If there was ever a dessert that felt like pure nostalgia, it would be this Strawberry Icebox Cake. With layers of graham crackers, a creamy cheesecake-inspired filling, and plenty of fresh strawberries, this no-bake dessert is a refreshing and simple option for any time of year. Perfect for summer gatherings or winter potlucks, it comes together easily and tastes even better after chilling overnight.
This Strawberry Icebox Cake is light, creamy, and bursting with strawberry flavor in every bite. Since it requires no oven time, it is the ideal dessert for warm days, but its cozy, creamy layers make it just as welcome during the holidays. If you want a dessert that is fuss-free, easy to assemble, and a guaranteed crowd-pleaser, this recipe is for you.
Why You’ll Love This Strawberry Icebox Cake
- No baking required
- Layers of creamy filling, graham crackers, and strawberries
- Easily made ahead of time
- Feeds a crowd
- Kid-friendly and great for potlucks or parties
Ingredients
- 3 boxes instant cheesecake pudding mix (3.4 oz each; can substitute vanilla pudding if desired)
- 4 cups cold whole milk
- 2 cups full-fat Cool Whip
- 1 box graham crackers (14.4 oz)
- 3 to 4 cups fresh strawberries, washed, diced, and patted dry
How to Make Strawberry Icebox Cake
Step 1: Make the Cheesecake Filling
- In a large mixing bowl, combine the pudding mix and cold milk.
- Whisk until smooth and slightly thickened.
- Gently fold in the Cool Whip until fully incorporated. Set aside.
Step 2: Layer the Cake
- Line the bottom of a 9×13-inch baking dish with graham crackers to fully cover the surface.
- Spoon about one-third of the pudding and Cool Whip mixture over the graham crackers and spread evenly with a spatula.
- Scatter a layer of diced strawberries on top.
- Add another layer of graham crackers over the strawberries, then spread more pudding mixture and sprinkle more strawberries on top.
- Repeat for a third layer, finishing with the remaining pudding mixture and strawberries.
Step 3: Chill
- Cover the dish with plastic wrap.
- Place in the refrigerator for 6 to 8 hours, or overnight, to allow the layers to set and the graham crackers to soften.
Step 4: Serve
- Remove the cake from the refrigerator and slice into squares.
- Serve chilled and enjoy the creamy, strawberry-filled layers.
Optional: Turn It Into a Frozen Dessert
If you’d like to make this an ice-cream-like treat, wrap the entire pan tightly in plastic wrap followed by aluminum foil and freeze overnight. Before serving, let it thaw for 30 to 40 minutes at room temperature to make slicing easier.
Tips for Success
- Pat the strawberries dry thoroughly to prevent excess moisture, which can make the cake soggy.
- Use full-fat milk and Cool Whip for the creamiest, richest flavor.
- Chill the dessert long enough to let the graham crackers fully soften and the flavors meld.
- For clean slices, use a sharp knife wiped clean between each cut.
Variations
- Swap the strawberries for raspberries or blueberries for a different flavor profile
- Add a drizzle of chocolate syrup between layers for a chocolate-strawberry twist
- Use cinnamon graham crackers for a spiced variation
- Substitute half of the strawberries with sliced bananas for a strawberry-banana version
Storage
- Refrigerator: Store covered in the fridge for up to 3 days.
- Freezer: Freeze as described above for up to 1 month, thawing briefly before serving.
Frequently Asked Questions
Can I use homemade whipped cream instead of Cool Whip?
Yes, but stabilize it with a bit of powdered sugar so it holds its shape.
Can I make this gluten-free?
Swap in gluten-free graham crackers for a gluten-free version.
Do I have to chill it overnight?
While 6–8 hours will do, overnight is best for the flavors and texture to fully develop.
Can I use frozen strawberries?
Fresh strawberries are best, as frozen ones tend to release too much liquid as they thaw.
Serving Suggestions
- Serve with a drizzle of strawberry syrup for extra berry flavor
- Add a few fresh whole strawberries on top for a decorative look
- Pair with coffee or iced tea for a refreshing dessert break
- Garnish with a sprinkle of crushed graham crackers for a bakery-style finish
Share Your Experience
If you make this Strawberry Icebox Cake, I would love to hear how it turned out. Share your comments below or post your photos to inspire other home bakers.
Strawberry Icebox Cake
Ingredients
- 3 boxes instant cheesecake pudding mix 3.4 oz each; can substitute vanilla pudding if desired
- 4 cups cold whole milk
- 2 cups full-fat Cool Whip
- 1 box graham crackers 14.4 oz
- 3 to 4 cups fresh strawberries washed, diced, and patted dry
Instructions
Step 1: Make the Cheesecake Filling
- In a large mixing bowl, combine the pudding mix and cold milk.
- Whisk until smooth and slightly thickened.
- Gently fold in the Cool Whip until fully incorporated. Set aside.
Step 2: Layer the Cake
- Line the bottom of a 9×13-inch baking dish with graham crackers to fully cover the surface.
- Spoon about one-third of the pudding and Cool Whip mixture over the graham crackers and spread evenly with a spatula.
- Scatter a layer of diced strawberries on top.
- Add another layer of graham crackers over the strawberries, then spread more pudding mixture and sprinkle more strawberries on top.
- Repeat for a third layer, finishing with the remaining pudding mixture and strawberries.
Step 3: Chill
- Cover the dish with plastic wrap.
- Place in the refrigerator for 6 to 8 hours, or overnight, to allow the layers to set and the graham crackers to soften.
Step 4: Serve
- Remove the cake from the refrigerator and slice into squares.
- Serve chilled and enjoy the creamy, strawberry-filled layers.
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