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+ servings
A close up picture of a slice of Strawberry Shortcake Icebox Cake on a pink plate.
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5 from 5 votes

Strawberry Icebox Cake

This delicious Strawberry Icebox Cake is comprised of graham crackers, a cream layer, and strawberries. The graham crackers soften as it sits in the refrigerator, creating a cake-like texture.
Prep Time15 minutes
Freeze Time4 hours
Total Time4 hours 15 minutes
Course: Dessert
Cuisine: American
Keyword: cake, no bake dessert, strawberries
Servings: 12 people
Calories: 371kcal
Cost: $12.55

Equipment

  • handheld mixer
  • mixing bowls
  • Measuring cups and spoons
  • Liquid measuring cup
  • mixing spoon
  • 13x9 inch pan

Ingredients

  • 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

Instructions

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 9x13-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.

CHILL:

  • 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.

TO FINISH:

  • 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.

Nutrition

Serving: 1slice | Calories: 371kcal | Carbohydrates: 35g | Protein: 4g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 64mg | Sodium: 298mg | Potassium: 164mg | Fiber: 1g | Sugar: 22g | Vitamin A: 842IU | Vitamin C: 18mg | Calcium: 66mg | Iron: 1mg