Strawberry Icebox Cake

Strawberry icebox cake with a serving scooped out.

This Strawberry Icebox Cake is a dreamy, delicious take on the classic no-bake dessert made with chocolate wafer cookies. It takes the unbeatable combination of strawberries and chocolate in a whole new refreshing direction!

strawberry icebox cake with layers showing

a strawberry icebox cake is a summer classic

Not only is the color combination of that pale pink creamy filling and dark chocolate wafers stunning, but the flavors are so simple and fresh. And it’s just plain fun to dig a big spoon in and scoop out all those yummy layers. This recipe is based on the original Nabisco Famous Icebox Cake from the 1940s, which is printed right on the box, to this day. Strawberries takes this simple, magical recipe up a notch.

A serving of strawberry icebox cake in a white cup with a spoon.

ice box cake is all about texture

It’s almost like magic how the layers of strawberry whipped filling and crisp chocolate cookies transform into a soft, cake-y dessert. The secret is giving the cake enough time to chill in the fridge (at least 6 hours or overnight) so that the crunchy wafers soak in moisture from the filling and turn into a nice, soft, cake-y texture. It’s brilliant!

making strawberry filling in a blender

the right balance of ingredients for a strawberry filling

Traditionally ice box cakes are made with a simple whipped cream filling, but when you add pureed fruit like strawberries to whipped cream, you’re adding a lot of water along with that fresh berry flavor. To compensate, I added some cream cheese to the party to make sure the filling stayed nice and thick. You don’t really taste the cream cheese, so it’s not quite like a no-bake cheesecake, but the extra body makes for a great filling that will stand up to all the layers of this cake, while staying soft and creamy.

Folding together whipped cream and strawberry mixture.

here’s what you’ll need

  • fresh strawberries for the perfect summertime flavor
  • cream cheese adds body and thickness to the filling
  • sugar
  • vanilla extract boosts the flavor of the filling
  • whipping cream adds the all important airiness to the filling
  • chocolate wafer cookies provide the structure of the cake.
Strawberry icebox cake topped with sliced strawberries and mint leaves.

how to assemble an icebox cake

  • choose the right pan: I used an 8×8 glass baking pan that is relatively deep, so I’d be able to fit 4 layers of wafers and strawberry filling easily. I like glass because it allows you to see through on the sides, too. Stoneware pans are also a good choice for keeping things chilled.
  • You can start layering with a layer of cookies, or with a thin layer of filling. I did a layer of wafers first, but if you start with a thin layer of filling it will allow that first layer of cookies to get a bit softer.
  • Lay your cookies in a single layer, overlapping them a little bit if needed. Ideally, you don’t want them to overlap too much so that they have contact with the creamy filling and can soak it up, but you also don’t want to leave too much space between them.
  • Continue layering up your icebox cake, until you’ve used up all your filling. Don’t worry too much about all your layers being exactly equal, it will all meld together beautifully in the fridge.
  • This filling is soft and creamy when fully chilled, but if you want it to be a little bit firmer, you can pop the finished icebox cake in the freezer for 20-30 minutes before serving, just don’t let it get totally frozen or it will become too hard.
Strawberry icebox cake with a serving scooped out.

icebox cake tips and faqs

Is an icebox cake really a cake?

The unique texture of an ice box cake comes from the wafer cookies that soak in the whipped cream filling over time. They lose their crunch and become cake-like.

Where can I find Nabisco Famous Wafers?

They can be a pain in the #%* to find, so when you do, hoard! Check larger supermarkets, (usually on the top shelf) and you can always order them on Amazon.

What are Nabisco Famous Wafers?

The thin crisp dark chocolate cookies have been around since 1924! They’re used to make ice box cakes and crumb crusts for pies.

What can I substitute for Nabisco Famous Wafers?

I’ve used Oreos, or Oreo Thins as substitutes. You can also use other wafer thin cookies in other flavors like vanilla, ginger, or lemon. Trader Joe’s carries an assortment. Graham crackers, or any thin cookie that is absorbent (i.e. isn’t coated with chocolate or anything) will work. Even thin chocolate chip cookies, like Tate’s, will work.

Can chocolate wafers be frozen?

Yes, you can pop them straight in the freezer, in their box.

Can I make an icebox cake with Cool Whip?

You can, but it’s not my preference. The texture and flavor of whipped cream is much better. And I don’t think Cool Whip sinks into the wafers as well as whipped cream does.

How long does icebox cake last?

It will last 2-3 days, but any longer and the whipped cream will start to deteriorate.

How long can an icebox cake sit out?

2 hours max.

Can I make this icebox cake in individual servings?

Yes, I love to do that. Find a small jar that’s about the size of the wafers, and then layer away! I’ve used this method in my mini icebox tiramisu recipe.

How far ahead can I make icebox cake?

I like to allow 6 hours to make sure everything melds together nicely. overnight works, too!

Can I make this vegan?

Use your favorite vegan cookie (Oreos are vegan!) and then make a vegan whipped topping for the filling.

taking a spoonful of strawberry icebox cake

more cool no-bake desserts

Strawberry icebox cake with a serving scooped out.
5 from 9 votes

Strawberry Icebox Cake

This Strawberry Icebox Cake is a dreamy, delicious take on the classic no-bake icebox cake made with chocolate wafer cookies. It takes the unbeatable combination of strawberries and chocolate in a whole new refreshing direction!
Course Dessert
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Yield 8 servings
Calories 335kcal
Author Sue Moran


  • 1 1/2 cups strawberries, chopped
  • 12 ounces full fat cream cheese, room temperature
  • 3/4 cup granulated sugar
  • 2 tsp vanilla extract
  • 1 cup heavy whipping cream
  • 9 ounce box chocolate wafer cookies
  • strawberries and mint leaves for garnish, optional


  • In a blender or a food processor, puree the strawberries, cream cheese, sugar, and vanilla until very smooth.
    Strawberry mixture for strawberry icebox cake.
  • In a stand mixer with the whisk attachment, or with electric beaters, whip the heavy cream until stiff peaks form.
    Whipped cream for strawberry icebox cake.
  • Gently fold the strawberry mixture into the whipped cream, until no streaks remain.
    Folding together whipped cream and strawberry mixture.
  • Begin assembling the icebox cake by lining the bottom of your pan (I used an 8×8 glass baking dish) with the wafers, overlapping slightly if needed.
    Layering chocolate wafer cookies at the bottom of a glass pan.
  • Follow with a layer of the strawberry mixture. I used about 1/4 of my mixture for 4 separate layers.
    Adding a layer of strawberry mixture over a layer of wafer cookies.
  • Continue layering until you have used all of your ingredients, ending with a layer of the strawberry mixture.
    Finished strawberry icebox cake, before chilling.
  • Chill at least 6 hours, or up to overnight.
  • Garnish with a few sliced strawberries and mint leaves, if desired. Serve cold.
    Strawberry icebox cake with a serving scooped out.


Calories: 335kcal | Carbohydrates: 24g | Protein: 3g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 88mg | Sodium: 154mg | Potassium: 126mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1012IU | Vitamin C: 16mg | Calcium: 66mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

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    Leave a Reply

    Please rate this recipe!

  • Reply
    July 1, 2021 at 1:16 pm

    5 stars
    So delicious and so sad the pan is empty. For a raspberry version, would you need to strain out the seeds?

    • Reply
      Sue Moran
      July 1, 2021 at 4:13 pm

      I think that would be a good idea, but it’s optional.

  • Reply
    June 30, 2021 at 7:44 am

    Hi! Would this be firm enough to make in a springform pan and sliced? Thanks for all the wonderful recipes!

    • Reply
      Sue Moran
      June 30, 2021 at 8:00 am

      As I made it, I don’t think it would be firm enough, it has to do with the moisture in the strawberries. You could, however, modify the recipe for that purpose, maybe using some gelatin to firm it up.

  • Reply
    June 27, 2021 at 10:02 am

    5 stars
    Can this recipe be doubled and a 9×13 glass pan used? Made it for smaller group and it was delicious.

    • Reply
      Sue Moran
      June 27, 2021 at 10:28 am

      Sure, that will work fine. Glad you liked it!

  • Reply
    Linda b
    June 13, 2021 at 12:02 am

    Yuuums. Cant wait to try this !!!! My hubby will certainly enjoy it

  • Reply
    June 11, 2021 at 9:25 am

    Can raspberries be substituted? Would the amount be the same?

    • Reply
      Sue Moran
      June 11, 2021 at 9:35 am

      Yes, for sure, and the amount would be the same.

  • Reply
    June 11, 2021 at 6:52 am

    Hi Sue, went to print out your recipe. The pictures for the directions were not

    • Reply
      Sue Moran
      June 11, 2021 at 6:58 am

      There’s a toggle that lets you choose to have instruction images or not, check that and see if that helps.

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