Fresh Strawberry Icebox Cake served in a glass pan

Strawberry Shortcake Icebox Cake

Fresh layers of whipped cream that have been combined with cream cheese.  Graham crackers and fresh fruit make up the rest of this easy no bake cake recipe.

Course Dessert, holiday
Cuisine amercan
Prep Time 20 minutes
Servings 9
624 kcal


  • 2 packages graham crackers
  • 1 pint heavy cream
  • 1 8 ounce package cream cheese, room temperature light or regular
  • 1/4 cup sugar
  • 2 teaspoons vanilla
  • 2 pints fresh strawberries leave several uncut for garnish if desired


  1. Pour cream into large mixing bowl.  Using an electric mixer,  mix on high until cream is whipped and stiff peaks form.  About 3-4 minutes.

  2. Add the cream cheese, sugar and vanilla.  Blend until all cream cheese is incorporated and no lumps remain.  Another 2-3 minutes.

  3. Line an 8 x 8 baking pan with one layer of graham crackers.  Spread a third of the cream mixture on top of the crackers.  Top with sliced berries and repeat two more times.

  4. Top with remaining berries and chill for at least two hours to soften the graham crackers. Best if overnight.  NOTE: if making several days in advance do not add the berries on top until a couple hours before serving to keep them fresh.

  5. Slice with a sharp knife and serve!

Nutrition Facts
Strawberry Shortcake Icebox Cake
Amount Per Serving
Calories 624 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 14g70%
Cholesterol 72mg24%
Sodium 619mg26%
Potassium 361mg10%
Carbohydrates 84g28%
Fiber 5g20%
Sugar 32g36%
Protein 8g16%
Vitamin A 785IU16%
Vitamin C 62mg75%
Calcium 123mg12%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.