No Bake Strawberry Icebox Cake

Easy No Bake Strawberry Ice Box Cake with Chocolate Ganache.

This Strawberry Icebox Cake seems like the most popular recipe ever on this site.  I hear from countless people how skeptical they are when they see how easy it is.  But they are always impressed and love it.  Since then, I have made it countless times.  I even updated it into a Flag Cake, but this is the original version.  I hope you enjoy it and share it with your friends and family!


Whenever I say the word “Icebox” I think of The Honeymooners.  The Icebox Cake (a.k.a. Refrigerator Cake/Zebra cake/Chocolate Ripple Cake or Log) is from that era, and I might have to nickname it “Honeymooners Cake” because I’m as giddy as a newlywed about it.

Maybe you’ve made banana pudding from Nilla Wafers before?  Then you know what happens to cookies that are soaking overnight in custard or whipped cream.  Same thing occurs here.  Everything melds together to form a slightly flakey yet creamy texture, almost like a Napoleon.  But with no baking!


I don’t REALLY feel comfortable calling it a “recipe” since it’s only a compilation of essentially 5 things. And honestly, there is barely any cooking involved…


…and yet still, it takes over an hour to make!


First, wash 2 containers of strawberries.  Because of Food Television, I have it drilled into my head that you are not supposed to wash berries until RIGHT BEFORE you eat them.  But this cake needs to sit overnight, so I decide to take my chances with the mold. (FYI – they are fine.  And there is absolutely no need to worry.)


My random idea for quickly cutting almost a hundred strawberries – use an egg slicer!


Next, use a regular knife for the six that are going to serve as garnish toppings.


I find inspiration for this “cake” from a post on The Kitchn last spring. Their version uses real whipped cream. I am far too lazy for that so I use Trader Joe’s version of Cool Whip…


…a.k.a. “House Whip.”  Start spreading a thin layer in a 9×13 inch pan…


…add Graham Crackers…


…then top it with more of the white stuff…


…and finally, the berries.  Seems like this is the most time consuming part – laying each one down in a single layer, but I promise it’s worth it!


Repeat until you reach the top.


Next up is the chocolate ganache. This is actually the only heat involved.


Break the dark chocolate into pieces, with a whisk standing by since this goes fast.


First, bring 1/3 cup Half and Half to an almost boil.


Second, remove from heat, pour the half and half on top.


Finally, stir, baby, stir!


I’m sure there’s a more beautiful way to drizzle this on top, but I just use a spoon…


…and release my inner Jackson Pollock.



The finishing touch – my fanned strawberries from earlier.


Cover, refrigerate it overnight…


…and the next morning, while you are sleeping…


…the bride is ready!




I assure you that there will be zero hesitation in saying “I do” to this cake.  Most of all, you will enjoy honeymooning with it, because this pan lasts for days and days.  Plus, it only tastes better the longer it sits.  The graham crackers become more and more like a cake – but not in a mushy way.  Perhaps due to the whipped cream?  Or maybe just magic.


Strawberry Icebox Cake (no bake)


  • 2 lbs. strawberries, washed and sliced
  • 1 box Graham Crackers
  • 2 tubs whipped topping (like Cool Whip)
  • 1 bar dark chocolate
  • 1/3 cup half and half


  1. In a 9x13 pan, layer the ingredients: whipped topping, graham crackers, whipped topping, strawberries. Repeat until you reach the top, ending with a berry layer.
  2. For the ganache, break the chocolate into pieces. Heat the cream or half and half until almost boiling, then pour on top of the chocolate, whisking til melted. Immediately drizzle on top and garnish with strawberries.


39 thoughts on “No Bake Strawberry Icebox Cake

  1. vanillasugarblog

    woman, you must make your own whipped cream. it’s so much better. whipping cream, dash of vanilla extract, couple TB of confectioners sugar. whip up in chilled bowl and chilled beaters. Viola!
    very jealous of your stove btw

  2. Cortney

    Perfect timing! I was just about to run out to the store to get a few essentials )and now these 5 ingredients!). YUMMY. I cannot wait to make this. I have an event tomorrow afternoon and this will be perfect 🙂 Thanks for the recipe. I think I am going to use chocolate graham crackers!

  3. Nuria Martín

    “Honneymooners cake”, I love it!! But this is really a great idea, not like Ralph’s ones!! :)) And “giddy” (I love this word!!) is how my guests are going to feel when they taste this “Lynn Chen-Honneymooners cake”! Simple but S-PEC-TA-CU-LAR!! Thanks for the recipe!!
    Greetings from Barcelona!

  4. Nuria Martín

    Ah! As I am a chocolate addict I normally use exactly same Lindt chocolate, but darker (even 80%-90%) and I melted with just some hot water!! If you don’t mind, I will try your honneymooners receip this way!!

  5. Lindsay

    Yum, yum, YUM. Delighted by this idea, THANKS. For summer, baking is always a challenge because we live in one tiny pad with one weensy kitchen space…I can wash a dish, stand over the oven AND open the dryer all in one! However the heat makes it an un-fun place to be, and this cake seems like the right fit to blow those summer blues to BITS!

  6. Monet

    Can I please have a big bowl of this? Nothing is better than strawberries and cream right now. Everytime I buy a carton, I marvel at how amazing strawberries are tasting this year! Thanks for sharing lovely!

  7. Cortney

    Had to report back and let you know this ROCKED! I made your version with chocolate graham crackers and another with honey cinnamon graham crackers, peaches (instead of strawberries), French Vanilla Cool Whip and white chocolate for the top. OH MY…I just did a taste test for bfast and both are DELISH! Thanks so much for the recipe. I will be making variations of this A LOT this summer 🙂 My new default dessert for sure. I am already dreaming up a version for bfast with greek yogurt and another with ricotta cheese mixed with the whipped topping for more of a cannoli type dessert 🙂

  8. Chaya

    I am stuck at your using an egg slicer for the strawberries. What a wonderful idea. The final product is a beauty and I like your shortcuts. I am never above using something to make it easier when I need time.

    This is being featured at My Meatless Mondays.

  9. Lisa Burstein Pentz

    That looks amazing and, I have to tell you that your kitchen is incredible.

  10. Karen

    This looks great and being on Weight Watchers I am believing its pretty much weight watchers friendly also…

  11. Anonymous

    rinse your berries in 1 part apple vinegar 5 parts water to stop mold, they will last for weeks.

  12. Sarah D

    I soak strawberries in 1 part vinegar to ten parts water for maybe ten minutes. Dry them completely and refrigerate, and they keep for twice as long. You can always rinse them again before eating if you’re worried, but vinegar naturally prevents mold. I’m pretty sure I started doing this thanks to Pinterest, but I do it with all my fruits and veggies that aren’t incredibly porous. You don’t taste the vinegar at all.

  13. Mary

    Loved your pics, loved your kitchen & I’m sure I will love your recipe! Thanks for sharing!

  14. Laci

    Does this ganache get kind of hard/crunchy after it sits in the fridge overnight? I’m wondering if it would work to make this dessert in the morning and just chill it in the fridge until afternoon? I’d actually prefer for the graham crackers to be more crispy than not, so I wondered if the ganache hardens or if the only purpose of “overnight” is to make it “napoleon-ey”?!?! Thanks. 🙂

Comments are closed.