Strawberry Cream Cheese Icebox Cake Recipe

This delightful no-bake dessert is perfect for hot summer days or any time you crave a refreshing treat. Layers of graham crackers, sweetened cream cheese, and juicy strawberries come together to create a creamy, luscious cake that’s sure to impress.


  • 1 pound fresh strawberries, sliced
  • 2 cups heavy cream
  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 (14.4-ounce) box graham crackers


  1. Prepare the Cream Mixture:
  • In a large bowl, beat the heavy cream until stiff peaks form.
  1. Prepare the Cream Cheese Mixture:
  • In another bowl, beat the softened cream cheese until smooth.
  • Add powdered sugar, vanilla extract, and salt to the cream cheese. Beat until well combined and smooth.
  1. Combine Cream Mixtures:
  • Gently fold the whipped cream into the cream cheese mixture until fully incorporated. This will be your cream mixture for the cake.
  1. Assemble the Cake:
  • Spread a thin layer of the cream mixture on the bottom of a 9×13 inch baking dish or a similar-sized dish.
  • Arrange a single layer of graham crackers over the cream mixture, breaking them as needed to fit.
  1. Layering:
  • Spread about one-third of the cream mixture evenly over the graham crackers.
  • Arrange a layer of sliced strawberries over the cream mixture.
  1. Repeat:
  • Repeat the layers: graham crackers, cream mixture, and strawberries, until you have used up all the ingredients, ending with a layer of the cream mixture on top.
  1. Cover and Chill:
  • Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the cake to set and the flavors to meld together.
  1. Serve:
  • Before serving, garnish with additional sliced strawberries if desired.
  • Slice and serve chilled. Enjoy your delicious Strawberry Cream Cheese Icebox Cake!

This cake can be stored covered in the refrigerator for up to 2 days, although it’s so tasty it usually doesn’t last that long!

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