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This strawberry icebox cake is a deliciously easy, no-bake dessert perfect for summer! Made with layers of chocolate-drizzled graham crackers, fresh, juicy strawberries, and light, airy whipped topping, it offers the perfect balance of rich chocolate and refreshing fruit.
I have to tell you, I’ve loved this icebox dessert since the very first time we made it. There’s something magical about how the chocolate-drizzled graham crackers soften into cake-like layers, while the fresh strawberries add bursts of juicy sweetness in every bite. The whipped topping pulls it all together with a fluffy, cloud-like texture that’s simply incredible.
We first created a festive berry icebox cake for the Fourth of July, and it was such a hit that we had to develop this rich chocolate-strawberry variation as well!
Why You Will Love Strawberry Icebox Cake
- Delicious: Each bite of this icebox cake bursts with fresh, juicy strawberries and rich chocolate flavor. It’s the ultimate flavor combination!
- No-Bake: There is no baking required to make this recipe! This icebox cake comes together effortlessly and quickly.
- Simple: It’s easy to make with just four simple ingredients.
- Refreshing: It’s a refreshing dessert that’s perfect for summer gatherings or warm days when you want a delicious dessert without having to turn the oven on!
- Lighter: This strawberry icebox cake is a lighter version made without cream cheese or powdered sugar.
Ingredients Needed
- Graham Crackers: The base for layering. The graham crackers soften as they chill to create a cake-like texture.
- Strawberries: Chop the fresh strawberries for a burst of juicy and delicious flavor in each bite. Love strawberries? Don’t miss our strawberry poke cake recipe!
- Whipped Cream: Holds the layers together and adds a light and fluffy texture.
- Chocolate Syrup: Drizzled between layers for a decadent touch that pairs perfectly with the strawberries.
Find the full measurements in the recipe card below.
Substitutions & Variations
- Whipped Cream Options: Use your favorite whipped cream for this recipe. Some options are CocoWhip, TruWhip, fat-free Cool Whip, or homemade whipped cream. We used CocoWhip for a lighter option that’s dairy-free and vegan.
- Graham Cracker Options: Swap them with gluten-free graham crackers or chocolate graham crackers for even more chocolate flavor.
- Fruit: If you don’t want to use strawberries in this icebox cake, you can use sliced bananas, blueberries, raspberries, or any fruit that sounds good to you. Or, try our graham cracker icebox cake recipe with a combination of fresh strawberries and blueberries!
How To Make Strawberry Icebox Cake
Step 1: Wash and dry the fresh strawberries. Then, cut them into small, even pieces.
Step 2: Assemble your icebox cake in a 9-inch loaf pan. Start with a layer of three graham cracker squares.
Then, add a layer of fresh strawberries, followed by a drizzle of chocolate syrup.
After that, add a final layer of whipped cream.
Repeat these layers until you reach the top of the pan and use all the ingredients.
Step 3: Once assembled, place the lid on the loaf pan or cover it with foil. After that, place it in the refrigerator to chill for at least 4 hours, preferably overnight. When ready to serve, top with additional whipped cream, dust with cocoa powder or chocolate shavings, garnish with fresh sliced strawberries, and enjoy!
Serving Suggestions
For a beautiful and delicious finish, top your icebox cake with chocolate shavings or a light dusting of cocoa powder. You can also sprinkle extra chopped fresh strawberries or chopped nuts like almonds or pecans for added texture and flavor. Or, top with some fresh homemade strawberry jam.
We love serving this strawberry icebox cake at summer gatherings alongside other classic summer desserts like fresh strawberry crumble, a light strawberry shortcake with angel food cake, a peach crisp, or our high-protein cheesecake topped with fresh berries.
Expert Tips
- Use Fresh Fruit: Choose ripe, juicy strawberries for the best natural sweetness and flavor.
- Dice The Strawberries: Cut strawberries into small, even pieces to ensure every bite has a balanced mix of fruit, graham crackers, chocolate syrup, and whipped cream.
- Chill Overnight: For the best texture and flavor, let the icebox cake chill in the fridge overnight. This allows the graham crackers to soften perfectly and the flavors to meld.
- Layer Evenly: Spread each layer of whipped cream and strawberries evenly for a consistent flavor throughout the cake.
Storage Instructions
Store this strawberry icebox cake in an airtight container in the refrigerator. For the best taste and texture, enjoy it within two days. Don’t freeze this icebox cake, as it can affect the creamy texture of the whipped cream and the freshness of the strawberries.
Frequently Asked Questions
Can I Make Strawberry Icebox Cake Ahead Of Time?
Yes, you can make this icebox cake ahead of time. Since it needs to be chilled overnight in an airtight container anyway, it’s perfect to make the day before and store in the fridge until ready to serve.
How Long Does Strawberry Icebox Cake Last?
This strawberry icebox cake is best enjoyed within 1-2 days of making it when stored in an airtight container in the fridge.
More Strawberry Recipes To Try!
- Strawberry Goat Cheese Salad
- Individual Strawberry Tiramisu
- Strawberry Cottage Cheese Ice Cream
- Strawberry Protein Fluff
- High-Protein Strawberry Mousse
If you try this recipe please be sure to leave us a comment and star rating ★★★★★ letting us know how it turns out for you.
STRAWBERRY ICEBOX CAKE
Ingredients
- 9 graham cracker squares
- 1 pound fresh strawberries, (16 ounces)
- 2 cups Coco Whip, TruWhip, fat-free Cool Whip, or whipped cream of choice
- 2 tablespoons chocolate syrup or sugar-free chocolate syrup
Instructions
- Wash and dry the fresh strawberries. Then, cut them into small, even pieces.
- Assemble your icebox cake in a 9-inch loaf pan. Start with a layer of three graham cracker squares. Then, add a layer of fresh strawberries, followed by a drizzle of chocolate syrup, and a final layer of whipped cream. Repeat these layers until you reach the top of the pan and use all the ingredients.
- Once assembled, place the lid on the loaf pan or cover it with foil. After that, place it in the refrigerator to chill for at least 4 hours, preferably overnight. When ready to serve, top with additional whipped cream, dust with cocoa powder or chocolate shavings, garnish with fresh sliced strawberries, and enjoy!
Video
Notes
- Graham Cracker Options: Swap them with gluten-free graham crackers or chocolate graham crackers for even more chocolate flavor.
- Fruit: If you don’t want to use strawberries in this icebox cake, you can use sliced bananas, blueberries, raspberries, or any fruit that sounds good to you.
- Chill Overnight: For the best texture and flavor, let the icebox cake chill in the fridge overnight. This allows the graham crackers to soften perfectly and the flavors to meld.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is such a classic no bake summer dessert. The combination of strawberries and chocolate with the whipped topping make this the ultimate combination. We hope you love this icebox cake as much as we do!
So good. It’s light and refreshing. I’ve tried so many of your recipes and have fallen in love with all of them.
Hi Jan, I’m so happy to hear you loved the strawberry icebox cake, it really is such a light and refreshing treat that’s perfect for summer. It means so much that you’ve tried so many of my recipes and enjoyed them all. Your support truly makes my day!