Easy No-Bake Strawberry Lemonade Icebox Cake
A light, tangy, and sweet no-bake dessert featuring layers of fresh strawberries, lemon cream, and crisp cookies, perfect for hot summer days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (300g) fresh strawberries, sliced thinly
- 1 cup (240ml) heavy whipping cream
- 8 ounces (225g) cream cheese, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- Graham crackers or lemon wafer cookies (enough to layer in a 9×9 inch dish)
- Optional: 1-2 tablespoons powdered sugar (for sweeter whipped cream)
- Optional: pinch of salt
- Optional: crushed toasted pistachios for garnish
Instructions
- Rinse, hull, and slice about 2 cups (300g) of fresh strawberries into thin slices. Set aside.
- In a chilled bowl, whip 1 cup (240ml) of heavy cream until soft peaks form. Optionally add 1-2 tablespoons of powdered sugar during whipping for sweetness.
- In a separate bowl, beat 8 ounces (225g) of softened cream cheese with 1/2 cup (100g) granulated sugar until smooth and creamy.
- Stir in 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, and 1 teaspoon vanilla extract into the cream cheese mixture.
- Gently fold the whipped cream into the cream cheese mixture until light and fluffy, being careful not to overmix.
- In a 9×9 inch dish, start with a single layer of graham crackers or lemon wafers, breaking them to fit the shape.
- Spread about one-third of the lemonade cream evenly over the cookies.
- Add a layer of sliced strawberries.
- Repeat layering two more times, finishing with a layer of cream on top.
- Cover with plastic wrap and refrigerate for at least 4 hours, ideally overnight, to let the cookies soften and flavors meld.
- Before serving, garnish with a few whole strawberries or a sprinkle of lemon zest.
Notes
Let cream cheese soften to room temperature for smooth blending. Chill bowl and beaters before whipping cream for better peaks. Fold whipped cream gently to keep airy texture. Lightly brush cookies with lemon juice before layering if too dry. Chill overnight for best texture and flavor melding. Can substitute dairy-free cream cheese and coconut whipped cream for a dairy-free version. Frozen strawberries can be used if thawed and drained well.
Nutrition
- Serving Size: 1 slice (1/8 of cake
- Calories: 240
- Fat: 15
- Carbohydrates: 22
- Protein: 3
Keywords: no-bake, strawberry, lemonade, icebox cake, summer dessert, easy dessert, no oven, refreshing, layered cake