Introduction & Inspiration: Effortless Elegance in a No-Bake Dessert
This Strawberry Icebox Cake is a no-bake masterpiece! I love how it combines simple ingredients into a stunning and delicious dessert. With minimal effort.
The inspiration for this recipe came from my love for classic icebox cakes. And a desire to create a fresh, fruity version that’s perfect for spring and summer. Strawberries and cream are a match made in heaven.
I wanted a dessert that was both elegant and approachable. Something that would be perfect for a special occasion. But also easy enough to make for a weeknight treat.
This icebox cake is the answer. It’s a guaranteed crowd-pleaser. It’s incredibly easy to assemble, and it requires no baking whatsoever!
Nostalgic Appeal (with a Fresh, Fruity Twist)
Icebox cakes, often made with layers of cookies or crackers and a creamy filling, are a classic dessert that evokes a sense of nostalgia for many. They remind me of summer potlucks, family gatherings, and simple, no-fuss desserts.
This Strawberry Icebox Cake takes that familiar concept. And adds a fresh, fruity twist with the incorporation of sliced strawberries and a hint of lemon zest. It’s a modern update.
There’s something inherently satisfying about the combination of softened graham crackers, creamy filling, and juicy strawberries. It’s a flavor and texture combination that’s both comforting and refreshing.
It’s the kind of dessert that’s perfect for sharing. Or for enjoying all to yourself. It’s a celebration of simple ingredients and effortless elegance.
Homemade Focus (and the Magic of No-Bake)
I’m a strong advocate for homemade desserts, and this Strawberry Icebox Cake is a perfect example of why. Even though it’s incredibly simple, the homemade whipped cream and the careful layering of ingredients elevate it beyond anything store-bought.
Store-bought versions of similar desserts often lack the fresh flavor and the perfect texture of homemade. When you make it yourself, you can use high-quality ingredients. And you can control the sweetness.
The beauty of this recipe is that it’s no-bake. Meaning you don’t have to turn on the oven or worry about complicated baking techniques. It’s perfect for hot summer days.
It’s a recipe that I encourage everyone to try. It’s a great way to enjoy a delicious and impressive dessert. Without the fuss of baking.
Flavor Goal
The flavor goal of this Strawberry Icebox Cake is to achieve a perfect balance of creamy, tangy, and sweet notes. With a buttery graham cracker base and layers of fresh, juicy strawberries.
The cream cheese, whipped cream, and powdered sugar create a rich and creamy filling. That’s both tangy and sweet. The vanilla bean paste (or extract) and lemon zest add subtle.
The graham crackers provide a buttery, slightly salty base that complements the creamy filling and the strawberries. The sliced strawberries add a burst of fresh, fruity flavor. And a beautiful pop of color.
The optional sliced almonds add a touch of nutty crunch. The overall effect is a dessert that’s both light and refreshing, yet incredibly satisfying. It’s a perfect balance.
Ingredient Insights
Let’s take a closer look at the ingredients. For the Crust:
Graham cracker sheets form the base of the “crust” and provide structure between the layers. You’ll need about 20 sheets.
Light brown sugar: provides extra flavor.
Melted butter: to hold it all together.
For the Filling:
An (8-oz.) package of cream cheese, at room temperature, forms the base of the creamy filling. Powdered sugar adds sweetness.
Heavy cream, divided, is whipped to create a light and airy texture in the filling. Vanilla bean paste or extract enhances the flavors.
Lemon zest adds a bright, citrusy note that complements the strawberries. Fresh strawberries, sliced about ¼-inch thick, provide the signature fruity flavor.
Sliced almonds (optional) add a touch of nutty crunch and visual appeal.
Essential Equipment
You’ll need a few basic kitchen tools:
A 9-by-9-inch pan or baking dish.
A stand mixer fitted with the beater attachment and the whisk attachment (or a hand mixer and a large bowl).
A rubber spatula.
That’s it! This recipe is incredibly simple in terms of equipment. The key is to have a 9-by-9-inch pan and a mixer for whipping the cream and beating the cream cheese.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
Crust:
- 16 sheets graham crackers
- 1/2 cup packed light brown sugar
- 10 Tbsp. salted butter, melted
- Nonstick cooking spray
Filling:
- 1 ¼ cups cold heavy cream
- 1 tsp. vanilla extract
- 3 (8-oz.) packages cream cheese, softened
- ½ cup granulated sugar
- ¼ cup powdered sugar
- 1 tsp. lemon zest
- 2 tsp. lemon juice
- 1 (3-oz.) box strawberry gelatin, such as Jell-O
- 6 Tbsp. boiling water
- 1 ½ cups finely chopped strawberries
- 1/2 cup sliced almonds (optional)
These are the quantities from the recipe.
Remember to use fresh, high-quality ingredients whenever possible. Especially the cream cheese, heavy cream, and strawberries.
Step-by-Step Instructions
Ready to assemble a beautiful and delicious Strawberry Icebox Cake? Here’s a detailed, step-by-step guide:
1. Prepare the Graham Crackers:
In a food processor, add graham crackers and brown sugar. Process until finely ground for about 1 minute. With the processor running, slowly pour in the melted butter. Process until the mixture has a texture of coarse sand.
2. Prepare the Pan and Press in the Crust:
Spray a 9-by-9-inch pan or baking dish with nonstick cooking spray.
Transfer the graham cracker mixture to the prepared pan.
Using a measuring cup or your fingers, press the mixture firmly into the bottom. And about 1 ½ inches up the sides of the pan. Make sure the crust is evenly thick and well-packed.
Place the crust in the freezer for 20 minutes to firm it up.
3. Whip the Cream:
To the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer and a large bowl), add the cold heavy cream and vanilla extract (or vanilla bean paste).
Mix on medium-high speed until very stiff peaks form, 1 to 2 minutes. Be careful not to overwhip the cream. It should hold its shape but still be smooth and creamy.
Transfer the whipped cream to a separate mixing bowl and set aside.
4. Beat the Cream Cheese:
To the same stand mixer bowl (no need to wash it), add the softened cream cheese.
Fit the mixer with the paddle attachment (or use a hand mixer).
Beat the cream cheese on medium speed until softened and smooth, 1 to 2 minutes.
5. Add Sugars and Lemon: Scrape down the sides of the bowl with a rubber spatula.
Add the granulated sugar, powdered sugar, lemon zest, and lemon juice to the cream cheese.
Beat to combine on medium speed until smooth, about 1 minute.
6. Dissolve the Gelatin:
In a medium bowl, combine the strawberry gelatin with the boiling water.
Whisk vigorously for at least 2 minutes to dissolve the gelatin. Scraping any sugar from the sides of the bowl as you whisk.
7. Combine Gelatin and Cream Cheese Mixtures: Add the dissolved gelatin mixture to the cream cheese mixture.
Beat on medium speed until very smooth, scraping the sides and bottom of the bowl as needed, about 1 minute.
8. Fold in Strawberries:
Gently fold in the finely chopped strawberries with a rubber spatula.
9. Fold in Whipped Cream:
Add one-third of the whipped cream to the cream cheese mixture.
Gently fold it in with a rubber spatula until completely combined. This lightens the cream cheese mixture.
Add the remaining two-thirds of the whipped cream and continue to gently fold until completely combined. Be careful not to overmix.
10. Assemble the Icebox Cake: Remove the chilled crust from the freezer.
Spoon ¼ cup of the cream mixture into the bottom of the pan. Spreading it into a thin, even layer.
Top with a layer of graham crackers in a single, even layer, breaking them as needed to fit.
Spread about 1 ½ cups of the cream mixture over the graham crackers. Using a spoon or offset spatula to smooth it into an even layer.
Top the cream mixture with an even layer of sliced strawberries, about 1 ½ cups.
Sprinkle evenly with ¼ cup of sliced almonds, if using.
Repeat layers one more time.
Top with a final layer of graham crackers, and the remaining cream mixture and berries.
11. Chill:
Cover the pan with plastic wrap.
Refrigerate for at least 4 hours, or preferably overnight. This allows the graham crackers to soften and the flavors to meld.
12. Serve:
To serve, carefully loosen the edges of the icebox cake from the pan with a thin knife or offset spatula.
Slice and serve chilled. Enjoy!
Troubleshooting
Here are some common issues, and solutions:
Problem: The whipped cream is too soft.
Solution: Make sure you’re using cold heavy cream and that you’re whipping it to stiff peaks. You can also add a stabilizer, such as gelatin or cream of tartar, to the whipped cream.
Problem: The cream cheese mixture is lumpy.
Solution: Make sure your cream cheese is at room temperature before beating it. Also, make sure you’re beating it until completely smooth before adding the other ingredients.
Problem: The graham crackers are soggy.
Solution: This is normal for an icebox cake! The graham crackers will soften as they absorb moisture from the filling. This creates a cake-like texture. If you prefer a crunchier crust, you can try pre-baking the crust for a few minutes before adding the filling.
Problem: The gelatin is not dissolved.
Solution: Whisk vigorously.
Problem: Cake is not setting. Solution: Be sure to allow enough chilling time.
Tips and Variations
Here are some tips and variations:
Tip: For an even more intense strawberry flavor, use freeze-dried strawberries in addition to fresh strawberries. Grind the freeze-dried strawberries into a powder and add them to the cream cheese mixture.
Tip: If you don’t have a stand mixer, you can use a hand mixer to make the filling.
Tip: To save time, you can use store-bought whipped topping instead of whipping your own cream.
Variation: Use different types of fruit, such as raspberries, blueberries, or blackberries, instead of strawberries.
Variation: Use a different type of cookie or cracker for the crust, such as chocolate graham crackers, vanilla wafers, or shortbread cookies.
Variation: Add a layer of chocolate ganache or chocolate pudding to the icebox cake.
Variation: Decorate the top of the cake with fresh strawberry slices, whipped cream rosettes, or a drizzle of chocolate sauce.
Variation: Add lemon curd.
Serving and Pairing Suggestions
This Strawberry Icebox Cake is perfect for spring and summer. Ideal for:
Serving Suggestions:
Serve the icebox cake chilled, straight from the refrigerator.
Serve it as a dessert for a summer party, a barbecue, or any occasion.
It’s a great make-ahead dessert.
Pairing Suggestions:
This icebox cake pairs well with a variety of beverages.
A glass of cold milk.
A cup of coffee or tea.
A glass of lemonade or iced tea.
A sparkling wine, such as Prosecco or Champagne.
A glass of rosé wine.
It is a light, refreshing dessert.
Nutritional Information
Here’s an approximate nutritional breakdown per serving (assuming 12 servings):
- Calories: Approximately 350-450
- Protein: 5-7 grams
- Fat: 20-30 grams (mostly from the cream cheese, heavy cream, and butter)
- Carbohydrates: 35-45 grams
- Fiber: 1-2 grams
This is a general estimate. This Strawberry Icebox Cake is a relatively rich and decadent dessert. Due to the cream cheese, heavy cream, and graham crackers.
It does provide some vitamins and antioxidants from the strawberries. It’s best enjoyed in moderation.
You can reduce the fat and calories by using reduced-fat cream cheese and less butter in the crust.
Print
Strawberry Icebox Cake
Description
This Strawberry Icebox Cake is a no-bake masterpiece! I love how it combines simple ingredients into a stunning and delicious dessert. With minimal effort
Ingredients
Crust:
- 16 sheets graham crackers
- 1/2 cup packed light brown sugar
- 10 Tbsp. salted butter, melted
- Nonstick cooking spray
Filling:
- 1 ¼ cups cold heavy cream
- 1 tsp. vanilla extract
- 3 (8-oz.) packages cream cheese, softened
- ½ cup granulated sugar
- ¼ cup powdered sugar
- 1 tsp. lemon zest
- 2 tsp. lemon juice
- 1 (3-oz.) box strawberry gelatin, such as Jell-O
- 6 Tbsp. boiling water
- 1 ½ cups finely chopped strawberries
- 1/2 cup sliced almonds (optional)
Instructions
1. Prepare the Graham Crackers:
In a food processor, add graham crackers and brown sugar. Process until finely ground for about 1 minute. With the processor running, slowly pour in the melted butter. Process until the mixture has a texture of coarse sand.
2. Prepare the Pan and Press in the Crust:
Spray a 9-by-9-inch pan or baking dish with nonstick cooking spray.
Transfer the graham cracker mixture to the prepared pan.
Using a measuring cup or your fingers, press the mixture firmly into the bottom. And about 1 ½ inches up the sides of the pan. Make sure the crust is evenly thick and well-packed.
Place the crust in the freezer for 20 minutes to firm it up.
3. Whip the Cream:
To the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer and a large bowl), add the cold heavy cream and vanilla extract (or vanilla bean paste).
Mix on medium-high speed until very stiff peaks form, 1 to 2 minutes. Be careful not to overwhip the cream. It should hold its shape but still be smooth and creamy.
Transfer the whipped cream to a separate mixing bowl and set aside.
4. Beat the Cream Cheese:
To the same stand mixer bowl (no need to wash it), add the softened cream cheese.
Fit the mixer with the paddle attachment (or use a hand mixer).
Beat the cream cheese on medium speed until softened and smooth, 1 to 2 minutes.
5. Add Sugars and Lemon: Scrape down the sides of the bowl with a rubber spatula.
Add the granulated sugar, powdered sugar, lemon zest, and lemon juice to the cream cheese.
Beat to combine on medium speed until smooth, about 1 minute.
6. Dissolve the Gelatin:
In a medium bowl, combine the strawberry gelatin with the boiling water.
Whisk vigorously for at least 2 minutes to dissolve the gelatin. Scraping any sugar from the sides of the bowl as you whisk.
7. Combine Gelatin and Cream Cheese Mixtures: Add the dissolved gelatin mixture to the cream cheese mixture.
Beat on medium speed until very smooth, scraping the sides and bottom of the bowl as needed, about 1 minute.
8. Fold in Strawberries:
Gently fold in the finely chopped strawberries with a rubber spatula.
9. Fold in Whipped Cream:
Add one-third of the whipped cream to the cream cheese mixture.
Gently fold it in with a rubber spatula until completely combined. This lightens the cream cheese mixture.
Add the remaining two-thirds of the whipped cream and continue to gently fold until completely combined. Be careful not to overmix.
10. Assemble the Icebox Cake: Remove the chilled crust from the freezer.
Spoon ¼ cup of the cream mixture into the bottom of the pan. Spreading it into a thin, even layer.
Top with a layer of graham crackers in a single, even layer, breaking them as needed to fit.
Spread about 1 ½ cups of the cream mixture over the graham crackers. Using a spoon or offset spatula to smooth it into an even layer.
Top the cream mixture with an even layer of sliced strawberries, about 1 ½ cups.
Sprinkle evenly with ¼ cup of sliced almonds, if using.
Repeat layers one more time.
Top with a final layer of graham crackers, and the remaining cream mixture and berries.
11. Chill:
Cover the pan with plastic wrap.
Refrigerate for at least 4 hours, or preferably overnight. This allows the graham crackers to soften and the flavors to meld.
12. Serve:
To serve, carefully loosen the edges of the icebox cake from the pan with a thin knife or offset spatula.
Slice and serve chilled. Enjoy!
Recipe Summary and Q&A
Let’s recap this Strawberry Icebox Cake adventure! Summary below:
Summary: This Strawberry Icebox Cake is a no-bake dessert made with layers of graham crackers, a creamy filling made with cream cheese, whipped cream, and strawberry gelatin, and fresh strawberries. It’s easy to make and perfect for summer gatherings.
Q&A:
Q: Can I make this icebox cake ahead of time?
A: Yes, this icebox cake is perfect for making ahead of time! In fact, it needs to chill for at least 4 hours, or preferably overnight, before serving. You can make it up to 2 days in advance.
Q: Can I freeze this icebox cake?
A: I don’t recommend freezing this icebox cake, as the texture of the cream cheese filling and the graham crackers may change upon thawing. It’s best enjoyed fresh or within a few days of making it.
Q: I don’t have a 9-by-9-inch pan. Can I use a different size?
A: Yes, you can use a different size pan, but you may need to adjust the amount of ingredients and the layering. A 9×13 inch pan would work.
Q: I’m allergic to strawberries. What can I use? A: You can use any berry.
Q: Can I make individual servings? A: Yes, you can.