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No-Bake Strawberry Icebox Cake layered with whipped cream and strawberries.

No-Bake Strawberry Icebox Cake

A refreshing and easy dessert that layers cookies and a creamy filling with fresh strawberries, perfect for hot days when you don’t want to use the oven.
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Prep Time 20 minutes
Total Time 6 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 270
Ingredients Method Notes

Ingredients
  

Creamy Filling
  • 8 oz cream cheese, softened Full fat is best for texture
  • 1 cup heavy whipping cream, cold Whip until soft peaks form
  • 1/2 cup powdered sugar For sweetness without grit
  • 1 tsp vanilla extract For flavor
  • 1 pinch salt Balances the flavor
Layers
  • 2 cups fresh strawberries, sliced Plus a few extra for topping
  • 12 sheets graham crackers or vanilla wafers Use your preferred choice
  • 1 tsp optional: lemon zest or lemon juice To brighten the strawberry flavor

Method
 

Preparation
  1. Beat the softened cream cheese until smooth.
  2. Add powdered sugar, vanilla, and a pinch of salt and mix again.
  3. In a separate bowl, whip the cold heavy cream until it forms soft peaks, then fold it into the cream cheese mixture until fluffy.
Layering
  1. Add a thin layer of cream to the bottom of your dish.
  2. Layer graham crackers over the cream, breaking pieces as needed to fit.
  3. Spread some cream over the crackers, then add a layer of sliced strawberries.
  4. Repeat the layers until ingredients are used up, finishing with a final layer of cream on top.
Chilling
  1. Cover and refrigerate for at least 6 hours, preferably overnight.
Serving
  1. Top with extra strawberries right before serving.
  2. Slice and serve with a big spoon for the messy delicious edges.

Notes

Do not skip the chill time; it's essential for the cake to set properly. Add fresh strawberry topping just before serving to keep it vibrant.