When the weather heats up, there's nothing like a Strawberry Icebox Cake for a cool, creamy dessert that doesn't require turning on the oven. Layers of fluffy cheesecake pudding, fresh strawberries, and graham crackers come together in a dish that's perfect for summer.
The best part about this no-bake dessert is how fancy it looks considering how easy it is to make. Plus, it's a great way to show off those ripe strawberries at their peak.
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I love making this Strawberry Icebox Cake because it's always a crowd-pleaser. The combination of creamy pudding, fresh berries, and tender graham crackers is one no one can resist.
Another reason this cake is a go-to for me is that it's so easy to customize. Don't like strawberries? Swap them out for raspberries, blueberries, or even sliced peaches. Want to add a touch of chocolate? Drizzle some melted chocolate over the top or use chocolate graham crackers instead of plain ones.
Plus, this cake is a great make-ahead option. You can assemble it a day in advance and let it chill in the fridge until you're ready to serve. The longer it chills, the more the flavors come together and the softer the graham crackers become, creating a cake-like texture that's just divine.
If you love cool refreshing summer desserts try this Peach Delight and Reese's Ice Cream Sandwich Cake.
Ingredient Notes
See printable recipe card below for all ingredients, specific measurements, and complete instructions.
- Graham Crackers: Look for whole graham crackers for the best texture. If you're using a 9x13 inch pan, you may need to break a few crackers to fill in the edges.
- Instant Pudding Mix: Cheesecake or French vanilla pudding mix both work well in this recipe. Be sure to use instant pudding, not the cook-and-serve variety.
- Milk: Whole milk will give you the richest, creamiest pudding, but you can use 2% or skim if you prefer.
- Heavy Whipping Cream: Don't skimp on the fat content here - heavy cream will whip up into the most luxurious, stable whipped cream for the top of your cake. You can also use a whipped topping as a shortcut.
- Powdered Sugar: A bit of powdered sugar helps sweeten and stabilize the whipped cream. You can skip this if you’re using store bought whipped topping.
- Strawberries: Fresh, ripe strawberries are the star of this cake.
- Vanilla: I like to use a good pure extract vanilla.
How To Make Strawberry Icebox Cake
Start by washing, hulling, and slicing your strawberries. Set them aside while you prepare the other components.
In a large bowl, beat the heavy whipping cream and powdered sugar together until stiff peaks form. This means the whipped cream will hold its shape when you lift the beaters out of the bowl. Set the whipped cream aside.
In another large bowl, whisk together the milk, vanilla, and instant pudding mix until smooth and thickened. This will take about 2-3 minutes.
Spread a thin layer of the pudding mixture into the bottom of a 9x13 or 8x11 inch dish. This will help the graham crackers adhere to the bottom.
Arrange a single layer of graham crackers over the pudding, breaking them as needed to fill in any gaps.
Spread half of the remaining pudding mixture over the graham crackers, then top with a layer of sliced strawberries.
Add another layer of graham crackers, pressing them down gently to nestle them into the pudding and strawberries.
Spread the remaining pudding over the graham crackers, then top with another layer of sliced berries.
Finish with a final layer of graham crackers, pressing them down gently.
Spread the whipped cream evenly over the top of the cake, then decorate with the remaining strawberries. You can arrange them in a pattern or just scatter them over the top.
Refrigerate the cake for at least 2 hours, or overnight for best results. This allows the graham crackers to soften and the flavors to meld together.
Can I use a different size baking dish?
An 8x11 inch dish is ideal for this recipe, as it perfectly fits 6 graham cracker sheets. However, you can use a 9x13 inch dish if that's what you have on hand. You may just need to use a few more graham crackers to fill in the gaps, and you’ll get a slightly thinner cake.
Can I use whipped topping instead of homemade
whipped cream?
Yes, you can. However, I highly recommend making your own whipped cream for this recipe. It tastes so much better and has a lighter, fluffier texture that pairs perfectly with the creamy pudding and fresh berries.
Variations
- Use different berries. Try substituting the strawberries with raspberries, blueberries, blackberries, or a mix of your favorite berries for a different flavor.
- Make it chocolatey. Use chocolate graham crackers instead of plain ones, and drizzle melted chocolate over the top of the cake before chilling for a chocolatey twist.
- Try different pudding flavors. Experiment with different instant pudding mix flavors like vanilla, white chocolate, or even banana cream for a variety of flavor combinations.
Make-Ahead, Storing, and Freezing
Make Ahead: This cake is best made at least a few hours and up to a day in advance. Assemble the cake as directed, cover tightly with plastic wrap, and refrigerate until ready to serve.
Store: Leftover cake can be stored, covered, in the refrigerator for up to 3 days. The graham crackers will continue to soften as it sits.
Freeze: I don't recommend freezing this cake, as the texture of the pudding and whipped cream may become grainy and separated when thawed.
Recipe Tips
- Whip the cream until stiff peaks form, but don't overbeat it or it may turn grainy and lose its smooth texture.
- For extra flavor, try adding a teaspoon of vanilla extract or lemon zest to the pudding mixture.
- If your strawberries are very large, slice them thinly so they'll layer evenly and be easier to eat.
- For a pretty presentation, reserve a few whole strawberries to slice and arrange on top of the cake just before serving.
Check out these delicious strawberry desserts!
- Strawberry Shortbread Ice Cream
- Strawberry Shortcake Bars
- Strawberry Lemon Blondies
- Strawberry Cream Cheese Pie
If you're looking for a stunning summer dessert that's easy to make, look no further than this Strawberry Icebox Cake. With layers of creamy pudding, fresh strawberries, and graham crackers, it's a treat that's perfect for any occasion, and you never even have to turn on the oven!
Strawberry Icebox Cake Recipe
Ingredients
- 2 sleeves graham crackers
- 2 3.4-ounce packages of instant cheesecake pudding
- 3½ cups milk
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 4 cups strawberries (capped and sliced)
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, beat the heavy whipping cream and powdered sugar together until stiff peaks form.
- Add milk, vanilla, and pudding mix in a separate bowl and blend until thick.
- Spread a thin layer of pudding over the bottom of a 8x11-inch or 9x13 dish.
- Add a single layer of graham crackers over the pudding.
- Spread half of the remaining pudding over the graham cracker layer, and add a layer of sliced strawberries on top.
- Add a second layer of graham crackers and press them down gently to press the strawberries into the pudding.
- Spread the remaining pudding over graham crackers and sprinkle with sliced strawberries.
- Repeat with a layer of graham crackers, pressing down gently
- Spread whipped cream on top of graham crackers and decorate with remaining strawberries.
- Cover with plastic wrap and refrigerate for at least 2 to 4 hours or overnight before serving.
Julie
Tuesday 13th of August 2024
Perfect for a party, this looks so good. Thanks for sharing with us at Handmade Monday