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Light, refreshing, and full of cool, creamy, fresh berry flavor, this strawberry cream cheese icebox cake is the perfect easy, no-bake dessert. With layers of graham crackers, pudding, cream cheese, Cool Whip, and sliced strawberries, there’s no cooking necessary — just assemble and chill!
Table of Contents
- Why You’ll Love this Strawberry Icebox Cake
- Why is it called icebox cake?
- Ingredients for an Old Fashioned Strawberry Icebox Cake
- How to Make Strawberry Cream Cheese Icebox Cake
- Garnish and Serving Suggestions
- Preparation and Storage Tips
- Recipe Variations
- Tips for the Best Strawberry Icebox Cake Recipe
- Strawberry Cream Cheese Icebox Cake Recipe
If you’re looking for even more icebox cake recipes, be sure to try this chocolate old-fashioned icebox cake, an angel food icebox cake, and this bright and citrusy key lime icebox cake, too!
Why You’ll Love this Strawberry Icebox Cake
- Easy. There are no special baking skills required for this “cake.” If you can mix and assemble the ingredients, you can make the delicious strawberry layered dessert!
- No-Bake. Especially ideal for hot summer months when you don’t want to turn on the oven, icebox cakes don’t actually require any baking. Instead, the ingredients sit in the fridge, the graham crackers soften, and the flavors come together.
- Make-Ahead. This dessert needs at least 4 hours to chill in the fridge, so it’s great for hosting holidays like Easter, Valentine’s Day, or a 4th of July picnic. You can enjoy the gathering with friends and family without any last-minute stress in the kitchen.
- Light and Refreshing. Compared to other more decadent desserts, this cake is relatively low in calories and won’t weigh you down! The fresh fruit is an added bonus, and you can even use sugar-free pudding mix and sugar-free Cool Whip for a lighter treat.
- Versatile. There are many ways to adapt this recipe to make it your own (see the Recipe Variations section below for more details). For instance, make it bigger in a 9 x 13-inch dish, use other berries, and try different flavors of pudding.
Why is it called icebox cake?
An old-fashioned icebox cake is a dessert that’s typically made by layering cream, fruit, nuts, and wafers, and then set in the refrigerator. This strawberry cream cheese layered dessert is called an icebox cake because it doesn’t require any baking, and instead chills in the “icebox” (or refrigerator).
The classic icebox cake became popular in the 1920s and 1930s, as housewives began using the “icebox” (a compact, non-mechanical refrigerator) as a kitchen appliance. Companies like Nabisco started printing icebox cake recipes on the back of boxes of Nabisco chocolate wafers, and the dessert took off.
A Fresh Strawberry Twist on the Old-Fashioned Dessert
The original Nabisco cake recipe involved stacking chocolate wafers with whipped cream to form a log, and then turning the log on its side. A second log was formed and the two were set side-by-side, with more whipped cream covering the exterior. As the cake set in the refrigerator (or icebox) overnight, the wafers absorbed the moisture from the whipped cream and could then be served in slices.
There are now endless variations of these no-bake cakes, some that add sliced bananas, some that involve cookies (like Oreos) and Nilla wafers, and others (like this one) that use pudding in the layers. This particular recipe tastes like a classic strawberry shortcake dessert (thanks to plenty of fresh berries and whipped cream), or like a strawberry cheesecake (thanks to the cream cheese, strawberries, and graham crackers). The icebox cake has a soft, light, and fluffy texture and a rich, creamy flavor!
Ingredients for an Old Fashioned Strawberry Icebox Cake
This is just a quick overview of the simple ingredients that you’ll need for a strawberry icebox cake with pudding. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
- Cream cheese: make sure to use block-style, full-fat cream cheese for the best flavor and texture. Do not substitute with a tub of spreadable cream cheese. Philadelphia brand is my favorite.
- Instant vanilla pudding mix: just the dry mix — do not prepare the pudding according to the package directions. This is an important ingredient in the recipe, as it helps the filling set.
- Milk: do not use non-dairy milk, or the pudding might not set.
- Strawberry jam: adds sweet strawberry flavor to the creamy filling. We love homemade strawberry freezer jam when it’s available, but just about any brand or variety will work.
- Cool Whip: adds a light, fluffy, and creamy texture to the filling, and also acts as a nice topping on the finished dish.
- Graham crackers: similar to the biscuits in a strawberry shortcake, the layers of graham crackers provide great flavor and texture throughout the cake. Nilla wafers would also work really well!
- Fresh strawberries: layers of fresh fruit add great flavor and texture to the dish. Do not substitute with frozen berries in this recipe.
How to Make Strawberry Cream Cheese Icebox Cake
I adapted our favorite key lime icebox cake recipe to create this crazy-delicious layered strawberry icebox cheesecake! It’s an easy dessert that comes together with just a handful of simple ingredients — and no oven or stovetop prep time! So simple that even the kids can help.
You’ll find detailed directions in the recipe card below, but here’s the quick version:
- Beat together the cream cheese pudding filling with an electric hand-mixer or in the bowl of a stand mixer.
- Swirl in the strawberry jam.
- Fold in half of the Cool Whip.
- Layer the cream cheese mixture, graham crackers, and strawberries in a dish. Use an offset spatula to easily spread the filling.
- Spoon a layer of Cool Whip on top.
- Chill in the fridge for at least 4 hours or overnight.
- Top with additional strawberries just before serving.
Garnish and Serving Suggestions
Once the cake is chilled and set, slice it into squares and serve it immediately. Garnish the cake with extra toppings, such as sliced strawberries, raspberries, blueberries, or blackberries; fresh lemon slices; fresh lemon zest or lime zest; or a dusting of red and pink sprinkles. Some mini chocolate chips or a drizzle of chocolate sauce would also be great on this refreshing dessert.
Preparation and Storage Tips
- Refrigerate the cake overnight or for at least 4 hours. This allows the filling to firm up and set, and gives the graham crackers time to absorb the moisture and soften, taking on a cake-like texture.
- Icebox cake needs to be refrigerated. Covered loosely and packed in an airtight container, it will last in the fridge for 3-4 days (but it’s best within the first two days).
- Wrapped tightly, the strawberry icebox cake will keep in the freezer for up to 1 month. Just make sure that you allow the dish to sit on the counter at room temperature for about 15-20 minutes before slicing and serving. It will be firm, like an ice cream cake, and the berries will be frozen. When frozen berries thaw, they release extra liquid so the filling does get watered down slightly.
Recipe Variations
- To serve a larger group, double all of the ingredients and assemble the icebox cake in a 13 x 9 inch dish.
- Replace ¼ cup of the milk with fresh lemon juice and/or add grated fresh lemon zest to the filling for a bright, citrus flavor.
- Add other fresh berries. For instance, make it a red white and blue dessert for a 4th of July picnic or cookout by adding blueberries or blackberries to the layers and to the topping.
- Try a different flavor of pudding mix. Other good options include French vanilla pudding, cheesecake pudding, or lemon pudding. Just make sure that you’re using instant pudding mix — not the cook & serve variety.
- Instead of Cool Whip, prepare homemade whipped cream with heavy cream sweetened with powdered sugar to use in this recipe. You’ll need a total of about 3 ½ cups of whipped cream.
- I have not tested this recipe with sugar-free instant pudding mix or with sugar-free Cool Whip, but I imagine those versions would work fine. Let me know if you give it a shot!
- Instead of graham crackers, try layering the dessert with vanilla wafer cookies or chocolate graham crackers.
Tips for the Best Strawberry Icebox Cake Recipe
- Remember to thaw the Cool Whip before using it in this recipe. Cool Whip must be thawed in the fridge — not on the counter at room temperature.
- You’ll need the smaller (3.4 ounce) box of instant pudding mix for this recipe. Make sure that you buy the instant mix or the filling will not set properly.
- Use fresh strawberries — not frozen strawberries — in this dessert. The frozen berries will release too much liquid as they thaw, watering down the filling.
- Make sure that you’re using a deep 8-inch square dish or baking dish with sides that measure about 2 ½ – 3 inches high. This way you’ll have plenty of room for the Cool Whip and garnishes on top. A 9-inch square pan will also be fine.
- Allow time for the cake to set. It will need at least 4 hours in the fridge.
More Strawberry Desserts that are Perfect for Strawberry Season
Old-Fashioned Strawberry Pie Recipe
2 hours hrs 42 minutes mins
Strawberry Crisp {Strawberry Crumble}
1 hour hr 15 minutes mins
Strawberry Cream Cheese Icebox Cake
Ingredients
- 4 ounces (half a block) cream cheese, softened at room temperature
- 1 (3.4 ounce) box instant vanilla pudding mix (just the dry mix – do not prepare the pudding according to package directions)
- 1 ½ cups milk, divided
- 3 tablespoons strawberry jam
- 1 (8 ounce) container Cool Whip, thawed, divided
- 12 full graham cracker sheets (or more as needed)
- 1 lb. fresh strawberries, sliced about ¼-inch thick
- Optional garnish: additional sliced fresh strawberries
Instructions
- In a large bowl, beat the cream cheese with an electric mixer until light and fluffy, about 1 ½ – 2 minutes. Add the dry pudding mix and about ¼ cup of the milk. Mix until well combined. It will be very thick, which is fine! Gradually add the remaining milk, mixing constantly, until the mixture is completely combined (a few lumps are fine). Dollop the jam into the by the tablespoonful, and then use a knife to gently swirl the jam into the pudding mixture. Streaks of jam are good – it doesn’t need to be completely combined. Gently fold in half of the Cool Whip, being careful not to stir too vigorously, which will deflate the light, airy texture.
- Spread about ¼ cup of the pudding mixture in a very thin layer in the bottom of a deep 8-inch or 9-inch square dish. Add a layer of graham crackers on top, breaking the crackers as needed to fit.
- Spread ⅓ of the remaining pudding mixture on top of the graham crackers. Top with about ⅓ of the strawberries. Repeat the layers twice more to use up the remaining graham crackers, pudding, and strawberries.
- Spread the remaining half of the Cool Whip on top.
- Cover and refrigerate for at least 4 hours or overnight. If desired, garnish with additional sliced strawberries just before serving.
Notes
- Remember to thaw the Cool Whip before using it in this recipe. Cool Whip must be thawed in the fridge — not on the counter at room temperature.
- You’ll need the smaller (3.4 ounce) box of instant pudding mix for this recipe. Make sure that you buy the instant mix or the filling will not set properly.
- Use fresh strawberries — not frozen strawberries — in this dessert. The frozen berries will release too much liquid as they thaw, watering down the filling.
- Make sure that you’re using a deep 8-inch square dish or baking dish with sides that measure about 2 ½ – 3 inches high. This way you’ll have plenty of room for the Cool Whip and garnishes on top. A 9-inch square pan will also be fine.
- Allow time for the cake to set. It will need at least 4 hours in the fridge.
Love it
Thank you, Sherrill!
This didn’t turn out like I expected. There wasn’t enough of the filling to have a nice layer between the Graham crackers. Also, I don’t know why you would use only a 1/4 cup of milk to mix in the beginning. Made it very hard to mix. Using more in the beginning would make it mix faster and you mix it all in anyway so what’s the difference?
In the finished product the flavor was very bland. Mainly the cool whip and not any of the cream cheese, a little vanilla. Graham crackers didn’t add any texture as they got soft.
Reaction from others was that it was OK.
We’re sorry this didn’t turn out well for you, Lucinda. Did you use a square baking dish? Anything larger would result in portions being off!
We appreciate your feedback and do hope you try out more of our recipes.