Strawberry Icebox Cake has layers of shortbread cookies, a creamy Cool Whip cheesecake pudding filling, and juicy fresh strawberries.
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This no-bake dessert uses simple ingredients are pretty straightforward and you probably have them in the pantry just waiting to make a sweet treat like this one. Perfect during the summer months but can be enjoyed all year long!
Why This Recipe Works
This No Bake Strawberry Dessert satisfies any sweet tooth young or old, especially on those hot summer days just like this Lemon Icebox Cake.
Ripe strawberries freshly picked from the patch during strawberry season make for the perfect summer dessert. This recipe is a great way to use your favorite fruit.
Ingredients for the Easiest Dessert
- Cream cheese: for the best creamy and smooth filling, use full fat cream cheese and make sure it comes up to room temperature before using.
- Instant cheesecake pudding: if you can't find this, use instant vanilla pudding mix instead. I know Wallmart has it and Amazon. Do NOT use Cook N Serve Pudding.
- Vanilla extract:
- Half n half: You can make half n half by just mixing 1/2 heavy whipping cream and 1/2 whole milk.
- Cool Whip: that creamy whipped topping combines with the cream cheese, pudding, and half and half to make the ultimate creamy filling. Instead of Cool Whip, you can use homemade whipped cream if desired.
- Diced strawberries: I prefer fresh fruit over frozen for this recipe.
- Lorna Doone cookies: more options in the FAQ section
How To Make Strawberry Icebox Cake
- Step 1: Add softened cream cheese into a large bowl and beat with electric mixer until smooth.
- Step 2: Add pudding mix and vanilla extract to the bowl and mix.
- Step 3: Carefully add the half and half and mix.
- Step 4: Fold in the Cool Whip using a spatula.
- Step 5: Spread the creamy layer across the bottom of the pan.
- Step 6: Place a layer of strawberries on the creamy layer.
- Step 7: Add a layer of cookies.
- Step 8: Repeat the layers until you reach the top layer of the cream mixture and garnish with cookie crumbs and more strawberries before covering with plastic wrap and refrigerating.
Recipe Tips
- Since this requires at least 6 hours in the fridge, it's an easy dessert to make ahead of time.
- Add a bit of texture and change the flavor of this a bit by adding some chocolate chips or chopped nuts. You can even try some broken pretzel pieces to bring some Strawberry Jello Pretzel Salad vibes ot this summer dessert.
- Store any leftovers covered in the fridge for 3-4 days. The longer this sits, the faster it breaks down and changes texture.
Yes, although I love the using these shortbread cookies you can also use layers of graham crackers. You can also use Nilla cookies or chocolate wafer cookies in place of the Lorna Doone cookies.
I do not recommend using frozen strawberries in this icebox cake recipe. Once the strawberries thaw out, they'll release a bunch of liquid and this can make your icebox cake runny and will make the strawberries bleed into the other layers. If you must use frozen strawberries, thaw them and pat them dry thoroughly before using.
Yes, you can use other fresh berries like raspberries or blueberries for different flavors in your dessert. Be sure to at them dry well so they don't break down and make the dessert runny or soggy.
More Strawberry Recipes
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Strawberry Icebox Cake
Equipment
Ingredients
- 8 ounces cream cheese room temperature
- 2- 3.4 ounce boxes of instant cheesecake pudding *see notes
- 2 teaspoons vanilla
- 1 ½ cups half n half
- 8 ounces cool whip
- 3 cups strawberries diced
- 60 Lorna Doone cookies
Instructions
- Place the softened cream cheese into a large bowl and using a hand mixer to beat until smooth.
- Add in the instant pudding and vanilla and mix, then add in the half n half and mix until combined.
- Using a spatula fold in the cool whip until incorporated.
- Spread ¼ of the filling on the bottom of an 8x8 dish. Add 1/3 of the diced strawberries on top. Followed by 25 shortbread cookies. Gently spread ½ of the remaining filling on top of the cookies and ½ of the remaining strawberries.
- Repeat with another layer of cookies, the remaining batter and remaining strawberries. Crumble up the leftover cookies on top of the cake.
- Cover with plastic wrap and refrigerate for at least 6 hours.
I've not tried that, a layer of strawberry preserves might work.