Strawberry Icebox Cake

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  • Level: Easy
  • Total: 4 hr 20 min (includes chilling time)
  • Active: 20 min
  • Yield: 8 servings
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8 ounces cream cheese, softened

4 cups heavy cream 

3/4 cup confectioners' sugar 

1/2 cup strawberry preserves or jelly 

2 teaspoons fresh lemon juice 

1 teaspoon vanilla extract 

About 16 graham crackers (from 2 sleeves) 

2 pounds strawberries, trimmed and sliced 


  1. Put the cream cheese in a large bowl and beat with an electric mixer until soft. Add the cream, confectioners' sugar, preserves, lemon juice and vanilla, and beat until it just holds stiff peaks.
  2. Arrange about a third of the graham crackers on the bottom of a 9-by-13-inch baking dish (or a loaf pan plus an 8-inch square baking dish), fitting in as many as possible without overlapping. Spoon a third of the cream mixture on top and smooth evenly with an offset spatula. Arrange a third of the strawberries on top in a single layer. Repeat to make three layers of each. Put the remaining graham cracker in a resealable plastic bag and crush it to make crumbs. Sprinkle the crumbs all over the cake. Cover with plastic wrap and refrigerate until the cookies soften, at least 4 hours but preferably overnight.
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