No-Bake Strawberry Refrigerator Cake : Easy dessert

This no-bake strawberry refrigerator or icebox cake is a quick and delightful dessert, ideal for warm days.

With layers of buttery biscuits, creamy filling, and fresh strawberries, it’s a refreshing treat that requires no oven time.

Perfect for picnics, parties, or a simple family dessert.

Strawberry Icebox Cake – A Creamy, No-Bake Refrigerator Dessert

Looking for a dreamy, refreshing treat? This strawberry icebox cake is the ultimate no-bake dessert that’s as easy as it is delicious!

Made with buttery biscuits, creamy Philadelphia cheese, and juicy strawberries, it comes together in minutes and chills to perfection in your fridge.

Whether you call it a refrigerator dessert or a no-bake strawberry cake, one thing’s certain—it’s irresistibly good.

It’s the kind of dessert you’ll crave on a warm evening, after dinner, or at a picnic on the beach.

Sweet, chilled, and bursting with flavor—this is one cake that brings pure happiness with every bite.

Ingredients for the No-Bake Strawberry Icebox Cake

Here’s a detailed list of ingredients to make a delicious, chilled strawberry refrigerator cake. Each component contributes to the creamy, fruity layers that make this no-bake dessert so irresistible.

– Biscuit Base

• 1 box graham crackers, rich tea biscuits, petits beurre or any rectangular shape biscuits.

– Strawberries in Syrup

• 500g (about 1 pound) fresh strawberries, washed and hulled
  Use ripe, juicy strawberries to create a naturally sweet and colorful filling.
• 50g (about ¼ cup) granulated sugar
  Lightly sweetens the strawberries and helps release their juices, forming a quick homemade syrup.

– Creamy Cheese Filling

• 250g (about 8 oz) cream cheese (like Philadelphia) : Provides a rich, creamy texture that holds the cake layers together.
• 50g (about ¼ cup) granulated sugar : Sweeten to taste; it balances the tanginess of the cream cheese.
• 1 teaspoon pure vanilla extract : Adds a warm, aromatic note to the creamy filling.
• 500ml (about 2 cups) heavy cream (at least 35% fat), well chilled for 24 hours : Essential for whipping; creates a light, airy mousse-like texture.
• 40g (about 4 tablespoons) powdered sugar : Gently sweetens the whipped cream and stabilizes it during assembly.

Optional Toppings

• Fresh strawberries, rinsed and either halved or sliced : Adds a decorative, fruity touch to the final layer.
• Unsweetened cocoa powder : Lightly dusted on top for a gourmet finish and a hint of bitterness to balance the sweetness.

Step-by-Step Instructions to Make the Perfect Strawberry Icebox Cake

1. Prepare the strawberry syrup:
   • In a saucepan, combine the sliced strawberries and granulated sugar.
   • Cook over medium heat until the strawberries release their juice and the mixture thickens slightly.
   • Remove from heat and let it cool completely.
2. Prepare the cream filling:
   • In a mixing bowl, beat the cream cheese until smooth.
   • In a separate bowl, whip the cream until soft peaks form.
   • Gradually add the powdered sugar and vanilla extract to the whipped cream, continuing to beat until stiff peaks form.
   • Gently fold the whipped cream into the cream cheese until well combined.
3. Assemble the cake:
   • Line a rectangular or square dish with a layer of biscuits.
   • Spread a layer of the cream filling over the biscuits.
   • Drizzle some of the cooled strawberry syrup over the cream layer.
   • Repeat the layers until all ingredients are used, finishing with a layer of cream on top.
4. Decorate:
   • Arrange fresh strawberry halves or slices on top.
   • Optionally, dust with cocoa powder or sprinkle grated chocolate for added flavour and presentation.
5. Chill:
   • Cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the flavours to meld and the cake to set.
6. Serve:
   • Slice and serve chilled.

Frequently Asked Questions About Strawberry Icebox Cake

– Can I make this no-bake strawberry cake ahead of time? Yes! You can prepare this refrigerator cake up to one day in advance.
It needs to chill for at least 4 hours in the fridge before serving. This resting time allows the biscuits to soak up the creamy layers and become soft and delicious.

– How should I store this dessert?

In the refrigerator: Keep any leftovers in an airtight container for up to 3 days.

In the freezer:

• First, cover the dish with plastic wrap, making sure it touches the surface of the cake.
• Then wrap it again in aluminum foil. This double wrapping helps prevent air exposure, which can cause ice crystals to form.
• You can freeze it for up to 1 month.

When ready to enjoy, let it thaw at room temperature for 30 to 40 minutes, then slice and serve!

– Can I use frozen strawberries instead of fresh? Yes, you can use frozen strawberries if fresh ones aren’t available.

– What kind of biscuits work best? Digestive biscuits, graham crackers, Petit Beurre, or speculoos “lotus” all work well. Choose based on your preferred flavor—graham crackers are classic in the U.S., while speculoos adds a warm, spiced note.

– Can I substitute the cream cheese? Yes, you can use mascarpone or even ricotta for a lighter texture. Just make sure it’s smooth and well blended with the whipped cream.

– How long does the cake need to chill? Ideally, overnight is best, but a minimum of 4 hours is required. This helps the layers set and makes slicing easier.

– Can I make this into individual servings? Absolutely! You can layer the ingredients into cups or small jars for individual no-bake desserts—perfect for parties or picnics.

– Can I add other fruits? Of course! Blueberries, raspberries, or sliced peaches make great additions. Just keep the total fruit amount balanced so it doesn’t overpower the cream.

Other desserts to try

• Rhubarb Almond Tart
• Fench strawberry tart : tarte aux fraises
• new york cheesecake homemade recipe