Strawberry Icebox Cake is a guaranteed crowd-pleaser. No baking is required—creamy vanilla pudding layered with fresh strawberries and graham crackers creates a light, refreshing dessert perfect for warm weather.
This post was republished from a 2022 entry.
Why Make Strawberry Icebox Cake
This dessert is a summer staple that comes together quickly and delights guests of all ages. It’s easy to adapt to dietary preferences—use vegan pudding, dairy-free milk and whipped topping or traditional dairy versions. The flavors are simple and bright, and you can swap strawberries for any berries you prefer.
- No baking required. Ideal for hot days and easy to assemble.
- Simple and quick. Only a few easy steps to assemble.
- Flexible. Use any berries or pudding flavors to customize the cake.
Ingredient Notes
Precise ingredient amounts are listed in the recipe card below.
- Graham crackers: The base layer for the cake. One standard box is usually enough.
- Whipped topping: Dairy or vegan varieties both work well—choose your favorite brand.
- Milk: Whole milk gives a richer pudding; almond or other plant milks are great if you want a dairy-free version.
- Instant vanilla pudding: The creamy filling that sets the cake. You can substitute lemon or chocolate pudding to create different flavor combinations.
- Vanilla extract: Enhances the pudding flavor.
- Fresh strawberries: Diced and layered inside and on top; other berries work too.
How To Make Strawberry Icebox Cake
- Step One. In a large bowl, whisk the instant pudding mix with the milk and vanilla extract for a few minutes until smooth. Fold in one container of whipped topping—reserve the other container for the cake topping.
- Step Two. Arrange a single layer of graham crackers on the bottom of a 9×13 baking dish, breaking crackers as needed to fit.
- Step Three. Spread half of the pudding mixture over the crackers and sprinkle with some diced strawberries. Add a second layer of graham crackers, then spread the remaining pudding and more diced strawberries.
- Step Four. Finish with a third layer of graham crackers and the remaining whipped topping. Arrange fresh berries on top if desired. Cover with foil or plastic wrap and refrigerate for at least 3 hours or overnight so the layers set.
- Step Five. Slice carefully into squares and serve. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Strawberry Icebox Cake Tips
- Substitutions: Use any whipped topping and milk you prefer—this recipe is easily made vegan or dairy-based.
- Allow enough refrigeration time so the graham crackers soften and the cake holds together.
- Make ahead: Assemble up to 2 days in advance and keep covered in the refrigerator.
- Storage: Keep leftovers refrigerated in an airtight container for up to 4 days.
- Freezing: Place in a freezer-safe container for up to 30 days. Thaw in the refrigerator until easy to slice.
Other Desserts To Try
Dessert
Almond Lemon Cookies
Breakfast
Strawberry Yogurt Muffins
Dessert
No Bake Peanut Butter Pie
Dessert
Carrot Cake Oatmeal Cookies
If you enjoyed this recipe, I’d love to hear about it. Thanks for reading and happy baking!
Strawberry Icebox Cake
Strawberry Icebox Cake is a no-bake dessert that layers vanilla pudding, graham crackers and fresh strawberries for a cool summer treat.
Prep: 10
Refrigerator Time: 3
Servings: 8
Equipment
- 9×13 dish
- Mixing bowls
Ingredients
- 1 16 oz box graham crackers
- 2 3.4 oz packages instant vanilla pudding
- 2½ cups whole milk or vegan nut milk
- 1 tsp vanilla extract
- 2 8 oz tubs whipped topping
- 2 cups fresh strawberries, chopped
Instructions
- Whisk the instant pudding mix with milk and vanilla extract until smooth. Fold in one tub of whipped topping; reserve the second tub for the final topping.
- Place a single layer of graham crackers in the bottom of a 9×13 dish. Spread half of the pudding mixture over the crackers and scatter some diced strawberries on top.
- Add a second layer of graham crackers, spread the remaining pudding, and add more diced strawberries. Top with a third layer of graham crackers.
- Spread the remaining whipped topping over the top layer and add fresh berries if desired. Cover and refrigerate for at least 3 hours or overnight.
- Slice into squares and serve. Store in the refrigerator up to 4 days or freeze in a freezer-safe container for up to 30 days.
Notes
- Use any whipped cream and milk you prefer—this recipe adapts well to vegan or dairy options.
- Allow sufficient refrigeration time so the cake sets properly.
- Make ahead: Assemble up to 2 days in advance and keep covered in the fridge.
- Store leftovers in an airtight container for up to 4 days.
- Freezing: Freeze in a freezer-safe container for up to 30 days; thaw in the refrigerator until easy to slice.
Nutrition
Serving: 1 slice of cake | Calories: 304 kcal | Carbohydrates: 56 g | Protein: 5 g | Fat: 7 g
Nutrition information is an estimate.
Additional Info
Author: Bailey Rhatigan
Prep Time: 10 minutes
Refrigerator Time: 3 hours
Total Time: 3 hours 10 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 304
Keyword: Strawberry Icebox Cake
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