No Bake Strawberry Icebox Cake

A slice of the strawberry icebox cake is on a fluted plate.

5 from 19 votes

This Strawberry Icebox Cake is a delightful and refreshing dessert that combines the luscious sweetness of fresh strawberries with the creamy filling of whipped cream and cream cheese. This no bake dessert features layers of graham crackers, generously slathered with creamy whipped cream and adorned with fresh, juicy strawberries.

Prep Time4 5

Cook Time0

Total Time4 5

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 386kcal

Author: Lynn Polito

Equipment

Ingredients

24 Graham Crackers
2 cups Heavy Cream
¾ cup Sugar
8 oz Whipped Cream Cheese
4 cups Strawberries Sliced
1 Lemon

Instructions

In a large bowl, add the sliced strawberries, ¼ cup of sugar, and the juice of one lemon. Mix well and set that aside.
In the bowl of a stand mixer fitted with the whip attachment, add the heavy cream and ½ cup of sugar. Beat the ingredients for 3-4 minutes or until stiff peaks form. Add the whipped cream cheese and mix until incorporated.
In a 9x13 inch baking dish, add ⅓ of the graham crackers. Break them if you need to so they cover the bottom of the baking dish. Layer ⅓ of the cream mixture on top of the graham crackers, then ⅓ of the strawberries. Continue layering until all the ingredients are done.
Cover the baking dish with plastic wrap and place it in the refrigerator for at least 4 hours.

Notes

The cake needs to hang out in the refrigerator for at least 4 hours to let the graham crackers soften. They will then have more of a cake-like texture instead of a hard, crisp graham cracker.
To make this refrigerator cake even easier, simply use a layer of cool whip instead of homemade whipped cream to this no bake strawberry dessert.
Feel free to add a teaspoon of vanilla extract or lemon zest to the whipped cream. You can also top it off with fresh mint for a fresh, delicious flavor.

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