This easy, no-bake Strawberry Icebox Cake is the perfect summer sweet treat!Made with just 4 simple ingredients and no heating up the kitchen!

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Table of Contents

WHY WE LOVE THIS STRAWBERRY ICEBOX CAKE RECIPE
Ingredients
SUBSTITUTIONS AND ADDITIONS
HOW TO MAKE STRAWBERRY ICEBOX CAKE
Tips
Storage Tips
Strawberry Icebox Cake Recipe

If you’re looking for an easy and delicious no-bake dessert recipe to make for your family and friends, this Strawberry Icebox Cake is definitely the way to go! With minimal effort and simple ingredients, you can have a light and creamy cake that is sure to be a hit with everyone. Layers of fresh strawberries, graham crackers, whipped topping and vanilla pudding come together to create a refreshingly cool treat that’s perfect for spring and summer.

WHY WE LOVE THIS STRAWBERRY ICEBOX CAKE RECIPE

Quick and easy no-bake cake.
Requires only 4 simple ingredients to create this recipe, but it looks like you spent hours making it.
Cool and creamy strawberry dessert that tastes like strawberry shortcake.
Great fuss-free, make-ahead delicious dessert.
Perfect for potlucks, backyard BBQs, summer parties, or anytime sweet treat.

Ingredients

Whipped topping: Feel free to make your own homemade whipped topping.
White chocolate instant pudding mix: You can also use vanilla instant pudding mix for a mixture that is more white than cream-colored.
Fresh strawberries: You can also use your other favorite fruits.
Graham crackers

SUBSTITUTIONS AND ADDITIONS

Fresh Fruit: You can use your other favorite fruit for this icebox cake. Try it with bananas, pineapple, raspberries, blueberries, mango, or even kiwi.
Change The Cookie: Feel free to try Nilla wafers, ladyfingers, Oreos, or chocolate graham crackers instead of honey graham crackers.

HOW TO MAKE STRAWBERRY ICEBOX CAKE

This Strawberry Icebox Cake is the easiest way to make a deliciously light dessert without turning on the oven. It’s as simple as arranging multiple layers of fruit, whipped topping, and graham crackers in one pan and leaving it to chill–perfectly cool for warm weather parties.

Make The Whipped Topping Mixture: Beat the whipped topping and instant pudding mix with a hand or stand mixer until combined and let it sit for 5 minutes to set.
Layer: Spread a thin layer of the whipped topping mixture on the bottom of your pan. Add a layer of strawberries on top of the whipped topping mixture. Cover the strawberries with a single layer of graham crackers.
Repeat these layers until the cake pan is filled but be sure to finish with a layer of whipped topping and strawberries.
Pro Tip: This size pan will require about 3 layers.
Chill: Refrigerate your cake for at least 5 hours up to overnight before plating and serving cold. Enjoy!

Tips

Slice your strawberries thinly and evenly in order to get the best layers in your cake. Leave your prettiest strawberries for the top layer.
You may need to break some of the graham crackers to cover the entire layer properly.
Don’t skip the chilling step! You want to soften the graham crackers with the moisture from the whipped topping mixture. It makes for a soft and moist cake. I find it easiest to make this dessert the night before and it will be perfectly ready to serve the next day!

Storage Tips

To Store: This Strawberry Icebox Cake must be stored in the refrigerator in an airtight container so that the whipped cream and strawberries don’t go stale. You can keep it in the fridge for about 2-3 days.
To Freeze: To freeze your cake, wrap it well and place in the freezer for about 4 weeks. Thaw in the refrigerator before serving.

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Strawberry Icebox Cake

Author — Jennifer

Serves —

This easy, no-bake Strawberry Icebox Cake is the perfect summer sweet treat!Made with just 4 simple ingredients and no heating up the kitchen!

Print Rate PinSave

Prep Time 20

Chill Time: 8

Total Time 8 20

Ingredients

▢ 16 ounce container whipped topping
▢ 3.4 ounce package white chocolate instant pudding mix
▢ 4 cups hulled and sliced strawberries
▢ 15-17 whole graham crackers (~ ½ of one 14.4 ounce box)

Instructions

In a large bowl using either a hand or stand mixer, beat the whipped topping and instant pudding mix until combined and then set aside.
Let the pudding and whipped topping mixture sit for 5 minutes to fully set.
Once the pudding mixture has set, take out a 8×8 inch square baking pan and spread an even, thin layer of the whipped topping mixture on the bottom of the pan.
Add a layer of sliced strawberries on top of the whipped topping mixture.
Follow the strawberries with a single layer of graham crackers.
Begin the layers again with the layer of whipped topping mixture.
Continue repeating these layers until the cake pan is filled but be sure to finish with a layer of whipped topping and strawberries. (This size pan will require about 3 layers)
Refrigerate for at least 5 hours up to overnight before plating and serving cold.

Notes

Storage:

To Store: This Strawberry Icebox Cake must be stored in the refrigerator in an airtight container so that the whipped cream and strawberries don’t go stale. You can keep it in the fridge for about 2-3 days.
To Freeze: To freeze your cake, wrap it well and place in the freezer for about 4 weeks. Thaw in the refrigerator before serving.

Tips:

Slice your strawberries thinly and evenly in order to get the best layers in your cake. Leave your prettiest strawberries for the top layer.
You may need to break some of the graham crackers to cover the entire layer properly.
Don’t skip the chilling step! You want to soften the graham crackers with the moisture from the whipped topping mixture. It makes for a soft and moist cake. I find it easiest to make this dessert the night before and it will be perfectly ready to serve the next day!