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No-Bake Strawberry Lemon Icebox Cake

A tall, layered slice of No-Bake Strawberry Lemon Icebox Cake featuring wafers, whipped cream, and fresh strawberries.

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Make this simple, layered dessert featuring fresh strawberries and bright lemon cream. This cake sets in the refrigerator and requires no oven time.

Ingredients

Scale
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 (8 ounce) package cream cheese, softened
  • 1 (10 ounce) box vanilla wafers or graham crackers
  • 2 cups sliced fresh strawberries

Instructions

  1. In a medium bowl, whisk together the sweetened condensed milk, lemon juice, and lemon zest until combined. Set aside.
  2. In a separate large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  3. In another bowl, beat the softened cream cheese until smooth. Gently fold the whipped cream mixture into the cream cheese until just combined.
  4. Gently fold the lemon milk mixture into the cream cheese and whipped cream mixture until smooth. This is your lemon cream filling.
  5. To assemble, arrange a single layer of vanilla wafers or graham crackers on the bottom of an 8×8 inch baking dish.
  6. Spread about one-third of the lemon cream filling evenly over the wafers.
  7. Arrange half of the sliced strawberries over the cream layer.
  8. Repeat the layers: wafers, cream filling, and the remaining strawberries.
  9. Top with a final layer of wafers.
  10. Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the wafers to soften.
  11. Slice and serve cold.

Notes

  • You can substitute graham crackers for vanilla wafers for a slightly different texture.
  • For a richer flavor, use mascarpone cheese instead of cream cheese.
  • Chill the cake completely before slicing to maintain clean layers.

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