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Strawberry Icebox Cake is the dreamy no bake dessert my girls beg for all summer, a creamy strawberry filling piled over a buttery graham cracker crust that sets up cold and slices like a cloud. I make it the night before a *hot afternoon* so it is ready to go, and it disappears the second it hits the table. If you love easy chilled desserts, our raspberry icebox cake is another favorite.
This old fashioned Woolworth style icebox cake tastes like strawberry cheesecake without ever turning on the oven.
Strawberry Icebox Cake Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: No baking
- ⏳ Total Time: 8 hours 15 minutes
- 🍽️ Serving: 15 servings
- ⚡ Calories: 402kcal
- 🌶️ Flavor Profile: Creamy strawberry cheesecake filling over a buttery graham cracker crust
- ✋ Difficulty: Easy, about as simple as our banana icebox cake
Quick Answer
Dissolve strawberry jello in boiling water and set it aside. Press a graham cracker crust into a 9×13 dish and chill it. Whip cold evaporated milk to stiff peaks, then in another bowl whip the cream cheese with sugar, lemon juice, and vanilla. Slowly mix in the jello, fold in the whipped evaporated milk, and pour it over the crust. Top with the reserved crumbs, cover, and refrigerate overnight before slicing.
Jump to:
- Strawberry Icebox Cake Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Strawberry Icebox Cake
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Strawberry Icebox Cake FAQs
- Other Recommended No Bake Desserts
- Strawberry Icebox Cake
Why This Recipe Works
Click to see the technique science
- No oven required. The whole strawberry icebox cake sets up in the fridge, so it is perfect for hot days and busy kitchens.
- Whipped evaporated milk. Whipping cold evaporated milk to stiff peaks gives the filling a light, airy, mousse like texture.
- Tangy cream cheese. Cream cheese and a little lemon juice keep the sweet strawberry filling balanced and cheesecake like.
- Buttery graham crust. A pressed graham cracker crust on the bottom and sprinkled on top adds crunch and that classic icebox cake finish.
- Make ahead friendly. It needs to chill overnight, so it is a dessert you make the day before and forget about until serving.
- Feeds a crowd. One 9×13 pan cuts into 15 generous squares, ideal for potlucks, cookouts, and holidays.
Why You’ll Love This Recipe
- It is a completely no bake dessert that comes together in about 15 minutes of hands on time.
- The creamy strawberry filling tastes just like strawberry cheesecake but lighter and fluffier.
- It is an old fashioned Woolworth lunch counter recipe, right alongside our classic Woolworth cheesecake.
- It chills overnight, so all the work is done long before your guests arrive.
Key Ingredients
Here is everything you need to make a pan of strawberry icebox cake.
- Strawberry jello: Gives the filling its bright strawberry flavor and pretty pink color.
- Evaporated milk: Whipped cold to stiff peaks, it makes the filling light and airy. Chill it well first.
- Cream cheese: Adds the tangy, cheesecake like richness. Soften it so it whips smooth.
- Lemon juice and vanilla: Brighten and round out the sweet strawberry filling.
- Graham crackers, butter, and sugar: Pressed into a crust on the bottom and sprinkled on top.
See recipe card for exact quantities.
Variations and Substitutions
This icebox cake is easy to make your own. Here are a few ideas.
- Swap the strawberry jello for raspberry, cherry, or lime for a different flavor and color.
- Fold sliced fresh strawberries into the filling or layer them over the crust.
- Use a chocolate graham or vanilla wafer crust like our coconut icebox cake.
- Top each slice with whipped cream and a fresh strawberry for serving.
- Add a teaspoon of strawberry extract for an even bolder strawberry punch.
How to Make Strawberry Icebox Cake
- Mix the graham cracker crumbs, melted butter, and sugar, reserve half for topping, and press the rest into a greased 9×13 dish. Chill in the freezer.
- Whip the cold evaporated milk to stiff peaks with an electric mixer. Be patient, it will get there. Set aside.
- In a large bowl, whip the cream cheese until smooth, then beat in the sugar, lemon juice, and vanilla.
- Slowly mix the dissolved strawberry jello into the cream cheese mixture until fully combined.
- Gently fold the whipped evaporated milk into the strawberry filling until light and smooth.
- Pour the filling over the crust, sprinkle with the reserved crumbs, cover, and refrigerate overnight before slicing.
Recipe Tips & Tricks
- Chill the evaporated milk cold before whipping so it forms stiff peaks. A cold bowl and beaters help too.
- Be patient whipping the milk, it can take several minutes to whip up, but it will happen.
- Soften the cream cheese so it whips smooth with no lumps in the filling.
- Refrigerate overnight, the cake needs the full chill time to set up firm enough to slice.
- Reserve half the crumbs for the top so every slice gets that classic icebox cake finish.
- Use a sharp knife wiped clean between cuts for neat squares.
Serving Ideas and Suggestions
Serve strawberry icebox cake cold, straight from the fridge, cut into squares. It is the perfect light dessert after a summer cookout or holiday dinner, and it pairs beautifully with fresh berries and a cup of coffee.
It fits right into a no bake dessert spread. Set it out next to our golden Oreo strawberry cheesecake bars or a strawberry angel food cake for a berry filled table everyone will love.
Because it slices into neat squares and travels well cold, it is a great make ahead dish for potlucks and parties. Pair it with our strawberry cheesecake bundt cake for a strawberry dessert duo.
Strawberry Icebox Cake FAQs
Keep it covered in the refrigerator for up to 4 days. Because it is a no bake dairy dessert, it should stay chilled until you serve it and go back in the fridge right after. It does not hold well at room temperature.
Yes, and you should. It needs to chill overnight to set up properly, so it is a perfect make ahead dessert. Assemble it the day before, cover it, and refrigerate until you are ready to slice and serve.
You can freeze it for up to 1 month, well covered. The texture becomes a bit firmer and more ice cream like once frozen. Thaw slices in the refrigerator for a few hours before serving for the best creamy texture.
This creamy no bake dessert was famously served at Woolworth lunch counters, which is why it is also called Woolworth cake or Woolworth cheesecake. The strawberry jello version is a popular twist on the classic lemon one.
Evaporated milk needs to be very cold to whip to stiff peaks, so chill the can well first, along with the bowl and beaters. It can take several minutes of whipping, so keep going and it will thicken and hold peaks.
Absolutely. This icebox cake works with raspberry, cherry, lime, orange, or lemon jello. Just swap the strawberry jello for the same amount of your favorite flavor to change up the color and taste.
Love no bake treats? Make our raspberry icebox cake next.
When cherry season calls, my baked cherry cheesecake bars answer.
For a baked strawberry treat, my strawberry hand pies deliver flaky crust and jammy filling.
Strawberry Icebox Cake
Equipment
Ingredients
For the filling:
- 6 ounces strawberry jello mix
- 2 cups boiling water
- 17 ounces cold evaporated milk
- 16 ounces cream cheese softened
- 1 ¼ cups granulated sugar
- ¼ cup lemon juice fresh squeezed
- 2 teaspoons vanilla extract
For the crust:
- 3 cups graham cracker crumbs
- ½ cup unsalted butter melted
- ¼ cup granulated sugar
Instructions
- Add the jello to the boiling water off the heat, stir until dissolved. Let sit on the counter while you assemble the rest of the ingredients.6 ounces strawberry jello mix, 2 cups boiling water
- Spray a 9×13 baking dish with cooking spray.
- For the crust, mix together the graham cracker crumbs, butter, and sugar. Reserve ½ of this mixture for the topping. Press the rest of it in the bottom of the prepared baking dish. Place in the freezer.3 cups graham cracker crumbs, ½ cup unsalted butter, ¼ cup granulated sugar
- Whip the evaporated milk to stiff peaks in a large bowl with an electric hand mixer, set aside. This may take a long time to form, be patient, it will happen!17 ounces cold evaporated milk
- In a large bowl whip the cream cheese until smooth.16 ounces cream cheese
- Add the sugar and mix until combined.1 ¼ cups granulated sugar
- Add the lemon juice and vanilla, mix until combined.¼ cup lemon juice, 2 teaspoons vanilla extract
- Slowly add the jello mixture until everything is well mixed.
- Fold in the whipped evaporated milk.
- Pour this over the crust, it will look like a lot and will come right to the edge of the baking dish. Sprinkle the remaining reserved crumbs on top.
- Cover and place in the refrigerator overnight. Slice and serve.
Notes
- Chill Factor: An overnight chill in the fridge ensures the perfect set – don’t skip this step!
- Creamy Dreamy: Room temperature cream cheese mixes into a silky-smooth cheesecake filling.
- Firm Foundation: A solid press of the crust guarantees it supports the luscious topping.
- Whipping Up Wonder: An electric mixer brings the filling to its fluffy glory.
- Top It Like It’s Hot: Be bold with toppings for added flavor and beauty.
- Cool and Collected: Serve chilled for the ultimate creamy indulgence.
- Make sure to chill your evaporated milk before whipping!
Nutrition
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Made this and it didn’t set up?????? What did I do wrong?