Strawberry Cream Cheese Icebox Cake (2024)

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 love frozen desserts, try these frozen Greek yogurt granola bars, graham cracker ice cream, and Black Forest ice cream next!

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 and people were looking for ways to integrate it into their lives. Recipes for icebox cakes were printed on the back of Nabisco chocolate wafer boxes and began to gain popularity.

These cakes are made by layering cookies or graham crackers with a creamy filling. As it chills in the refrigerator, the cookies soften, creating a cake-like texture. It's a simple and customizable nostalgic dessert that requires no baking and is perfect for warmer months or any occasion.

Unlike traditional icebox cakes, this one is frozen. It's similar to an ice cream cake! You can use my homemade strawberry filling in the cake (that I also used in my strawberry crumb cake) or you can buy it at the store. Want to customize your cake and make it even more summery? Add some lemon curd and lemon zest! I've included more customization ideas below.

If you love strawberry desserts, try strawberry white chocolate cheesecake, strawberry almond cake, strawberry prosecco cupcakes, strawberry vanilla cake, and fresh strawberry mousse next!

Ingredient Notes

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

Ingredients for the strawberry sauce

Ingredients for the cake

• 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 (yes, I'd even eat an icebox cake in the Winter!!). 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- When mixed with water, cornstarch helps thicken the strawberry filling.
• 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.
• Powdered sugar- This sweetens the whipped cake filling instead of sweetened condensed milk (which is traditionally used).
• 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.
• Vanilla extract- Vanilla enhances the other ingredients and rounds out the flavor profile.
• 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.

Substitutions

• Strawberries: 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.
• Granulated sugar: Cane sugar or caster sugar can be used instead.
• Cornstarch: 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 crackers: Feel free to use a different kind of cookie, like vanilla wafers, chocolate wafers, Oreos, gingersnaps, or even Biscoff cookies.

• You need asmall saucepanto make the strawberry sauce. Every kitchen needs one! I recommend buying a high quality pan with a heavy bottom. It’ll last longer and prevent your filling from burning.
• Layer the cake in a 9x5" loaf pan. The pan should be able to hold about 1 pound. I haven't tried any different sized pans, so let me know if you do!
• You'll need anelectric hand mixeror a 5-quartstand mixerfitted with the wire whip attachment. The instructions below are specifically for a stand mixer, but they work with a hand mixer too.

Step by Step Instructions

Here are the steps to make the strawberry cheesecake icebox cake! Before you start, line a 9x5" loaf pan with plastic wrap and set aside. 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: Next, 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 minuteuntil 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 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.

See Also

Blueberry Cream Cheese SquaresDiscover The Secret: How To Cream Cheese At Home And Transform Your Breakfast Routine - Flavor InsiderCream Cheese Danish BraidCream Cheese Desserts

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 Baking Tips

• 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.
• 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.
• Let it 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.

Additions and Variations

When it comes to customizing your icebox cake, the possibilities are endless! Here are some ideas:

1. Fresh fruit: Besides strawberries, you can incorporate other fresh fruits like blueberries, raspberries, or sliced bananas as a topping.
2. Chocolate: For all the chocolate lovers out there, consider adding chocolate shavings, chocolate chips, or even a drizzle of chocolate sauce between the layers.
3. Nuts: Toasted and chopped nuts like almonds, walnuts, or pecans provide a delicious crunch. Sprinkle them between the layers or use them as a garnish.
4. Flavored whipped cream: Experiment with flavoring your whipped cream by adding almond or mint extract.
5. Caramel or butterscotch: Drizzle some caramel or butterscotch sauce between the layers for a decadent touch. It adds extra sweetness and richness.
6. Coffee or liqueur: Infuse your graham crackers with flavor by soaking them in coffee or your favorite liqueur, like Kahlua or Baileys.

How to Store

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

More Cakes and Pies to Try

Strawberry Cream Cheese Icebox Cake

Megan Weimer

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.

Nutrition

Serving: 1sliceCalories: 387.9kcalCarbohydrates: 36.3gProtein: 3.7gFat: 26.1gSaturated Fat: 15.7gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 6.7gCholesterol: 76.7mgSodium: 150.2mgPotassium: 149.3mgFiber: 1.1gSugar: 28.1gVitamin A: 1008.6IUVitamin C: 21.5mgCalcium: 67.6mgIron: 0.6mg