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Strawberry icebox cake is the cool, creamy, no bake dessert that layers a fluffy strawberry cream over a crunchy Oreo crust and freezes into sliceable bars, no oven required. I made my first batch on a sweltering June afternoon when Maddie begged for something pink and cold, and it disappeared before dinner. It has the same creamy, no bake magic as my golden Oreo strawberry cheesecake bars, just frozen into cool, sliceable squares.
A fluffy strawberry cream cheese layer over a crunchy Oreo crust, frozen into cool sliceable bars.
Strawberry Icebox Cake Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 0 minutes
- ⏳ Total Time: 6 hours 15 minutes
- 🍽️ Serving: 12 bars
- ⚡ Calories: 280kcal
- 🌶️ Flavor Profile: Sweet fresh strawberry cream over a rich chocolate cookie crust
- ✋ Difficulty: Easy, a no bake freeze and slice dessert
Quick Answer
Crush Oreos and mix them with melted butter, then press the mixture into the bottom of a lined pan to form the crust. Beat cream cheese until fluffy, then mix in sweetened condensed milk and pureed strawberries and fold in whipped topping. Spread the strawberry cream over the crust and freeze for 5 to 6 hours until set. Lift it out, cut into bars, and serve cold.
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 Bars
Why This Recipe Works
Click to see the technique science
- The Oreo crust is a no bake shortcut. Crushed Oreos mixed with butter press into a firm, chocolatey crust that needs no baking, so the whole dessert stays cool and easy.
- Cream cheese makes it rich. Beating the cream cheese until fluffy first gives the strawberry layer a smooth, cheesecake like body that holds its shape when frozen.
- Fresh strawberry puree brings real flavor. Pureed fresh strawberries fold right into the cream for a natural, bright berry flavor and a pretty pink color, no artificial flavoring needed.
- Sweetened condensed milk does double duty. It sweetens the filling and helps it set into a soft, scoopable texture even straight from the freezer, so the bars are never rock hard.
- It is completely make ahead. The freezer does all the work, so you can make these a day or two in advance and just slice and serve, which is perfect for parties and hot days.
Why You’ll Love This Recipe
- It is cool, creamy, and fruity, the perfect no bake treat for a hot summer day when you do not want to turn on the oven.
- It is a true make ahead dessert, the freezer sets it while you do everything else, then you just slice and serve.
- It is as easy as stirring together my strawberry dump cake, but even more of a make ahead lifesaver.
- It is the kind of no fuss win that pairs beautifully with our halloween chocolate covered strawberries on a busy week.
- It is the kind of no fuss win that pairs beautifully with our chocolate whoopie pies recipe with strawberry frosting on a busy week.
- It earns a spot in the rotation right next to our toffee bars recipe.
Key Ingredients
A short, simple list of six ingredients you probably already know and love.
- Oreos: The crust. Crushed and mixed with butter, they make a chocolatey, no bake base. Any Oreo flavor works if you want to switch it up.
- Cream cheese: The body. Beaten until fluffy, it gives the strawberry layer its rich, cheesecake like texture.
- Fresh strawberries: The star. Pureed and folded in, they bring real berry flavor and that gorgeous pink color.
- Sweetened condensed milk: The sweetener. It sweetens the filling and helps it set soft and scoopable in the freezer.
- Whipped topping: The fluff. Folded in at the end, it keeps the strawberry layer light and airy.
See recipe card for exact quantities.
Variations and Substitutions
One easy frozen treat, plenty of ways to make it your own.
- Use Golden Oreos instead of chocolate for a different crust flavor that lets the strawberry shine.
- Swap the strawberries for raspberries, blueberries, or a mix of berries.
- Drizzle the finished bars with melted chocolate or a little strawberry sauce before serving.
- Skip the freezer and chill it instead and you land closer to my no bake cheesecake, a completely different but equally creamy dessert.
- Add a layer of sliced fresh strawberries between the crust and the cream for extra fruit.
- For another spin on this idea, try our chocolate covered strawberry jello cookies next time.
- For another spin on this idea, try our oatmeal chocolate chip cookie bars next time.
- In the mood for something different? Our no-bake peanut butter bars scratches a similar itch.
How to Make Strawberry Icebox Cake
- Crush the Oreos and mix them with the melted butter, then press the mixture firmly into the bottom of a parchment lined pan to form the crust.
- Beat the cream cheese until light and fluffy, then mix in the sweetened condensed milk and strawberry puree and fold in the whipped topping until smooth.
- Spread the strawberry cream evenly over the crust, then freeze for 5 to 6 hours until set. Lift out, cut into bars, and serve cold.
Recipe Tips & Tricks
- Line the pan with parchment. An overhang lets you lift the whole slab out for clean, easy slicing once it is frozen.
- Soften the cream cheese first. Room temperature cream cheese beats up smooth and lump free, which makes the whole filling silkier.
- Puree the strawberries well. A smooth puree blends evenly into the cream, while chunks can make the filling watery, so blend until smooth.
- Freeze until fully set. Give it the full 5 to 6 hours, or overnight, so the bars slice cleanly and hold their shape.
- Let them sit a few minutes before serving. A few minutes at room temperature softens the bars just enough to bite into easily.
- Use a warm knife to slice. Running the knife under hot water and wiping it between cuts gives you neat, clean bars.
- Double up for gatherings. Serve it alongside our cruffins recipe and watch both disappear.
- Double up for gatherings. Serve it alongside our soft double chocolate cookie bars and watch both disappear.
- Make it a full spread. Our dirt cake rounds out the table.
Serving Ideas and Suggestions
Still filling out the menu? Readers love pairing this one with our white chocolate golden oreo cheesecake bars, cherry cheesecake bars, no bake lemon cheesecake bars, and strawberry cheesecake bundt cake.
Strawberry Icebox Cake FAQs
A strawberry icebox cake is a no bake dessert made by layering a creamy strawberry filling over a cookie crust and chilling or freezing it until set. This version uses an Oreo crust and a fluffy strawberry cream cheese filling frozen into sliceable bars, so it is cool, creamy, and needs no oven.
This version is frozen for 5 to 6 hours so it sets into firm, sliceable bars that are perfect for hot days. You can also refrigerate it until set for a softer, more spoonable dessert. Either way, keep it cold right up until serving.
Yes. Thaw frozen strawberries and drain off the extra liquid before pureeing so the filling does not turn watery. Fresh strawberries give the brightest flavor and color, but well drained frozen berries work great, especially out of season.
Kept frozen and well wrapped, these bars last up to 2 weeks. In the refrigerator, the softer set version keeps for about 3 to 4 days. Store them covered so they do not pick up any freezer odors, and slice just before serving.
Absolutely, it is designed to be made ahead. The freezing time means you can make it a day or two in advance, which makes it perfect for parties and gatherings. Just cut and serve straight from the freezer, letting the bars sit a few minutes to soften slightly.
Yes. Golden Oreos, graham crackers, or vanilla wafers all make a great crust and change the flavor nicely. Just crush about the same amount and mix with melted butter so the crust presses together and holds its shape.
Made this strawberry icebox cake? Leave a comment and a star rating below, and tell me if you froze it or chilled it!
Strawberry Icebox Cake Bars
Ingredients
- 22 oreos crushed
- 1/2 stick butter softened
- 8 oz cream cheese softened
- 1 can sweetened condensed milk
- 6 oz pureed strawberries about 8-10 strawberries, pureed in a blender
- 8 oz whipped topping
Instructions
- Line a 8×8 pan with parchment or wax paper. Crush oreos and mix with butter, I used my hands to mix and then press into the bottom of the pan.
- With a hand mixer, cream the cream cheese for 2 minutes, until light and fluffy. Add in the sweetened condensed milk and strawberry puree. Mix until smooth and combined. Fold in the whipped topping.
- Pour on top of the crushed cookies and place in freezer until set about 5-6 hours. Cut into bars and enjoy!
Nutrition
Love This Recipe?
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Looks so yummy! But chocolate covered? Did I miss something?
mmmmh this look so amazing, i will definitely try it, thanks for the recipie.
Melt in the mouth deliciousness! Adding it to my summer list.
Girl! You’re killing me with all of this yummy-ness. Thanks so much for partying with us each week. Have a lovely 4th of July weekend. Hugs!
strawberries one of my favorite things. This is divine. Thank you for sharing your sweet blog at the Thursday Favorite Things Blog Hop. ♥
This looks perfect for a summertime dessert! And I love being able to use fresh strawberries in the mix. Thanks for sharing on Cast Party Wednesday.
Mmm looks so good! Definitely agree about it being perfect for summer! Thanks for the recipe!
Gina
Pink Wings
Oh boy, i just want to dive right in! These bars are beautiful, so tall with lovely edges. I bet they taste amazing too.
This looks amazing! I want some right now!! Pinning it!
Thanks for sharing!
My husband loves chocolate so he requested a rocky road ice cream cake.