Strawberry Lemonade Icebox Cake

In this post I’m going to show you how to make a luscious chilled icebox cake, loaded with the flavors of strawberries and lemons! Best of all, it’s a simple recipe you can whip up in a hurry.

It’s hot here in the Houston area and I’ve been in the mood for cooler desserts. 

This morning I made my granddaughter a strawberry lemonade trifle for her birthday. Basically, I broke up pieces of lemon cake and layered them with a strawberry mousse. Delicious! 

Unfortunately, I passed it off and didn’t get to share the pleasure of eating any! So, when I got home I decided to start fresh with a new recipe, one I could blog about. 

This time, I decided to turn a lemon cake into an icebox cake. 

What’s an Icebox Cake? 

Just as the name implies, this is a cake that must be kept in the icebox—before and after serving. 

The reason for refrigeration is the topping. It’s a combination of cream cheese, whipped cream, and pie filling. Might sound unusual, but I can assure you it’s delicious. . .as long as it’s ice cold. 

More about the History of the Icebox Cake

An icebox cake is called a no-bake dessert and it’s very popular, especially during hotter months.

The name “icebox cake” comes from from the fact that these desserts were traditionally made in the days before modern refrigeration. (Can you imagine living back then, especially in the summer?)

In the past, people would assemble the dessert in a container and place it in an “icebox” (an early form of refrigerator) to chill and set.

These desserts are just as popular today as they were then.

Let’s take a look at what you’ll need to make this one!

Strawberry Lemonade Icebox Cake Ingredients

You will find a full printable recipe card at the bottom of this post but here’s a quick peek at what you’ll need to make this cake. These are simple ingredients you might already have on hand. 

FOR THE CAKE

• lemon cake mix
• vegetable oil
• room temperature eggs
• water or milk
• lemon zest (not pictured, optional)

FOR THE FROSTING: 

• room temperature cream cheese
• confectioners’ sugar
• strawberry pie filling
• whipped cream

How to Make Strawberry Lemonade Icebox Cake

This is such a simple one! You’re going to absolutely love the process of making it. It comes together in no time at all. 

Start by baking your cake according to the directions on the box. I deviated slightly from the instructions by adding a cup of lemonade in place of a cup of water. I thought it might add more lemon strawberry flavor. If you’re adding lemon zest, this is the time to do so.

While your cake is baking, make the topping. 

Place your room temperature cream cheese in a large bowl or the bowl of a stand mixer with whisk attachment. 

Start at low speed then move up to medium or high speed as it breaks down, beating until creamy and smooth. Add powdered sugar and continue to beat.

Now it’s time to work in your whipped cream. If you’re using Cool Whip you’ll want to fold it in because it’s fragile. I decided to make mine homemade with heavy whipping cream, so I whisked it in. 

Once your cream cheese and whipped cream are fully incorporated it’s time to add the pie filling. 

Fold in a full can of strawberry pie filling. Make sure you mix it well.

I used a rubber spatula to bring it all together. (Check out that pop of color!) I left the big strawberry pieces intact. 

Cover and place in the refrigerator to chill. 

Remove baked cake from the oven and place on wire rack to cool.

This next step requires patience. Let the cake cool completely. Place it into the refrigerator to chill. 

When the cake is cold, spoon the strawberry filling on top. Be sure to scrape down the sides of the bowl with a rubber spatula so you don’t miss any of that luscious topping!

Spread evenly. 

Cover and place back in the fridge to set up. 

Cut into pieces and serve cold. 

Leftovers should be stored in the fridge in an airtight continuer or covered in plastic wrap. Cake will stay good 4 – 5 days. I don’t recommend freezing this cake. 

What to Expect from this Easy Dessert Recipe

Like my Black Forest icebox cake, this one is light, cold, and absolutely delicious. Perfect for a hot summer day! This is one of those icebox cake recipes I plan to use again and again. (Talk about an easy recipe.)

The cake itself is super moist and loaded with flavor. I think the addition of the strawberry lemonade in place of water added an extra “oomph” of flavor. Talk about adding the flavors of summer to a recipe!

The real star of the show, though? That light, creamy strawberry topping. It’s whipped cream-like in texture but with that creaminess that cream cheese adds. 

And those strawberries! I wasn’t sure how they would impact the topping. When I made my Black Forest Icebox pie I added a carton of vanilla pudding to the topping, which thickened things up to a “cuttable” texture. 

This time I didn’t add the pudding and I didn’t miss it. The cake still held its shape once cut, which was all I needed. 

This is a bright, delicious dessert and I am excited to share it with family members. It’s absolutely perfect in the summertime. A cold cake really cools things down! In fact, I might just serve with a scoop of ice cream!

Variations on this Recipe

Now that I know this technique works, I can use it in multiple ways. I might try: 

Frozen lemonade concentrate: Don’t have a lemon cake on hand but want lemon flavor? Add a can of (thawed) frozen lemonade concentrate in place of water to a box of white cake mix. Voila! Lemon cake!

Fresh lemon juice: It might be nice to add a couple tablespoons of fresh lemon juice to my cake. Or, better yet–make a simple syrup out of lemon juice, water, and sugar and brush it onto the cake before adding the topping.

Fresh strawberries: I think they would work fine, but the bright pink color would be very subdued. You might also try frozen strawberries (thawed) but make sure you pat out excess water from the berries before adding them to the topping mixture.

Strawberry puree: If you don’t like chunks of strawberries you can use your food processor to turn the pie filling into strawberry puree.

Strawberry cake: If you’re not a fan of lemon you can easily substitute a strawberry cake for the lemon one.

Homemade whipped cream: I mentioned above that I didn’t actually use Cool Whip in my personal recipe. I always prefer homemade whipped cream, y’all. (I know. . .I’m spoiled!) Start with heavy cream, whip to stiff peaks, and add powdered sugar or granulated sugar for added sweetness.

Lemon slices: If you like, you can garnish this cake with lemon slices (or candied lemon slices) so it’s obvious this is a strawberry and lemon cake.

Lemon Curd: Add one cup lemon curd to this recipe by spreading curd over cake before adding the strawberry topping. (Why didn’t I think of this sooner? I adore lemon curd!)

Strawberry shortcake: Looking for something more like Strawberry Shortcake? Start with an angel food cake or white cake on bottom. Better yet, use my homemade pound cake recipe, then spoon this topping on the pound cake slices while serving.

Mango Pineapple Cake: I could add pineapple to a yellow cake mix and then top it with a similar topping, using half a can each of chopped mangoes and pineapple in the topping in place of strawberries. 

Apple: Use a spice cake and add a can of apple pie filling to the topping in place of strawberry. 

Oreo Cheesecake Icebox Pie: Use a chocolate cake (or Oreo cake) on bottom. Instead of adding pie filling to the topping, add a cup of crushed Oreos. Delicious! 

Red Velvet Icebox Pie: Red Velvet cake on bottom, no pie filling on top, just the cream cheese, whipped cream, and powdered sugar. If you like, you can sprinkle cake crumbles on top. You can also add shaved chocolate or chocolate chips to decorate. 

Watergate salad Cake: Make a white cake with the addition of a box of instant pistachio pudding. Bake as usual. Make Watergate salad as the topping, but you can skip the marshmallows if you like. Watergate salad consists of: 1 pkg. pistachio instant pudding (4 serving size), 20 ounces crushed pineapple in juice (undrained), 1/2 cup finely chopped pecans, 1 1/2 cups Cool Whip whipped topping (thawed).

Other Icebox Desserts from Out of the Box Baking

If you love cold desserts you’ll love this one. 

Mandarin Orange Cake: If you love the bright, fresh flavors of mandarin oranges and the light, fluffy texture of a yellow cake, then I’ve got the recipe for you. This traditional Mandarin Orange cake will give you flashbacks to the good old days. . .in all the best ways! 

Black Forest Icebox Cake: If you love the softness of a delicious dark chocolate cake but the light fluffiness of a mousse, this is the recipe for you! This chocolate cake is covered in a cherry cheese mousse that’s guaranteed to make you swoon! 

No Bake Strawberry Cheesecake Pie: If you love a light, fluffy summery pie, one that doesn’t require any baking at all, do I have a treat for you! In this post I’m going to show you how to make a luscious no bake strawberry cheese pie, one sure to wow your guests. 

Lemon Lush (Lemon Oreo Dessert): If you love the light, bright flavor of lemon in a rich trifle-like dessert you’re going to adore this lovely Lemon Oreo Lush. It’s simple to make and loaded with your favorite cookies—Oreos!

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That’s it for this post, friends! I hope you enjoyed this delicious strawberry lemon icebox cake recipe. 

See this recipe at

Full Plate Thursday 

Weekend Potluck

The Lazy Gastronome

Busy Monday

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About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.