This No Bake Strawberry Ice Box Cake is a dreamy, fuss-free dessert that’s as refreshing as it is indulgent. Layers of creamy, velvety filling and fresh, juicy strawberries come together in a symphony of sweet and tangy flavors. With just 10 minutes of prep and a quick chill in the fridge, it’s the perfect treat for warm days or last-minute gatherings.
Every bite offers a delightful contrast of textures—soft, pillowy layers against the slight crunch of graham crackers. The rich, buttery cream balances the bright, fruity notes of strawberries, creating a dessert that’s both light and satisfying. Plus, it’s a crowd-pleaser that looks as stunning as it tastes, making it a must-try for any occasion.
Ingredients for No-Bake Strawberry Icebox Cake
- 2 pounds fresh strawberries (washed, hulled, and sliced)
- 1 quart whipping cream (divided into 3 1/4 cups and 3/4 cup)
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional, for added flavor)
- 14.4 ounces graham crackers (1 box, about 24 sheets)
- 1 cup milk chocolate chips (or chocolate chunks, for ganache)
- 1 cup milk (for dipping graham crackers, optional)
Step-by-Step Instructions
- Prepare the strawberries: Wash, hull, and slice the strawberries. Set aside.
- Make the whipped cream: In a large mixing bowl, whip 3 1/4 cups of whipping cream using a hand mixer or stand mixer until stiff peaks form. Add powdered sugar, vanilla extract, and almond extract (if using), and whip again until combined.
- Assemble the first layer: Cover the bottom of your pan with a single layer of graham crackers. If desired, lightly dip the crackers in milk for a softer texture.
- Add whipped cream and strawberries: Spread a thin layer of whipped cream over the graham crackers, followed by a single layer of sliced strawberries. Repeat this process two more times, ending with a layer of whipped cream on top.
- Swirl and garnish: Lightly swirl the top layer of whipped cream with a spoon. Add a few extra strawberry slices for garnish.
- Make the ganache: Heat the remaining 3/4 cup of whipping cream in a small saucepan until bubbles form around the edges. Pour the hot cream over the chocolate chips in a heatproof bowl. Let it sit for 2-3 minutes, then whisk until smooth and glossy.
- Drizzle the ganache: Drizzle the ganache over the cake using a spoon or transfer it to a squeeze bottle for more control.
- Chill the cake: Refrigerate the cake for at least 4 hours, or until the graham crackers have softened completely.
- Serve and enjoy: Slice and serve chilled, garnished with additional strawberries if desired.
Creative Toppings and Sauces to Elevate Your Cake
While the ganache drizzle is delicious, you can take your No Bake Strawberry Ice Box Cake to the next level with additional toppings. Try a fresh berry compote made by simmering 1 cup of mixed berries with 2 tablespoons of sugar and a splash of lemon juice. For a nutty crunch, sprinkle toasted sliced almonds or crushed pistachios over the top. If you love chocolate, add a dusting of cocoa powder or mini chocolate chips for extra indulgence.
Perfect Serving Suggestions for Any Occasion
This dessert is a showstopper for summer gatherings, potlucks, or even a cozy family dinner. Serve it chilled in individual slices for a polished presentation, or scoop it into bowls for a more casual vibe. Pair it with a glass of sparkling wine or iced tea for a refreshing treat. For a fun twist, add a dollop of whipped cream or a scoop of vanilla ice cream on the side.
Storage Tips to Keep Your Cake Fresh
Store your No Bake Strawberry Ice Box Cake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. The graham crackers will continue to soften, so it’s best enjoyed within the first 24-48 hours. Avoid freezing, as the whipped cream may separate and the texture could become grainy. If you need to make it ahead, prepare the components separately and assemble just before serving.
Time-Saving Tips for Busy Bakers
To save time, slice the strawberries and whip the cream a day in advance, storing them separately in the fridge. Use pre-made whipped cream (about 4 cups) if you’re short on time, but adjust the sweetness to taste. For a quicker ganache, microwave the cream and chocolate chips in 20-second intervals, stirring until smooth. These small tweaks can shave off precious minutes without sacrificing flavor!
Common Questions Answered
Can I use other fruits? Absolutely! Swap strawberries for raspberries, blueberries, or even a mix of your favorites. What if I don’t have almond extract? Simply omit it—the vanilla extract will still give the cream a lovely flavor. Can I use a different type of cookie? Yes! Try vanilla wafers, shortbread cookies, or even gluten-free graham crackers for a twist.
No Bake Strawberry Ice Box Cake Recipe
Ingredients
- 2 pounds fresh strawberries, sliced
- 1 quart whipping cream, divided
- ⅓ cup powdered sugar
- 1 teaspoon vanilla
- ½ teaspoon almond extract, optional
- 14.4 ounces graham crackers, 1 box
- 1 cup milk chocolate chips, (or chocolate chunks)
Instructions
- Wash and slice berries.
- With a hand mixer or in the bowl of a stand mixer, whip 3 1/4 cups of cream until it just holds stiff peaks.
- Add the powdered sugar, vanilla, and almond extract (if using) and whip to combine.
- Cover bottom of pan with graham cracker sheets.
- Lightly cover the top of the graham crackers with a thin layer of whipped cream, and then a single layer of sliced strawberries. Repeat the layers 2 more times. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.
- To make the ganache, heat the remaining cream until bubbles form around the edges, then pour over the chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy.
- Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.
- Refrigerate for at least four hours, or until the crackers have softened completely.
- Garnish with additional berries.