Strawberry Icebox Cake {no Bake} Recipe

There’s something magical about a dessert that requires zero time in the oven yet delivers all the creamy, sweet, and fruity goodness you crave. This strawberry icebox cake is one of those treats that feel nostalgic and comforting while being ridiculously simple to make. Layers of graham crackers, silky cheesecake pudding, fluffy Cool Whip, and fresh strawberries meld together in the fridge to create a luscious, cake-like texture.

this RECIPE

I first made this cake on a hot summer afternoon when turning on the oven felt like an actual crime. My kitchen was already warm from the afternoon sun streaming in through the windows, and the thought of baking was just not happening. So, I turned to this no-bake gem, and let me tell you—waiting for it to chill was the hardest part! When I finally took that first bite, I knew this was going to be a summer staple.

A little backstory on the icebox cake

Icebox cakes have been around for decades, originally inspired by European layered desserts like trifles and charlottes. They became especially popular in the early 20th century when refrigerators, or “iceboxes,” became household staples. The idea was simple: layer cookies or crackers with creamy fillings, let them chill, and let the magic happen. Over time, the layers soften, and the flavors meld together into a dreamy, cake-like texture—without any baking required!

While classic versions often use chocolate wafers and whipped cream, this strawberry cheesecake version is a fresh and fruity twist that’s perfect for warm-weather indulgence.

Let’s talk ingredients (and a few smart swaps)

Each ingredient in this cake plays a key role, but don’t worry—there’s room for flexibility if you need to swap things out!

• Instant cheesecake pudding – This gives the cake a rich, creamy texture and a subtle cheesecake flavor. If you can’t find cheesecake pudding, vanilla works just as well. Just make sure to use full-fat for the best consistency.
• Cold whole milk – It helps the pudding set properly. If you only have 2% milk, it’ll still work, but the filling may be slightly thinner. Avoid using plant-based milk, as it often doesn’t thicken pudding properly.
• Cool Whip – This adds fluffiness and stability. If you prefer homemade whipped cream, you can use it, but keep in mind that the texture will be softer and might not hold up as well overnight.
• Graham crackers – These soak up moisture from the filling and turn into a soft, cake-like layer. Honey or cinnamon graham crackers both work well, but you can also use digestive biscuits or vanilla wafers if that’s what you have.
• Fresh strawberries – The star of the show! Choose ripe, sweet berries, and make sure to pat them dry to prevent excess moisture. If strawberries are out of season, frozen ones can work—just thaw and drain them well first.

What you’ll need in the kitchen

This recipe is refreshingly simple, but having the right tools makes it even easier:

• Mixing bowl & whisk – For whipping up the pudding mixture in just minutes.
• Spatula – Helps spread the filling evenly without tearing the graham crackers.
• 9×13 pan – The perfect size for layering everything neatly. If you don’t have one, a similar-sized casserole dish works too.
• Plastic wrap or foil – Essential for covering the cake while it chills.

How to make strawberry icebox cake (step-by-step)

Step 1: Make the pudding mixture

In a large mixing bowl, whisk together the pudding mix and cold milk until smooth and slightly thickened. This only takes a couple of minutes, but make sure there are no lumps. Once it’s silky smooth, gently fold in the Cool Whip until fully combined. Set it aside.

Step 2: Start layering

Grab your 9×13 pan and line the bottom with graham crackers. You might have to break some to make them fit snugly. This will be the base of your cake, so try to cover as much of the pan as possible.

Step 3: Add pudding and strawberries

Spread a third of the pudding mixture over the graham crackers, using a spatula to smooth it out. Sprinkle a handful of diced strawberries evenly over the top.

Step 4: Repeat the layers

Add another layer of graham crackers, followed by another layer of pudding and more strawberries. Repeat once more, finishing with a final layer of pudding and strawberries on top.

Step 5: Chill (the hardest part!)

Cover the pan with plastic wrap and refrigerate for at least 6-8 hours, or overnight if you can wait that long. The graham crackers need time to soften and absorb all that creamy goodness.

Step 6: Slice and enjoy

Once the cake is fully chilled, slice it into squares and serve! The layers should be soft, creamy, and perfectly set.

Fun variations to try

Want to mix things up? Here are some fun twists I’ve tried:

• Chocolate lovers’ version – Swap out the cheesecake pudding for chocolate pudding and drizzle melted chocolate over the top before serving.
• Berry explosion – Use a mix of strawberries, blueberries, and raspberries for extra color and flavor.
• Tropical twist – Swap strawberries for sliced mango and use coconut-flavored whipped topping.
• Gluten-free alternative – Use gluten-free graham crackers. They work just as well!
• Frozen treat option – Turn this into an ice cream-style dessert by freezing it overnight. Just let it thaw for about 30 minutes before slicing.

How to serve it up in style

Since this cake is already beautiful with its layers of berries and cream, it doesn’t need much to look impressive. Here are a few ways to take it up a notch:

• Dust the top with powdered sugar or drizzle with melted white chocolate.
• Garnish with extra sliced strawberries and a sprig of mint for a fresh, vibrant look.
• Serve it alongside a scoop of vanilla or strawberry ice cream for extra indulgence.

The perfect drinks to pair with this cake

If you’re serving this for a summer gathering or special occasion, here are some drink ideas to complement the flavors:

• A cold glass of sweet iced tea for a classic Southern touch.
• A chilled glass of rosé wine for a grown-up pairing.
• A fruity strawberry lemonade to enhance the berry flavors.
• A simple latte or espresso for a rich, creamy contrast.

Storage and leftovers

If you have leftovers (which is rare in my house!), here’s how to store them:

• In the fridge: Cover the pan tightly with plastic wrap and keep it chilled for up to 3 days.
• In the freezer: Wrap it tightly in plastic wrap and then foil before freezing. Let it thaw for 30-40 minutes at room temperature before serving.

FAQs

1. Can I use homemade whipped cream instead of Cool Whip?
Yes! Just know that homemade whipped cream is softer, so the layers might not hold up as well overnight.

2. What if my pudding mixture is too runny?
Make sure you’re using full-fat milk and the right amount of pudding mix. If it’s still runny, let it sit in the fridge for 10 minutes to thicken before layering.

3. Can I make this in advance?
Absolutely! It actually gets better as it sits, so making it the night before is ideal.

4. Can I use frozen strawberries?
Yes, but make sure to thaw and drain them well, or they’ll make the cake too watery.

5. How do I make this a single-serving dessert?
Layer the ingredients in small cups or jars for an easy grab-and-go treat.

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