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This single serving Strawberry Icebox Cake is a no-bake dessert made with layers of graham crackers, creamy filling, and fresh strawberries. It’s easy to assemble and chills into a soft, cake-like treat.
Why You’ll Love This Recipe
- Quick & Easy: A no-bake dessert that comes together in minutes.
- Single Serving: Perfectly portioned so you get a fresh treat every time.
- Scales Easily: Double or triple the recipe to serve more—just adjust the dish size.
- Delicious Layers: Soft graham crackers, creamy filling, and sweet strawberries create a flavor and texture combo you’ll love.
- Customizable: Use this as a base and get creative with your favorite cookies, fruit, or toppings.
What draws me to this Strawberry Icebox Cake every time is the transformation that happens in the fridge. You start with layers of graham crackers, a creamy filling, fresh strawberries and after a few hours, those simple parts become something tender, rich, and full of flavor.
There’s a quiet kind of magic in how it all comes together, no baking needed. I love that it feels nostalgic, like something your grandmother might’ve made, yet completely adaptable to whatever you have on hand. It’s a little dessert with a lot of heart.
Looking for more single serving no-bake desserts? Try our easy chocolate covered oreos, single serve peanut butter bars, easy puppy chow, quick two ingredient chocolate mousse, and single serve tiramisu—all easy, delicious, and perfect for one.
Featured Comment
“Had some leftover strawberries so I made this yesterday. Holy Moly, this was soooo good…”
– Teresa
Ingredients
If you have any ingredients leftover from this small icebox cake recipe, check out our Leftover Ingredients Recipe Finder.
- Cream Cheese: Adds a rich, slightly tangy flavor to the whipped cream layer. Use full-fat block cream cheese at room temperature—not the whipped or tub versions. To soften, leave it out for 30 minutes. Try leftover cream cheese in our easy cheesecake bars, a small lemon cheesecake mousse, or a small Italian cream cake, or our easy recipe for peanut butter pie.
- Sugar: Sweetens the dessert and enhances the overall flavor.
- Vanilla Extract: Adds a light, aromatic flavor that complements the creamy filling.
- Heavy Cream: Whips into a light, fluffy layer. Use heavy cream or heavy whipping cream. Leftover cream can be used in single serving vanilla pudding or our small French silk pie recipe. For convenience, use a pre-made whipped topping like Cool Whip.
- Graham Crackers: Provide structure and texture. Find them in the cookie aisle. Digestive biscuits are a good UK alternative. You can also use vanilla wafers, chocolate wafers, or make our small batch ladyfingers, small batch oatmeal cookies, easy ginger cookies, or our small batch chocolate chip cookie recipe.
- Strawberries: Fresh strawberries add sweetness and color. If using frozen, thaw and gently pat dry to remove extra moisture. Use extras in an easy trifle recipe, a single serving strawberry crisp, a strawberry milkshake recipe, small batch strawberry pie filling, or our small batch strawberry ice cream recipe.
Recipe Variations
Icebox cakes are easy to customize. Try one of these fun flavor combinations:
- S’mores Version: Whip 1/2 cup of heavy cream and mix in 1/2 cup of marshmallow fluff. Layer with graham crackers and drizzle melted chocolate between layers and on top.
- Fall-Inspired: Use gingersnaps instead of graham crackers. Add 1/8 teaspoon of cinnamon and 1/8 teaspoon of nutmeg to the whipped cream.
- With Pudding: Layer cookies with chocolate or vanilla pudding for a richer, creamier dessert.
- Ice Cream Layered Dessert: Use your favorite cookies and layer with scoops of vanilla ice cream instead of whipped cream.
- Lemon Twist: Add lemon curd between layers of cookies, graham crackers, or salty Ritz crackers for a bright, tangy flavor.
How To Make A Strawberry Icebox Cake
These photos and instructions are here to help you visualize how to make an small icebox cake. See the recipe box below for ingredient amounts and full recipe instructions.
- Make the Cream Cheese Mixture: In a medium bowl, beat the cream cheese, sugar, and vanilla with an electric mixer until smooth. Set aside.
- Whip the Cream: In a separate bowl, whip the cold heavy cream with an electric mixer until stiff peaks form. (You can also use a whisk—it takes more effort but works.)
- Combine: Gently fold the whipped cream into the cream cheese mixture until fully blended.
- Layer the Dessert: In a small dessert dish (a 10-ounce ramekin works well), add a layer of graham crackers, breaking them to fit as needed.
- Add Cream and Strawberries: Spread half of the cream mixture over the crackers. Top with half of the sliced strawberries.
- Add Another Cracker Layer: Place another layer of graham crackers over the strawberries.
- Finish with Cream and Strawberries: Spread the remaining cream mixture on top, then add the rest of the sliced strawberries.
- Chill: Cover with plastic wrap and refrigerate for at least 3 hours or overnight, until the graham crackers soften and the layers set.
Expert Tips
- Chill Before Serving: For the best texture, refrigerate the cake for at least 3 hours. This gives the graham crackers time to soften and absorb the cream.
- Use the Right Dish: A 10-ounce ramekin works perfectly, but any similarly sized dessert dish or small bowl with sides will do.
- Add Toppings: For extra flavor, drizzle melted chocolate or caramel over the top before serving.
Topping Ideas
Serve this dessert in a small ramekin and top with powdered sugar and a dollop of whipped cream for a simple, elegant finish.
Try these easy toppings to add flavor and texture:
- Crushed Cookies: Adds crunch and extra sweetness.
- Shaved Chocolate: For a rich, decadent touch.
- Cocoa Powder: A light dusting adds depth.
- Fresh Fruit: Brightens the dish with color and freshness.
- Toasted Coconut: Brings texture and a hint of tropical flavor.
- Mini Chocolate Chips: A fun and chocolaty finish.
Frequently Asked Questions
Yes, it’s best made ahead to allow the layers to set and the cookies to soften.
Absolutely—just double the ingredient amounts and use a 5×5-inch dish.
It’s named after early refrigerators, known as iceboxes, where the cake was chilled instead of baked.
Cover and refrigerate. It’s best eaten within 1–2 days for the freshest taste and texture.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this “Strawberry Icebox Cake For One” or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Strawberry Icebox Cake For One
Watch How To Make This
Equipment
Ingredients
- 2 ounces cream cheese -softened to room temperature
- 2 tablespoons sugar
- ½ teaspoon vanilla extract
- ½ cup heavy cream
- 2 sheets graham crackers (1 ounce/30 g) – or use vanilla or chocolate wafers
- ½ cup sliced strawberries
Instructions
- Make the Cream Cheese Mixture: In a medium bowl, beat the cream cheese, sugar, and vanilla with an electric mixer until smooth. Set aside.
- Whip the Cream: In a separate bowl, whip the cold heavy cream with an electric mixer until stiff peaks form. (You can also use a whisk, though it takes more effort.)
- Combine: Gently fold the whipped cream into the cream cheese mixture until fully blended.
- Assemble the Cake: In a small dessert dish (a 10-ounce ramekin works well), add a layer of graham crackers, breaking them to fit as needed.
- Add Layers:Spread half of the cream mixture over the crackers.Top with half of the sliced strawberries.Add another layer of graham crackers.Spread the remaining cream on top, then finish with the rest of the strawberries.
- Chill: Cover with plastic wrap and refrigerate for at least 3 hours, or overnight, until the layers set and the graham crackers soften.
Notes
- Chill Before Serving: For the best texture, refrigerate the cake for at least 3 hours. This gives the graham crackers time to soften and absorb the cream.
- Use the Right Dish: A 10-ounce ramekin works perfectly, but any similarly sized dessert dish or small bowl with sides will do.
- Add Toppings: For extra flavor, drizzle melted chocolate or caramel over the top before serving.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Terrific! Plenty to share with another. I used sugar free Maria’s biscuits because that’s what I had and wouldn’t change. I also cut the sugar in half, added more strawberries and found it plenty sweet. I also added a layer of sliced almonds in the middle and put this in the freezer for 30 minutes before serving. I love your recipes! This is absolutely the perfect way to spend strawberries in their peak but any fruit would be delish.
Just made this recipe, 8 times the original size for a bbq. I used biscoff cookies and and added a little orange zest. So easy to adjust the quantities and it tasted lush. It didn’t take more than a few minutes to disappear – definitely a winner.
Thank you so much for your comment! Wow—scaling the recipe up 8 times is impressive! I love hearing that it was so easy to adjust the quantities, and your idea of using Biscoff cookies and adding orange zest sounds absolutely delicious. I’m thrilled to hear it was such a hit at your BBQ and that it disappeared so quickly—definitely a winner!
Thanks for sharing your experience, and I’m so glad everyone enjoyed it!
Absolutely delicious! A make-ahead dessert is always appreciated.
Thank you Joanie for your excellent small batch recipes.
Hi Joanie,
Had some leftover strawberries so I made this yesterday. Holy Moly, this was soooo good even my husband ate half and he doesn’t do sweets at all. This is now my favorite dessert. I made mine in a 4×7″ casserole and used Biscoff cookies because that was what I had in hand. YUMMM
This recipe is great using Biscotti brand cookies (like the ones that used to be served on airplanes).
Love your recipes and can’t wait to try this one. Was shopping earlier this week and found some beautiful strawberries and this recipe is top of the list of gotta make! Thank you so much, I am truly addicted to your great recipes and have yet to find one that doesn’t hit the spot when I find myself alone and cooking just for myself.
Great recipe.