Go Back
A slice of homemade strawberry graham cracker icebox cake showing soft, cake-like layers of graham crackers, fluffy vanilla whipped cream, and fresh sliced strawberries. The no-bake dessert is topped with extra strawberries and served chilled on a white dessert plate, photographed in warm natural light on a rustic wooden table for a fresh, summery homemade presentation.

no-bake strawberry icebox cake

A simple five-ingredient no-bake strawberry icebox cake made with layers of graham crackers, sweetened whipped cream, and fresh strawberries. The crackers soften into a tender cake-like texture while the whole dessert stays cool, creamy, and bright.
Print Recipe Pin Recipe
Prep Time 15 minutes
3 hours
Total Time 3 hours 15 minutes
Servings: 9
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 –4 cups strawberries sliced
  • 12 –15 whole graham crackers
  • 1½ pints heavy whipping cream
  • 4 –5 tablespoons sugar
  • 1½ teaspoons vanilla extract

Equipment

  • 8×8-inch pan, mixing bowl, hand mixer or whisk, spatula

Method
 

  1. Slice the strawberries and set aside.
  2. Whip the heavy cream with sugar and vanilla until soft to medium peaks form.
  3. Line the bottom of an 8×8-inch pan with whole graham crackers.
  4. Spread a layer of whipped cream over the crackers, then top with sliced strawberries.
  5. Repeat the layers two more times, ending with a final layer of strawberries on top.
  6. Cover and refrigerate at least 3 hours or overnight until the crackers have softened.
  7. Slice and serve cold.

Notes

Overnight chilling produces the best texture. Adjust sugar to taste depending on the sweetness of the berries. Keep the cake refrigerated until serving. Best within 24–36 hours as the crackers continue to soften.