3 Ingredient Strawberry Icebox Cake Recipe
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When it comes to summer desserts, it’s hard to beat the simplicity and speed of this strawberry icebox cake recipe. With just three ingredients and no baking required, you’ll have a crowd-pleasing treat ready in no time flat. It’s the ultimate cool-down dessert for those hot summer days!
Summer is a wonderful time of year but it can be so busy. It’s the season of long hot days, BBQs, and last-minute get-togethers that turn into special memories. When days get busy I love easy dessert ideas that can be made in just minutes.
Enter the no-bake strawberry icebox cake. This isn’t just a recipe, it’s your secret weapon for those hot summer days when turning on the oven feels like a chore.
Just three simple ingredients – fresh strawberries, cool whip, and graham crackers and you’ve got a dessert that’s perfect for your Canada Day or 4th of July celebrations. Of course, it’s perfect for any summer day too.
What’s really going to get you hooked on this easy recipe isn’t just the sweet pop of fresh strawberries in each bite, the layers of graham crackers, or how the cool whip swoops in with its smooth creaminess.
Nope, the real win with this no-bake dessert is how it delivers big on taste and ease, without heating up your kitchen.
And that’s the beauty of this recipe—it’s speedy, straightforward, and just screams summer.
So let’s dive into the fun of the season and walk you through how to whip up this amazing treat.
And remember, this is super easy to double up for when you have a big bunch to feed. Believe me, this strawberry shortcake icebox cake is one recipe you’ll be reaching for summer after summer!
Ingredient Notes
Strawberries – Use fresh ripe strawberries. Preferable berries that are still firm so they will hold up well on the top. Fresh fruit is a better choice for this recipe, unfortunately, frozen strawberries get to mushy.
Graham Crackers – For an 8×8 pan you will need 1 1/2 to 2 sleeves of graham crackers. They will absorb moisture from the Cool Whip and soften making a cake-like texture.
Cool Whip – I used whipped topping to make this quick and easy to prepare. It also holds firmer than whipped cream.
Tubs of whipped topping are sold in different sizes in Canada and the USA, you will need about 6 cups of whipped topping for this recipe. That would be 1 1/2 1 liter tubs in Canada or 1 16 oz tub in the USA.
How To Make A Strawberry Icebox Cake
Prepare The Berries
Rinse the strawberries well and let them drain. Remove the hulls and slice the berries into even slices. If you are using very small strawberries you can just cut them in half instead.
Larger berries are better sliced and will go further in your recipe. But remember to save a few nice sized berries, cut those in half to decorate the top with.
Bottom Layer
Start off by spreading a thin layer of whipped topping on the bottom of your 8×8 baking dish. This little trick will anchor the graham crackers and keep them from sliding around on the bottom of the pan when you start the next layer.
Cake Layer
Next up, get your graham cracker foundation in place. Lay down two layers of crackers, breaking them up to fill any gaps. Overlapping is totally fine you want to fill in the layer as much as possible.
Whipped Topping
Time for a whipped topping layer. Smooth it over your graham crackers. It’s really important to have this fluffy cream mixture sandwiching each layer of crackers to get them perfectly soft and cake-like.
Strawberry Filling
Now for the best part the strawberries. Cover the whipped topping in a layer of sliced strawberries making sure it’s covered well.
After that, simply repeat these layers – whipped topping, graham crackers, whipped topping, strawberries – until your dish is full to the brim.
After the final layer of graham crackers spread it generously with whipped topping.
To finish, pop some halved strawberries on top of the cake for a bit of decorative touch.
Cover it with plastic wrap or the lid of your airtight container and slide it into the fridge. Let it chill for at least 4 hours, or even better, overnight for best results. The waiting is the hardest part, but trust me – it’s worth it!
FAQ
Can I Use Whipped Cream Instead Of Cool Whip?
Yes! If frozen you don’t like whipped topping, feel free to swap it out for whipped cream or homemade whipped cream. Sweetened whipped cream would be a great choice.
Can I Make Icebox Cake Ahead Of Time?
Absolutely! This strawberry refrigerator cake is better made ahead of time. Making it a day in advance is perfect, giving the graham crackers plenty of time to soak up the whipped topping and soften just right.
So go ahead and get this delicious dessert ready in advance – it’s one less thing for you to worry about on the day of your get-together.
How Long Does The Cake Last In The Fridge?
Wondering how long this tasty treat lasts in the fridge? Good news – this strawberry icebox cake can play the waiting game! Just keep it covered and chilled; it’ll stay delicious for up to 3 days. Perfect for a bit of sweet indulgence whenever the craving strikes!
Wasn’t that easy! With this no-fuss recipe, you’ve got the perfect dessert to cool off those hot summer days.
Just grab your fresh berries, whipped topping for a yummy creamy filling, layer it all between some graham crackers, and you’re good to go.
This no-bake strawberry icebox cake isn’t just a dessert, it’s your summer time-saver, and trust me, it’s a crowd-pleaser.
So next time you’re wrapping up a BBQ or just need a simple dessert to brighten your day, remember this easy strawberry dessert.
More Strawberry Recipes
3 Ingredient Strawberry Icebox Cake Recipe
Ingredients
- 1 pound Strawberries hulled and sliced
- 2 sleeves Graham Crackers
- 6 cups Whipped Topping
Instructions
- Wash and drain your strawberries. Then remove the hulls and slice them into even slices. If using small strawberries you can just slice them in half. Save enough berries to cut in half to decorate the top with.
- Spread a thin layer of whipped topping on the bottom of your pan.
- Place 2 layers of graham crackers over top of the whipped topping. Break the crackers into smaller pieces to cover any gaps.
- Then spread another layer of whipped topping over the graham crackers.
- Spread the sliced strawberries over the whipped topping.
- Repeat the layers of whipped topping, graham crackers, whipped topping, and strawberries until your dish is full.
- Use a thick layer of whipped topping for the top layer, then arrange the halved strawberries on top to decorate.
- Cover with the lid of your baking pan or plastic wrap and place in the refrigerator for 4 hours or overnight.
Nutrition
These values are from a nutritional database and automatically calculated, and should only be used as an approximation.
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Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.
