9×13-inch dish. Arrange a single layer of graham crackers on top, breaking as needed to cover completely.
  7. Build the layers: Spread about one-third of the remaining cream mixture over the graham crackers. Arrange a layer of sliced strawberries (about one-third of the berries) on top. Repeat with another layer of graham crackers, cream, and strawberries two more times, ending with a final layer of graham crackers.
  8. Finish with the remaining cream: Spread the last of the cream mixture over the top layer of graham crackers, smoothing evenly. Optionally, reserve a few strawberry slices for decoration.
  9. Chill the cake: Cover tightly with plastic wrap or aluminum foil. Refrigerate for at least 6 hours, but overnight is best.
  10. Serve: Cut into squares with a sharp knife, wiping the blade clean between cuts. Serve cold directly from the fridge.

Notes

Room temperature cream cheese is crucial for a smooth filling. Chill your bowl and beaters for best whipped cream. Do not skip the lemon juice—it brightens the flavor and stabilizes the mixture. Press graham crackers gently to ensure even softening. The cake needs at least 6 hours to set; overnight is ideal. Can be made a day ahead.

Nutrition

Keywords: no-bake strawberry icebox cake, easy icebox cake, strawberry dessert, no-bake dessert, summer dessert, graham cracker cake

Find it online: https://emmastirs.com/easy-no-bake-strawberry-icebox-cake-recipe/