You’re only three ingredients away from the perfect strawberry icebox cake! Layer Cool Whip, strawberries, and graham crackers and pop it in the fridge for the most magical no-bake dessert.
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Summer’s coming up, and it’s a good time to start bookmarking those easy no-bake dessert recipes so you have them on hand when you need them. While I’m partial to my No-Bake Strawberry Jello Pie, Layered Banana Pudding, and No-Bake Lemon Cream Cheese Pie, I have to admit that it doesn’t get much easier than strawberry icebox cake!
This simple three-ingredient dessert uses Cool Whip, graham crackers, and fresh strawberries to create a deliciously creamy layered treat. As it sits in the fridge, the graham crackers soften, creating a cake-like texture. Like magic!
Easy Strawberry Icebox Cake Recipe
Whether you’re craving something sweet after dinner or want a recipe to share at your next backyard potluck, this easy, delicious no-bake dessert is sure to satisfy. No one will believe you only needed 3 ingredients to make it!
The Cool Whip gives the cake a light, fluffy texture, while the graham crackers are like thin layers of lightly sweetened cake. The strawberries provide a pop of fresh flavor that ties everything together. For Memorial Day or the 4th of July, you can even add some blueberries for a little patriotic flair!
Ingredients For Strawberry Icebox Cake
See recipe card below this post for ingredient quantities and full instructions.
- Cool Whip – Let the whipped topping thaw before starting the recipe.
- Fresh strawberries – Raspberries or blueberries would be great, too. I might try sliced peaches when they’re in season this summer!
- Graham crackers
If your strawberries need a refresh, try my strawberry ice water hack!
How to Make Strawberry Icebox Cake
- Create a Cool Whip Base: Get out a 9×13 baking dish and spread a layer of Cool Whip over the bottom, making sure it’s evenly distributed.
- Make your Layers: Top the Cool Whip with a layer of graham crackers, followed by another layer of Cool Whip, and a layer of strawberries. Repeat with the remaining ingredients, ending with strawberries on top.
- Chill: Pop the dish in the refrigerator and chill for at least 4 hours before serving. This gives the graham cracker layers enough time to soften!
Leave yourself enough time for the cake to chill! Save at least 4 hours for the cake to sit in the fridge. That way, the Cool Whip will absorb into the graham crackers for a moist and cake-like texture.
How to Store Strawberry Icebox Cake
When stored properly, strawberry icebox cake will stay moist and delicious for up to four days, depending on how fresh your strawberries were to start.
To store your cake, wrap the dish tightly in plastic wrap or transfer any leftovers to an airtight storage container. When you’re ready to enjoy your cake again, simply slice and serve!
The term “icebox cake” comes from the fact that these desserts were originally made by placing layers of cookies and cream filling into an icebox, a type of refrigerator that was widely used in the early 20th century before the invention of electric refrigerators. Today, icebox cakes are still popular for their simplicity and nostalgic appeal—they’re definitely an all-American kind of treat!
While the word “ice” in its name might make you think icebox cakes should be frozen, they’re meant to be refrigerated! While you can freeze it, it will be hard and the strawberries will be a little bit like eating ice cubes! I definitely recommend storing your icebox cake in the fridge and eating it chilled, but not frozen.
While some icebox cakes can be eaten immediately, it is generally recommended that they be refrigerated for at least four hours before serving. This allows the cream to firm up and the cookies, wafers, or graham crackers to soften, giving the cake a more traditional cake-like texture. If you’re planning to make an icebox cake, be sure to allow enough time to refrigerate it before serving.
Yes, you can use homemade whipped cream to make this cake! I recommend doubling the recipe so you have enough to create all the layers. Keep in mind that whipped cream doesn’t last as long as Cool Whip, so plan on eating the whole cake within a day.
Strawberry Icebox Cake
- 3 8oz containers Cool Whip
- 1 lb fresh strawberries sliced
- 3 sleeves graham crackers
- In the bottom of a 9×13 baking dish, spread a layer of Cool Whip.
- Top with a layer of graham crackers.
- Spread another layer of Cool Whip followed by a layer of strawberries.
- Repeat until done ending with a layer of sliced strawberries.
- Refrigerate for 4 hours before serving.