Chill Out with a No-Bake Strawberry Icebox Cake Recipe

Sweet summer memories come flooding back with this classic strawberry icebox cake that blends creamy layers and fresh fruit into a delightful dessert.

Cool and effortless, this no-bake treat requires minimal kitchen skills and maximum flavor enjoyment.

Crisp graham crackers create a perfect foundation for luscious whipped cream and ripe strawberries.

Each spoonful delivers a refreshing combination of textures that dance across your palate.

Layered with simplicity and elegance, this dessert promises to become a crowd-pleasing favorite at any gathering.

Chilled and ready in minutes, this strawberry icebox cake transforms simple ingredients into a spectacular summer sensation.

One bite will transport you to sunny afternoons and joyful celebrations.

Why Strawberry Icebox Cake Is So Refreshing

• Skip the oven and enjoy a cool, refreshing dessert that comes together quickly, saving you time and keeping your kitchen heat-free during warm days.
• Delight family and friends with beautiful, creamy layers of graham crackers, pudding, and fresh strawberries that create a visually stunning and deliciously satisfying dessert.
• Ideal for potlucks, summer gatherings, or casual get-togethers, this dessert impresses guests while being incredibly simple to prepare and customize with seasonal fruits.

Everything You’ll Need for This No-Bake Favorite

• Graham Crackers: A sweet, crisp base that softens into a cake-like texture when combined with the creamy filling.
• Strawberries: Fresh, juicy berries that add natural sweetness and vibrant color to the dessert.
• Cool Whip: A light and fluffy whipped topping that creates a creamy, smooth texture in the dessert.

• Instant Pudding Mix: A quick-setting mixture that provides a rich, creamy foundation for the icebox cake.
• Cold Milk: Helps activate the pudding mix and creates a smooth, silky consistency.

• Plastic Wrap: Used to cover the cake while it sets in the refrigerator, ensuring proper texture and preventing drying out.

Layering Instructions for Strawberry Icebox Cake

Step 1: Whip Up Creamy Pudding Base

In a large mixing bowl, combine pudding mix and cold milk.

Whisk until the mixture becomes smooth and slightly thickened.

Ensure no lumps remain by mixing thoroughly.

Gently fold in Cool Whip until completely incorporated, creating a luscious, creamy mixture.

Step 2: Create Graham Cracker Foundation

Prepare a 9×13 inch pan by carefully lining the bottom with graham crackers.

You may need to break some crackers to create a complete, snug layer that covers the entire pan bottom.

Step 3: Layer First Pudding Blanket

Spread one-third of the pudding mixture evenly over the graham cracker base.

Use a spatula to smooth the surface.

Sprinkle fresh diced strawberries across the layer for bursts of fruity flavor.

Step 4: Build Delicious Layers

Add another complete layer of graham crackers on top of the first pudding layer.

Cover with a second layer of pudding mixture, again distributing diced strawberries evenly across the surface.

Step 5: Complete Final Layer

• Add graham crackers
• Spread remaining pudding mixture
• Scatter final batch of diced strawberries

Ensure the top looks smooth and inviting.

Step 6: Chill and Set

Cover the pan completely with plastic wrap.

Refrigerate for 6-8 hours or overnight.

This resting time allows graham crackers to soften and absorb the creamy pudding.

Step 7: Serve and Enjoy

Remove from refrigerator and slice into square portions.

The cake should have soft, creamy layers with a delightful strawberry essence.

Serve chilled and watch everyone’s eyes light up!

Tips for Chilling and Slicing Perfect Layers

• Let the cake chill for the full 6-8 hours so graham crackers absorb the pudding mixture, creating a dreamy, cake-like texture.
• Whisk pudding mix and milk thoroughly, ensuring no clumps form for a silky smooth base that blends seamlessly with Cool Whip.
• Dice strawberries into small, uniform pieces to distribute sweetness evenly across each layer and ensure every bite bursts with fruity goodness.
• Break graham crackers carefully to fit snugly in the pan, covering the entire bottom for a uniform base that supports the creamy filling.
• Prepare the icebox cake the night before serving, allowing flavors to meld and texture to set perfectly for a stress-free dessert option.

How to Store Icebox Cake for the Next Day

• Seal leftovers in an airtight container or cover the original pan tightly with plastic wrap. Keep chilled for up to 3-4 days. Prevent freezer burn by placing a layer of plastic wrap directly on the cake's surface before sealing.
• Wrap individual slices in plastic wrap, then place in a freezer-safe container. Freeze for maximum 2 months. Thaw overnight in the refrigerator for best texture and flavor restoration.
• Avoid microwaving, as this will make graham crackers soggy. Instead, remove from refrigerator 15-20 minutes before serving to let cake reach ideal serving temperature. Garnish with fresh strawberry slices for a refreshed look.
• If slightly hardened after refrigeration, let sit at room temperature for 10 minutes. This helps soften the layers and brings out the creamy texture of the pudding mixture.

Dessert Pairings That Go Well With This Treat

• Refreshing Wine Pairing: Select a chilled rosé or sparkling moscato to complement the sweet strawberry dessert, cutting through the creamy richness with its light, fruity notes.
• Creamy Beverage Match: Brew a vanilla bean latte or cold brew coffee to enhance the graham cracker's warmth and provide a sophisticated contrast to the dessert's sweetness.
• Garnish Upgrade: Top the icebox cake with fresh mint leaves or toasted almond slivers to introduce a subtle crunch and herbaceous brightness that elevates the overall flavor profile.
• Serving Suggestion: Plate individual slices with a small dollop of whipped cream and a few fresh strawberry slices to create a restaurant-quality presentation that delights the senses.

Fun Ideas to Customize Your Icebox Cake

• Gluten-Free Version: Replace graham crackers with gluten-free graham-style crackers or almond flour cookies. Follow the same layering process for a celiac-friendly dessert.
• Vegan Alternative: Swap pudding mix and Cool Whip with coconut milk pudding and coconut whipped cream. Use vegan graham crackers and plant-based milk for a dairy-free treat.
• Low-Sugar Option: Use sugar-free pudding mix and sugar-free whipped topping. Reduce strawberry quantity or replace with lower-sugar berries like raspberries for fewer carbohydrates.
• Chocolate Strawberry Remix: Add cocoa powder to the pudding mixture and use chocolate graham crackers. Drizzle dark chocolate syrup between layers for an indulgent chocolate-strawberry combination.

FAQs

• Can I use fresh whipped cream instead of Cool Whip?

Yes, you can substitute Cool Whip with homemade whipped cream. Just whip heavy cream until stiff peaks form and fold it into the pudding mixture carefully.

• What type of pudding mix works best for this recipe?

Vanilla instant pudding mix is the most recommended. It provides a neutral, creamy base that complements the strawberries perfectly.

• Do I need to remove the strawberry stems before dicing?

Always remove the green stems and hull before dicing strawberries. This ensures a smooth texture and clean eating experience in your icebox cake.

• Is it possible to make this recipe gluten-free?

Yes, simply replace graham crackers with gluten-free graham-style crackers or gluten-free vanilla wafers to make the entire dessert gluten-free.

Strawberry Icebox Cake {no Bake} Recipe

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4.9 from 38 reviews

• Total Time: 15 minutes
• Yield: 12 1x

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Description

Sweet layers of graham crackers and luscious strawberry cream make this no-bake Strawberry Icebox Cake a summer dessert dream. Creamy, chilled, and effortlessly elegant, you’ll savor each refreshing bite of this simple yet irresistible treat.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 34 Strawberries, fresh, washed, diced, patted dry
• 1 Box graham crackers (14.4 ounces / 408 grams)
• 4 Cups whole milk, cold
• 2 Cups cool whip, full fat

Pudding Ingredients:

• 3 Boxes instant cheesecake pudding dry powder (3.4 ounces / 96 grams each), can also be replaced with vanilla pudding, full fat

Preparation Ingredients:

(None additional)

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Instructions

1. Prepare a velvety pudding mixture by whisking pudding mix with cold milk until silky smooth, ensuring no lumps form. Gently incorporate Cool Whip, creating a luscious, creamy base.
2. Arrange graham crackers in a precise, snug layer across the bottom of a 9×13 pan, breaking pieces as needed to create complete coverage.
3. Delicately spread one-third of the pudding mixture over the graham cracker foundation, creating an even layer. Scatter fresh diced strawberries across the surface.
4. Construct subsequent layers by alternating graham crackers, pudding mixture, and strawberry pieces. Repeat the layering process, ensuring each stratum is evenly distributed.
5. Crown the dessert with a final layer of pudding mixture, artfully garnishing with remaining strawberry pieces for visual appeal.
6. Seal the pan with plastic wrap and refrigerate for 6-8 hours, allowing graham crackers to absorb moisture and layers to meld together harmoniously.
7. After chilling, slice into perfect squares. The dessert will showcase soft, creamy layers with a delightful strawberry-infused texture.

Notes

• Opt for instant vanilla pudding mix to ensure a quick and smooth texture without lumps.
• Select ripe, sweet strawberries at peak season for the most intense flavor and vibrant color.
• Crush graham crackers into fine crumbs if you prefer a more uniform base layer that’s easier to slice.
• Make the dessert gluten-free by using gluten-free graham crackers or graham-style crackers.
• Enhance the strawberry flavor by adding a splash of strawberry extract to the pudding mixture.
• Prepare this dessert a day ahead for maximum flavor melding and graham cracker softening.
• Top with fresh whipped cream or a drizzle of chocolate sauce just before serving for extra indulgence.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Desserts
• Method: None
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 220
• Sugar: 10 g
• Sodium: 150 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 20 mg