Strawberry Icebox Cake : Easy No-Bake Strawberry Shortcake Dessert

This post may contain affiliate links. Please read our disclosure policy.

If you have been searching for a show-stopping dessert that requires zero baking and delivers maximum flavor, this Strawberry Icebox Cake is exactly what you need. Inspired by the classic Vintage Strawberry Shortcake aesthetic, this no-bake masterpiece layers tender graham crackers, pillowy whipped cream, fresh sliced strawberries, and a silky dark chocolate ganache into one unforgettable chilled dessert. Whether you are hosting a summer cookout, a birthday party, or simply craving something sweet, this recipe comes together in under 30 minutes and tastes even better after a long chill in the refrigerator.

The magic of an icebox cake lies in patience. As the dessert rests in the fridge, the graham crackers absorb moisture from the whipped cream and transform into soft, cake-like layers that melt in your mouth. Paired with the juicy brightness of fresh strawberries and the richness of chocolate ganache, every bite is a nostalgic, dreamy experience that will have everyone reaching for seconds.

Why You Will Love This Strawberry Icebox Cake

• Completely no-bake no oven needed at any point
• Ready in under 30 minutes of active prep time
• Made with simple, everyday ingredients
• Perfect make-ahead dessert for parties and potlucks
• Tastes like a classic Strawberry Shortcake in chilled, layered form
• Easy to customize with different toppings or flavors

Equipment You Will Need

Having the right tools makes assembling this dessert smooth and effortless. Here is everything you need:

• Electric mixer for whipping the cream to perfect stiff peaks
• Mixing bowls for the whipped cream and ganache
• Kitchen utensils spatulas and spoons for spreading and drizzling
• Cutting board for slicing the strawberries cleanly
• Chef’s knives for precise, even strawberry slices
• Measuring cups and spoons set for accurate ingredient portions
• Kitchen weight scale optional, for measuring strawberries by weight
• Peeler handy for prepping fruit garnishes

Ingredients

This recipe uses fresh, wholesome ingredients that are easy to find at any grocery store. Here is a complete breakdown:

Step-by-Step Instructions

Follow these simple steps carefully to build the perfect layered Strawberry Icebox Cake every single time. Use your cutting board and chef’s knife for precise strawberry slices and your electric mixer for the whipped cream.

1. Prepare the strawberries. Set aside a few of the best-looking whole strawberries for the final garnish. Hull the remaining strawberries and cut each berry into thin, even slices using your cutting board and chef’s knife.
2. Whip the cream. Using your electric mixer, whip 3 1/2 cups of heavy cream in a large mixing bowl until it just holds stiff peaks. Add the powdered sugar, vanilla extract, and rosewater (if using), then whip briefly to combine everything evenly.
3. Start layering. Spread a small spoonful of whipped cream across the bottom of a 9×13-inch baking dish. This prevents the crackers from sliding. Lay down 6 graham crackers to cover the base in a single, even layer.
4. Add the filling layers. Spread a generous layer of whipped cream over the graham crackers, then arrange a single layer of sliced strawberries on top. Repeat this process graham crackers, whipped cream, strawberries 3 more times until you have 4 complete layers of graham crackers in total.
5. Finish the top layer. Spread the remaining whipped cream over the final layer and swirl it gently with a spatula or spoon for a decorative finish. Arrange a few more sliced strawberries across the top.
6. Make the chocolate ganache. In a small saucepan or heatproof bowl, heat the remaining 1/4 cup of heavy cream until small bubbles begin forming around the edges. Pour the hot cream over the finely chopped dark chocolate and let it stand for 2 to 3 minutes. Whisk until the mixture becomes thick, smooth, and glossy. Transfer to a squeeze bottle or use a spoon to drizzle the ganache decoratively over the top of the cake.
7. Chill until set. Cover the dish tightly and refrigerate for at least 4 hours, or ideally overnight, until the graham crackers have softened completely into cake-like layers. Garnish with the reserved whole strawberries just before serving.

Pro Tips for the Best Results

• Use cold heavy cream. Cream whips best when it is very cold straight from the refrigerator. Chill your mixing bowl in the freezer for 10 minutes beforehand for even better volume.
• Slice strawberries thinly and evenly. Thin, uniform slices with a sharp chef’s knife ensure even layers and a cleaner presentation.
• Do not skip the chill time. The minimum 4-hour refrigeration is essential. Overnight chilling produces the best, most cake-like texture in the graham cracker layers.
• Measure precisely. Use your measuring cups and spoons set to keep your cream and sugar ratios balanced for the perfect sweetness.
• Add rosewater carefully. Rosewater is potent a half teaspoon is ideal. Too much can overpower the fresh strawberry flavor.
• Use a squeeze bottle for the ganache. Transferring the chocolate ganache to a squeeze bottle gives you precise, beautiful drizzle lines across the top of the cake.
• Pat strawberries completely dry. Excess moisture from the berries can cause the whipped cream layers to become watery. Always pat them thoroughly after washing.

Storage and Make-Ahead Instructions

This Strawberry Icebox Cake is an ideal make-ahead dessert. You can assemble it the night before your event, cover it tightly with plastic wrap, and refrigerate overnight. The longer it chills, the better the layers meld together into that signature soft, creamy texture.

Leftover cake should be stored covered in the refrigerator and consumed within 2 to 3 days for the best quality. Freezing is not recommended, as the fresh strawberries and whipped cream layers do not thaw well and may become watery.

Variations and Customization Ideas

• Mixed berry version: Replace half the strawberries with fresh raspberries or blueberries for a colorful berry medley.
• Chocolate-dipped strawberries on top: Add a layer of chocolate-dipped berries on the final garnish for a more elevated presentation.
• Skip the rosewater: If you prefer a purely classic Strawberry Shortcake flavor, simply leave the rosewater out entirely.
• White chocolate ganache: Swap dark chocolate for white chocolate to create a lighter, sweeter drizzle that complements the strawberries beautifully.
• Add a cream cheese layer: Beat 4 ounces of softened cream cheese into the whipped cream for a thicker, richer filling reminiscent of a classic cheesecake.

Frequently Asked Questions

What is a Strawberry Icebox Cake?

A Strawberry Icebox Cake is a no-bake chilled dessert made by layering graham crackers, whipped cream, and fresh strawberries in a baking dish, then refrigerating until the crackers soften into tender, cake-like layers. It is a modern take on the classic Vintage Strawberry Shortcake concept, requiring no oven and minimal prep time.

How long does the Strawberry Icebox Cake need to chill?

The cake needs to chill for at least 4 hours. For the best texture and flavor, refrigerating it overnight is strongly recommended. This allows the graham crackers to absorb the cream fully and soften into beautifully layered slices.

Can I make this recipe ahead of time?

Yes, this is one of the best make-ahead desserts you can find. Assemble it the night before your event and let it chill overnight. Add the final fresh strawberry garnish just before serving to keep the presentation fresh and vibrant.

Can I use whipped topping instead of heavy cream?

You can substitute store-bought whipped topping for the homemade whipped cream for an even quicker version. However, freshly whipped heavy cream produces a richer, more stable, and more flavorful result overall.

Why are my layers watery?

Watery layers are usually caused by excess moisture from the strawberries. Always wash, hull, and pat your strawberries completely dry before slicing. Also, make sure your whipped cream has been whipped to true stiff peaks using your electric mixer before layering.

What size pan should I use?

A standard 9×13-inch baking dish works perfectly for this recipe. You can also use a similarly sized serving platter if you prefer a more rustic, open presentation.

Can I freeze Strawberry Icebox Cake?

Freezing is not recommended. The fresh strawberries release water as they thaw, and the whipped cream can separate, resulting in a soggy, unpleasant texture. Keep this dessert refrigerated and enjoy it within 2 to 3 days.

Kitchen Equipment Used in This Recipe

• Electric mixer
• Mixing bowls
• Kitchen utensils
• Cutting board
• Chef’s knives
• Measuring cups and spoons set
• Kitchen weight scale
• Peeler

If you found this recipe helpful, feel free to check out the kitchen equipment. Click on any url to view and purchase the product through our Amazon affiliate links at no extra cost to you. Your support helps us keep Deliciousavors.com running and bringing you great recipes!

Strawberry Icebox Cake : Easy No-Bake Strawberry Shortcake Dessert

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This no-bake Strawberry Icebox Cake layers fresh strawberries, fluffy whipped cream, graham crackers, and dark chocolate ganache into a chilled, dreamy dessert inspired by classic Strawberry Shortcake. Perfect for summer parties and make-ahead entertaining.

• Author: Marie
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes (includes chilling)
• Yield: 12 servings
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

2 pounds fresh strawberries, washed, patted dry, hulled and sliced

3 3/4 cups heavy cream, divided (3 1/2 cups for whipping + 1/4 cup for ganache)

1/3 cup powdered sugar (confectioners sugar)

1 teaspoon pure vanilla extract

1/2 teaspoon rosewater (optional)

4 sleeves graham crackers (about 19 oz / 24–28 whole crackers)

2 ounces dark chocolate, finely chopped

Cook Mode Prevent your screen from going dark

Instructions

1. Set aside a few whole strawberries for garnish. Hull the remaining strawberries and slice them thinly and evenly.

2. Using an electric mixer, whip 3 1/2 cups of heavy cream in a large mixing bowl until stiff peaks form. Add the powdered sugar, vanilla extract, and rosewater if using, and whip briefly to combine.

3. Spread a small spoonful of whipped cream on the bottom of a 9×13-inch baking dish. Lay down 6 graham crackers to form the first layer.

4. Spread a generous layer of whipped cream over the crackers, then add a single layer of sliced strawberries. Repeat this layering process 3 more times until you have 4 total layers of graham crackers.

5. Spread the remaining whipped cream over the top and swirl lightly with a spoon. Arrange additional sliced strawberries on top.

6. Heat the remaining 1/4 cup of cream until bubbles form around the edges, then pour over the finely chopped dark chocolate. Let stand 2 to 3 minutes, then whisk until the ganache is thick and glossy. Drizzle over the top of the cake.

7. Cover and refrigerate for at least 4 hours or overnight until the graham crackers have fully softened. Garnish with reserved whole strawberries before serving.

Notes

For best results, chill mixing bowl in the freezer for 10 minutes before whipping cream.

Pat strawberries completely dry before slicing to prevent watery layers.

Overnightchilling produces the best texture — the graham crackers fully soften into cake-like layers.

Leftovers keep covered in the refrigerator for up to 2 to 3 days.

Do not freeze — fresh strawberries and whipped cream do not thaw well.