An easy no-bake treat, this Strawberry Icebox Cake is made up of layers of graham crackers, mascarpone strawberry cream, sweet orange-scented ricotta cream and a delicious strawberry pie filling.

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No-Bake Italian Strawberry Cake

Imagine a strawberry pie meets a cake and a cheesecake and that's exactly what you'll get with this Italian-inspired Strawberry Icebox Cake.

This beautiful summer dessert is a simple no-bake treat that consists of layers of a no-bake mascarpone strawberry cheesecake, orange-infused ricotta cream and strawberry pie filling layered between graham crackers that transforms into a cake-like treat after an overnight rest in the refrigerator.

It is impressive looking and entirely fool-proof to make. This is the summer recipe to have on hand when the weather is just too dang hot to fire up the oven or even the grill.

So, let's get to making it, shall we? The text below offers tons of tips and helpful notes, or you can scroll to the bottom to grab the recipe and get started!

More of a visual person? Check out the video of me making it below, located right above the recipe!

A up close view of the layers of a strawberry icebox cake.

But first, what is an icebox cake?

An icebox cake is a no-bake dessert made from a few simple ingredients. Often, icebox cakes have graham crackers or some other cookie element layered with cream and other ingredients.

The dessert is assembled and rests in the refrigerator for a period of time, allowing the graham crackers to soften as they soak up the sweet cream. The combination of ingredients in this dessert creates a cake-like texture and taste that is absolutely delicious.

Ingredients Needed

graham crackers
fresh strawberries
mascarpone (If you can't find or don't want to use mascarpone, you can substitute it with equal parts cream cheese)
heavy cream
granulated sugar
cornstarch
an orange
vanilla extract
freeze-dried strawberries (these are commonly available in most grocery stores these days, if you absolutely cannot find them, they can be omitted from the recipe)
salt

Let's Talk Strawberries

At the risk of pointing out the obvious, the quality of the strawberry used in this recipe will greatly impact the final end result.

Using fresh in-season locally grown berries will yield a more flavorful and sweet strawberry filling for this cake. However, I will say that there is a lot of other flavors going on in this dish, including a lot of cream, so if all you have access to is frozen berries or even typical grocery store strawberries this recipe will likely still turn out ok. So do your best to buy the best quality strawberries possible for the best possible outcome, but if you can't, you can't.

I haven't myself tried using frozen strawberries for this recipe. However, if you choose to do so, it would be necessary to slightly defrost them before slicing.

Best Way to Clean Strawberries

It is recommended to wash your strawberries, even if they appear to be clean. Sometimes, you may not be aware of the amount of dirt on the fruit until you clean them and notice the grit at the bottom of the bowl.

The best way to wash them is to fill up a very big bowl full of cold water. Add a few big glugs of distilled white vinegar. The exact solution is supposed to be 1 parts vinegar to 3 parts water, but I usually eyeball it. The acidity in the vinegar helps break down the dirt and any possible pesticides on the surface of the fruit. It also has some mild antibacterial properties which can help prolong the life of the strawberry.

Add the strawberries into the water/vinegar solution and give the strawberries a good swish around. Then let them sit for a few minutes, but no more than five.

Don't pour the strawberries out, instead, pick the strawberries out with your hands from the water, working not to disturb any of the dirt / debris that has fallen off and sunk to the bottom of the bowl. Then transfer the strawberries to a strainer. Rinse them well, and then place them on a lint-free towel to dry off.

Tools Needed

electric mixer
off-set spatula
immersion blender or regular blender
medium pot
9" square straight-sided cake pan (see below for more on this)
baking basics: measuring tools, bowls, whisk

Type of Pan Needed

Let's take a minute to talk about the type of pan used to create this dessert. An icebox cake doesn't need to have any special shape, but I love the idea of having a long and tall cake for this dessert. It makes it look spectacular and makes this simple dish look extravagant.

To achieve this, I made the cake in a square container, then cut the dessert in half and stacked the two halves on top of each other. This allowed for less time spent layering the dessert while still accomplishing the towering outcome.

I have a unique square pan with collapsible sides for making this recipe, but unfortunately it has been a few years since I purchased it and I haven't been able to find it in any stores or online to link. This is the pan you see in my photos. However, a regular square pan can also be used with ease, and I've done so many times. To ensure the cake comes out clean, lining the pan with parchment paper is recommended.

If you don't have a square baking tin, you can also make this dessert in a loaf pan!

Or, simply leave it as a flat cake. Either way, it's going to be super delicious.

Just don't spend too much time thinking about what vessel you'll assemble the cake in; just use what you have.

How to Make an Ice Box Cake

Traditionally, these cakes don't involve much more than assembling the ingredients. For this Strawberry Icebox Cake, the recipe calls for making a quick strawberry pie filling, whipping the mascarpone filling and dividing it in half to make the strawberry layer and the ricotta layer, and then assembling.

And as stated above, the recipe calls for making the dessert in a square baking dish, then cutting and stacking the cake to make for a tall and long impressive cake.

Visual layers of strawberry icebox cake. — A visual representation of the icebox cake layers in the pan.

Here are the layers of the cake from bottom to top:

graham crackers
strawberry mascarpone filling
strawberry pie filling
graham crackers
orange ricotta mascarpone filling
strawberry pie filling
half graham cracker layer (because it will be sliced and stacked after chilling)
finally, slice in half and stack for a 13 layer cake
a final layer with orange ricotta mascarpone and fresh strawberries for decoration

Graham crackers in a tin for an icebox cake.

Assembling an icebox cake with a strawberry cream.

Here are some tips for making it:

Let the strawberry pie filling chill before using it. If the pie filling is hot, it will deflate the cream. It's easy to make the strawberry filling a day ahead. Or to speed up the cooling time, you can place the pie filling spread out on a sheetpan in the refrigerator to chill while assembling the rest of the ingredients.
Don't overwhip or under whip the cream! You want the cream to be just right: stiff enough that it's going to lighten the mascarpone mixture, but not so stiff that it starts to curdle. You'll still be able to taste that slightly curdled cream in the final dish, so pay attention while whipping the cream. Want more information on whipping cream? Check out this post all about Whipping Cream.
Make sure to tightly layer in the graham crackers, leaving little to no space between each cracker. The graham crackers are what makes this recipe cake-like, so don't skip out on them. Use a knife to slice them cleanly to fit into the space of your container.
Don't skip the chilling time! Chilling the cake in the refrigerator overnight transforms this dish from a crunchy graham cracker layer dessert to an icebox cake!
Similarly, don't skip out on the freezing time before assembling. Slightly freezing this cake directly before assembling makes it easier to handle when you are removing the icebox cake from the tin, and when you are going in to cut it and decorate it.

Freezer Vs. Refrigerator

For this recipe, it is necessary to refrigerate the icebox cake overnight and then briefly freeze it before assembling and serving.

Letting the cake chill in the refrigerator transforms this dessert from a crunchy graham cracker layered dessert to a cake, as the crackers soak up the cream and soften. If you immediately transfer the icebox cake to the freezer, instead of soaking up the cream, it freezes, so when you defrost it, it will still be a bit crunchy.

This recipe calls for a quick chill in the freezer before assembling to make the cake sturdier and easier to cut in half, stack, and garnish. Keep in mind that this step is optional and you can skip it if you prefer not to stack the cake. However, using this trick will make it easier to handle the dessert..

How to Decorate It

The recipe calls for reserving one cup of the whipped ricotta mascarpone filling in a separate container. This is meant to spread on the top of the cake before serving. In addition to this, I recommend garnishing the top with fresh strawberries and some pieces of freeze-dried strawberries. It adds a nice effect to the final dish.

Strawberry icebox cake with fresh strawberries.

How to Serve and Store an Ice Box Cake

Once the icebox cake has softened overnight, it is best served within 1-2 days. Simply slice, serve, and enjoy.

However, this strawberry icebox cake freezes exceptionally well without the garnish on top. Once it has softened, you can freeze this entire cake or freeze it in slices in an airtight container for up to 1 month. To defrost, simply leave at room temperature for about 30 minutes, or let it sit overnight in the refrigerator.

Frequently Asked Questions

Do I have to use a square baking container?

No! You can truly assemble this cake in any baking tin you have. You can change the shape. You'll just modify the recipe by changing the number of layers you have.

Do I need to stack this cake to make a long and tall layer cake?

No! Just like you can use any vessel to assemble this, you do not need to stack it. I choose to stack it because it looks good. But you can slice and serve straight from the container.

Do I need to freeze it before serving?

You can skip that step if you want, but it makes it easier to handle. The most important chilling aspect is ensuring it rests in the refrigerator to allow the cookies to soften.

More No-Bake Recipes

I am so honored when you make a recipe from my site! If you make this Italian Strawberry Icebox Cake, please leave a comment and a star rating with your experience! If you have any questions about this recipe, feel free to comment here, too!

Full Recipe

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5 from 1 review

Strawberry Icebox Cake

Recipe by Kelli Avila

An easy no-bake treat, this Strawberry Icebox Cake is made up of layers of graham crackers, mascarpone strawberry cream, sweet orange-scented ricotta cream and a delicious strawberry pie filling.

Print Recipe

Total Time00:30 + chill time
YieldServes 8-10

Ingredients

For the Strawberry Filling

1-quart ripe strawberries, washed, hulled and sliced
⅓ cup (70 grams) granulated sugar
1 tablespoon cornstarch
2 tablespoons fresh orange juice
Pinch salt

For the Cake

1 cup (226 grams) heavy cream, cold
8 ounces (226 grams) mascarpone
½ cup (100 grams) granulated sugar
Pinch of salt
1 teaspoon vanilla extract
2 teaspoons orange zest
½ cup ricotta cheese, strained if watery
¼ cup (30 grams) freeze-dried strawberry powder (see note)
½ teaspoon almond extract (optional)
12–14 graham crackers (about 3 sleeves)
Additional strawberries, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Make the Pie Filling:

Add ½ cup (3 ounces) of sliced strawberries to a blender with orange juice and blend until completely smooth.
Add the sugar, cornstarch, and salt and whisk together to distribute evenly. Pour in the juice and stir to combine. Heat over medium and let the juice come to a boil while stirring frequently.
Add in the strawberries and cook, stirring frequently, just until it comes back to a simmer, then shut off the heat. Immediately transfer the filling to a wide container to cool completely.
This can be made up to two days ahead of time.

Make the Cream Filling:

Whip the heavy cream with an electric mixer (using the whisk attachment) until medium-stiff peaks form, about 3 minutes. Remove the whipped cream from the bowl and set aside in a separate bowl.
Place the mascarpone in the now empty mixing bowl, along with the sugar, and salt. Whip on medium speed until completely smooth, about 2 minutes, scraping down the bowl halfway through.
Transfer half of the mascarpone mixture to another separate medium bowl. To that medium bowl, mix in the ricotta, vanilla, and orange zest. Then, add half of the set-aside whipped cream to the ricotta mixture and gently fold it in until just combined. Set aside.
Return to the remaining mascarpone in the electric mixing bowl, and add the strawberry powder, almond extract, and a pinch of salt. Whip together until smooth, about 1 minute. Fold in the remaining set-aside whipped cream until just combined.

Assemble:

Line a 9” square baking dish (see note about other containers) with 2 pieces of parchment paper to create a sling to remove the finished cake. Make sure to leave some overhang to pull up and release the cake later easily. Use a bit of cooking spray on the pan to prevent the parchment from sliding around.
Line the entire bottom of the prepared pan with graham crackers, cutting any crackers as needed so they fit snuggly in one layer.
Spread the freeze-dried strawberry mascarpone filling evenly on top of the graham crackers.
Spread half of the cooled strawberry pie filling evenly on top of the mascarpone.
Place another layer of graham crackers on top of the strawberries.
Place all but 1 cup of the ricotta mascarpone filling on top of the graham crackers, and evenly spread it on. Set aside that 1 cup in an airtight container in the refrigerator to be used to decorate the top.
Repeat the process with the remaining half of the strawberry pie filling.
Place the final half layer of graham crackers on top of the strawberry filling. It is only half so the cake can be cut in half and stacked later. If you don’t plan to stack the cake, you can put graham crackers to cover.
Cover the dish and let rest in the refrigerator for 8-12 hours.
Transfer the dish to the freezer to let chill for at least 1 hour before ready to assemble.
Once ready to assemble, remove from the freezer. Run a hot and dry butter knife along the edges of the cake, to help release the sides from the pan. Then carefully lift the cake out of the pan.
Place the cake on a cutting board and cut it in half along the edge of the graham crackers. Carefully place the half with the graham cracker on top of the layer of strawberry filling so you have a tall loaf cake.
Place the cake on a platter and spread the reserved mascarpone filling on the top layer. Decorate as desired with fresh strawberries.
Let the cake sit for 5-10 minutes to soften up, and then slice and serve. Or, place in the refrigerator until ready to serve.

Notes

Have a question or looking for tips? The text written above the recipe is always a great first place to start! This Strawberry Icebox Cake was developed with love, and I always include loads of explanations, tips, step-by-step photos and technical advice before the recipe.

You do not need to use a straight-sided square baking container to make this. You can truly assemble this cake in any baking tin you have. You can change the shape. You'll just modify the recipe by changing the number of layers you have. Either way, it's still going to be super delicious, so don't spend too much time thinking about what vessel you'll assemble the cake in, and just use what you have. See the note in the text above about different baking vessels.

Letting the cake chill in the refrigerator transforms this dessert from a crunchy graham cracker layered dessert to a cake as the crackers soak up the cream and soften. The recipe then calls for a quick chill in the freezer before serving because slightly frozen cake makes it sturdier to cut in half, stack, and garnish. This step is optional, as you don't even have to stack them if you don't want to, but this trick makes it easier to handle the dessert.

Once the icebox cake has softened overnight, it is best served within 1-2 days. Simply slice and serve! However, this cake freezes exceptionally well. Once it has softened, you can freeze this entire cake, or freeze it in slices in an airtight container for up to 1 month. To defrost, simply leave at room temperature for about 30 minutes, or let it sit overnight in the refrigerator.

To make freeze-dried strawberry powder, crush up (either by hand or in a mini food processor) freeze-dried strawberries. These are commonly found near the dried fruit in most grocery stores.

Prep Time: 00:20
Chilling Time: 08:00
Cook Time: 00:10
Category: Icebox Dessert
Method: No-Bake

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