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Delicious Strawberry Icebox Cake – a one pan no-bake recipe full of fresh berries and whipped cream! This no bake dessert is made with vanilla wafers that soften so the layers actually taste like you’re eating cake with fresh berries and creamy cream cheese filling. This is an epic recipe for spring and summer!

A dish with a partially eaten dessert topped with whipped cream and sliced strawberries. A basket of fresh strawberries is in the background alongside scattered cookies on a wooden surface.

I’ve mentioned before how much I love strawberry shortcake in all forms (cupcakes, cake and more) and this no bake cake is one of them! Fresh strawberries are layered with homemade whipped cream and cookies: It’s like my no bake strawberry dessert lush but with more of a cake-like layer in the middle. Ice box cakes are so simple and are the perfect easy dessert for when you don’t want to turn on the oven (or when you’re avoiding buying eggs). Try this strawberry shortcake ice box cake and you’ll be in love at first bite!

A slice of strawberry shortcake on a white plate, topped with fresh strawberry slices and whipped cream. A large dish with the dessert is visible in the background, along with a whole strawberry on the side.

Important Ingredients

  • Fresh Strawberries – it’s best to use fresh berries in this. Frozen strawberries will just make the whipped cream too watery. You can cut them in half or into smaller pieces that are bite size.
  • Vanilla Wafers – A classic icebox cake uses chocolate wafer cookies and many people use graham crackers for the strawberry version. However, I prefer the Nilla wafers because they soften and have a cake-like texture which tastes like vanilla cake.
  • Whipped Cream Frosting – I use my homemade recipe but you can for sure substitute cool whip or plain whipped cream. Be sure to buy heavy whipping cream (not regular) for best results and make sure your cream cheese is room temperature. We’ll be sweetening the filling with powdered sugar.
  • You could also add a bit of lemon zest or lemon juice for a fresher flavor; lemon strawberry cake is so delicious.
A close-up of a strawberry icebox cake in a rectangular dish. The cake has layers of whipped cream and sliced strawberries on top. A portion of the cake is missing, revealing its layered interior. Fresh strawberries are in the background.

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Tips for How to make Strawberry Icebox Cake

  • I like to make whipped cream in the bowl of a stand mixer fitted with the whisk attachment. Make sure your bowl is cold for best results!
  • Beat the heavy cream and cream cheese until stiff peaks form, adding vanilla extract during mixing.
  • Layer cookies, a thin layer of whipped topping, and fresh fruit in a square baking dish, starting with the cookies and ending with the berries on top for garnish.
  • Icebox desserts are perfect for a hot day in strawberry season – you can make them ahead of time and store in the fridge up to a day. In fact, it’s important to let it sit and soak to soften the cookies.

Storing Icebox Cakes

Icebox cakes are such an easy layered dessert and perfect for making ahead. They need to soak, so making several hours ahead is perfect. Store loosely covered in the refrigerator but be sure to eat it within 2 days (the strawberries will start to weep). While you can freeze this, I don’t recommend it. The berries will get soggy when thawed.

4.89 from 17 votes

Strawberry Shortcake Icebox Cake

By: Dorothy Kern
Strawberry Shortcake Icebox Cake is a simple no bake dessert made with strawberries, Nilla Wafers, and whipped cream. This easy layered dessert lasagna is the perfect summer potluck recipe!
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 10 servings
A slice of strawberry shortcake on a white plate, topped with fresh strawberry slices and whipped cream. A large dish with the dessert is visible in the background, along with a whole strawberry on the side.
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Ingredients

  • 8 ounces (226g) cream cheese, room temperature
  • ½ cup (57g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup (237ml) cold heavy whipping cream
  • 2 pounds strawberries
  • 1 (11 ounce) box Nilla Wafers
  • Additional whipped cream or cool whip, for topping

Instructions 

  • Beat cream cheese with hand mixer until smooth. Mix in powdered sugar and vanilla until smooth. Slowly mix in heavy whipping cream and beat until mixture is fluffy but stands up on it’s own.
  • Hull and slice about 1 ½ pounds of the strawberries.
  • In a 9×9-inch pan, place a layer of Nilla Wafers, then a layer of strawberries and a thin layer of the cream cheese mixture (⅓ of the mixture). Repeat the layers until you’re out of all three.
  • Cover and chill at least 4 hours.
  • Before serving: top with about 4 ounces (half a normal size containeof whipped topping or make some fresh whipped cream (½ cup heavy whipping cream + 1 tablespoon powdered sugar until stiff peaks form). Slice remaining strawberries and place on top.
  • Will keep in refrigerator up to 2 days. Store covered.

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Nutrition

Serving: 1serving | Calories: 214kcal | Carbohydrates: 15g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 58mg | Sodium: 83mg | Potassium: 188mg | Fiber: 2g | Sugar: 11g | Vitamin A: 665IU | Vitamin C: 53.5mg | Calcium: 52mg | Iron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Other no-bake desserts that are perfect for a potluck:

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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4.89 from 17 votes (10 ratings without comment)

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13 Comments

  1. This was a hit at my house. The next time I make it I am going to add more powder sugar. I think that will mask the cream cheese better.

    Reply

  4. I don’t understand the combo of warm cream cheese and cold whipping cream, but I tried it anyway. The mixture was so thick that it was hard to spread. Instead of using whipping cream to top the dessert off, I used Cacique Mexican crema (table cream). I did have fun making this dessert for my dad.

    Reply