This creamy, no-bake Strawberry Cream Cheese Icebox Cake is a welcome dessert for hot and humid days when it's best to leave the oven off.
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The best way to survive those sticky, terribly hot days is with desserts that need no cooking or baking. Your kitchen stays cool and so do you.
One of the best hot weather desserts to make is an icebox cake, like this Strawberry Cream Cheese Icebox Cake. It's a cool, creamy treat with layers of sweetened cream, fresh strawberries, and graham crackers. Best of all, this no-bake strawberry cake is a cinch to make!
In a nutshell... 🐿️
- What this is: An old-fashioned, no-bake dessert, this icebox cake has layers of fresh strawberries and a creamy, cheesecake-like filling. It's perfect for celebrating New England's strawberry season!
- You'll love this part: It's an ideal way to have a cool and refreshing dessert on a warm summer day. You make it ahead of time and it's ready and waiting in the fridge to slice up.
- How it's made: Layer fruit, whipped cream filling, and graham crackers in a pan, then let it chill and set overnight.
Jump to:
Notes from fellow cooks:
"I love icebox cakes in the summer, and this one looks amazing. Scrumptious!" —Deborah
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What's an icebox cake?
Icebox cakes, or refrigerator cakes, are old-fashioned, no-bake desserts made by layering ingredients into pie plates or baking pans. They set up overnight in the fridge, and the next day, they're firm, sliceable treats.
I've come across many different recipes for these cool cakes in my vintage cookbooks. Though there are innumerable variations, the basic elements of icebox cakes are:
- Something already baked (like leftover cake, cookies, or crackers)
- Something sweet and creamy (like pudding, custard, mousse, or whipped cream)
- Layers of sweet mix-ins like fruit (berries, mango, peaches, etc.) or candies (such as chocolate chunks, toffee bits, candy bars, ganache, or caramel sauce)
The overnight refrigeration allows the layers in the icebox cake to soften and meld into a firm, chilled dessert that's easy to slice and serve.r, forming a firm, chilled dessert that's easy to slice and serve!
In this Strawberry Cream Cheese Icebox Cake, the baked element is graham cracker, and the creamy layers are cream cheese and whipped cream.
So then, what's an icebox??
Why, it's your fridge, of course! I like that retro name, though—icebox. Where'd the name come from?
Starting in the late 1920s, more and more households were buying the coolest (literally) new appliance on the market: the electric refrigerator. Before that, families kept perishable food cold in iceboxes: tall, metal-lined, wooden cabinets that held large blocks of ice. The ice kept everything stored inside the icebox cold.
Because iceboxes needed ice, there was a whole business around ice deliveries. Horse-pulled wagons brought enormous blocks through neighborhoods. Delivery men would hack off big chunks and use large metal tongs to grab and carry the pieces into homes. Like in this Three Stooges episode!
Despite the upgrade in the '20s to electric refrigerators, for many decades, folks still referred to their fridges as iceboxes. Remember in 1984's "Ghostbusters" when Dr. Venkman tells Dana Barrett about the evil deity named Gozer? (He was very big in Sumeria.) "Well, what's he doing in my icebox??" she asks. Dana's talking about her fridge!
This Apple Cider Donut Icebox Cake is another favorite of mine.
Why you'll love this recipe
My Strawberry Cream Cheese Icebox Cake recipe has a favorite flavor combination of fresh strawberries and a cheesecake-like filling made with a cream cheese mixture and sweetened, homemade whipped cream. Graham crackers are the pre-baked layer between the fruit and cream.
Strawberry and cream cheese cake is fruity, creamy, and sweet without being overly sweet. It's perfect for a midday or late-evening treat.
This strawberry, graham cracker-layered dessert is entirely make-ahead, which is great because when dessert time rolls around this cool treat is waiting and ready to slice in your fridge.
Try this dessert, too:
A Fruit of the Forest pie has six fruits in the filling, including strawberries! They bake up sweet and bubbling inside an all-butter pie crust.
🔪 How to make a Strawberry Cream Cheese Icebox Cake
Ingredients:
- Whipping cream: Look for cartons in the dairy case; this is what you'll whip up into whipped cream
- Confectioners' sugar: The fine texture blends smoothly into the whipped cream and filling
- Strawberries: They're the star of this dessert so use the freshest, most flavorful ones you can find
- Graham crackers: Remember when I said that icebox cakes are made with a baked element? In this icebox cake, it's graham crackers!
- Cream cheese: It does double duty of giving the cake a lovely flavor and also a sturdy texture that sets up well after chilling
- Vanilla extract: Use a good quality, pure extract, like Nielsen-Massey brand
- Cream of tartar: Just a little helps the whipped cream hold its shape
Make the cream
Whip the heavy cream and sugar to make whipped cream. Set some aside in the fridge.
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Slice the strawberries
Hull and slice the fresh strawberries, and save out a few whole berries for the finished cake.
Make the filling
Blend cream cheese and sugar, then fold in some of that whipped cream.
Assemble the cake
Create layers in the dish of sliced strawberries, cream cheese mixture, and graham crackers, repeating the layers until the pan is full.
Chill in the icebox (I mean fridge!)
Wrap the dish and refrigerate the cake ideally overnight or for at least 8 hours.
Finish the cake and serve
Unmold the icebox cake, then spread whipped cream over the outside. Add a few whole strawberries to the top, then cut the strawberry icebox cake into slices and serve.
FAQs:
Absolutely! The recipe needs to rest in the fridge overnight to set up properly, so it is very literally a make-ahead dessert. You can assemble and hold this icebox cake in your fridge up to three days in advance.
The recipe below tells you how much of each ingredient to add to each layer. This, plus taking time to smooth out the cream cheese filling and to lay out the berries and crackers neatly, will give you the evenest layers possible.
Keep in mind though that this is a casual, relaxed dessert and it doesn't need to look perfect to be delicious!
Yes! We don't want the berries to release too much liquid into the cake as they thaw. To prevent this, let the berries thaw in the fridge, in a strainer set over a bowl. Discard the liquid that drains away (or drink it or stir it into milk!) Then use the thawed strawberries in the recipe.
Tips:
- Chilling the mixing bowl and whisk attachment before making the whipped cream helps ensure that the cream sets up correctly. Cream of tartar in the mixture helps make the whipped cream more stable in the finished icebox cake.
- The cream cheese must be given time to warm up to room temperature—it should be really soft, so that it blends up smoothly. Otherwise, the mixture will look lumpy.
Don't just take my word for it...
"Made this again yesterday for the third time, and it is still excellent! I am sending this to my sisters with a strong recommendation... My husband says it's restaurant quality!" — Cathy
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This is the best strawberry icebox cake with cream cheese ever! I hope you love this cool treat as much as my family and I do! It's an especially nice way to celebrate strawberry season when those sweet, local strawberries are ready for picking.
The Strawberry Cream Cheese Icebox Cake recipe is below! For more dessert ideas, take a look at these:
💬 Did you make and devour this recipe? Leave a comment below.
📖 Recipe
Strawberry Cream Cheese Icebox Cake
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Ingredients
Whipped cream:
- 2 cups whipping cream
- ½ cup confectioner's sugar
- ¼ teaspoon cream of tartar
Fillings:
- 1 pound fresh strawberries, plus a few extra for garnish washed & allowed to dry
- 12 ounces cream cheese, room temperature and very soft
- 1 cup confectioner's sugar
- 1 tablespoon vanilla extract
- 12 sheets graham crackers (typical boxes of graham crackers have pre-wrapped packages with 9 crackers in each.)
Instructions
Get stuff ready:
- Line a 9-inch by 5-inch loaf pan with plastic wrap, parchment paper, or wax paper to cover the bottom and sides.
- Place the bowl and whisk attachment from a stand mixer into the fridge or freezer to chill for at least 10 minutes.
Whip the cream:
- Assemble the chilled bowl and whisk on the mixer. Turn the mixer on low and slowly pour in the whipping cream. Increase the speed to medium-high and whip the cream until it begins to thicken.
- Pause the mixer and add in the ½ cup of confectioner's sugar and the cream of tartar. Turn the mixer back on and whip the cream until it's thick and stiff.
- Set aside two cups of the whipped cream. Put the rest in a covered bowl in the fridge to use on the finished cake.
Prepare the strawberries:
- Set aside a few strawberries to use on the finished cake.
- Hull the rest of the strawberries, and then slice them vertically into thin slices. Set them aside.
Make the cream cheese mixture:
- Beat the room-temperature, softened cream cheese on medium-high speed until it's very smooth. Beat in the 1 cup of confectioner's sugar and the vanilla extract.
- Fold in the two cups of whipped cream using a rubber spatula, until it's fully incorporated.
Assemble the icebox cake:
- Take a third of the sliced strawberries and arrange them in an even layer in the bottom of the prepared loaf pan.
- Spread a third of the cream cheese mixture in an even layer over the strawberries.
- Break graham crackers along the perforations and lay them in a single layer over the cream. Fit the pieces together as closely as you can.
- Repeat these layers of strawberries, filing, and graham crackers two more times which should fill the loaf pan.
- Cover the top of the pan with plastic wrap, and lightly press down on the layers in the pan. Chill it in the fridge for at least 8 hours or overnight.
Finish the cake:
- Remove the cake from the fridge and carefully invert it onto a serving platter or cutting board. Peel off the parchment or plastic wrap.
- Retrieve the rest of the whipped cream from the fridge and use it to "frost" the top and sides of the cake.
- Slice the strawberries you set aside and use them to decorate the top of the cake.
- Slice the icebox cake and serve immediately.
- Leftovers can be refrigerated for up to 3 days. The recipe makes 8 servings.
Notes
- Chilling the mixing bowl and whisk attachment before making the whipped cream helps ensure that the cream sets up correctly. Cream of tartar in the mixture helps make the whipped cream more stable in the finished icebox cake.
- It's important that the cream cheese be given time to warm up to room temperature—it should be really soft—so that it blends up smoothly. Otherwise, the mixture will look lumpy.
Nutrition
Mary says
This is the second time making this. I used Spekulatius German cookies (available at Aldi). They provided more structure and flavor than graham crackers. Everyone at the dinner party loved it!
Nancy Mock says
Hi Mary, I'm so happy that you like this recipe enough to make it again! Great idea to try a variation made with cookies. Thanks for your kind comment!
Nancy Horn says
This sounds delicious! I want my daughter to make it for me!
Nancy Mock says
Oh, I hope she does! Or maybe you can make it together. Let me know what you think!
Deborah says
I love icebox cakes in the summer and this one looks amazing. Scrumptious!
Nancy Mock says
Same here! This strawberry icebox cake is a family favorite. I hope you get to make one soon, Deborah!
Barbara says
Can cinnamon graham crackers be used?
Nancy Mock says
Hi Barbara — absolutely! I think cinnamon grahams will taste amazing in this dessert. If you can, let me know how it turns out. Thanks for trying my recipe!
Anonymous says
Delicious
Nancy Mock says
Thanks Shirley!
Cathy says
This cake is excellent! Sweet, but not too sweet. So smooth and creamy and the fresh ripe strawberries put it over the top. I have to admit it took me longer than 45 minutes to put it together so if you are not a speedo in the kitchen allow extra time, it's well worth it. Not to mention it is a beautiful presentation. Thanks for the recipe I will be making it again!.
Nancy Mock says
Hi Cathy, I'm so pleased to hear that you liked this icebox cake recipe, and especially that you'll make it again! This is awesome feedback, you made my day. Thank you!
Cathy says
~made this again yesterday for the third time and it is still excellent! I only had 8oz of cream cheese so decreased the sugar a little and could not tell the difference. I am sending this to my sisters with photos and strong recommendation that they make it before all the good strawberries are gone for the year. Thanks again!
PS~ My Husband says it's restaurant quality!
Nancy Mock says
Cathy, I am overwhelmed by this feedback! I am so happy that you enjoyed this recipe enough to make it 3 times and recommend it to your family. Thank you so much for sharing this with me, and for trying my icebox cake! ♥
Justin says
Loved the strawberries & cream this past wkend at M & M's!! You're such a natural on TV Nan! Looking forward to seeing, & most importantly, tasting more!
Nancy Mock says
I will happily supply you with treats to try! Thank you Justin ❤️ you're the best!
armchairsquid says
I'm a lucky boy cuz I got to eat it! Really good. I am a sucker for anything involving strawberries and cream and as I told you, this was my favorite of your offerings.
Nancy Mock says
It is amazing how incredible such a simple combination can be: strawberries and fresh whipped cream. I'm so glad you got to sample it!