Easy Strawberry Icebox Cake
on Jul 03, 2020, Updated Jul 15, 2020
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Strawberry Icebox Cake is an easy no-bake refrigerator cake made with fresh strawberries and layers of graham crackers softened by whipped cream and vanilla pudding mixture! A refreshing dessert perfect for a summer potluck or BBQ party!
This no-bake strawberry dessert recipe is easy to make, and never fails as there is no mixer or baking involved.
This old-fashioned icebox cake consists of layers of cookies (such as graham crackers, Oreos, or wafers) with whipped cream filling in between the layers. They need to be refrigerated for over 4 hours or overnight to turn into a delicious cake. That’s why it’s also called a refrigerator cake.
The fillings are usually made of whipped topping, vanilla pudding mix and cream cheese, or something else that’s creamy, moist, and soft.
What You’ll Need to Make this Recipe
- Whipped Cream: You can use store-bought whipped cream or make your own at home. All you need is heavy cream and powdered sugar, and a few minutes to make it. It’s important to start with very cold cream, as it’s easier to whip. Whip the heavy cream and sugar on medium-high speed until stiff peak forms.
- Graham Crackers: I used Graham crackers for this recipe as their shape is easier to work with. Other choices include vanilla wafers, ladyfingers, and other similar cookies.
- Fresh Strawberries: Make sure to dry your strawberries and remove the leaves. I also added some blueberries to create a color contrast. You can add other favorite berries.
- Instant Pudding Mix: I used vanilla flavor, but you can choose your favorite: lemon, coconut cream, or chocolate.
- Milk: You can use full-fat or reduced-fat milk for this recipe.
- Cream Cheese: Make sure to soften your cream cheese before adding it to the instant pudding mix.
How to Make a Strawberry Icebox Cake
Strawberry Icebox Cake is my favorite no-bake cake recipe. It’s creamy, light and full of fresh strawberries. The best part? It’s super easy to make and takes minutes to assemble everything!
1. Mix the instant pudding with softened cream cheese.
2. Pour in milk and whisk until smooth.
3. Fold the whipped cream into the pudding mixture. (Homemade whipped cream tastes the best, but you can use thawed whipped topping or cool whip. )
4. Mix until everything is combined.
5. You will assemble your icebox cake in a 13 x 9 inch pan greased with non-stick cooking spray. Then add layers of pudding mixture, graham crackers and fresh berries. You’ll need to repeat a few times (see how to arrange the layers below).
6. Place it into the refrigerator and let the graham crackers absorb moisture from the custard and soften into a cake-like texture that totally melts in your mouth!
The Layers!
There are 10 layers in total. Here’s the sequence:
- Pudding and cream mixture
- Graham crackers (you can break the cookie to fit the pan.)
- Pudding and cream mixture
- Fresh berries
- Graham crackers
- Pudding and cream mixture
- Fresh berries
- Graham crackers
- Pudding and cream mixture
- Fresh berries
A Few Tips
- Make sure your cream cheese is softened before you add it to the pudding mix.
- Don’t cut into the cake right after you assemble it, as it needs to sit in the fridge for at least 4 hours to firm up.
- You can place it in the freezer for 30 minutes before serving and it’ll keep the shape even better.
Frequently Asked Questions
What does icebox cake mean?
It’s a no-bake dessert of crispy cookies and fluffy whipped cream. When it’s placed in the fridge, the cake will firm up as the cookies absorb the moisture from the cream. It’s a popular cake for the summer season.
Does strawberry icebox cake need to be refrigerated?
Yes, you need to chill it for more than 4 hours after assembling. Ideally, leave them in the refrigerator for 24 hours, but no more than 2 days. They don’t last long after you cut into them.
Can I make it ahead of the time?
Yes, this is a great make-ahead dessert recipe and good for up to 2 days when it’s kept chilled.
Can I freeze my icebox cake?
Yes, it freezes well. But you’ll let it sit in the refrigerator first so that the cookies have time to absorb the moisture from the filling.
If You Love this Recipe Try these Out!
Strawberry Icebox Cake Recipe (+VIDEO)
Ingredients
- 15 sheets graham crackers, (16 oz)
- 1 1/2 cups milk, add more if needed
- 7 oz vanilla instant pudding mix, (2 small boxes)
- 8 oz cream cheese, softened
- 3 cups whipped cream, or whipped topping
- 3 cups fresh strawberries, chopped (plus 12-15 halved for topping)
- 1 1/2 cups fresh blueberries, optional
Instructions
- Wash strawberries and pat dry with paper towel. Chop them into small pieces
- In a medium bowl, mix the instant pudding with softened cream cheese.
- Add in milk and whisk until smooth.
- Fold the whipped cream into the pudding mixture. Mix until thoroughly combined.
- Grease a 13×9 inch dish and add a thin layer of pudding mixture onto the bottom.
- Add a single layer of graham crackers on top. Break the cookie if needed to fit the dish.
- Spread a 1/2" thick layer of pudding mixture on top of the graham crackers to cover using a spatula.
- Arrange 1/3 of the berries on top of the pudding layer.
- Repeat the graham cracker / pudding mixture / strawberries layering two more times, finishing with the berries.
- Cover the dish with plastic wrap and chill for at least 4 hours up to 2 days before serving. Enjoy!
Video
Notes
- Make sure your cream cheese is softened before cooking.
- Don’t cut into the cake right after you assemble it, as it needs to sit in the fridge for at least 4 hours to firm up.
- You can place it in the freezer for 30 minutes before serving and it’ll keep the shape even better.
Nutrition
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
Editor note: Originally published May 1, 2019, and updated July 3, 2020.
Ingredients do not call for heavy whipping cream yet instructions says to whip heavy cream to stiff peaks and then fold into pudding mix. If heavy whip cream is needed how much is needed for this recipe?
Hi Myra, thanks for letting me know. I’ve just updated the recipe card to make it clear. You’ll need to add 3 cups of whipped cream to the mixture. You can buy whipped cream at a store or make your own with heavy cream.
Would cheesecake instant pudding work in place of the vanilla pudding?
I never used cheesecake instant pudding, but I believe it should work well.
After combining softened cream cheese and instant vanilla pudding mix and then adding the milk, it was not white and it ended up with little clumps in it that I could not whisk or beat away. Even after adding the homemade whipped cream it was still yellow and bumpy.
I had to add some white whipped cream along the top.
Haven’t tasted it yet, but I hope the texture is not bumpy too.
Same, it was really good though. There are a couple recipes out there just like this one, although this one is better as the one I made was the exact same except half the whipped cream which was not enough. The photos all show a bright white cream and it is clearly not white when you use vanilla pudding. The only way to get white is to use white chocolate pudding from what I read (or maybe there is another white pudding out there, not sure). I really like how easy it is to make and it isn’t too sweet.
Everybody loved it! There wasn’t any left! Thank you!
Hi! Thank you for sharing this recipe. Can I use frozen strawberries and blueberries instead of fresh?
Thank you
Says to grease the 9×13 dish…. What do you use? And I’m using a 9×13 disposable aluminum pan,do I still need to grease it????