Strawberry Cream Cheese Icebox Cake

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Let’s talk about summer desserts that don’t require turning your kitchen into a sauna. This Strawberry Cream Cheese Icebox Cake is the low-effort, high-reward treat you’ve been craving and yes, it tastes as dreamy as it sounds. Picture luscious layers of cream and strawberries nestled between soft graham crackers, chilling quietly in your fridge while you go about your busy day. Whether you’re trying to please picky kids, impress guests, or just treat yourself after a long Tuesday, this cake gets it done without breaking a sweat.

And here’s the best part? No oven, no fuss, no “is this done yet?” It’s basically the no-bake version of cake lady cakes you know, those nostalgic, layered Southern desserts everyone fights over at potlucks. If you’re a fan of strawberries with cream, you’re going to love this chilled masterpiece.

Why You’ll Love This Strawberry Cream Cheese Icebox Cake

No-Bake Wonder: No oven required. Your AC will thank you.
Kid and Crowd-Approved: Think oreo ice cream sandwich cake, but with a lighter, fruitier twist.
Make-Ahead Friendly: Preps in minutes, chills into a dream.
Super Simple Ingredients: You probably already have most of these at home.
Gives “Summer in a Bite” Vibes: Hello, sweet layers of cream and strawberries!

Ingredients You’ll Need (and Why)

You’ll find the full list and quantities in the recipe card below this article, but here’s the short and sweet breakdown:

Heavy Whipping Cream – For that light, fluffy texture that makes every bite cloud-like.
Sweetened Condensed Milk – Adds the perfect sweetness and a rich, creamy consistency.
Cream Cheese – Brings tangy balance to the sweetness, adding a cheesecake-like depth.
Graham Crackers – These soften beautifully between the layers, creating that classic “icebox cake” texture.
Strawberries – Fresh, juicy, and vibrant. It’s not a strawberry dessert without them!

How to Make Strawberry Cream Cheese Icebox Cake

Step 1: Whip It Real Good

Start by beating the heavy whipping cream in a large bowl until soft peaks form. Then add in your condensed milk and cream cheese. Beat it all together until the mixture is fluffy and smooth kind of like a cheesecake cloud.

Step 2: Layer Like a Pro

In a 9×13 dish, lay down a single layer of graham crackers. Then add a layer of your whipped cream mixture, followed by a generous layer of sliced strawberries. Repeat until you’re out of ingredients or the dish is full (whichever comes first).

Step 3: Chill Time

Cover the cake and pop it in the fridge for at least 6 hours (overnight is best!). The graham crackers will soak up the cream and soften into that irresistible, cake-like texture we all know and love.

Step 4: Serve and Swoon

Slice into that dreamy, chilled cake and serve it up. It’s basically summer in a dish and you didn’t even break a sweat.

Nutrition Facts

Here’s the scoop per serving (based on 12 servings):

Calories: ~360
Fat: 24g
Carbs: 31g
Sugar: 22g
Protein: 5g

Prep Time Breakdown

Prep Time: 15 minutes
Chill Time: 6+ hours
Total Time: About 6 hours and 15 minutes (mostly hands-off!)

Pro Tips for Sweet Success

Don’t Overmix your cream stop when you hit soft peaks. Too stiff and it’ll lose that silky magic.
Go Fresh or Go Home: Use ripe, sweet strawberries. This is not the time for frozen fruit.
Feeling Fancy? Add a layer of strawberry wafer crumbs or a drizzle of melted chocolate on top for extra flair.
Not into graham crackers? Try ladyfingers or even thin layers of vanilla cake if you’re feeling bold.

Serving Suggestions

Serve chilled, straight from the fridge. Garnish with extra strawberries, a dollop of whipped cream, or even a few crushed strawberry wafers for some crunch. It pairs beautifully with iced coffee, lemonade, or whatever drink says “self-care” to you today.

Make Ahead & Storing

This recipe is practically made for prepping ahead. It needs time in the fridge anyway, so make it the night before your BBQ, brunch, or just your Thursday night Netflix binge. Leftovers keep well in the fridge for 3–4 days just cover tightly. Want to freeze it? Totally doable. Just slice it up, wrap in foil, and freeze. Thaw in the fridge before serving.

A Quick Story from My Kitchen

I made this Strawberry Cream Cheese Icebox Cake on a whim after realizing I had a pound of strawberries about to go rogue in the fridge. My youngest called it “the pink cloud cake,” and let’s just say there wasn’t much left by morning. It now makes regular appearances at everything from birthday parties to book club and every time, someone asks for the recipe. So here it is, friends. Your new favorite make-ahead dessert.

Frequently Asked Questions

Can I use frozen strawberries instead of fresh?

Technically yes, but I wouldn’t recommend it unless you absolutely have to. Frozen strawberries tend to release a lot of liquid, which can make your layers soggy instead of creamy. Fresh is best for that perfect cream and strawberries texture.

What kind of cream cheese works best?

Use full-fat, block-style cream cheese. Avoid the whipped kind or anything labeled “spreadable.” You want the real deal for that creamy, cheesecake-like filling.

Can I add strawberry wafer cookies into the layers?

Oh, yes you can! Crushed strawberry wafers add crunch and a little pop of color. Sprinkle them between layers or on top for a pretty finish and a nostalgic twist.

What’s an “icebox cake,” anyway?

It’s a no-bake dessert that chills in the fridge aka the “icebox” back in the day until the layers set into soft, creamy perfection. Think of it like a cousin to oreo ice cream sandwich cake, only with a fruity upgrade.

Can I make this gluten-free?

Absolutely! Just swap the graham crackers for a gluten-free brand or use GF ladyfingers. Everything else in this recipe is naturally gluten-free.

How long can I store leftovers?

It’ll keep for about 3–4 days in the fridge, tightly covered. Just note: the longer it sits, the softer the layers get. Still delicious, but more pudding-like.

Can I use a different fruit?

Sure! Blueberries, raspberries, or even thin-sliced peaches work well. But let’s be real strawberries with cream is iconic for a reason.

Is it freezer-friendly?

Yes! Wrap slices in foil or place them in an airtight container. Freeze for up to 1 month. Thaw in the fridge overnight before serving.

Final Thoughts

This Strawberry Cream Cheese Icebox Cake isn’t just a dessert it’s your warm-weather lifesaver, your crowd-pleaser, your sweet treat that comes with minimal effort and maximum chill. With ingredients you know and love, like cream and strawberries and humble graham crackers, it’s the kind of recipe that sneaks its way into your regular rotation before you even realize it. Whether you’re into nostalgic cake lady cakes or just need a break from your oven, this recipe’s got your back.

👇 Ingredients & Measurements Below! Tap the recipe card to get started.