Say hello to the ultimate summer dessert: strawberry icebox cake. This no-bake wonder layers luscious strawberries, creamy whipped topping, and buttery pound cake for a treat that’s as easy to make as it is to devour. Perfect for those lazy, hazy days when you’d rather be sipping lemonade than sweating over a hot stove!
Looking for more delicious strawberry recipes? I highly recommend giving my Strawberry Sauce a go. It’s delicious on everything from ice cream to shortcake and even Strawberry Jello Poke Cake!

Why You’ll Love This No Bake Dessert
- No-Bake Necessity: Skip the oven and keep your kitchen cool, perfect for those hot summer days.
- Time-Saver: Quick and easy assembly means more time enjoying and less time cooking.
- Foolproof Fun: Great for all skill levels, from baking beginners to kitchen wizards.
- Crowd-Pleaser: Ideal for gatherings, from casual BBQs to fancy dinner parties.
I have a stash of easy dessert recipes that require absolutely no baking. These recipes are filled with simple ingredients and my emergency make when it’s the height of summer and the hot temps are making it impossible for me to turn on the oven. This no bake strawberry icebox cake reigns supreme.
You’re in for a rich, buttery adventure. The pound cake layers bring a luxurious depth, contrasting beautifully with the juicy, fresh strawberries. Each bite is a delightful mix of moist, flavorful cake and lush, airy whipped cream, with a hint of vanilla weaving through. It’s like a fancy strawberry shortcake turned refreshingly cool – a symphony of textures and flavors in every mouthful!
Strawberry Icebox Dessert Ingredients
This is my go-to dessert when I need something fast that’s going to be bakery worthy. It’s incredibly simple with just 5-ingredients and tastes AMAZING. After the ingredients are layered together they get a little chill time in the refrigerator. This allows the fruit and cream to slightly soak into the sponge cake giving you one of the most amazing strawberry desserts that slightly resembles strawberry shortcake! Here is what you need to get started:
- Pound Cake: Yes, I know other icebox cakes use cookies or crackers. THIS is a true cake recipe and 100% worth the swap. You will never go back, especially since I used store bought cake and no one will know! Just be sure to bring the cake to room temperature before slicing.
- Fresh Berries: I opted for strawberries, as they are in season, but you can really use any berry that is available. Add a dash of vanilla extract for a little flavor boost or try this with blueberries!
- Jam: Pick a coordinating jam for the filling. I used strawberry, since the base flavor of this cake is strawberry. But this would have been delicious with rhubarb or even lemon curd!
- Lemon: Just a touch of lemon juice to help brighten the berry flavor.
- Whipped Topping: OR heavy whipping cream that has been whipped to stiff peaks with a hand mixer. I like to keep things extra simple and didn’t want the hassle of whipping heavy cream so I reached for Cool Whip for that creamy filling.
Strawberry Icebox Cake Recipe
If you’ve never attempted an ice box cake recipe, you’re going to instantly fall in love. The work is minimal and the end result is better than any bake strawberry dessert! It truly is the perfect dessert for a hot day.
- PREP: Thaw the cool whip and slice the pound cake into 3 layers, horizontally (lengthwise). Mix the berries, jam, and lemon juice in a small bowl and set aside.
- ASSEMBLE: Line a loaf pan, or the pan the pound cake came in, or a bread pan, with plastic wrap allowing a little to hang over the edge. Place the bottom sheet of cake into the bottom of the pan. Spread 1/2 of the berry mixture over the top of the cake followed by a layer of whipped topping, about 1/3 of the cool whip. Repeat with the second layer of cake.
- TOP: Gently place the top layer onto the cake and spread with the remaining whipped topping. Loosely cover with plastic wrap and chill for 4 to 8 hours.
- SERVE: Before serving, top with additional sliced berries for a finished presentation. Slice vertically and enjoy!
Don’t forget to check out some of my other must-make no bake treats like this Strawberry Cheesecake!
Helpful Tools
When you’re whipping up a strawberry icebox cake, a few handy tools can make the process smoother and sweeter:
- Sharp Serrated Knife: For cleanly slicing your pound cake without squishing it- giving you the best results.
- Offset Spatula: Makes spreading whipped cream a breeze, giving you that smooth, even layer.
- Rubber Spatula: To fold in any additional flavors or for scraping out every last bit of whipped cream mixture.
- Serving Platter: Finally, for that grand presentation!
With these tools in your kitchen arsenal, you’re all set to layer up a storm and create a show-stopping classic icebox cake!
Recipe Notes:
Absolutely! Refrigerate it for at least 4 hours, or overnight, to let the layers set and flavors meld.
Yes, but thaw and drain them first to avoid excess moisture.
It’s best enjoyed within 2-3 days. After that, the cake may get a bit soggy.
Definitely! It’s perfect for making a day in advance.
Any premade pound cake works, but a classic vanilla or lemon-flavored cake pairs wonderfully with strawberries.
Sure! Berries like blueberries or raspberries make great additions or substitutes.
Not at all. I used Cool Whip. A store-bought whipped cream or whipped topping is a convenient and tasty option.
The cake should feel firm to the touch and the layers should hold together when you slice it.
More Strawberry Recipes To Try
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Berry Icebox Cake
Ingredients
- 1 16oz pound cake, I use Sara Lee from the freezer section thawed
- 1½ cups sliced strawberries
- 3 tablespoons strawberry jam
- 1 tablespoon lemon juice
- 3 cups whipped topping
Instructions
- Slice the pound cake into three layers, horizontally.
- Line a bread pan, or the pan the cake comes in, with plastic wrap allowing about 2 inches of overhang.
- To create the fruit filling, lightly mash the berries in a bowl. Stir the jam and lemon juice until combined. Set aside.
- Place the bottom layer of pound cake into the pan.
- Spread half of the fruit mixture over the top of the cake in an even layer.
- Top with 1/3 of the whipped topping.
- Press the middle cake layer on top of the whipped topping and repeat the layers.
- Add the top piece of cake and spread with the remaining 1/3 of the whipped topping.
- Lightly cover and chill for 4-8 hours before serving.
Notes
Nutrition
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MORE MUST-TRY NO BAKE TREATS
- No-Bake Strawberry Cake
- Cookies and Cream Cereal Treats
- No-Bake Cheesecake Bars
- Oreo Cheesecake, No-Bake
- Chocolate Peanut Butter Bars
- S’more Cereal Treats
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