Strawberry Icebox Cake Recipe

strawberry ice box cake with strawberry jam, whipped cream and graham crackers

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5 from 1 review

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!



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


  • 36 Lotus biscoff cookies or your favorite kind of cookies
  • 5-6 strawberries
  • Extra Lotus biscoff cookies to decorate


Strawberry Jam

  1. 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
  2. Remove from the heat and cool until room temperature

Whipped Cream

  1. 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
  2. Whisk the cream until stiff peaks
  3. Set aside in the fridge until you are ready to assemble


  1. Prepare your dish of choice to assemble, I use 3 x 500ml containers, or you can use a 1.5L baking dish
  2. Start with a layer of whipped cream at the bottom of your dish, top with a layer of cookies, and then jam
  3. 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
  4. Smooth off the top of the cake with an offset spatula 
  5. Fit a piping bag with a star tip and fill it with the remaining whipped cream
  6. Pipe the cream over the top of the assembled cakes and decorate with biscoff cookies and fresh strawberries
  7. Chill in the refrigerator for at least 4 hours or overnight before consuming for the best texture!
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