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Serve this strawberry icebox cake recipe when you need a fresh-tasting, quick no bake dessert. It’s an easy, make-head sweet treat!
Do you want a dessert that’s super easy to make? Look no further than this strawberry icebox cake! It’s all about layering yummy stuff like strawberry preserves, creamy whipped topping, and crunchy graham crackers. This dessert is perfect for any time you want something sweet, but don’t feel like fussing in the kitchen. When it comes to simple recipes, this one is a clear winner!
Most recipes for strawberry icebox cake call for a layer of fresh strawberries inside the cake. I have found that the strawberries made it harder to slice and serve, and they tend to make the graham crackers slightly soggy. By using strawberry preserves, this issue is eliminated. Any kind of jam or preserves can be used. My favorite is Bonne Maman, because it tastes very close to homemade. Also, feel free to use flavors other than strawberry. It’s available in multiple varieties such as raspberry, wild blueberry, apricot, and cherry. Of course, if you have your own homemade strawberry jam or preserves, definitely use that!
Why This Recipe Is Wonderful
This is one of the easiest recipes I’ve ever made. It tastes incredibly fresh, and the best thing is that it lasts in the refrigerator for several days…that is if you can manage not to eat it all at once! It’s assembled in layers, and they go together so quickly in an 8×8 baking pan.
How To Make
- In a large bowl, combine the Cool Whip and strawberry preserves. Stir gently with a spatula. (You can use a stand mixer, but make sure to use a slow setting.)
- Spread a thin layer of the Cool Whip mixture on the bottom of an 8×8 inch baking dish.
- If using regular graham crackers, break them in half. Add a layer of graham crackers on top of the Cool Whip layer in the baking dish.
- Add another layer of the Cool Whip mixture.
- Repeat the layers until you have 4 layers of graham crackers, and the top layer is the Cool Whip mixture.
- Cover loosely with foil. Refrigerate for at least 6 hours, overnight is better.
- Serve in bowls. Garnish with fresh strawberries and mint.
Tips For Beautiful Icebox Cake
- By breaking the graham crackers in half, or using Fresh Stacks, the icebox cake slices perfectly into 9 pieces.
- Run a very sharp knife under hot water for a few seconds. Wipe it dry, and then slice the icebox cake.
- As you layer the ingredients, spread each component evenly to create a balanced dessert. Press down gently on each layer to compact the ingredients.
- After assembling the cake, allow it to chill in the refrigerator for at least 8 hours, or preferably overnight. This gives the flavors time to meld together and allows the graham crackers to soften, resulting in a perfectly moist and creamy texture.
Can I Use Homemade Whipped Cream?
Yes! Your icebox cake will have a slightly different consistency, and I recommend using a whipped cream stabilizer. (I have never actually tried this, so if it works well to use heavy cream, please let us know!)
Can I Double This Recipe?
Yes, you can make this strawberry icebox cake in a 9×13 inch baking dish. The graham crackers will not line up as nicely, but the cake will be just as good!
How To Serve Strawberry Icebox Cake
- It’s best to serve the pieces of icebox cake in bowls, and eat it with spoons. The layers tend to slide a bit, and a bowl makes the process much easier.
- Top each piece of icebox cake with a dollop of Cool Whip or whipped cream. Garnish with a fresh strawberry and mint.
- Slice strawberries and mix with a bit of powdered sugar. Top each piece of icebox cake with the berries. Garnish with fresh mint.
- It’s also delicious and very pretty to drizzle some strawberry preserves over each piece of icebox cake. Garnish with a fresh berries and mint.
How To Store
Cover the baking dish with plastic wrap or foil. Store in the fridge for up to 3 days.
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No Bake Strawberry Ice Box Cake
Ingredients
- 3/4 cup strawberry preserves
- 16 oz. Cool Whip (Regular or Reduced Fat)
- 18 graham crackers (Break full graham crackers in half, or use 5 Fresh Stacks.)
Instructions
- In a large bowl, combine the Cool Whip and strawberry preserves. Stir gently with a spatula.
- Spread a thin layer of the Cool Whip mixture on the bottom of an 8×8 inch baking dish.
- If using regular graham crackers, break them in half. Add a layer of graham crackers on top of the Cool Whip layer in the baking dish.
- Add another layer of the Cool Whip mixture.
- Repeat the layers until you have 4 layers of graham crackers, and the top layer is the Cool Whip mixture.
- Cover loosely with foil. Refrigerate for at least 6 hours, overnight is better.
- Serve in bowls. Garnish with fresh strawberries and mint. Alternately, drizzle some strawberry preserves over the slice of icebox cake. Garnish with fresh mint.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you
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Ann, Your Strawberry Icebox Cake recipe has been a go-to for my family since you post, Big hit in this family. Thanks so much.
Super delicious and easy to make
I made this for my ladies craft night and they loved it. I am going to make it for a family gathering. thank you so much!