Strawberry Icebox Cake

  • Prep Time
    20 min.
  • Servings
    9-12 servings

Great Tastes 2019-2020


Vanilla cream filling

1 cup (250 mL) whipping cream
1 pkg (8 oz/250 g) brick style cream cheese, softened
1/2 cup (125 mL) milk
1 pkg (3.5 oz/102 g) vanilla instant pudding mix
3/4 cup (175 mL) icing sugar


1 1/2 cups (375 mL) graham wafer crumbs
9 graham wafer cookies
1 lb (500 g) strawberries, sliced


Using an electric mixer, whip cream until stiff peaks form. In separate bowl, beat cream cheese for 2 to 3 minutes or until softened. Beat in milk, instant pudding mix and icing sugar until thoroughly combined and slightly thickened; fold in cream.

In the bottom of an 8-inch (20 cm) square baking pan, spread one-third of the graham wafer crumbs into an even layer. Top with 3 graham crackers. Carefully spoon one-third of the pudding over graham crackers, smoothing top. Spoon one-third of the strawberries over top. Repeat layers twice.

Refrigerate cake for at least 5 hours or overnight if possible. Serve cold.


This cake can be prepared many days in advance and stored in the freezer. To thaw the cake, remove from the freezer and allow it to thaw in the fridge 8 hours.

For a refreshing summer twist, freeze the cake at least 5 hours or overnight. To serve slightly frozen, remove cake from freezer and allow it to thaw 2 hours before serving.