The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
This delicious Strawberry Icebox Cake is comprised of graham crackers, a cream layer, and strawberries. The graham crackers soften in the refrigerator, creating a cake-like texture.
It costs approximately $12.55 to make this cake. The recipe makes twelve servings for about $1.04 per serving.
Strawberry Cream Cheese Icebox Cake
Finding a budget-friendly dessert that pleases the entire family can be a challenge in the hustle and bustle of our daily lives. This Strawberry Icebox Cake is the ultimate cost-effective solution.
The layers of juicy, ripe strawberries perfectly complement the creamy goodness of homemade whipped cream. The flavors meld together, creating a heavenly combination that is sweet, crunchy, and creamy. This no-bake dessert is the epitome of simplicity, allowing the natural flavors of the strawberries to shine. Plus, it is a bonus not to heat the kitchen during the summer!
To make this icebox cake, layer graham crackers, fresh strawberries, a cream cheese mixture, and homemade whipped cream in a baking dish and chill in the fridge. Finish off the top of the cake with drizzles of chocolate and chocolate-covered strawberries for an indulgent topping.
Grab your kiddos and enjoy making memories in the kitchen while you make this no-bake Strawberry Icebox Cake recipe on repeat this summer.
Ingredients & Estimated Cost:
- 8 ounces cream cheese – $2.98
- ¾ cup powdered sugar – $0.30
- 2 cups heavy cream – $2.98
- 3.4-ounce instant white chocolate pudding mix – $1.32
- 1 Tablespoon white vanilla extract – $0.24
- 1 Tablespoon lemon juice – $0.07
- 15 graham crackers – $1.35
- 2 ½ cups sliced strawberries – $2.78
- ½ teaspoon coconut oil – $0.28
The recipe cost is calculated by the amounts needed for the recipe. To find out more about how we price our recipes, check out Budget Recipes Explained. The pricing for this recipe was updated in May 2023.
How To Make Strawberry Icebox Cake
***For complete recipe instructions, see the recipe card below.
- First, beat together the cream cheese and ½ cup of powdered sugar.
- Then, mix in one cup of heavy cream, pudding mix, vanilla extract, and lemon juice.
- Line the bottom of a 9×13-inch pan with graham crackers.
- Evenly spoon half of the cream cheese mixture around the pan.
- Arrange half the strawberries over the cream cheese layer.
- Then, add another layer of graham crackers over the strawberries, followed by the remaining cream cheese mixture.
- Smooth out the mixture and then place the remaining strawberries on top.
- Next, beat the final cup of heavy whipping cream and ¼ cup of powdered sugar until stiff peaks form. Spread this over the layer of strawberries.
- Chill the cake in the fridge for up to four hours.
- Next, melt the chocolate morsels and coconut oil in the microwave, stirring until it becomes smooth.
- Then, dip the whole strawberries in the chocolate and place them on waxed paper.
- Finally, drizzle the remaining chocolate over the whipped cream before serving, and allow the chocolate to harden before arranging the chocolate-covered strawberries on the cake.
Recipe Variations and Substitutions
- For a unique taste, experiment with different flavors of instant pudding mix, such as chocolate, vanilla, or strawberry.
- Instead of vanilla extract, try using almond or coconut extract to add a distinct flavor.
- You can replace the lemon juice with lime or orange juice.
- Explore alternative cookie layers like chocolate wafers, vanilla wafers, or ladyfingers instead of graham crackers.
- Feel free to use other fruits like raspberries, blueberries, or peaches instead of strawberries for variety.
- Substitute white chocolate chips for semi-sweet chocolate chips for a different flavor profile.
SERVE: Serve with or without the chocolate-covered strawberries. You can leave the cake out for about 90 minutes before it needs to be covered and refrigerated.
STORE: Store the leftover cake in an airtight container in the refrigerator for 3-4 days.
FREEZE: Freezing the strawberry icebox cake for a prolonged period is not recommended, as the texture of the cream and graham crackers may become very mushy.
The name comes from the traditional method of chilling cake in an icebox, which was a refrigerator in the early twentieth century. The cake was stored in the icebox to achieve the desired texture without baking. While we no longer use iceboxes, the term has persisted, serving as a nostalgic reminder of the cake’s origins. It is a classic dessert loved for its simplicity and delicious taste.
Remove it from the freezer and let it thaw at room temperature for ten to fifteen minutes.
Get Kids Involved
Ages 2-3: Involve your kids in washing and drying the strawberries. Show them how to handle the fruit gently and remove the stems. They can help pat the strawberries dry using paper towels. Once the cake is ready, let your kids have the first taste. Encourage them to describe the flavors and textures they experience. It is an excellent opportunity to discuss food and their senses.
Ages 4-5: Let your kids take turns in assembling the cake layers. They can place the graham crackers, spread the whipped cream, and arrange the strawberry slices on top. Encourage creativity and allow them to experiment with different patterns.
Ages 6-8: Let them slice the strawberries with a child-safe knife. Supervise them closely and guide them to ensure safety.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe unsupervised while you do the happy dance in the corner!
- This is an excellent recipe for when strawberries are in season. Buying them when they are abundant will help you save money.
- Look for sales and discounts during the summer. For example, strawberries typically go on sale for 99 cents during the summertime.
- Plan ahead and avoid last-minute purchases! When you plan a shopping list, ensuring you have all the ingredients on hand before you start baking helps prevent impulse purchases and unnecessary spending.
- Store any leftovers properly. Suppose you store the leftovers properly in an airtight container in the fridge. In that case, it will help keep the cake fresh for a longer period, reducing waste and allowing you to enjoy it for several days.
More Dessert Recipes
- Blueberry Cobbler
- Pineapple Cream Cheese Pie
- French Silk Pie
- No-Bake Oreo Cheesecake
- 4th of July Poke Cake
- No-Bake Banana Split Cake
- Dr. Pepper Cake
- No-Bake Key Lime Pie
- Raspberry Poke Cake
- White Cake
Strawberry Icebox Cake
- handheld mixer
- mixing bowls
- Measuring cups and spoons
- Liquid measuring cup
- mixing spoon
- 13×9 inch pan
- 8 ounces cream cheese room temperature
- ¾ cup powdered sugar sifted and divided
- 2 cups heavy cream divided
- 3.4 ounce box instant white chocolate or cheesecake pudding mix
- 1 Tablespoon white vanilla extract
- 1 Tablespoon lemon juice
- 15 whole graham crackers or 2 sleeves
- 2 ½ cups sliced strawberries sliced about 1/4 inch thick (reserve 3 whole strawberries for serving)
- ¼ cup semi-sweet chocolate chips
- ½ teaspoon coconut oil
MAKE CREAM MIXTURE:
- In a large mixing bowl, combine the cream cheese and ½ cup of powdered sugar, beating until a creamy and well-blended mixture is achieved.
- Incorporate the 1 cup of heavy cream, pudding mix, vanilla extract, and lemon juice into the bowl, continuing to beat until thoroughly combined.
ASSEMBLE ICEBOX CAKE:
- Take a 9×13-inch pan and line the bottom with graham crackers.
- Spoon approximately half of the cream cheese mixture around the pan, gently spreading it over the layer of graham crackers.
- Arrange half of the strawberries over the cream cheese layer.
- Add another layer of graham crackers over the strawberries, then spoon the remaining cream cheese mixture. Carefully smooth out the mixture.
- Finally, place the remaining strawberries on top.
MAKE WHIPPED CREAM TOPPING:
- In a separate bowl, beat the remaining cup of heavy whipping cream and ¼ cup of powdered sugar until stiff peaks form.
- Spread this whipped cream mixture over the layer of strawberries.
- Refrigerate the dessert for 2 to 4 hours to allow it to set.
MAKE CHOCOLATE-COVERED STRAWBERRIES:
- Before serving, melt the chocolate morsels and coconut oil in the microwave.
- Stir until the mixture becomes smooth.
- Dip the whole strawberries in the chocolate and place them on waxed paper.
- Drizzle the remaining chocolate over the whipped cream. Allow the chocolate to harden before arranging the chocolate-covered strawberries on the cake.
- Serve and enjoy.