This delightful Strawberry Icebox Cake is a fruity, no-bake, layered dessert, making it the ultimate summertime treat to cool you down and satisfy your sweet cravings. Simple to prepare and bursting with fresh strawberry flavor, it’s the perfect make-ahead option for any gathering!

Contents

Irresistible Strawberry Icebox Cake: Your Ultimate No-Bake Summer Dessert

There’s nothing quite like a refreshing, no-bake dessert to beat the summer heat, and this Strawberry Icebox Cake truly shines as a prime example. Ditching the oven means less time sweating in the kitchen and more time enjoying the sunshine, all while creating an incredibly delicious treat that requires minimal effort. This layered wonder, with its creamy textures and vibrant strawberry notes, has quickly become a standout favorite, earning rave reviews from everyone who tries it. The hardest part of this recipe isn’t the preparation—it’s patiently waiting for it to chill to perfection, a testament to its make-ahead convenience for all your summer parties, potlucks, and family dinners. If you’re a fan of luscious strawberry desserts that don’t involve baking, then this Strawberry Icebox Cake recipe is an absolute must-try. It promises a harmonious blend of creamy cheesecake and fresh fruit, all nestled between tender graham cracker layers, delivering pure bliss in every bite.

A perfectly sliced piece of Strawberry Icebox Cake on a dark plate, showing its distinct layers of creamy filling and graham crackers, with a bite taken out.

Why This Strawberry Icebox Cake is a Summer Must-Make

Icebox cakes have long held a special place in the hearts of dessert lovers, particularly during warmer months. Their charm lies in their simplicity and the satisfying textures they offer, achieved simply through refrigeration. This Strawberry Icebox Cake takes that classic appeal and elevates it with the irresistible flavor of fresh strawberries and a creamy cheesecake-pudding base. It’s an ideal choice for busy hosts or anyone looking for a stress-free dessert option. Imagine preparing a show-stopping dessert hours—or even a day—in advance, freeing you up to enjoy your guests or relax by the pool. The effortless assembly combined with its impressive presentation makes it a crowd-pleaser that looks far more complicated than it actually is. It’s a dessert that not only cools you down but also delights with its fruity sweetness and creamy indulgence. Perfect for barbecues, picnics, or simply a sweet ending to a weeknight meal, this recipe guarantees satisfaction without ever turning on your oven.

Frequently Asked Questions About Strawberry Icebox Cake:

How long does this dessert need to set up?

For the perfect firm consistency and distinct layers, this Strawberry Icebox Cake needs to be frozen for a minimum of 4 hours. Ideally, allowing it to chill overnight will yield the best results, ensuring all the flavors meld beautifully and the layers are well-set for easy slicing.

Can I use another flavor of pudding?

Absolutely! While cheesecake pudding perfectly complements the strawberries, feel free to experiment. Vanilla or white chocolate instant pudding mixes are excellent alternatives that will still enhance the delightful strawberry flavor without overpowering it. You could also try lemon for a zesty twist or even a delicate cream cheese instant pudding for an extra rich base.

Any suggestions for toppings?

This cake is incredibly delicious on its own, but toppings can elevate it further! A generous dollop of extra whipped cream, a drizzle of chocolate sauce, a spoonful of strawberry pie filling (as suggested in the recipe), or even a sprinkle of toasted coconut flakes or chopped nuts would be divine. Fresh mint leaves also add a beautiful pop of color and freshness.

Can I do another Jell-O flavor other than strawberry?

Yes, creativity is encouraged! Swapping out the strawberry Jell-O for other fruit flavors can lead to unique and equally delicious variations. Consider using raspberry Jell-O with fresh raspberries, or even a citrus-flavored Jell-O like lemon or lime with corresponding fresh fruit for a vibrant twist. Cherry Jell-O with fresh cherries or blueberries with blueberry Jell-O are also fantastic options. Choose your favorite fruit and Jell-O pairing!

Can I halve this recipe?

Certainly! If you’re serving a smaller crowd or prefer a smaller dessert, this recipe can be easily halved. Simply use a 9×9-inch baking dish instead of a 9×13-inch one, and reduce all ingredient quantities by half, including the dry Jell-O and pudding mixes, milk, and Cool Whip. The chilling time will remain the same.

How do I store leftovers?

Leftovers should be covered tightly with plastic wrap and then aluminum foil to prevent freezer burn and keep them fresh. Stored this way, the Strawberry Icebox Cake will maintain its quality in the freezer for up to one week. When ready to enjoy, simply remove it from the freezer and allow it to thaw slightly for 20-30 minutes before serving.

Expert Tips for the Perfect Strawberry Icebox Cake

Room Temperature Cream Cheese: Ensure your cream cheese is at room temperature before mixing. This is crucial for achieving a smooth, lump-free consistency in your creamy layers.
Fresh, Ripe Strawberries: The star of this dessert is the strawberry! Use fresh, ripe strawberries for the best flavor and texture. Wash, hull, and chop them uniformly for even distribution.
Don’t Skimp on Chilling Time: Patience is key! The minimum 4-hour freezing time allows the graham crackers to soften and absorb the creamy mixtures, creating a cake-like texture, while solidifying the layers for clean slices.
Gentle Folding: When incorporating the Cool Whip into your pudding mixtures, use a spatula and fold gently. This helps maintain the light and airy texture of the whipped topping, ensuring your layers remain fluffy and not dense.
Even Layers: Take your time to spread each layer of cream mixture evenly over the graham crackers. This not only makes for a beautiful presentation but also ensures every bite has a balanced blend of flavors.
To Thaw Before Serving: While it’s an “icebox” cake, serving it directly from the freezer can make it very hard to cut. Allowing it to rest at room temperature for 20-30 minutes before slicing will make for much easier and cleaner portions.

Another enticing slice of Strawberry Icebox Cake, perfectly layered, on a plate alongside a fresh strawberry, ready to be enjoyed.

Ingredients Needed: (Full Recipe at the Bottom of the Post)

Cream cheese (ensure it’s at room temperature for easy mixing)
Instant cheesecake Jell-O pudding (dry mix only, do not prepare according to package directions)
Strawberry Jell-O (dry mix only, do not prepare according to package directions)
Fresh strawberries (ripe and chopped)
Cool Whip whipped topping (thawed, for lightness and volume)
Milk (cold milk works best with instant puddings)
Vanilla extract (for a touch of warmth and depth of flavor)
Graham crackers (the classic base for icebox cakes)
Strawberry pie filling (optional, for an extra burst of strawberry flavor on top)

A flat lay photograph showcasing all the ingredients required for making the Strawberry Icebox Cake: cream cheese, instant cheesecake pudding mix, strawberry Jell-O mix, fresh strawberries, Cool Whip, milk, vanilla extract, graham crackers, and optional strawberry pie filling.

How to Make a Strawberry Icebox Cake: A Step-by-Step Guide

In a spacious mixing bowl, begin by creaming together one block of softened cream cheese with the dry instant cheesecake Jell-O pudding mix using an electric hand mixer. Continue mixing until the ingredients are well combined and smooth, ensuring no lumps remain from the cream cheese. This forms the rich, tangy base of your first layer.

The initial mixture of cream cheese and cheesecake pudding in a bowl, before adding milk and vanilla.

Next, add the vanilla extract and half of the total milk amount to the cheesecake mixture. Continue mixing with your hand mixer until the mixture becomes thick and well incorporated. At this stage, it should resemble a loose, creamy pudding, ready for the next step.

The second block of cream cheese blended smoothly with the dry strawberry Jell-O mix in a separate bowl, forming a vibrant pink base.

In a second large mixing bowl, repeat the creaming process. Use your hand mixer to blend the remaining block of cream cheese with the dry strawberry Jell-O mix until fully combined and smooth. This will create a wonderfully pink and strawberry-infused base.

Chopped strawberries and the remaining milk being added to the cream cheese and strawberry Jell-O mixture, to be blended until creamy.

Now, pour the rest of the milk into the strawberry cream cheese mixture. Incorporate half of your chopped fresh strawberries into this bowl and mix until everything is thoroughly combined. Similar to the first mixture, this should also achieve a loose pudding-like consistency, vibrant with strawberry pieces.

Half of the thawed Cool Whip being gently folded into the cheesecake pudding and cream cheese mixture, making it light and airy.

Divide the thawed Cool Whip topping into two equal halves. Gently fold one half of the Cool Whip into the cheesecake mixture you prepared earlier. Use a spatula to lightly fold, preserving the airy texture of the whipped topping, until it’s just combined.

The second half of the Cool Whip being folded into the strawberry cream cheese and Jell-O mixture, enhancing its fluffy texture.

Then, take the other half of the Cool Whip and gently fold it into the strawberry cream cheese mixture. Again, be delicate with your folding to maintain the light consistency. You now have two distinct and delicious creamy layers ready for assembly!

A layer of graham crackers neatly lining the bottom of a 9x13 inch baking dish, forming the base of the icebox cake.

Prepare a 9×13-inch casserole dish by covering its bottom with a single layer of graham crackers. Break the crackers as necessary to fit snugly and cover as much surface area as possible. This forms the delicious base of your icebox cake.

The creamy cheesecake pudding layer being smoothly poured over the graham crackers in the baking dish.

Evenly pour the cheesecake pudding layer over the graham cracker base in the casserole dish. Use a spatula to gently spread it out, ensuring an even distribution from edge to edge. This creates the first creamy, tangy layer of your dessert.

A second layer of graham crackers placed on top of the cheesecake pudding layer, preparing for the next creamy filling.

Place another layer of graham crackers directly on top of the cheesecake pudding layer. Again, break them as needed to fill in any gaps, creating a solid platform for the next creamy layer. This middle layer of crackers will soften and add delightful texture.

The vibrant strawberry pudding mixture being poured and spread evenly over the second layer of graham crackers in the dish.

Now, carefully pour the strawberry pudding layer over the second layer of graham crackers. Spread it out evenly to cover the entire surface, ensuring those delicious fresh strawberry pieces are well distributed throughout. This creates a beautiful and flavorful top layer.

Finely chopped fresh strawberries generously added to the very top of the strawberry mixture, providing a fresh garnish and extra fruit flavor.

To finish, top the strawberry layer with the remaining chopped fresh strawberries. Cover the entire dish tightly with plastic wrap and freeze for a minimum of 4 hours, or ideally overnight, until the cake is perfectly set. Once thoroughly chilled and firm, remove it from the freezer and allow it to rest at room temperature for about 20-30 minutes before slicing and serving. This brief thaw time ensures perfectly clean cuts and an ideal eating texture.

An overhead view of the finished Strawberry Icebox Cake, sliced neatly within the baking pan, showing the inviting layers.

For an extra touch of sweetness and vibrant color, you can optionally top each slice with a spoonful of strawberry pie filling. Enjoy this wonderfully easy, incredibly refreshing, and universally loved no-bake dessert!

Individual cut slices of Strawberry Icebox Cake, removed from the pan, clearly displaying the beautiful graham cracker and creamy layers.

Want More Delicious No-Bake & Strawberry Recipes?

Lemon Icebox Cake: A Zesty No-Bake Delight
Banana Icebox Cake: Creamy and Classic
Coconut Icebox Cake: A Tropical Escape
Strawberry Delight: Light and Fruity
Strawberry Jell-O Parfaits: Quick and Easy
Strawberry Cream Cheese Pie: Rich and Decadent
Strawberries and Cream Bars: Perfect for Sharing
Strawberry Dump Cake: Surprisingly Simple
Homemade Strawberry Sauce: Versatile and Sweet
Strawberry Tiramisu: An Elegant Twist
Strawberry Crumble: Warm and Comforting
Strawberry Poke Cake: Moist and Flavorful
Strawberry Shortcake Cake: A Layered Classic
Fresh Strawberry Cake: Bursting with Berry Goodness
Southern Strawberry Shortcakes: Traditional Perfection

Strawberry Icebox Cake

A fruity, no-bake, layered dessert, this Strawberry Icebox Cake is the perfect summertime treat to cool you down and satisfy your sweet tooth!

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Prep Time:

15 minutes

Cook Time:

0 minutes

CHILL AND THAW:

4 hours

30 minutes

Total Time:

4 hours

45 minutes

Servings:
15

Author:

Brandie Skibinski

Ingredients

16
ounces
cream cheese (2 blocks)
room temperature
3.4
ounce
box instant cheesecake Jell-O pudding,
dry mix only
3
ounces
strawberry Jell-O,
dry mix only
1
pound
fresh strawberries
chopped
16
ounces
Cool Whip whipped topping (larger tub)
(or two 8 ounce tubs), thawed
4
cups
milk
2
teaspoons
vanilla extract
2
sleeves
graham crackers
21
ounce
can strawberry pie filling,
optional

Instructions

In one large mixing bowl, using an electric hand mixer, cream together one block of the cream cheese with the cheesecake Jell-O pudding dry mix.
Add the vanilla extract and half of the milk to the bowl and continue mixing until combined and thick. The mixture should look like a loose pudding at this point.
In a second large mixing bowl, use the hand mixer to cream the second block of cream cheese together with the strawberry Jell-O dry mix.
Add the rest of the milk and half of the chopped fresh strawberries to the bowl and mix until well combined. Again this should now look like a loose pudding.
Divide the Cool Whip in half. Fold half of the Cool Whip into the cheesecake mixture.
Then fold in the other half into the strawberry mixture.
Cover the bottom of a 9×13-inch casserole dish with a layer of graham crackers, breaking as needed to fit and cover as much area as possible.
Evenly pour on the cheesecake layer.
Top with another layer of graham crackers.
Then evenly pour on the strawberry pudding layer (spreading out as necessary.)
Top with the remaining fresh strawberries and freeze (covered) for a minimum of 4 hours.
Remove and allow to rest for about 20-30 minutes before slicing and serving.
Top with strawberry pie filling, optional.

Notes

This delicious no-bake cake can be frozen for up to 1 week, making it an excellent make-ahead dessert.
For easier slicing and a perfect serving texture, remember to let the cake thaw at room temperature for 20-30 minutes before cutting into portions.
Feel free to experiment with different Jell-O flavors and fresh fruits. For inspiration, check out some of the delightful suggestions mentioned in our FAQ section above.
If you’re not a fan of cheesecake pudding, vanilla or white chocolate instant pudding mixes are fantastic alternatives that blend beautifully with the strawberry flavors.
The minimum freezing time is 4 hours, but for best results and firm, well-defined layers, an overnight freeze is highly recommended.
A key step: for this recipe, you are using the Jell-O gelatin and instant pudding mixes in their dry form. Do NOT prepare them according to the package directions.

Course:
Dessert

Cuisine:
American

Nutrition

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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