Layers of creamy filling, fresh strawberries, and soft graham crackers make this no-bake dessert a summer favorite. Simple, refreshing, and perfect for sharing!

Why You’ll Love This Recipe

• No baking required — perfect for hot days or busy schedules.

• Creamy, dreamy texture with a mix of whipped filling and softened graham crackers.

• Fresh strawberry flavor in every bite.

• Great make-ahead dessert for gatherings and holidays.

• Customizable with other fruits, toppings, or flavor add-ins.

Ingredients

For the Cake:

• 1 lb fresh strawberries, sliced

• 2 tbsp granulated sugar (optional, to sweeten berries)

• 2 (8 oz) blocks cream cheese, softened

• 1 cup powdered sugar

• 2 tsp vanilla extract

• 1½ cups heavy whipping cream or 1 (8 oz) tub whipped topping

• 1 box graham crackers (about 18 full sheets)

For Garnish (Optional):

• Extra strawberries

• Crushed graham crackers

• Fresh mint leaves

Directions

Step 1: Prep the Strawberries

Wash, hull, and slice strawberries. If desired, toss with granulated sugar and let sit for 10–15 minutes to release juices.

Step 2: Make the Cream Filling

In a large bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla, and beat until light and fluffy.

Step 3: Whip the Cream (if using)

If using heavy cream, whip to stiff peaks in a separate bowl. Gently fold the whipped cream into the cream cheese mixture. If using whipped topping, fold it in directly.

Step 4: Begin Layering

Spread a thin layer of the cream mixture on the bottom of a 9×13-inch dish. Place a single layer of graham crackers on top.

Step 5: Build the Layers

Spread one-third of the cream filling over the crackers, then add one-third of the sliced strawberries. Repeat the process for a total of three layers, finishing with cream and berries on top.

Step 6: Chill the Cake

Cover the dish with plastic wrap and refrigerate for at least 6 hours or overnight to allow the graham crackers to soften.

Step 7: Garnish and Serve

Just before serving, add extra sliced strawberries, crushed graham crackers, or mint leaves for garnish if desired. Slice and enjoy!

Frequently Asked Questions

Can I make this a day ahead?

Yes! This dessert is best made ahead and chilled overnight. The graham crackers soften and absorb the flavors for a cake-like texture.

What’s the best substitute for heavy whipping cream?

You can use an 8 oz tub of whipped topping (like Cool Whip) instead of whipping your own cream. It’s convenient and works well in this recipe.

Can I use frozen strawberries?

Fresh strawberries are best for texture, but thawed frozen strawberries can be used in a pinch. Drain them well to avoid excess moisture.

How long does this cake keep in the fridge?

It keeps well for 3–4 days in the refrigerator. Beyond that, the strawberries may begin to soften too much.

Can I add other fruits?

Absolutely! Blueberries, raspberries, or sliced peaches pair beautifully. Just make sure any added fruit isn’t too watery.

Can I make it in a smaller dish?

Yes, but reduce the ingredients proportionally and expect a taller cake or fewer layers.

Final Thoughts

This Strawberry Cream Cheese Icebox Cake is a no-fuss dessert that delivers big flavor with minimal effort. Perfect for hot days, family gatherings, or potlucks—it’s cool, creamy, and always a crowd-pleaser.