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No-Bake Strawberry Lemon Icebox Cake

Close-up of a layered slice of No-Bake Strawberry Lemon Icebox Cake with whipped cream and fresh strawberries.
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Make this simple, layered icebox cake featuring fresh strawberries, bright lemon flavor, and a creamy filling set between crisp wafers. It requires no oven time.

Ingredients

Scale
  • 1 (14.4 ounce) package vanilla wafers or graham crackers
  • 1 cup heavy whipping cream
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon lemon extract (optional)
  • 2 cups fresh strawberries, sliced
  • 1/2 cup frozen whipped topping (thawed)

Instructions

  1. Line an 8×4 inch loaf pan or a small square dish with plastic wrap, leaving an overhang on the sides for easy removal later.
  2. In a large bowl, beat the heavy whipping cream until stiff peaks form. Set aside.
  3. In a separate bowl, beat the softened cream cheese until smooth. Add the powdered sugar, vanilla extract, lemon juice, lemon zest, and lemon extract (if using). Beat until fully combined and creamy.
  4. Gently fold the thawed whipped topping into the cream cheese mixture until just combined.
  5. Fold half of the whipped cream into the cream cheese mixture until no streaks remain.
  6. Spread a thin layer of the cream mixture on the bottom of the prepared pan.
  7. Arrange a single layer of vanilla wafers or graham crackers over the cream.
  8. Top the wafers with half of the sliced strawberries.
  9. Spread half of the remaining cream mixture over the strawberries.
  10. Repeat the layers: wafers, remaining strawberries, and then the remaining cream mixture.
  11. Top the final layer of cream with the remaining whipped cream, smoothing the top.
  12. Cover the pan tightly with the plastic wrap overhang.
  13. Refrigerate for at least 6 hours, or preferably overnight, to allow the wafers to soften and the cake to set.
  14. To serve, use the plastic wrap overhang to lift the cake from the pan. Slice and serve cold.

Notes

  • If you prefer a stronger lemon flavor, increase the lemon zest to 1.5 tablespoons.
  • Use graham crackers for a slightly firmer texture or vanilla wafers for a softer cake.
  • You can decorate the top with extra lemon zest or thin strawberry slices before serving.

Nutrition

Find it online: https://tasteportfolio.com/no-bake-strawberry-lemon-icebox-cake/