Pin Strawberry Lemonade Icebox Cake is my go-to when I want to serve a cool and impressive dessert but do not want to turn on the oven. This no-bake cake layers tangy strawberries and bright lemon flavor into a creamy treat that is always a hit at summer picnics or backyard dinners.
Last summer I made this cake in the middle of July for a birthday party and it disappeared within minutes. Now my neighbor asks for it whenever the weather heats up and I never say no because it is so simple to put together.
Ingredients
- Heavy whipping cream: Two cups give the cake its lush creamy layers. For best flavor use very cold cream and double check the expiration date
- Cream cheese: Eight ounces softened helps the structure set up so the dessert slices nicely and holds its shape. Go for full fat cream cheese whenever possible
- Strawberries: One cup pureed in the filling plus extra for garnish makes the cake vibrant and fruity. Use fresh ripe berries and taste for sweetness first
- Lemon juice: Half cup freshly squeezed brightens every layer and brings that authentic lemonade flavor. Always choose real lemon not bottled for best results
- Powdered sugar: One cup sweetens the creamy mixture without any grittiness. Sift it first if you see any lumps
- Vanilla extract: One teaspoon rounds out the flavors. Pure vanilla gives the richest taste
- Graham crackers: A package of plain crackers forms the cake layers that soften as they chill. Check for crispness in the box so you get good layers
Instructions
- Whip the Cream:
- In a large bowl use an electric mixer to whip the cold heavy cream. Start on low then increase to medium high until you see soft peaks forming. The cream should look fluffy and hold a gentle shape when you lift the beaters
- Blend the Cream Cheese Base:
- Place the softened cream cheese into a separate medium bowl. Beat for two minutes until smooth and creamy so there are no lumps. Add powdered sugar lemon juice and vanilla extract. Mix until everything is totally blended and there are no streaks. Taste for sweetness and add a bit more sugar if your strawberries are tart
- Combine the Mixtures:
- Gently fold the whipped cream into the cream cheese mixture. Use a rubber spatula and light motions making sure not to deflate the cream. Keep folding until fully blended and the mixture looks airy and silky
- Layer the Cake:
- Spread a thin layer of the cream mixture on the bottom of a 9 by 13 inch baking dish. Cover the cream evenly with a layer of graham crackers breaking them to fit corners if needed. Add a third of the remaining cream mixture over the crackers then drizzle a layer of strawberry puree. Repeat this process continuing to gently layer cream puree and crackers until you run out finishing with a layer of cream on top
- Chill to Set:
- Cover the dish tightly with plastic wrap. Place in the refrigerator for at least four hours or overnight if you have time. This lets the flavors marry and the graham crackers to turn cake like and soft for easy slicing
- Garnish and Serve:
- Just before serving arrange the sliced strawberries over the chilled cake in a pretty pattern. Serve directly from the dish in cold square slices. Wipe your knife between cuts for neat servings
Pin Honestly the best part about this cake for me is the moment I lift the plastic after chilling overnight. The strawberries shine and the whole dish smells like a sweet fruit stand in late June. Making this with my kids is a summer tradition we look forward to every year
Storage Tips
Keep leftover cake covered tightly in the refrigerator for up to three days. I find the texture is best the day after chilling but it still tastes great on day three. Do not freeze the assembled cake as the cream layers may separate after thawing. If you need to make ahead longer hold off on garnishing with fresh berries until ready to serve
Ingredient Substitutions
You can use mascarpone instead of cream cheese for a slightly milder taste. For a gluten free version use gluten free graham crackers and always double check package labels. If you only have frozen strawberries let them thaw well and drain off extra juice before pureeing
Serving Suggestions
I love serving this with a sprig of mint or a dusting of finely grated lemon zest on top. It is perfect after a barbecue or as part of a dessert buffet. For special occasions try layering in some blueberries for a red white and blue effect
Pin Serve this cake ice cold with a few extra berries for a beautiful finish. It always disappears fast at every summer party!