Before we dive into this creamy, dreamy Strawberry Rhubarb Icebox Cake, I just want to say — thank you. Thank you for being here, for exploring flavor with me, and for continuing to bring joy to your kitchen with every new recipe we share together. This one is especially close to my heart. It’s simple, nostalgic, and anything but boring!!
Light, sweet, tangy, and refreshingly cool — this no-bake cake brings the best of spring and summer together in a way that’s impossible to resist.
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Why You’ll Love This Strawberry Rhubarb Icebox Cake
This isn’t just another dessert. It’s a showstopper — without turning on your oven!
No-bake: Perfect for warm days or when you just don’t feel like baking.
Layered lusciousness: Buttery cookie crust, creamy vanilla filling, juicy strawberry-rhubarb jam, and fluffy whipped topping.
Make-ahead magic: Even better after a night in the fridge!
What Does It Taste Like?
Imagine biting into a cloud of whipped cream with pockets of tart rhubarb and sweet strawberries, all resting on a buttery vanilla cookie base that melts in your mouth. It’s creamy, fruity, and gently tangy — the kind of dessert that vanishes fast at any gathering!
Benefits of This Recipe
No oven needed – no sweat, literally
Customizable layers – mix up fruits or add flavor twists
Perfect for parties – easy to slice and serve
Kid-approved – sweet and tangy but not overly rich
Freezer-friendly – yes, you can freeze leftovers (if there are any)
Ingredients
- 2 cups crushed vanilla wafer cookies or shortbread
- 1/2 cup unsalted butter, melted
- 1 1/2 cups chopped rhubarb (fresh or frozen)
- 1 1/2 cups strawberries, hulled and chopped
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water
- 1 package (8 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 1/2 cups cold milk
- 2 cups whipped topping or homemade whipped cream
Tools You’ll Need
- 9×9 inch baking dish
- Mixing bowls
- Electric mixer or whisk
- Small saucepan
- Spatula
- Measuring cups and spoons
Ingredient Swaps and Additions
- Use graham crackers or biscoff cookies for a different crust vibe.
- Add a layer of sliced bananas for extra fruitiness.
- Swap in raspberries if you’re out of strawberries.
- Add a little orange zest to the filling for a citrus punch.
How to Make Strawberry Rhubarb Icebox Cake
Step 1: Make the crust
Combine crushed cookies with melted butter. Press firmly into the bottom of your baking dish. Refrigerate to set.
Step 2: Cook the fruit filling
In a saucepan, combine rhubarb, strawberries, sugar, and lemon juice. Cook until fruit breaks down and mixture simmers. Stir in cornstarch slurry and cook until thickened. Let it cool completely.
Step 3: Whip up the cream layer
Beat cream cheese until smooth, then mix in powdered sugar and vanilla. Separately, prepare pudding mix with milk. Fold pudding into cream cheese, then gently fold in whipped topping.
Step 4: Assemble the layers
Spread half of the cream mixture over the crust. Add cooled fruit filling, then top with remaining cream layer. Smooth the top.
Step 5: Chill
Refrigerate at least 4 hours, preferably overnight.
Step 6: Serve
Sprinkle with extra cookie crumbs or fresh fruit before serving.
What to Serve With This Cake
This dessert is wonderful on its own, but it pairs beautifully with a light iced tea, sparkling lemonade, or even a scoop of vanilla bean ice cream.
Tips for the Best Icebox Cake
- Let the fruit filling cool completely before layering.
- Chill overnight for the cleanest slices.
- Don’t overmix the whipped topping — gentle folds keep it fluffy.
- Run a knife under hot water before slicing for clean cuts.
How to Store It
Store in an airtight container in the fridge for up to 4 days. You can also freeze slices individually for up to 1 month. Thaw in the fridge before serving.
Frequently Asked Questions
Can I use frozen fruit?
Yes, just thaw and drain well before cooking.
Can I make this ahead of time?
Absolutely! It’s actually better made the day before.
Can I make it gluten-free?
Yes, just use gluten-free cookies for the crust.
Do I need to cook the fruit?
Yes, cooking helps the rhubarb soften and the filling thicken properly.
Conclusion
This Strawberry Rhubarb Icebox Cake is everything you want in a warm-weather dessert — creamy, fruity, cool, and effortless. Whether you’re making it for a picnic, a family dinner, or just a little treat for yourself, it’s guaranteed to impress without stress.
Love strawberries and rhubarb as much as I do? You might also enjoy:
- Strawberry Rhubarb Crisp Bars
- Classic Strawberry Shortcake
- Rhubarb Custard Pie
I’d love to see your version! Tag me on Pinterest or leave a review below — your creations make my day.
Nutritional Info (per serving, approx.)
Calories: 310
Fat: 18g
Carbohydrates: 35g
Sugar: 22g
Protein: 3g
Would you like a printable version of this recipe?
Strawberry Rhubarb Icebox Cake (No-Bake Delight)
Equipment
- 9×9-inch baking dish
- Mixing bowls
- Electric mixer or whisk
- Small saucepan
- – Spatula
- Measuring cups and spoons
Ingredients
- For the Crust:
- 2 cups crushed vanilla wafer cookies or shortbread cookies
- 1/2 cup unsalted butter melted
- For the Strawberry Rhubarb Filling:
- 1 1/2 cups chopped rhubarb fresh or frozen
- 1 1/2 cups chopped strawberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- For the Cream Layer:
- 1 package 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 package 3.4 oz instant vanilla pudding mix
- 1 1/2 cups cold milk
- 2 cups whipped topping or homemade whipped cream
Instructions
- Prepare the crust: Combine crushed cookies and melted butter. Press into the bottom of a 9×9 inch pan. Chill in fridge to set.
- Make the fruit filling: In a saucepan, combine rhubarb, strawberries, sugar, and lemon juice. Simmer until fruit softens (about 8–10 mins). Stir in cornstarch mixed with water. Cook until thickened. Let cool.
- Mix the cream layer: Beat cream cheese until smooth. Add powdered sugar and vanilla. In a separate bowl, prepare pudding mix with milk. Fold pudding into cream cheese mixture, then gently fold in whipped topping.
- Assemble the cake: Spread half the cream mixture over the crust. Add the fruit filling, then top with remaining cream. Smooth the top.
- Chill: Refrigerate for at least 4 hours or overnight before serving. Garnish with extra cookie crumbs if desired.
