Strawberry Icebox Cake {no Bake} Recipe

Some desserts just scream summer, and this strawberry icebox cake is one of them. It’s light, creamy, packed with fresh strawberries, and the best part? You don’t even have to turn on the oven. Layers of graham crackers, creamy cheesecake pudding, and juicy strawberries meld together overnight, creating a cake that’s soft, flavorful, and ridiculously easy to make.

this RECIPE

I first made this cake on a scorching hot July afternoon when the mere thought of baking felt unbearable. My kitchen was already warm from the sun streaming through the windows, and the last thing I wanted was to crank up the oven. I had just bought a huge basket of fresh strawberries from the farmers’ market, and as I rummaged through my pantry, I found a box of graham crackers and some instant pudding. The idea hit me—why not make a simple, no-bake cake that still feels indulgent? I threw everything together, let it chill overnight, and the next day, I was met with a creamy, dreamy dessert that disappeared within minutes.

The magic of icebox cakes

Icebox cakes date back to the early 1900s when refrigerators (or “iceboxes”) became household staples. They were an easy way to create a cake-like dessert without baking. Originally made with whipped cream and wafer cookies, the concept has evolved to include variations with pudding, fruit, and even chocolate. The beauty of an icebox cake is how the layers soften as they chill, blending into a perfectly creamy texture that tastes like you spent hours in the kitchen when, in reality, it takes just minutes to assemble.

What makes this cake so special?

🍓 Strawberries

Fresh strawberries bring a juicy sweetness that balances the richness of the pudding and Cool Whip. If strawberries aren’t in season, you can swap them for raspberries, blueberries, or even peaches. Just make sure to pat them dry so they don’t make the layers too soggy.

🍪 Graham crackers

These act as the “cake” layers, softening as they soak up the pudding mixture. If you want a twist, try using chocolate graham crackers or even vanilla wafers.

🥄 Instant cheesecake pudding

This is what gives the cake its rich, creamy cheesecake flavor without the hassle of baking a real cheesecake. Vanilla pudding works too, but I love the extra tang from the cheesecake flavor.

🥛 Whole milk

Using whole milk ensures the pudding sets properly and stays rich and creamy. If you need a dairy-free option, almond or oat milk can work, but the texture will be slightly thinner.

🍦 Cool Whip

This adds a light, airy texture. You can use homemade whipped cream if you prefer, but I find Cool Whip makes the cake more stable and easier to work with.

The only tools you need

This recipe is refreshingly simple, and you don’t need any fancy kitchen gadgets:

• A 9×13-inch pan to layer everything in
• A mixing bowl and whisk to prepare the pudding
• A spatula to spread the layers evenly
• A knife to dice the strawberries

Step-by-step: layering your way to perfection

1. Make the pudding mixture

Start by whisking together the cheesecake pudding mix and cold milk in a large bowl. The mixture will thicken as you whisk, becoming smooth and creamy. Once it’s ready, fold in the Cool Whip gently so you don’t deflate the fluffiness.

2. Layer the graham crackers

In your 9×13 pan, arrange a single layer of graham crackers, covering the bottom as much as possible. You might need to break some pieces to fit the corners.

3. Add the first creamy layer

Spoon a third of the pudding mixture over the graham crackers and spread it evenly with a spatula. The key is to spread gently so you don’t move the crackers around.

4. Sprinkle with strawberries

Scatter a layer of diced strawberries over the pudding mixture. The more, the better!

5. Repeat the layers

Add another layer of graham crackers, followed by more pudding and more strawberries. Do this one more time, finishing with a final layer of pudding and strawberries on top.

6. Chill overnight

Cover the pan with plastic wrap and refrigerate for at least 6–8 hours, or preferably overnight. This is where the magic happens—the graham crackers absorb the pudding, becoming soft and cake-like.

Variations to try

• Make it chocolatey: Use chocolate graham crackers and mix a little cocoa powder into the pudding for a chocolate-strawberry twist.
• Go tropical: Swap the strawberries for mangoes and use coconut milk in the pudding for a summery vibe.
• Gluten-free version: Use gluten-free graham crackers or swap them for thin layers of gluten-free vanilla wafers.
• Dairy-free option: Use almond milk for the pudding and coconut whipped cream instead of Cool Whip.

How to serve and impress

For a picture-perfect presentation, dust the top with crushed graham crackers or drizzle a little melted white chocolate over the strawberries. If you want to get fancy, add a dollop of whipped cream and a whole strawberry on each slice before serving.

What to drink with this dessert?

This cake pairs beautifully with:

• Iced coffee or cold brew for a refreshing contrast
• A glass of rosé if you’re serving it at a summer gathering
• Strawberry lemonade for a kid-friendly pairing

Storing and freezing tips

If you have leftovers (which is rare!), cover the pan tightly with plastic wrap and store it in the fridge for up to 3 days. You can also freeze it for a firmer, ice-cream-like texture. Just wrap it in plastic wrap and foil before freezing. When ready to eat, let it thaw at room temperature for 30–40 minutes before slicing.

Scaling the recipe

Need to serve more or fewer people? You can halve the ingredients and use an 8×8 pan for a smaller batch. If making a larger version, you can layer it in a deeper dish or make two pans instead of one.

Troubleshooting common issues

• Pudding too runny? Make sure you’re using whole milk, and let it sit for a few minutes to thicken before layering.
• Layers sliding? Chill the pudding mixture for 10–15 minutes before assembling to help it firm up.
• Too sweet? Use unsweetened whipped cream instead of Cool Whip to cut the sweetness.

Give this no-bake cake a try!

If you love easy, fuss-free desserts that taste incredible, this strawberry icebox cake is a must-try. It’s creamy, fruity, and comes together with minimal effort—perfect for summer gatherings, BBQs, or just a midweek treat. Try it out and let me know how you liked it!

Frequently asked questions

1. Can I use homemade whipped cream instead of Cool Whip?
Absolutely! Just whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form.

2. How long does this cake need to chill?
At least 6–8 hours, but overnight is best for the perfect texture.

3. Can I make this with other fruits?
Yes! Raspberries, blueberries, or even sliced peaches work well.

4. Does this taste like cheesecake?
It has a mild cheesecake flavor thanks to the pudding, but it’s much lighter than a traditional cheesecake.

5. Can I make this in advance?
Yes! It’s best when made a day ahead so the flavors can meld together.

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