The Story & Intro
Strawberry Lemon Icebox Cake has a special place in my heart. Hi đź‘‹ I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
I first made this Strawberry Lemon Icebox Cake during a long, lazy summer afternoon. The sun was warm, the garden smelled of fresh flowers, and I wanted something light, sweet, and cooling for my family. Strawberries from the local market were bursting with flavour, and the lemons on my counter smelled so bright and zesty. Layering the soft cookies, whipped cream, strawberries, and lemon curd felt like building a little tower of happiness. By the time it chilled, we had a dessert that was creamy, tangy, and utterly irresistible.
Every bite of this Strawberry Lemon Icebox Cake tastes like summer: cool, refreshing, and full of joy. Whether I serve it for family gatherings, afternoon tea, or just as a sweet treat for myself, it never fails to bring smiles. The layers of cookie, cream, and fruit feel indulgent but light, and the lemon adds just enough zing to balance the sweetness.
Why I Love Making This Recipe
I love making Strawberry Lemon Icebox Cake because it’s effortless yet impressive. There’s no baking involved, just layering and chilling, which makes it perfect for hot days. I adore the combination of tart lemon curd, sweet whipped cream, and juicy strawberries. The cookies soak up the cream as it chills, creating a soft, melt-in-your-mouth texture.
It’s also versatile. Sometimes I add a drizzle of melted white chocolate, sometimes extra berries on top, or a sprinkle of toasted almonds for crunch. Every time I make it, it feels fresh and special. Most importantly, it’s a dessert that brings people together. It’s the kind of treat that sparks conversation, laughter, and memories.
Ingredients & Little Kitchen Secrets
Here’s what I use for my Strawberry Lemon Icebox Cake:
- 400 g digestive biscuits or graham crackers
- 500 ml heavy cream
- 100 g powdered sugar
- 1 teaspoon vanilla extract
- 200 g fresh strawberries, sliced
- 120 ml lemon curd (store-bought or homemade)
- Zest of 1 lemon
My Little Secrets
I always whip my cream to soft peaks for the perfect creamy texture. Overwhipping can make it too stiff and harder to layer.
I use thinly sliced strawberries so they spread evenly and layer beautifully.
For extra flavor, I fold a teaspoon of lemon zest into the whipped cream. It lifts the dessert and complements the lemon curd perfectly.
I always let the cake chill for at least 4–6 hours, preferably overnight. This allows the cookies to soften and absorb the flavors, giving a custard-like texture.
How I Make It, Step by Step
- I whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- I fold in the lemon zest gently.
- I line a 9Ă—9-inch dish with parchment paper for easy removal.
- I spread a thin layer of whipped cream on the bottom.
- I arrange a layer of biscuits to cover the cream completely.
- I dollop and spread a layer of whipped cream over the biscuits.
- I drizzle lemon curd over the cream.
- I add a layer of sliced strawberries.
- I repeat layers until all ingredients are used, finishing with a whipped cream layer on top.
- I garnish with remaining strawberries and a sprinkle of lemon zest.
- I cover and refrigerate for at least 4–6 hours or overnight.
The anticipation while it chills is always the hardest part!
How I Serve It at Home
I slice this Strawberry Lemon Icebox Cake into generous squares or rectangles and serve chilled. I love pairing it with a cup of green tea or a glass of sparkling lemonade for extra freshness.
When friends visit in the summer, I make it the centerpiece of the dessert table. Its layers are so beautiful, it almost feels too pretty to eat—but of course, we do. The cream, lemon curd, and strawberry layers look elegant and taste heavenly.
For smaller gatherings, I sometimes assemble individual portions in glasses for a fun, layered parfait effect. It makes the dessert feel even more personal and special.
Storage, Reheating & Make-Ahead Tips
This icebox cake is best served cold and doesn’t need reheating.
I store it in an airtight container in the refrigerator for up to 3 days. After that, the cookies may become very soft, but it’s still delicious.
It’s a perfect make-ahead dessert. I often prepare it the night before a gathering. Overnight chilling allows the flavors to meld beautifully, and the texture becomes wonderfully creamy.
100-Word Short Version
Strawberry Lemon Icebox Cake is a light, refreshing dessert perfect for summer or any special occasion. Soft digestive biscuits layered with whipped cream, lemon curd, and juicy strawberries create a creamy, tangy, and sweet treat. I whip the cream to soft peaks, fold in lemon zest, and layer with sliced strawberries and lemon curd. Chilling for several hours allows the biscuits to absorb the flavors, creating a custard-like texture. Serve chilled with fresh berries for a beautiful and easy dessert. This Strawberry Lemon Icebox Cake is effortless, impressive, and always a crowd-pleaser.
Recipe Card Section
⏱️ Time
Prep Time: 20 minutes
Chill Time: 4–6 hours
Total Time: 4 hours 20 minutes
đź›’ Ingredients
400 g digestive biscuits
500 ml heavy cream
100 g powdered sugar
1 tsp vanilla extract
200 g fresh strawberries, sliced
120 ml lemon curd
Zest of 1 lemon
👩‍🍳 Instructions
- Whip heavy cream, powdered sugar, and vanilla to soft peaks.
- Fold in lemon zest.
- Line a 9Ă—9-inch dish with parchment paper.
- Spread a thin layer of whipped cream on the bottom.
- Arrange a layer of biscuits.
- Spread whipped cream over biscuits.
- Drizzle lemon curd.
- Layer sliced strawberries.
- Repeat layers, finishing with whipped cream.
- Garnish with strawberries and lemon zest.
- Refrigerate 4–6 hours or overnight.
đź“ť Notes
Use thinly sliced strawberries for even layers.
Whip cream to soft peaks only.
Chill at least 4–6 hours for best texture.
🍽️ Nutrition (per serving approx.)
Calories: 310 kcal
Carbohydrates: 35 g
Protein: 4 g
Fat: 18 g
Sugar: 20 g
Strawberry Lemon Icebox Cake
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: British
- Diet: Vegetarian
Description
Strawberry Lemon Icebox Cake is a no-bake, creamy dessert featuring layers of whipped cream, tangy lemon curd, and fresh strawberries. Perfect for summer gatherings, tea time, or any special occasion, it’s effortless yet impressive, refreshing and full of flavor.
Ingredients
- 400 g digestive biscuits
- 500 ml heavy cream
- 100 g powdered sugar
- 1 tsp vanilla extract
- 200 g fresh strawberries, sliced
- 120 ml lemon curd
- Zest of 1 lemon
Instructions
- Whip heavy cream, powdered sugar, and vanilla to soft peaks.
- Fold in lemon zest.
- Line a 9Ă—9-inch dish with parchment paper.
- Spread a thin layer of whipped cream on the bottom.
- Arrange a layer of biscuits.
- Spread whipped cream over biscuits.
- Drizzle lemon curd.
- Layer sliced strawberries.
- Repeat layers, finishing with whipped cream.
- Garnish with strawberries and lemon zest.
- Refrigerate 4–6 hours or overnight.
Notes
Use thinly sliced strawberries for even layers. Whip cream to soft peaks only. Chill at least 4–6 hours for best texture. Can be made a day ahead for maximum flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Conclusion
Every time I serve this Strawberry Lemon Icebox Cake, I feel the joy of summer in every bite. It’s a dessert that’s easy to make but always impresses. The layers of creamy whipped topping, tart lemon curd, and fresh strawberries create a harmony of flavors that feels like a celebration. Sharing this dessert with family and friends reminds me why I love cooking: it brings people together, creates memories, and fills the heart as much as the stomach.