This super easy, no-bake Strawberry Icebox Cake is a delightful flavor twist on the retro icebox cake! Golden Oreo cookies are layered with an irresistible strawberry whipped cream and then the whole cake is covered in a vanilla whipped cream. You only need 4 ingredients, 20 minutes to assemble and zero baking skills!
What is an icebox cake?
According to wikipedia, icebox cakes were "first introduced to the United States in the 1920s, as companies were promoting the "icebox" as a kitchen appliance." It's a dessert in which pre-packaged wafers or cookies are layered with whipped cream and then set in the fridge to allow the cookies to soften into a cake-like texture.
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♡ Why You Will Love This Icebox Cake
- Ridiculously easy to make. No baking is required, which is ideal for anyone at any baking level. It's especially fun for kids to make! Looking for more no-bake recipes? Check out my Strawberry Shortcake Cheesecake, Mini S'mores Tarts or Earl Grey Chocolate Tart!
- Taste. The strawberry flavor is bold thanks to the freeze-dried strawberries. I like using it because it doesn't add any additional moisture to the cake.
- Not too sweet. The sweetness mainly comes from the cookies. The whipped creams are only lightly sweetened with powdered sugar.
- Texture. The cake is delightfully light and airy.
- Perfect for any occasion. This no fuss cake is great for birthdays, Valentine's Day, Easter, Mother's Day, Father's Day, Labor Day, bridal showers, warm summer days when you don't want to turn on the oven and so much more!
Ingredient Notes
Here are some notes about all the ingredients used in this strawberry icebox cake. Quantities and full instructions are in the recipe card below!
- Golden Oreo Thins - If you're unable to find Oreo thins, you could use the regular Oreos. It will be a bit sweeter though.
- Heavy Cream - We'll be making both a, strawberry whipped cream and a vanilla whipped cream. You'll need a total of 3 cups.
- Freeze-Dried Strawberries - Adds tart strawberry flavor without adding excess moisture.
- Powdered Sugar - Adds a bit of sweetness.
- Vanilla Extract (optional) - This is optional, but I like adding a bit of vanilla to to flavor the plain whipped cream.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make this Strawberry Icebox Cake! Please find detailed instructions in the recipe card at the end of this post.
Step 1. Make Strawberry Whipped Cream - In a grinder or food processor, grind the freeze-dried strawberries into a fine powder.
Step 2. In a large mixing bowl, add cold heavy cream, powdered sugar and sifted strawberry powder.
Step 3. With an electric mixer, whip until you reach firm peaks. Set aside.
Step 4. Make Vanilla Whipped Cream - In a separate large bowl, add cold heavy cream, powdered sugar and vanilla extract if using.
Step 5. With an electric mixer, whip until you reach firm peaks. Do not overmix.
Step 6. Assemble the Cake - Spread a little bit of the vanilla whipped cream on a long serving plate or small baking tray. This will help anchor the cookies.
Step 7. Add 2 teaspoons to 1 tablespoon of strawberry cream in between 2 cookies, then place it on your serving plate standing on its side.
Step 8. Scoop more strawberry cream on the cookies and keep adding until you've assembled a row of 9 cookies cookies.
Repeat, to make 3 more rows of 9 cookies each, until a rectangle forms. It’s okay if your stacks are not perfect. I totally miscalculated and did 2 rows of 9 cookies and 2 rolls of 8...oops! 😅
Step 9. Cover the entire cake with the remaining vanilla whipped cream.
Step 10. Chill - Loosely cover the cake with plastic wrap and refrigerate for at least 6 hours or overnight.
Step 11. Serve - Slice and serve with fresh strawberries. Enjoy!
Substitutions & Variations
- Cookies - I'm using Golden Oreo Thins, but feel free to use chocolate Oreo thins, lemon Oreo thins, honey graham crackers, nilla wafers, ladyfinger cookies, digestive biscuits or chocolate chips cookies.
- Powdered Sugar - You can substitute with white granulated sugar. Use 3 tablespoons each, for the vanilla whipped cream and strawberry whipped cream.
- Freeze-Dried Strawberries - You can try freeze-dried raspberries, fruit jam, cherry compote or lemon curd to flavor the whipped cream.
- Gluten-Free - If you are gluten-free, use gluten-free cookies.
Key Equipment
- Electric Mixer - To whip the heavy cream.
- Grinder or Food Processor - For grinding the freeze-dried strawberries into a powder.
- Bowls - For making the vanilla whipped cream and strawberry whipped cream.
- Offset Spatula or Spoon - To spread the whipped cream all over the cake.
- Long Serving Platter or Small Baking Tray
Storage
- Refrigerator - It's best to eat the cake within 2 days, but you can store it in the fridge for up to 3 days. Keep in mind that the texture of the cake gets softer the longer it sits.
FAQs
According to wikipedia, icebox cakes were "first introduced to the United States in the 1920s, as companies were promoting the "icebox" as a kitchen appliance." It's a dessert in which pre-packaged wafers or cookies are layered with whipped cream and then set in the fridge to allow the cookies to soften into a cake-like texture.
You sure can! Be sure to pick up some gluten-free cookies or make your own.
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📖 Recipe
Easy Strawberry Icebox Cake
- Total Time: 20 minutes
- Yield: 8 to 10 Servings
Description
This super easy, no-bake Strawberry Icebox Cake is a delightful flavor twist on the retro icebox cake! Golden Oreo cookies are layered with an irresistible strawberry whipped cream and then the whole cake is covered in a vanilla whipped cream. You only need 4 ingredients, 20 minutes to assemble and zero baking skills!
Ingredients
- 36 Golden Oreo Thins
- 3 Cups (681 g) Heavy Cream, divided
- ½ Cup (56 g) Powdered Sugar, divided
- 2 Cups (30 g) Freeze-Dried Strawberries
- 1 ½ Teaspoons Vanilla Extract (optional)
Instructions
- Make Strawberry Whipped Cream - In a grinder or food processor, grind the freeze-dried strawberries into a fine powder. In a large mixing bowl, beat 1 ½ cups (340g) cold heavy cream, ¼ cup (28g) powdered sugar and sifted strawberry powder until you reach firm peaks. Set aside.
- Make Vanilla Whipped Cream - Wipe down the beaters. Then in a separate large bowl, beat 1 ½ cups (340g) cold heavy cream, ¼ cup (28g) powdered sugar and vanilla extract (if using), until you reach firm peaks.
- Assemble the Cake - At this point, you can shape the cake however long or wide to fit your serving platter or tray. Spread a little bit of the vanilla whipped cream on your serving vessel. This will help anchor the cookies as you assemble the cake. Set the remaining vanilla whipped cream in the fridge.
- Scoop 2 teaspoons to 1 tablespoon of strawberry whipped cream in between 2 cookies, then position it on your serving plate standing on its side. Please see photos as reference. Scoop more strawberry cream on the cookies and keep adding until you've assembled a row of 9 cookies cookies. Repeat, to make 3 more rows of 9 cookies each, until a rectangle forms. It’s okay if your stacks are not perfect. I totally miscalculated and did 2 rows of 9 cookies and 2 rolls of 8...oops! 😅
- Remove the vanilla whipped cream from the fridge and cover the entire cake with the remaining vanilla whipped cream.
- Chill - Loosely cover the cake with plastic wrap and refrigerate for at least 6 hours or overnight. Slice and serve with fresh strawberries. Enjoy!
Notes
Storage - It's best to eat the cake within 2 days, but you can store it in the fridge for up to 3 days. Keep in mind that the texture of the cake gets softer the longer it sits.
- Prep Time: 15 Minutes
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