Why You’ll Love This Recipe
This Strawberry Crunch Icebox Cake is the nostalgic, no-bake dessert your summer needs. It layers creamy whipped filling, juicy strawberries, and golden vanilla cookies into one dreamy, chilled treat. And the best part? It’s topped with a crunchy strawberry shortcake-inspired crumble that brings back all the sweet memories of childhood ice cream bars.
It’s quick to assemble, requires zero baking, and is always a hit at BBQs, birthdays, or potlucks. Light, refreshing, and loaded with fruity flavor and texture, this icebox cake is everything you want in a make-ahead summer dessert—cool, creamy, and absolutely irresistible.
Table of Contents
Ingredients
For the cake layers:
- 1 (11 oz) box vanilla wafer cookies or golden Oreos
- 2 cups sliced fresh strawberries
- 1 (8 oz) package cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups whipped topping or homemade whipped cream
For the strawberry crunch topping:
- 1/2 cup freeze-dried strawberries
- 10 golden Oreos (or vanilla cookies)
- 2 tablespoons unsalted butter, melted
Optional garnish:
- Extra strawberries
- Whipped cream dollops
Directions
- Make the filling:
In a large bowl, beat softened cream cheese with powdered sugar and vanilla until smooth. Fold in whipped topping until fully combined. - Prepare the crunch topping:
In a food processor, pulse freeze-dried strawberries and cookies until crumbly. Drizzle in melted butter and pulse again to create a coarse crumble. - Assemble the cake:
In an 8×8-inch dish, layer vanilla cookies to cover the bottom. Spread half the cream filling on top. Add a layer of sliced strawberries. Repeat with another cookie layer, the remaining cream, and more strawberries. - Add topping:
Sprinkle the strawberry crunch evenly over the top of the cake. - Chill:
Cover and refrigerate for at least 4 hours or overnight to set and soften the cookies into a cake-like texture. - Serve:
Slice and serve cold. Top with extra strawberries or whipped cream if desired.
Servings and Timing
- Servings: 9 squares
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Perfect for a refreshing, low-effort dessert for any crowd.
Variations
- Chocolate Crunch: Swap golden Oreos with chocolate ones for a twist.
- Berry Mix: Mix strawberries with raspberries or blueberries for a berry medley.
- Lemon Zest: Add lemon zest to the filling for a citrusy kick.
- Individual Cups: Assemble in mason jars or dessert cups for party-friendly portions.
- Low Sugar: Use low-sugar cookies and whipped topping substitutes.
Storage and Reheating
- Storage: Keep covered in the fridge for up to 4 days.
- Freezing: Freeze tightly wrapped for up to 1 month. Thaw overnight before serving.
- Reheating: Not applicable—this is a chilled dessert only!
FAQs
Can I use frozen strawberries?
Yes, just thaw and drain them well before layering to avoid excess moisture.
Can I make it a day ahead?
Absolutely! In fact, it’s even better the next day when the layers have melded.
What can I use instead of cream cheese?
Mascarpone or Greek yogurt can be used for a lighter variation.
Do I need a food processor for the topping?
No, you can crush the cookies and strawberries in a zip-top bag with a rolling pin.
Can I skip the crunch topping?
You can, but it adds texture and nostalgic flavor—highly recommended!
Is this gluten-free?
Not by default, but you can use gluten-free cookies to adapt it easily.
Conclusion
This Strawberry Crunch Icebox Cake is the ultimate no-bake dessert—easy, refreshing, and full of strawberry shortcake vibes with a creamy, crunchy twist. It’s a crowd-pleaser that feels indulgent but is simple enough to make in minutes. Whether you’re sharing it at a summer gathering or enjoying it straight from the fridge, this chilled cake delivers cool satisfaction every single time. 🍓🍰
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