Strawberry Icebox Cake

Strawberry Icebox Cake

Contributor: Jamie Silva

Who says you have to bake desserts in the summer? This Strawberry Icebox Cake is just what you need for a hot summer day dessert.

  • Author: Jamie Silva
  • Prep Time: 10 minutes
  • Total Time: 3 hours 10 minutes
  • Yield: 8-10 servings 1x


  • 2 cups store-­bought or homemade whipped cream
  • 4 cups sliced fresh strawberries plus more for garnish
  • 1 (14.4 oz.) box graham crackers


  1. In a 9×13 baking dish, spread a dollop of whipped cream in the bottom of the dish then add a layer of graham crackers, using halves and quarters to fill in empty spots.
  2. Spread a layer of whipped cream over the graham cracker layer then add a layer of sliced strawberries on top.
  3. Top with a second layer of graham crackers, filling in any empty spots, then add a layer of whipped cream and another of sliced strawberries. Add a third layer of graham crackers then whipped cream and then sliced strawberries. Finally, add one last layer of graham crackers then whipped cream then sliced strawberries.
  4. Loosely cover the baking dish with plastic wrap and chill until set, approximately 3 hours or more. Cut and serve. Leftovers should stay fresh in the fridge for up to 3 days.