Strawberry Cream Cheese Icebox Cake

This strawberry cream cheese icebox cake is the perfect dessert for hot summer days. Made with strawberries, homemade whipped cream, cream cheese, and graham crackers, this no-bake, cool and refreshing cake is sure to be a hit.

If you've never had an icebox cake, you're in for a treat! This strawberry cream cheese icebox cake will satisfy all your dessert cravings without turning on your oven. It tastes like frozen strawberry cheesecake!

An icebox cake is a classic no-bake dessert that became popular in the 1920s' and 1930s'. The icebox (an early version of the refrigerator) was becoming a common household appliance. Recipes for icebox cakes were printed on the back of Nabisco chocolate wafer boxes and began to gain popularity.

Unlike traditional icebox cakes, this strawberry cream cheese icebox cake is served frozen (like an ice cream cake!) If you love frozen desserts, make these frozen Greek yogurt granola bars, graham cracker ice cream, and Black Forest ice cream!

For more strawberry recipes, try strawberry white chocolate cheesecake, strawberry almond cake, strawberry prosecco cupcakes, strawberry vanilla cake, and fresh strawberry mousse!

Why You'll Love This Recipe

• Refreshing no bake dessert- Icebox cakes are made by layering cookies or graham crackers with a creamy filling. As it chills, the cookies soften, creating a cake-like texture. It's a simple nostalgic dessert that requires no baking, perfect for warmer months.
• Homemade or store-bought filling- You can use homemade strawberry filling in this recipe (also used in my strawberry crumb cake) or buy it at the store if you're short on time.
• Easy to customize- You can make this recipe with different berries, add chocolate, salted caramel sauce, or lemon curd and lemon zest to make it more summery!

Ingredient Notes

Here are some notes about the ingredients used. For quantities and full instructions, see the recipe card below.

• Strawberries- You need frozen strawberries for the strawberry sauce. Because they release more liquid that fresh berries, they're perfect to use in fillings! They're also cheaper and available year round. You can add sliced fresh strawberries on top of the cake as a garnish.
• Granulated sugar- White sugar enhances the natural sweetness of the strawberries. The filling is more like strawberry compote rather than jam since the sugar isn't cooked down for very long. This results in a slightly lighter and fresher texture that complements the cake layers.
• Cornstarch- Helps thicken the strawberry filling when mixed with water.
• Cream cheese- Use full fat cream cheese that comes in a block, not a tub. Low-fat cream cheese or cream cheese spread will result in a less creamy cake. Make sure it's room temperature and softened so it's easy to mix. Pull it out of the fridge 1-2 hours before you start.
• Powdered sugar- Sweetens the whipped cake filling instead of sweetened condensed milk.
• Heavy cream- Heavy cream is whipped with the cream cheese and powdered sugar to create a stabilized whipped topping that holds its shape, similar to Cool Whip! Cold heavy cream will whip up better.
• Graham crackers- Layers of graham crackers make up the "cake" part of the strawberry icebox cake! They become soggy (for lack of a better word) when mixed with the whipped cream, resulting a melt-in-your-mouth, cake-like texture.

Ingredient Substitutions and Variations

• Use different berries- Not a fan of strawberries? You can make this cake with different frozen fruit instead! You can experiment with frozen blueberries or raspberries. This cherry filling would be delicious in an icebox cakebtoo.
• Cornstarch substitute- You can substitute potato starch, arrowroot powder, fine milled rice flour, or tapioca flour. I don't recommend all purpose flour because it'll make the filling too thick.
• Graham cracker swaps- Feel free to use a different kind of cookie, like vanilla wafers, chocolate wafers, Oreos, gingersnaps, or even Biscoff cookies.
• Add chocolate- Try adding chocolate shavings, chocolate chips, or even a drizzle of chocolate sauce between the layers.
• Nuts- Sprinkle toasted and chopped nuts like almonds, walnuts, or pecans between the layers for crunch.
• Coffee or liqueur- Infuse your graham crackers with flavor by soaking them in coffee or your favorite liqueur, like Kahlua or Baileys.

Line a 9x5-inch loaf pan (make sure it has a 1 pound capacity so everything fits!) with plastic wrap. Let some of it hang over the edge so you can easily pull the cake out of the pan once it's set.

Step 1: First, add strawberries and sugar to a saucepan over medium heat. Let the strawberries cook for 15 minutes, stirring often. Make sure the mixture simmers but doesn't come to a boil.

Step 2: While the strawberries cook, mix the water and cornstarch together with a fork or small whisk. The mixture should be evenly mixed and look cloudy.

Step 3: Once the strawberries are soft, turn down the heat to low and pour in the cornstarch mixture. Let the filling cook on low for 5 minutes or until it has thickened, stirring constantly.

Step 4: Take the saucepan off the heat and let the filling cool completely for about 30 minutes before adding it to the icebox cake.

Step 5: Add softened cream cheese and powdered sugar to the bowl of a stand mixer fitted with the wire whip attachment. Beat at medium speed for a minute until stiff peaks form. Scoop the cream cheese mixture into a separate bowl and set aside.

Step 6: Wipe out the bowl of your stand mixer and pour in the heavy cream and vanilla extract. Beat on high speed until soft peaks form. The ends should bend slightly. Mine was a bit over whipped but still turned out great.

Step 7: Next, scoop the cream cheese mixture into the whipped cream and fold it in with a rubber spatula until creamy and well incorporated.

Step 8: Start assembling the icebox cake by spreading a few tablespoons of cream cheese mixture on the bottom of the lined loaf pan, adding a layer of graham crackers on top. This gives the graham crackers something to stick to.

Step 9: Spread ¾ cup of whipped cream on top of the graham cracker layer. Then spoon half of the strawberry sauce on top, another ¾ cup whipped cream, and another layer of graham crackers.

Step 10: Next, layer ¾ cup whipped cream, the rest of the strawberry sauce, another ¾ cup whipped cream, graham crackers, and then the rest of the whipped cream. Next, garnish with fresh strawberry slices and wrap in aluminum foil or plastic wrap. Place the cake in the freezer for at least 5 hours or overnight to set.

Step 11: When you're ready to serve, let the cake soften in the refrigerator for 2 hours or on the counter for 1 hour. Lift it out of the pan, slice, and serve cold.

Expert Tips for Success

1. Layer evenly. While assembling the cake, spread an even layer of the filling between the graham crackers. This ensures that the ingredients are evenly distributed and results in super pretty layers when sliced.
2. Chill long enough. Icebox cakes require ample chilling time for the crackers to soften and meld with the filling. It's best to chill it for at least 4-6 hours, or even overnight, to achieve the best texture and flavor.
3. Let rest before serving. Once the cake is frozen, give it some time to rest in the refrigerator before serving. This allows the flavors to meld together, the cream layers to soften, and makes the cake easier to slice.

Storage Instructions

Store your strawberry cream cheese icebox cake in the freezer wrapped tightly in plastic wrap. You can place it in a large freezer-safe bag for more protection against freezer burn. It'll stay fresh for up to 2 months.

Frequently Asked Questions