Strawberry Icebox Cake

This Strawberry Icebox Cake is an easy, delicious no-bake treat made with layers of graham crackers, sweet, tangy strawberry jelly-infused cheesecake, and sliced, fresh strawberries.

slice of strawberry icebox cake on a small plate.

Strawberries are a classic summer fruit, and we love making all kinds of dishes with them. This strawberry icebox cake gets a lot of play during the summer because the flavor is so synonymous with summertime, and it’s so refreshing on a hot day.

bite of strawberry icebox cake on a small plate.

❤️ Why You’ll Love This Recipe

  • It’s an easy recipe that comes together quickly.
  • It uses a few simple ingredients.
  • Strawberry is a classic summer fruit.
  • It’s rich and creamy and so refreshing on a hot summer day.


bowls of vanilla, heavy cream, jam. cream cheese, graham crackers, powdered sugar, and fresh strawberries on a counter.

You’ll only need a handful of basic ingredients to make this recipe. You’ll find everything you need in either your kitchen or one quick trip to the grocery store!

All the ingredients for this recipe are listed right here, but you can find the exact amounts in the recipe card at the end of the post.

  • Cream cheese – softened
  • Powdered sugar
  • Heavy whipping cream
  • Vanilla extract
  • Strawberry jelly
  • Graham cracker sheets
  • Strawberries – sliced
  • Mint for garnish – optional

🔪 How to Make Strawberry Icebox Cake

Like most icebox cakes, this delicious strawberry version is super easy. It comes together quickly, and after that, you just have to let it chill. There’s nothing to it.

Step 1: Prep

Line a 8×8 baking dish with plastic wrap, leaving plenty of overhang on each side.

cream cheese filling being whipped in a mixing bowl.

Step 2: Make the Strawberry Cheesecake

Mix the cream cheese and powdered sugar in a large bowl with an electric mixer until fluffy. Then, add the heavy whipping cream, vanilla, and strawberry jelly. Beat again until soft peaks form.

strawberries being layered on top of cream cheese layer.

Step 3: Layer the Icebox Cake

Line the bottom of the dish with graham cracker sheets, using broken graham crackers across the end to fill in the gaps. Then, spread about 1 cup of the cream cheese mixture over the graham crackers. Top with a layer of strawberries and another layer of graham crackers. Repeat the process, ending with a layer of graham crackers.

strawberry icebox cake wrapped in plastic wrap.

Step 4: Chill

Cover the icebox cake with plastic wrap and refrigerate it for at least 4 hours. Place any leftover filling in an air-tight container and refrigerate it.

Step 5: Slice and Serve

Let the icebox cake sit at room temperature for about 30 minutes. Then, slice, top with more filling and garnish with strawberries and mint. Enjoy!


Do you want to change up this recipe and make it your own? Here are some ways that you can do that!

  • You can use your favorite berries and their corresponding jam to make different desserts.
  • You can omit the berries if they’re not in season. It’s still delicious!
  • Use pink food coloring in the cheesecake mixture for a more vibrant color.

If you think this strawberry icebox cake looks good, you’ll enjoy our no-bake cherry cheesecake jars.

🥄 Equipment

  • Measuring cups and spoons
  • Mixing bowl
  • Hand mixer
  • 8×8 baking dish
  • Plastic wrap
  • Knife
  • Cutting board
slice of strawberry icebox cake on a small plate.

🥫 Storage

Refrigerate this strawberry icebox cake for up to 3 days in an air-tight container or tightly covered with plastic wrap. For longer storage, freeze it for up to a month in an air-tight, freezer-safe container.

What to Serve with Strawberry Icebox Cake

Serve this delicious icebox cake with more fresh fruit and a couple of pieces of your favorite chocolate. It also makes a delicious dessert after a meal of burgers, dogs, grilled meats, or other classic summer favorites.

💭 Tips

  • Be sure your cream cheese is fully softened for the fluffiest possible filling.
  • Stop beating the cream cheese mixture as soon as stiff peaks form. Overbeating can deflate it.
  • You’ll need about 3 graham cracker sheets and a few more broken pieces to fully cover the bottom of the dish.

⁉️ FAQ

Do you have questions about this recipe? Here are the answers to the most commonly asked questions.

Can I use whipped topping instead of homemade whipped cream?

You can use whipped topping in place of homemade whipped cream for this recipe. It won’t be quite as rich, however.

Can I use frozen strawberries in place of fresh for this icebox cake?

We don’t recommend it. Defrosted strawberries are very mush and won’t give the same texture as fresh.

Why wasn’t my no-bake cheesecake batter fluffy?

If you overbeat your cheesecake batter, the incorporated air will actually be beaten out of the batter, leading to a deflated batter.

🍽 More Recipes

Do you enjoy icebox cake? Then try these delicious recipes:

🧾Recipe Card

Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.

slice of strawberry icebox cake on a small plate.

Strawberry Icebox Cake

Strawberry icebox cake is rich, creamy, and loaded with a full pound of sliced fresh strawberries. It's an easy, delicious summer treat.
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 8 Slices
Calories: 498kcal


  • large bowl
  • Electric mixer
  • 8×8 baking dish
  • plastic wrap
  • Rubber spatula


  • 8 ounces cream cheese softened
  • 1 cup powdered sugar
  • 3 cups heavy whipping cream
  • 1 tablespoon vanilla extract
  • 2 tablespoons strawberry jelly
  • About 16 graham cracker sheets
  • 1 pounds strawberries sliced
  • Mint for garnish optional


  • In a large bowl using an electric mixture combine the cream cheese and powdered sugar until fluffy.
  • Next add in the heavy whipping cream, vanilla and strawberry jelly.
  • Beat with the electric mixer until soft peaks form.
  • Line a 8×8 baking dish with plastic wrap leaving plenty of overhand on each side.
  • Place 3 graham cracker sheets across the bottom and use broken graham crackers across the end to fill in the gap.
  • Spread about 1 cup of the cream mixture over the graham crackers. Top wth a layer of strawberries and another layer of graham crackers.
  • Repeat the layer and top with a final layer of graham crackers.
  • Place the leftover filling in the refrigerator.
  • Cover with the overhand plastic wrap and refrigerate for 4 hours but overnight is best.
  • Let thaw for 30 minutes before serving.
  • Before serving spread the top with more of the filling and garnish with strawberries and mint if you like.
  • Slice and serve.


Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.


Serving: 1Slice | Calories: 498kcal | Carbohydrates: 27g | Protein: 5g | Fat: 42g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 129mg | Sodium: 116mg | Potassium: 216mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1700IU | Vitamin C: 34mg | Calcium: 97mg | Iron: 0.4mg

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