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    Home » Recipes » No Bake Desserts

    Strawberry Refrigerator Cake (Strawberry Icebox Cake Filipino Style)

    by Jolina | Published: April 18, 2016 | Last Updated: May 17, 2022 | 49 Comments
    This site contains affiliate links. As an Amazon Associate I earn from qualifying purchases. See Terms of Use for more information.

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    Jump to Recipe Jump to Video

    This strawberry refrigerator cake (or the Filipino version of strawberry icebox cake) has a secret ingredient – condensed milk! It’s sweet, creamy and perfect on a warm sunny day.

    (Looking for more no bake cake recipes? Try this creamy, lemony, no bake lemon cheesecake. It’s a great summer dessert! If you’re craving for chocolate, you’d love this eggless tiramisu. Chocolatey, a little boozy and comes together in a flash.)

    Strawberry Refrigerator Cake (Strawberry Icebox Cake Filipino Style)
    Jump To hide
    How to make
    Assemble parfait style
    Ingredients
    Tools
    Expert tips and recipe FAQs
    Other no bake strawberry desserts
    Strawberry Refrigerator Cake (Strawberry Icebox Cake Filipino Style)

    Refrigerator cakes or icebox cakes have been around for a long time, probably since refrigerators were invented! It’s so easy to make, can be made days ahead and always a crowd pleaser.

    Really, what’s not to love? Cookies sandwiched between luscious cream topped with fruits or chocolate or whatever you fancy.

    This is my mom’s recipe though she usually makes her fridge cakes with mangoes (fun fact of the day: Philippine mangoes are the best in the world). But strawberries work too. Or whatever fruit happens to be in season.

    There is an abundance of strawberries now so strawberry refrigerator cake it is.

    How to make

    Strawberry Refrigerator Cake (Strawberry Icebox Cake Filipino Style)

    My mom’s recipe had a layer of graham cracker crumbs mixed with melted butter but after making this cake countless times, I’ve found that I preferred using whole graham cracker cookies. Less work but just as delicious.

    So I updated the recipe and simplified it.

    To make this cake, first you need to prep your layers:

    • Hull and slice strawberries
    • Whip heavy cream to medium peaks
    • Then drizzle condensed milk and whip until stiff

    When you’re ready to assemble:

    • Start with a layer of graham crackers. Make sure they fit your baking dish exactly so cut the cookies if you must
    • Then evenly spread a heaping cup of whipped cream on top of the graham crackers
    • Top with sliced strawberries
    • Repeat

    Then chill overnight. Easy peasy right? Watch the video to see how easy! Seriously, the hardest part is always the waiting.

    Assemble parfait style

    Strawberry Refrigerator Cake (Strawberry Icebox Cake Filipino Style)

    You also have the option of making parfaits or trifles instead of cakes. Saves you the trouble of getting perfect slices. But you do need to crush the graham crackers.

    The assembly is similar – start with graham cracker crumbs, followed by cream and end with strawberries. These single-serve desserts are perfect for company!

    Ingredients

    To make strawberry refrigerator cake Filipino style, all you need are:

    • Graham crackers
    • Heavy cream (fat content between 36 and 40%)
    • Sweetened condensed milk
    • Fresh strawberries (the sweeter, the better)

    Tools

    Strawberry Refrigerator Cake (Strawberry Icebox Cake Filipino Style)

    You don’t need special tools to make this cake either. A stand mixer will make whipping the heavy cream a breeze but you can also do that with an electric handheld mixer.

    Slicing the strawberries is my least favourite step but a paring knife makes it easier.

    I typically use a deep 8×8 inch baking dish but you can use a regular aluminum pan or even one of those disposable pans if you’re taking this to a BBQ or potluck.

    Expert tips and recipe FAQs

    Refrigerator cakes are one of the easiest desserts to make. And they’re delicious too! Here are some tips and hacks so you can make perfect no bake strawberry icebox cake recipes every time.

    How much condensed milk to use

    Unlike the typical icebox cake, the Filipino version is sweeter and made with (what I think should be the national dairy – we put it on everything) condensed milk. How much you use depends on how sweet your strawberries are.

    Start with a tablespoon and taste. And keep adding a tablespoon at a time until you get the sweetness you like.

    I personally won’t go more than ½ cup condensed milk (and that’s already plenty sweet); you want the strawberries to shine through. More than that and all you’ll taste is condensed milk.

    This strawberry refrigerator cake works best with sweet strawberries so try and get the best of the season.

    How to wash fresh strawberries to make them last longer

    Strawberry Refrigerator Cake (Strawberry Icebox Cake Filipino Style)

    Like I said, I make sure to use the freshest, sweetest strawberries I can find. Sometimes, life happens though and I need to delay my sweet plans for a few days.

    It’s horrible to see my once-gorgeous strawberries start to look sad after a few days…until I discovered this great new hack to make them last longer!

    I wash them with a water and vinegar mixture. Seriously. Read all about it here. 

    Do you have extra fresh strawberries? Try this delicious strawberry pie from Jennifer over at Mommy Evolution.

    Can I use frozen strawberries to make refrigerator cake?

    Strawberry Refrigerator Cake (Strawberry Icebox Cake Filipino Style)

    When making strawberry refrigerator cake or any kind of icebox cake, use fresh fruit as much as possible. Frozen fruit has too much moisture in them and you don’t want all that extra water seeping into your beautiful cake.

    If fresh fruit is not an option, try canned, like peaches. I used fresh peaches for this no bake fresh peach icebox cake but it can be made with canned peaches if fresh peaches are not in season.

    Just make sure to drain properly and remember that canned fruit is already swimming in sweet syrup. Adjust the recipe accordingly.

    Can I use Cool Whip to make this icebox cake recipe?

    Yes, you can use Cool Whip to make this delightful strawberry graham cracker dessert. I personally like the taste and texture of homemade whipped cream though so I always make my own.

    If you have 15 minutes you can make your own whipped cream too! Just take heavy cream and whip stiff. You’re done! Hope you try it.

    Is it better to freeze or chill strawberry refrigerator cake?

    Strawberry Refrigerator Cake (Strawberry Icebox Cake Filipino Style)

    I usually just chill my refrigerator cakes in the fridge overnight. When I’m ready to serve, I just bring the cake out and slice. The cake slices are not perfect but the cake is creamy and delicious.

    However, feel free to freeze them. Just note that if you do: treat it like how you would ice cream cake – thaw a little before serving. And note that the fruit will be frozen too.

    So take advantage of all these beautiful strawberries. Make a strawberry refrigerator cake!

    It’s simple, quick, easy and so good. Perfect way to welcome this glorious warmer weather. And a refreshing cake to prepare for Mother’s Day too.

    Other no bake strawberry desserts

    Strawberries are available year round but they’re the most scrumptious from late spring to early summer. Let’s go strawberry-crazy and make these other no bake strawberry desserts.

    Try this strawberry fluff salad for a sweet and refreshing treat.

    This creamy fresh strawberry cheesecake mouse is dreamy and so luxurious. Strawberry mousse sits on an Oreo crust; every bite is so refreshing!

    Fresh Strawberry Cheesecake Mousse

    All you need is a blender to enjoy this strawberry mango banana smoothie. It’s sure to cool you down on a hot summer day!

    Epic Collection of Summertime Drinks

    Want to start the day extra special? Make some delicious strawberry cream cheese stuffed french toast. Might just make a morning person out of you.

    Strawberry Cream Cheese Stuffed French Toast

    Happy no baking!

    Did you make strawberry cake? I’d love to hear from you in the comments section below.

    And let’s get social! Find me on Facebook, Pinterest, Instagram or Twitter.

    Strawberry Refrigerator Cake (Strawberry Icebox Cake Filipino Style)

    Strawberry Refrigerator Cake (Strawberry Icebox Cake Filipino Style)

    Author: Jolina
    This strawberry refrigerator cake (or the Filipino version of strawberry icebox cake) is sweet, creamy and perfect on a warm sunny day.
    5 from 51 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Chilling Time 8 hours hrs
    Total Time 8 hours hrs 30 minutes mins
    Course Dessert
    Cuisine Filipino
    Servings 16 people
    Calories 136 kcal

    Ingredients
     
     

    • 2 cups heavy cream see notes
    • 4 tbsp condensed milk to taste, see notes
    • Graham crackers see notes
    • 2 lbs strawberries hulled and sliced

    Instructions
     

    • Using a handheld electric mixer or a stand mixer fitted with the whisk attachment, whip 2 cups of heavy cream on medium-high speed until medium peaks.
    • Switch to low-medium speed and drizzle the condensed milk 1 tablespoon at a time. Add more until you get the sweetness you want. Once you’re satisfied, switch back to medium-high speed and beat until smooth and stiff.
    • Place a layer of graham crackers at the bottom of a deep 8×8 baking dish. Evenly spread a heaping cup of cream on top of your graham crackers. Then put a layer of sliced strawberries on top of that.
    • Repeat by covering the strawberries with graham cracker cookies. Be sure to cover the entire layer; cut the cookies to fit. Then cover with another layer of cream and top with strawberries.
    • You now have two options: you can either (1) freeze or (2) chill the cake in the fridge overnight. Freezing will result to a more ice cream cake-like end product which you would have to thaw several minutes before serving. Chilling will result to a creamy, ready-to-eat cake out of the fridge (see notes).

    Video

    Notes

    1. Tip for whipping the cream – put the bowl and the whisk you’re going to use in the fridge for about 15 minutes before you plan to start whipping. This way your cream stays cold longer and easier to work with.
    2. How much condensed milk you use depends largely on how sweet your strawberries are and how sweet you want your cake to be. Adjust to taste.
    3. The graham crackers I use are squares (see video). I used a total of 21 cookies to fill my 8×8 inch baking dish.
    4. If you choose to freeze the cake: treat it like how you would ice cream cake – thaw before serving. And note that the fruit will be frozen too.

    Nutrition

    Calories: 136kcalCarbohydrates: 7gProtein: 1gFat: 11gSaturated Fat: 7gCholesterol: 42mgSodium: 18mgPotassium: 127mgFiber: 1gSugar: 5gVitamin A: 455IUVitamin C: 33.7mgCalcium: 43mgIron: 0.2mg

    Nutritional information are estimates only.

    Tried this recipe? Leave a star rating today!Also tag @iamtheunlikelybaker I’d love to see your creations.

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    Reader Interactions

    Comments

    1. Uma

      April 19, 2016 at 11:15 am

      Looks fabulous and rich ! Perfect for party time:)

      Reply
      • Jolina

        April 19, 2016 at 5:39 pm

        It takes very little time to prep too (well, not counting the overnight chill 🙂

        Reply
    2. Christine

      April 19, 2016 at 11:14 am

      Yum! This looks like the best ever!! Perfect for the spring and summer.

      Reply
      • Jolina

        April 19, 2016 at 5:38 pm

        Absolutely! It’s cool and light and refreshing. Thanks Christine!

        Reply
    3. Carrie

      April 19, 2016 at 6:22 am

      The individual servings are the cutest!! Either way, this recipe looks delicious, I am a sucker for anything with graham crackers. Can’t wait to try this one.

      Reply
      • Jolina

        April 19, 2016 at 5:37 pm

        Aren’t they? Your guests won’t know it took you 2 seconds lol! Hope you like it Carrie 🙂

        Reply
    4. Klauss

      April 19, 2016 at 4:16 am

      Excellent! Single-serve looks so cute 🙂 From today as many strawberries, the off-season the same kind?

      Reply
      • Jolina

        April 19, 2016 at 5:37 pm

        Thanks Klauss! Yes you can use whatever fruit is in season but I think berries work best (and mangoes) 🙂

        Reply
    5. Nicoletta

      April 19, 2016 at 2:33 am

      I don’t know ice box cakes, so both versions are new to me. But I love yours! I can imagine how good it must taste also with mango..mmm.. Perfect in the summer when we don’t want to turn the oven on 😉 .

      Reply
      • Jolina

        April 19, 2016 at 5:36 pm

        Thank you Nicoletta! And yeah, somebody just pointed that out to me yesterday, no-bake means no oven means cool kitchen 🙂

        Reply
    6. Glenda Kruse

      April 18, 2016 at 11:42 pm

      I love anything that is strawberry… Now this right here is to die for! Thanks for sharing 🙂

      Reply
      • Jolina

        April 19, 2016 at 1:08 am

        It’s the perfect spring-summer dessert 🙂 Hope you try and enjoy it! Thanks for passing by

        Reply
    7. Jamie

      April 18, 2016 at 8:25 pm

      Oh I need this cake right now. Strawberries are my favorite!

      Reply
      • Jolina

        April 18, 2016 at 11:10 pm

        They’re great aren’t they? You can eat them alone or with yoghurt or ice cream or bake them…and they usher in warmer weather! 🙂

        Reply
    8. Maggie

      April 18, 2016 at 7:58 pm

      I love recipes like this for the summer! A delicious cake without turning the oven on!

      Reply
      • Jolina

        April 18, 2016 at 11:12 pm

        Absolutely! I have a little (teeny-tiny) kitchen and it can get pretty hot in there.

        Reply
    9. Tiffany

      April 18, 2016 at 7:43 pm

      Fresh local strawberries are right around the corner for me! I can’t wait to get my hands on them so I can try this recipe!

      Reply
      • Jolina

        April 18, 2016 at 11:13 pm

        Awesome! Let me know how it goes 🙂 The strawberries I got were massive and bright red and just beautiful 🙂

        Reply
    10. Christine

      April 18, 2016 at 7:01 pm

      This cake is totally awesome. 🙂

      Reply
    11. Rachel Kaly

      April 18, 2016 at 5:15 pm

      Whoa!! This looks to DIE for! The textures! Amazing photos- they make me really want to make this. Added to my yummly and my pinterest!!

      Reply
      • Jolina

        April 18, 2016 at 11:16 pm

        Thanks Rachel! It’s really easy to do. Hope you try it 🙂

        Reply
    12. Candy

      April 18, 2016 at 4:53 pm

      Love that you can change up the fruit. Simple and easy to make.

      Reply
      • Jolina

        April 18, 2016 at 11:18 pm

        Yup it’s very versatile. I would stick to soft fruit though (does that make sense? I don’t think apples will work for example because the cream won’t be enough to soften it). Anyway, I’m all for experimenting 🙂 Thanks for passing by Candy!

        Reply
    13. Taylor

      April 18, 2016 at 4:51 pm

      This literally is the definition of a summer dessert! Looks delicious!

      Reply
      • Jolina

        April 18, 2016 at 11:20 pm

        Thanks Taylor! You know it’s such a small world, I live along Bloor lol. Love your blog BTW 🙂

        Reply
    14. Suchi

      April 18, 2016 at 10:50 am

      Wow this looks amazing. I have never made an ice box cake and this looks easy. And so true dont Jinx weather, the same goes true for Michigan the moment you think its perfect it will do a 180 degree turn on you.

      Reply
      • Jolina

        April 18, 2016 at 11:25 pm

        LOL too late! I already said it. Sorry if it suddenly snows. Eeeek! But hopefully it doesn’t. And if it does, hopefully this cake will cheer you up 🙂

        Reply
    15. Vivian

      April 18, 2016 at 9:53 am

      Ohhh, I love a cake like this! Looks very tasty with the strawberries, would be perfect to have a slice in the Spring sun 🙂 Pinned for when that time comes!

      Reply
      • Jolina

        April 18, 2016 at 11:27 pm

        Thanks Vivian! It’s so easy to make too. It was very warm today and it really was the perfect dessert to have.

        Reply
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    5 from 51 votes (46 ratings without comment)

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