This post may contain affiliate links. Please read our disclosure policy.
This sweet, strawberry icebox cake is so simple to make, with no baking required! Graham crackers are layered with homemade thick whipped cream, fresh strawberries, and drizzled with a homemade white chocolate ganache.
Refrigerate overnight to set, and you have the most delicious no bake strawberry dessert!
Growing up, my grandma always referred to the refrigerator as “the icebox.” I love vintage recipes, and this easy strawberry dessert makes me think of her.
For more no-bake dessert recipes, try my no-bake cherry cheesecake dessert, no-bake strawberry cheesecake cups, no-bake peaches and cream parfaits, and no-bake pumpkin cheesecake cups.
Why You’ll Love This Recipe
- Easy, No Bake Dessert: This classic icebox cake features simple ingredients, with layers of graham crackers and a creamy filling.
- Perfect for Strawberry Season: During the summer months, when strawberries are ripe, this is a great way to use up fresh berries.
- Real Whipped Cream: Unlike some recipes for strawberry icebox cake, this recipe uses homemade whipped cream instead of cool whip.
- 9 x 13 Size: This easy summer dessert is made in a 9″x13″pan, so it’s great for feeding a crowd.
Ingredients
Find the full list of ingredients, amounts, and instructions in the printable recipe card at the bottom of this post.
- Graham Crackers: The graham crackers help make this layered dessert.
- Heavy Cream: If you don’t have time to whip the cream, you could substitute Cool Whip.
- Powdered Sugar: This sweetens the cream layer.
- Vanilla Extract: You can use store-bought vanilla or make your own homemade vanilla extract.
- Strawberries: This simple dessert uses fresh fruit, and it’s the easiest dessert to make when you have fresh strawberries available.
- White Chocolate Chips: The white chocolate ganache is optional and could be skipped if you don’t have time or don’t want to add it, but it takes this dessert to the next level.
How to Make Strawberry Icebox Cake
Here’s how to make this no bake strawberry icebox cake, with step-by-step instructions:
Step 1: Add three cups of heavy whipping cream and vanilla extract to a large mixing bowl (or the bowl of a stand mixer) and beat on medium speed with an electric mixer for about 2 minutes, or until stiff peaks form when the beater is lifted. Set aside. Add the powdered sugar and beat until combined.
Step 2: Arrange a single layer of graham crackers at the bottom of a 9×13-inch dish, breaking them to fit if necessary.
Step 3: Spread two cups of whipped cream evenly on top of the graham crackers.
Step 4: Cut the tops off the strawberries, slice them lengthwise, and arrange the slices on top of the whipped cream layer, covering as much of the whipped cream as possible.
Step 5: Repeat steps 3-5 two more times, ensuring you end with a layer of strawberries. You should have a total of three full layers.
Step 6: Sprinkle white chocolate chips and graham cracker crumbs over the top of the cake.
Step 7: Cover the cake with plastic wrap and refrigerate it overnight to set.
Step 8: Just before serving, heat the remaining ¼ cup of heavy cream in the microwave for 30 seconds, then pour it over the white chocolate chips in a small, heat-safe bowl. Cover the bowl tightly with plastic wrap and let it sit until the white chocolate is fully melted.
Stir the ganache until smooth and drizzle it over the top of the cake.
Recipe Tip
To make white chocolate ganache on the stovetop, heat heavy cream just until it simmers and is almost boiling, pour it over the chocolate chips, and then let it stand for 2-4 minutes, and stir until smooth.
This would be delicious with some homemade vanilla ice cream.
How to Store
Store any leftovers in the refrigerator for up to three days.
More Strawberry Recipes
- Homemade Strawberry Shortcake
- Strawberry Delight
- Strawberry Scones
- Strawberry Muffins
- Strawberry Galette
If you make this strawberry icebox cake recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you so much!
Strawberry Icebox Cake
Equipment
- Stand Mixer or handheld mixer
Ingredients
- 3 ¼ cups heavy cream, divided
- 1 teaspoon vanilla extract
- ⅔ cup powdered sugar
- 14.4 ounce box of graham crackers
- 2 packages of strawberries, 16 ounces each
- ¼ cup white chocolate chips, plus extra for topping, optional
Instructions
- Add three cups of heavy cream and vanilla extract to a large mixing bowl and beat with an electric mixer for about 2 minutes, or until stiff peaks form when the beater is lifted. Set aside.
- Add the powdered sugar and beat until combined.
- Arrange a layer of graham crackers at the bottom of a 9×13-inch dish, breaking them to fit if necessary.
- Spread two cups of whipped cream evenly on top of the graham crackers.
- Cut the tops off the strawberries, slice them lengthwise, and arrange the slices on top of the whipped cream layer, covering as much of the whipped cream as possible.
- Repeat steps 3-5 two more times, ensuring you end with a layer of strawberries. You should have a total of three full layers.
- Sprinkle white chocolate chips and graham cracker crumbs over the top of the cake.
- Cover the cake with plastic wrap and refrigerate it 4 hours or overnight to set.
- Make Ganache: Before serving, heat the remaining ¼ cup of heavy cream in the microwave for 30 seconds*, then pour it over the white chocolate chips in a small, heat-safe bowl. Cover the bowl tightly with plastic wrap and let it sit until the white chocolate is fully melted.*To make white chocolate ganache on the stovetop, heat heavy cream just until it simmers and is almost boiling, pour it over the chocolate chips, and then let it stand for 2-4 minutes, and stir until smooth.
- Stir the ganache until smooth and drizzle it over the top of the cake.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
