Strawberry Icebox Cake
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Strawberry icebox cake is a refreshing dessert that’s perfect for warmer days. The combination of fresh strawberries and
Strawberry Icebox Cake
I adore recipes like this. One’s that I mix a few things together and, basically, they’re ready. With a few tips to keep it looking and tasting its best, this cake is a great go-to when you need something quick, tasty, and impressive.
PMc says:
What I love about this cake is how light and creamy it is, with layers that come together beautifully.
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
Crust
- lemon Oreo Thins or vanilla
Filling
- strawberries washed and dried
- cream cheese at room temperature
- granulated sugar
- fresh lemon juice
- pure vanilla extract
- Cool whip
- strawberry Jello mix
Topping
Best Practice
- To prevent the cookies from becoming too soggy, make sure your strawberries are completely dry before using them. You can pat them dry with a paper towel.
- Let the
cream cheese reach room temperature before mixing it. This will make it easier to blend and create a smoother filling. - When spreading the layers, try to be gentle so the cookies don’t crumble or shift too much. It helps to chill the layers in the fridge for a bit between steps. You can also fold over the plastic wrap and press it evenly and firmly to compact it.
- You can use any container you want. I wanted slices like this, so I used a loaf pan.
Strawberry Icebox Cake FAQ
Can I use other cookies for the crust?
Yes, if you’re not a fan of lemon or vanilla Oreos, you can use vanilla sandwich cookies, graham crackers, or shortbread cookies. The taste will change slightly, but it will still be delicious.
How long does it need to chill?
You should chill the cake for at least 4 hours in the coldest part of your freezer, but overnight is even better. This allows the layers to set properly.
Can I make this ahead of time?
Yes, it’s actually better when made the day before serving. Just keep it covered in the freezer, and it’ll be ready when you need it.
Final Thoughts
Strawberry icebox cake is a simple yet delicious dessert that’s sure to please a crowd. It requires minimal effort, and the result is a light, fruity treat that feels perfect for any occasion.
Strawberry Icebox Cake
Ingredients
For the Crust
- ½ 13.1 ounce lemon Oreo Thins or vanilla, there's 52 in a pkg, I used 25
For the Filling
- 2 lbs strawberries washed and dried
- 16 ounces (452g) cream cheese at room temperature
- ¼ cup (48g) granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- 8 ounces Cool whip
- 2 tablespoons strawberry Jello mix
For the Topping
- 1 cup (236ml) heavy whipping cream
- ½ cup (65g) powdered sugar
Instructions
For the Crust
- Line a 9×5-inch loaf pan with plastic wrap.
For the Filling
- Thoroughly wash and dry all the strawberries, and remove the stems. First, dice enough strawberries (about the size of a dime) to fill 1 cup. Set aside. Then slice all the remaining strawberries and pat dry with a paper towel. Set aside.
- Beat the cream cheese, sugar, lemon juice and vanilla extract and beat until it’s smooth and free of lumps. Then mix in the prepared Cool Whip, and stir with a spatula until it’s well mixed.
- Divide the cheesecake mixture in half. To one half, add the powdered strawberry jello mix and 1 cup of finely chopped berries, and stir until combined.
To Assemble:
- Layer half of the sliced strawberries first in your loaf pan, overlap and fill any gaps.
- Spread the plain cheesecake filling overtop of the strawberries, followed by the strawberry cheesecake filling. Layer cookies next.
- Next, spread the remaining layer of the plain cheesecake and top with the remaining strawberries and final layer of cookies. Fold the plastic wrap over the filling and freeze until firm throughout. It usually takes from 4 to 6 hours.
- When you're ready to serve, remove the plastic wrap and turn out onto a serving tray. Remove the plastic wrap, slice, and serve.
- Store any remaining in the freezer.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.