The No Bake Strawberry Icebox Cake Everyone Loves

Some desserts do not need much introduction. One look is enough to know they are going to disappear fast.

This strawberry icebox cake combines layers of soft tea biscuits, rich cream filling, fresh strawberries, and glossy strawberry gelatin for a dessert that feels nostalgic, festive, and completely irresistible.

Best of all, there is no baking involved.

As the cake chills overnight, the biscuits soften into delicate cake like layers while the cream becomes rich and silky. The result is light, creamy, refreshing, and perfect for gatherings, holidays, or simply when you want an easy dessert everyone will love.

Strawberry Icebox Cake

Ingredients

• 2 to 3 sleeves tea biscuits or Petit Beurre biscuits

For the Cream Filling

• 2 cups heavy whipping cream
• 1 package instant vanilla pudding mix
• 6 tbsp sugar
• 3/4 cup sour cream
• 9 oz soft white cheese or farmer cheese
• Small amount of lemon zest

For the Topping

• 1 container fresh strawberries, washed and sliced
• 1 package strawberry kosher gelatin, 3 oz
• 2/3 cup boiling water
• 1 1/2 cups cold water

Instructions

Using a mixer, whip the heavy cream together with the vanilla pudding mix until thick and stable.

Add the sugar, sour cream, white cheese, and lemon zest and mix briefly just until smooth and combined.

Arrange a layer of tea biscuits in the bottom of a baking dish. If desired, lightly dip the biscuits in milk first for a softer texture.

Spread about one third of the cream mixture over the biscuits and smooth evenly.

Repeat the layers two more times, ending with a smooth cream layer on top.

Arrange the sliced strawberries neatly over the final cream layer.

In a measuring cup or bowl, dissolve the strawberry gelatin completely in the boiling water.

Add the cold water and stir well.

Carefully pour the gelatin mixture over the strawberries and cream layer.

Refrigerate overnight.

As the cake chills, the biscuits soften and absorb the cream, creating a delicate cake like texture.

Serve cold.