This strawberry icebox cake is a cool, creamy, no-bake dessert that comes together with simple pantry ingredients. Layers of whipped filling, soft graham crackers, and fresh strawberries chill into a cake-like texture that’s light, refreshing, and perfect for warm days.

Why You’ll Love It

This dessert takes just a few minutes to assemble and requires no baking at all. As it chills, the graham crackers soften into tender layers while the creamy filling stays sweet and fluffy. Fresh strawberries add brightness and natural fruit flavor in every slice.

What You’ll Need (Ingredients)

Instant cheesecake or vanilla pudding mix — forms the base of the creamy filling.
Cold whole milk — thickens the pudding mixture.
Whipped topping — folded in for a light, smooth texture.
Graham crackers — soften into “cake” layers.
Fresh strawberries, diced — add sweetness and freshness throughout the cake.

Tools for This Recipe

Mixing bowls
Whisk
Spatula
Baking dish (9×13-inch recommended)
Parchment paper
Knife

How to Make It (Step-by-Step)

Step Block 1 — Prep & Batter

Whisk the pudding mix with cold milk until thick and smooth.
Fold whipped topping into the pudding mixture until fully combined and fluffy.

Step Block 2 — Bake & Cool (No baking — chilling instead)

Lay graham crackers across the bottom of the dish.
Spread a portion of the creamy filling over the crackers.
Sprinkle diced strawberries on top.
Repeat layers until the dish is full, ending with filling and berries.
Cover and refrigerate until the crackers soften and the cake is set.
Slice chilled and serve.

Helpful Tips

Pat strawberries dry before layering to prevent excess moisture.
Keep milk cold so the pudding sets correctly.
Chill the cake several hours or overnight to let the crackers fully soften.
Use a light hand when folding so the filling stays airy.

Substitutions & Variations

Try other fruits like raspberries, blueberries, or peaches.
Swap graham crackers for vanilla wafers or chocolate wafers.
Use homemade whipped cream instead of whipped topping if preferred.
Add a thin swirl of strawberry puree between layers for extra flavor.

What to Serve With It

Serve chilled with iced tea, lemonade, fruit drinks, or extra fresh berries. It’s perfect for picnics, potlucks, summer dinners, or a light ending to a holiday meal.

Leftovers & Storage

Room temperature: Keep chilled — do not leave out for long.
Refrigerator: Store covered for up to 3 days.
Freezer: Wrap tightly and freeze up to 1 month; thaw slightly before slicing.

FAQs

Q: Can I use homemade whipped cream?
Yes — whip until stiff so it folds in easily.

Q: Do frozen strawberries work?
No, they release too much liquid once thawed.

Q: How long must it chill?
A minimum of 6–8 hours; overnight is best.

Q: Can I make a smaller batch?
Yes — scale the layers and use a smaller dish.

Q: Can I use another cookie?
Yes — any crisp cookie that softens well will work.

Conclusion

This strawberry icebox cake is an easy, refreshing dessert that delivers creamy layers and sweet berry flavor without turning on the oven. It’s simple, crowd-pleasing, and perfect for any warm-weather gathering. I hope you enjoy making and sharing it!

Full Recipe