An easy strawberry icebox cake made from your favorite cookies, whipped cream, and fresh strawberry jam. A no-bake cake so easy you’ll be done in no time!
What is an ice box cake?
An icebox cake is a cake made out of whipped cream and cookies or vanilla wafers, layered into a cake that is set in the fridge. There are so many different variations with versions made with chocolate and nuts to others with fruit.
The essence behind this cake is that the cookies absorb moisture from the cream that they are layered with. This gives the cookies a cake-like texture as they set up in the cream.
What other kinds of icebox cakes are there?
A couple of countries have their own original versions of this dessert. In America, icebox cakes are commonly made with Nabisco cookies. In Australia, I grew up with the chocolate ripple cake, which uses Arnott’s chocolate ripple cookies to form a log with whipped cream.
Another popular variation of an ice box cake is the mango float from the Philippines which uses cream whipped with condensed milk, mangoes, and graham crackers. I have my own version of the mango float here if you want to give it a go!
Ingredients
Strawberry Jam
- Chopped strawberries: Fresh or frozen strawberries will work here. As the strawberries are being cooked down it doesn’t matter if the strawberries aren’t perfect
- Granulated sugar: Sugar gives the jam sweetness as well as helps it thicken up. If you prefer a sweeter jam you can increase the sugar here but I wouldn’t recommend decreasing it as it will cause the jam to be too runny
Whipped Cream
- Heavy cream: Aka thickened cream is the perfect cream to use as it whips up slightly thicker and is more stable than regular cream
- Granulated sugar: Sugar adds sweetness here, you can add more or less according to your personal preference. Keep in mind that the cookies you use are also quite sweet already. They will add sweetness to the overall cake, so there is no need to add a lot of sugar
- Vanilla extract: Vanilla just adds another layer of flavor to the cream and cake. Feel free to leave it out if you don’t have any on hand. If you want to switch it up you could even use almond extract or a splash of liquor like rum
Assembly
- Lotus biscoff cookies: I use lotus cookies in this version but you can use whatever cookie you like. Common choices are graham crackers or digestive biscuits
- Fresh strawberries: A couple of strawberry slices on top of the cake will make your cake prettier than ever! Of course, this is optional if you don’t have access to fresh ones. In that case, you top the cake with some of the prepared jam.
Frequently Asked Questions
How long does this last?
This cake will last up to 3 days when stored in the fridge. Make sure you keep the cake covered with cling wrap or in an airtight container. Otherwise, the cream will dry out and get crusty.
Can I freeze this cake?
You can freeze this cake! You can make this in a regular cake pan and then freeze it. Once frozen unmold it and slice it for an “ice-cream” cake. Another delicious way to eat this cake!
Can I make this with other fruits?
Yes, of course! There are so many options with this cake and you can replace it with pretty much any kind of fruit. I love berries as they make a great jam, blueberries, raspberries, blackberries or cherries are all great options. Otherwise, fruits like mango, pineapple, or even orange could work great!
What other cookies can I use to make this?
There are so many different options, but I’d recommend using plainer cookies as there are flavors coming from the jam and the cream. Stronger flavored cookies will overpower the overall flavor.
Traditionally a layer of graham crackers between layers of cream is used for fruity icebox cakes. Graham crackers are hard to find in Australia so I went with biscoff cookies!
Why has my cream split or become grainy?
There are a couple of reasons why your cream is grainy or split:
- The cream was overwhipped
- The cream was too warm
- The strawberry jam was still warm when added to the cake
Let’s Get Cooking
If you liked this recipe make sure to leave me a comment and rating down below. I’d love to know how it went! Also, don’t forget to tag me on Instagram @catherine.desserts.
Follow me on Facebook, Pinterest, YouTube, and TikTok for more of my baking creations and updates!
Strawberry Icebox Cake Recipe
An easy strawberry icebox cake made from your favorite cookies, whipped cream, and fresh strawberry jam. A no-bake cake so easy you’ll be done in no time!
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 1 x 500ml Cakes or a 1.5L Cake 1x
- Category: Cake
- Method: Easy
- Cuisine: American
Ingredients
Strawberry Jam
- 150g Chopped strawberries (approx 1 cup)
- 50g Granulated sugar (1/4 cup)
Whipped Cream
- 600ml Heavy cream (2 1/2 cups)
- 65g Granulated sugar (1/3 cup)
- 1 tsp Vanilla extract
Assembly
- 36 Lotus biscoff cookies or your favorite kind of cookies
- 5–6 strawberries
- Extra Lotus biscoff cookies to decorate
Instructions
Strawberry Jam
- Combine the strawberries and sugar in a small saucepan over medium heat and cook, stirring occasionally, for 5-10 minutes, or until the strawberries have broken down and thickened
- Remove from the heat and cool until room temperature
Whipped Cream
- Combine the whipped cream, granulated sugar, and vanilla extract together in the bowl of a stand mixer fitted with a whisk or a large bowl with an electric whisk
- Whisk the cream until stiff peaks
- Set aside in the fridge until you are ready to assemble
Assembly
- Prepare your dish of choice to assemble, I use 3 x 500ml containers, or you can use a 1.5L baking dish
- Start with a layer of whipped cream at the bottom of your dish, top with a layer of cookies, and then jam
- Repeat the process until all the cookies and jam have been used, ending with a final layer of whipped cream- I made 4 layers of cookies in each dish
- Smooth off the top of the cake with an offset spatula
- Fit a piping bag with a star tip and fill it with the remaining whipped cream
- Pipe the cream over the top of the assembled cakes and decorate with biscoff cookies and fresh strawberries
- Chill in the refrigerator for at least 4 hours or overnight before consuming for the best texture!
just wondering, whered you get the containers from?