There’s something magical about a dessert that comes together without turning on the oven, especially when summer’s in full swing.
This Strawberry Cream Cheese Icebox Cake layers ripe, juicy strawberries, pillowy whipped cream, and creamy cheesecake filling between tender graham crackers for a dessert that’s as easy to make as it is stunning to serve.
It’s the kind of recipe that feels like a throwback to family barbecues and potluck tables, yet it’s still a hit in today’s kitchens.
For those who enjoy a variety of textures and flavors, this dessert pairs wonderfully with savory dishes like Roots Tatin Three-Cheese Sauce, Celery, Apple, and Peanut Salad, offering a complete balance of sweet and savory at any gathering.
The real star here? That silky cream cheese layer. It’s just sweet enough to complement the tart strawberries, with a hint of vanilla that brings everything together.
Each bite is cool, creamy, and a little nostalgic—like the desserts your grandma used to make, but with a fresher twist.
What Makes This Recipe Special?
- Layers of Flavor: Tangy cream cheese, sweet strawberries, and buttery graham crackers combine into a dessert that’s perfectly balanced.
- No-Bake Simplicity: This cake is all about ease—no need to heat up your kitchen in the summer heat.
- A Crowd-Pleaser: It’s easy to double the recipe for parties, and it always disappears fast.
- Customizable: Add blueberries for a red, white, and blue twist or swap graham crackers for chocolate wafers for a different flavor profile.
Strawberry Cream Cheese Icebox Cake Recipe
Equipment
- Plastic Wrap
- Mixing Bowls
- Rubber spatula
- Whisk
- Knife
- Measuring Cups
Ingredients
Whipped cream:
- 2 cups whipping cream
- ½ cup confectioner’s sugar
- ¼ teaspoon cream of tartar
Fillings:
- 1 pound fresh strawberries plus a few extra for garnish washed & allowed to dry
- 12 ounces cream cheese room temperature and very soft
- 1 cup confectioner’s sugar
- 1 tablespoon vanilla extract
- 12 sheets graham crackers typical boxes of graham crackers have pre-wrapped packages with 9 crackers in each.
Instructions
- Line a 9×5 loaf pan with plastic wrap or parchment paper.
- Chill the bowl and whisk attachment in the fridge or freezer for 10 minutes.
- Whip cream in the chilled bowl until it thickens, then add sugar and cream of tartar. Continue whipping until stiff peaks form.
- Set aside 2 cups of whipped cream and refrigerate the rest.
- Hull and slice strawberries; set aside some for garnish.
- Beat cream cheese, sugar, and vanilla until smooth. Fold in the 2 cups of whipped cream.
- Layer strawberries, cream mixture, and graham crackers in the pan, repeating twice. Chill for 8 hours or overnight.
- Invert the cake, frost with whipped cream, and decorate with sliced strawberries. Slice and serve!
