This Strawberry Shortcake Icebox Cake is a no-bake summer treat that layers fluffy lemonade whipped cream, jammy homemade strawberry sauce, and crisp graham crackers that soften into cake-like layers after chilling. It’s light, refreshing, and perfect for warm days when I don’t want to turn on the oven.

Why You’ll Love This Recipe

I love this recipe because it takes simple ingredients and turns them into something elegant without much effort. The strawberry sauce adds a burst of fresh fruit flavor, the graham crackers soften into tender cake-like layers, and the whipped cream has just the right hint of lemon to brighten the whole dessert. Since it’s a no-bake cake, I can prepare it ahead of time, let the freezer do the work, and then serve it chilled for the perfect refreshing bite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the strawberry sauce:

• Strawberries

• Granulated sugar

• Lemon juice

• Cornstarch

• Water

• Lemon zest

• Vanilla extract

For the lemonade whipped cream:

• Heavy cream

• Vanilla extract

• Lemonade or lemon juice

• Powdered sugar

For the cake layers:

• Graham crackers

• Fresh strawberries for topping

Directions

1. Make the strawberry sauce by simmering strawberries with sugar, lemon juice, zest, and a cornstarch slurry until it thickens into a jammy sauce. Let it cool.

2. Beat heavy cream with vanilla, powdered sugar, and lemon juice or lemonade until stiff peaks form.

3. Line a loaf pan with plastic wrap. Spread a thin layer of whipped cream on the bottom.

4. Layer graham crackers, whipped cream, and strawberry sauce. Repeat two more times, finishing with graham crackers and a thin layer of cream.

5. Cover and freeze for 3–4 hours, then let it soften slightly before serving.

6. Whip the remaining cream mixture and use it to frost the outside of the cake. Decorate with strawberry slices.

Servings and timing

This recipe serves 8 to 10 slices. It takes about 20 minutes to prepare, plus at least 3 to 4 hours of chilling time.

Variations

I sometimes change up the flavors by swapping graham crackers for chocolate grahams to make a chocolate-strawberry version. Other times, I use different fruit sauces like blueberry, raspberry, or peach. For a quick shortcut, I use store-bought strawberry jam thinned with a little water instead of making the sauce from scratch.

Storage/Reheating

I keep leftovers in the freezer, covered well, for up to a week. Before slicing, I let the cake sit at room temperature for about 10–15 minutes so it’s easier to cut. Since it’s a chilled dessert, there’s no reheating needed—just thaw slightly and enjoy.

FAQs

Can I make this cake ahead of time?

Yes, I usually make it the day before I plan to serve it. The freezer time helps the graham crackers soften and the flavors meld together.

Can I use store-bought whipped topping instead of homemade whipped cream?

Yes, I can swap in whipped topping if I want to save time, but I prefer the flavor and texture of homemade.

What if I don’t have graham crackers?

I sometimes use vanilla wafers instead, which give a slightly different texture but still work well.

Can I use frozen strawberries for the sauce?

Yes, I can use frozen strawberries—no need to thaw them first. They cook down just as well as fresh.

How do I prevent the whipped cream from over-mixing?

I stop mixing as soon as stiff peaks form. If I go too far and it starts to look grainy, I can save it by gently folding in a little extra cream.

Conclusion

This Strawberry Shortcake Icebox Cake is one of my favorite summer desserts because it’s light, refreshing, and simple to make. I love how the graham crackers transform into tender cake-like layers, and the combination of strawberries and lemonade whipped cream makes every bite taste like sunshine. It’s a dessert I come back to again and again when I want something beautiful and delicious without the fuss of baking.