Layers of cream cheese, instant cheesecake pudding, Cool Whip, strawberries, and Lorna Doone cookies create this dreamy no-bake dessert.
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Planning to try this recipe soon? Pin it for a quick find later!
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Planning to try this recipe soon? Pin it for a quick find later!
Okay, confession time: I didn’t grow up eating strawberry icebox cake. We were more of a “buy a tub of sherbet and call it dessert” family. But last summer, after a long day of wrangling kids, melting in the heat, and cursing at my lawnmower (don’t ask), I needed something—anything—sweet that wouldn’t require me to turn on the oven. You feel me?
So I poked around the fridge, found some sad-looking strawberries, a rogue block of cream cheese, and that one forgotten pack of Lorna Doone cookies I keep “saving for guests.” Long story short? I threw it all together, said a little prayer, and popped it in the fridge. Six hours later… it was magic.
It wasn’t perfect. My layers were a little uneven, the strawberries bled into the cream like a watercolor painting, and the top got a little too crumbly. But it was honest-to-goodness delicious. That messy, creamy, cookie-laced miracle became a summer staple. My sister called it “that fridge cake thing.” My neighbor texted me asking for “that recipe with the cookies and stuff.” It’s not fancy—but it hits you right in the nostalgia. Like your grandma’s recipes, if your grandma had access to Cool Whip and no shame.
Why You’ll Love This Strawberry Icebox Cake Recipe?
You know how some recipes promise to be easy, then suddenly you’re tempering eggs and panicking over lumps? Not this one. This cake is the ultimate chill—figuratively and literally. Here’s why I keep coming back to it:
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No oven, no stress. Perfect for those days when your AC is fighting for its life and you refuse to sweat over a dessert.
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It’s make-ahead gold. You have to refrigerate it anyway, which makes it perfect for potlucks, BBQs, or late-night cravings.
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It looks impressive without trying too hard. Even when you mess up the layers (and trust me, I’ve done it), it still looks like a Pinterest dream.
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Kids love it. Adults pretend they only want a small slice. Everyone goes back for seconds.
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It’s not too sweet. There’s this balance of tangy cream cheese and juicy berries that just works. It’s dessert, but it’s not a sugar bomb.
Ingredient Notes:
Before you start chucking things in a bowl, let’s talk about the ingredients that make this strawberry icebox cake recipe sing. Think of this as me leaning on the counter with a cup of iced coffee, walking you through the stuff that matters.
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Cream Cheese (8 oz): Use the real deal, full-fat version. Let it sit out on the counter until it’s soft—your mixer (and your wrists) will thank you.
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Instant Cheesecake Pudding Mix (2 boxes, 3.4 oz each): This is where the magic happens. It thickens things up and gives that unmistakable cheesecake flavor without all the stress of, you know, baking a cheesecake.
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Vanilla (2 tsps): Just a splash to round everything out. Adds warmth. Don’t skip it.
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Half and Half (1½ cups): You could use milk, but it’s honestly not as creamy. Half and half gives it body. Trust your instincts here.
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Cool Whip (8 oz): I know some folks have strong opinions about it, but I’m team Cool Whip for this cake. It folds in like a dream and gives you that soft, fluffy texture. (Homemade whipped cream? Go for it. I salute you.)
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Strawberries (3 cups, diced): Fresh is best. Ripe but not mushy. Try to dice them small-ish so they play nice in the layers.
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Lorna Doone Cookies (about 60): These buttery shortbread squares soak up the cream and get cake-like in the best way. If you sub graham crackers, it’ll work… but not the same magic.
How To Make Strawberry Icebox Cake?
Alright, apron on, playlist queued, and let’s build this beauty step-by-step. No need to overthink it.
Step 1: Beat the cream cheese.
Start with softened cream cheese and beat it until smooth. It should look like whipped frosting. You don’t want lumps here—nobody likes a surprise chunk of cream cheese.
Step 2: Add pudding mix and vanilla.
Dump in both pudding packets and the vanilla, and keep mixing. It’ll get thick. Slowly pour in the half and half while mixing until it’s creamy and blended. Don’t rush—this part sets the texture.
Step 3: Fold in the Cool Whip.
Use a spatula for this. Fold it in gently so it stays airy. This part feels fancy even if you’re still wearing your pajama pants. (No judgment.)
Step 4: Start layering.
Spoon about a quarter of the filling into your 8×8 dish. Smooth it out. Sprinkle on a third of your strawberries, then add a layer of cookies. Not too neat—just make sure they mostly cover the surface.
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Step 5: Repeat layers.
Add half the remaining filling, half of the leftover strawberries, and another layer of cookies. Then top it all off with the last of the filling, the rest of the berries, and crush up a few cookies to sprinkle on top. Don’t skip that last crumble—it’s the crown.
Step 6: Chill.
Cover and refrigerate for at least 6 hours. Overnight is even better. This is when the cookies soften, and the whole thing melds together into creamy, fruity heaven.
Storage Options:
This strawberry icebox cake recipe keeps beautifully in the fridge for up to 3 days. Just cover it with foil or cling wrap. The cookies will keep softening the longer it sits, but that’s kinda the point, right?
Would I freeze it? Meh. You can, but the texture gets weird once thawed. If you do it, don’t say I didn’t warn you.
Variations and Substitutions:
There are a million ways to play with this. Here are a few I’ve tried—or want to try when I’m feeling extra:
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Use different fruit. Blueberries, raspberries, peaches… it all works. Just avoid super watery fruits like watermelon. (Ask me how I know.)
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Change up the cookies. Graham crackers, Nilla Wafers, even chocolate chip cookies if you’re feeling wild.
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Add lemon zest. Just a little bit in the cream cheese layer makes it bright and fresh.
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Drizzle with melted chocolate or strawberry syrup. It adds drama. And who doesn’t love a little drama?
What to Serve with Strawberry Icebox Cake?
This cake is fab all on its own, but if you’re building a menu or looking for pairings, here’s what goes well:
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Sparkling lemonade or iced rosé – Something crisp to balance the richness.
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Grilled chicken or ribs – It’s summer, it’s casual, and this dessert is the sweet finish.
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Coffee – Because it’s dessert. Always coffee.
Frequently Asked Questions:
Can I make this ahead of time?
Absolutely. In fact, please do. It needs those hours to set and soak.
Is Cool Whip necessary?
Not strictly, but it does make your life easier. Whipped cream works too, just make it stiff and don’t overfold.
What’s the best way to slice it?
Use a sharp knife and wipe it clean between cuts. The first slice is always messy. Accept it and move on.
Look, if you’ve made it this far and you’re still wondering if this strawberry icebox cake recipe is worth trying… just do it. It’s easy, it’s nostalgic, it’s ridiculously good even if your strawberries slide around or your cookie layer isn’t Pinterest-perfect.
It’s the kind of dessert people ask about. The kind that disappears faster than you expect. And the kind that reminds you food doesn’t have to be fussy to be fantastic.
So yeah. Make the cake. Eat the cake. And if you throw your own twist on it, I wanna hear all about it.
Can’t wait to see what you whip up.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Strawberry Icebox Cake Recipe
Ingredients
- 8 oz cream cheese room temperature
- 2-3.4 oz boxes instant cheesecake pudding mix
- 2 tsps vanilla
- 1 ½ c half and half
- 8 oz Cool Whip
- 3 c strawberries diced
- 60 Lorna Doone cookies
Instructions
- Beat the softened cream cheese until smooth.
- Mix in the instant pudding mix and vanilla, then add half and half and mix until combined.
- Fold in the Cool Whip.
- Spread ¼ of the filling in an 8x8 dish. Add 1/3 of the strawberries, then layer with 25 cookies.
- Spread ½ of the remaining filling on top, followed by ½ of the remaining strawberries.
- Repeat with another layer of cookies, the rest of the filling, and the last of the strawberries. Crumble leftover cookies on top.
- Cover and refrigerate for at least 6 hours.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
