Strawberry icebox cake is a classic summertime easy dessert. The addition of strawberry preserves is my favorite way to boost the flavor of this no-bake strawberry dessert. Chilled layers of graham crackers, a creamy filling, and strawberry slices make it the perfect dessert to enjoy on hot summer days.
Looking for more no-bake strawberry desserts? Try our Red White and Blue Strawberry Icebox Cake!
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Ingredients & Kitchen Supplies
- Graham Crackers
- Strawberry Preserves
- Whipped Topping - I suggest using cool whip because it’s already made and ready to be used! You’ll need a 16-ounce tub. However, you can substitute it with homemade whipped cream - yum!
- Strawberries - You can use fresh or frozen strawberry slices here. Frozen strawberries may leak a little into the cool whip, but because everything settles into each other in this icebox cake, you won’t notice!
Please see the full list of ingredients and measurements at the bottom of the post.
This recipe is for an icebox cake made in a 9 x 13 baking dish. In addition to the baking dish, you'll need a rubber or offset spatula for smoothing out the cool whip and a knife for spreading the strawberry jam. That's it!
How to create the layers for icebox cake
One of the best parts of making an icebox cake is that all you do is create a few layers of cookies, whipped cream, and a layer of additional flavor (in this case strawberries, but it could be something like chocolate pudding!) Then, the cake is chilled in the refrigerator and you're done!
When you use a baking dish with curved edges, the layers of graham crackers won't always fit as neatly. Break the graham crackers into smaller pieces to best fill the space available, like I did in the picture below.
Repeat the layers two more times for a total of three layers of graham crackers, strawberry jam, whipped cream and strawberries.
TOP TIP: I wait to add the last layer of strawberries until I'm about to serve the cake. The top layer of berries can lose some of their freshness during the chilling period (especially if it's overnight). What I'll do is cover the cake in plastic wrap after the third layer of cool whip and place it in the refrigerator. Then, before I'm about to serve it I'll slice fresh strawberries to place on top!
Variations
Yes! Reduce the ingredients to:
- 13 graham crackers
- 3 tablespoons of strawberry presevers
- 4 ½ cups cool whip
- 5 cups sliced fresh strawberries
And follow the instructions as written in the recipe card below!
Making this for a holiday? Make our Red, White and Blue Strawberry Icebox Cake for the Fourth of July or Memorial Day!
How to serve this dessert
- Decorate the top layer with a variety of strawberry slices: whole, halved, quartered and thinly sliced or keep it simple with a clean layer of strawberries!
- Drizzle strawberry syrup on top of each slice for an extra delicious boost of strawberry flavor.
Love a fruit-filled dessert? Try this apricot danish from our friend Molly at Vanilla Bean Cuisine!
How to Store
Keep this icebox cake stored and covered in the refrigerator. Seal with plastic wrap to keep the fruit topping as fresh as possible. It’s best enjoyed after chilling for about 8 hours - that’s when the graham crackers will still have a little crunch to them, and all the layers will have settled together!
Because the ingredients won’t hold for more than a day or two with icebox cakes, I would suggest making it the night before so it can chill overnight, or preparing it in the morning to serve later in the afternoon or evening.
Strawberry Icebox Cake
Ingredients
- 20 graham crackers
- 12 tablespoon strawberry preserves
- 6 cups cool whip
- 6 cups sliced fresh strawberries
Instructions
- Create a layer of graham crackers along the bottom of a 9 x 13 baking dish. You’ll need 6-7 graham crackers for each layer.
- Cover the graham crackers with a thin layer of strawberry preserves (about 4 tablespoons per layer).
- Then, top the strawberry preserves with a layer of cool whip. Spread 2 cups of whipped topping into as even a layer as possible using a rubber or offset spatula.
- Create a layer of strawberry slices on top of the cool whip. Make sure to not overlap the strawberries.
- Repeat a second and third layer of graham crackers, strawberry preserves, cool whip and strawberry slices. For the second and third layer of graham crackers, you may need to break the graham crackers into smaller pieces to fill the entire layer.
- Refrigerate overnight, or at least 8 hours. Keep chilled until ready to serve.
Notes
- For the first and bottom layer of graham crackers, I used 6 full graham crackers. For the second and third layers, I used 6 full graham crackers plus ¾'s of one additional cracker broken into quarters.
- The top layer of strawberries will cause the cool whip to “crack” a little as it chills. For the best-looking top layer, wait to decorate the top layer of strawberries until you’re about to serve the cake.
- Decorate the top layer with a variety of strawberry slices: whole, halved, quartered and thinly sliced or keep it simple with a clean layer of strawberries!
- Drizzle strawberry syrup on top of each slice for an extra delicious boost of strawberry flavor.
Nutrition
Please note, Holiday Sweets N Treats isn't a professional nutritionist. Any and all nutritional information shared is an estimate. If you're following a specific diet or counting calories, we suggest you use the nutrition calculator of your choice. Calories can vary depending on the brands and products used.
Jess
I had no idea ice box cakes were so simple to make! I love your idea about adding the preserves to up the flavor. Will definitely be trying this one!
Emma
They're SO easy to make! I hope you enjoy it!