By This strawberry Greek yogurt icebox cake is an absolute dream for a refreshing and easy dessert! It's creamy, packed with fresh strawberry flavor, and surprisingly high in protein without any protein powder in sight. Plus, it's a no-bake recipe, making it perfect for warmer days or when you just don't want to turn on the oven.
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I've been on a mission to create delicious, high-protein dessert recipes that don't rely on powders, and let me tell you, this icebox cake was a labor of love! It took several rounds of testing to get the texture and flavor just right. I wanted something that felt indulgent but still packed a protein punch.
Unlike some icebox cakes that can be overly sweet or a bit soggy, this one strikes the perfect balance. And we're all about balance here! Let's cook!
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don't forget the first layer (it's not what you think)
The #1 most important tip for this recipe is to spread a thin layer of the whipped cream mixture on the bottom of your pan before adding the first layer of graham crackers. Why is this so crucial? Well, during testing, I found that if you put the graham crackers directly onto the bare pan, they tend to stick, making it a bit tricky to get those first few slices out cleanly. That thin creamy layer acts as a barrier to help the graham crackers release.
ingredient notes & substitutions
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Strawberries: I once heard not ripe strawberries described as being at the dentist (ha) so be sure to look for sweet, ultra ripe ones.
- Heavy whipping cream: Ensure it's cold to whip up fully. We want to whip it to stiff peaks, but not past!
- Plain Greek yogurt: We use plain Greek yogurt, but vanilla works too. If you use vanilla, reduce the added powdered sugar.
- Graham crackers: Provide the structure and a pleasant crunch. Vanilla wafers or gluten-free crackers can be substituted. We love Simple Mills graham crackers for a clean option.
- Powdered sugar: Dissolves easily into the cream mixture for sweetness without graininess. Honey or agave can work, but may alter the texture slightly and won't help the mixture thicken up the same as powdered sugar.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
high protein ingredient spotlight: Greek yogurt
Let's talk about our protein powerhouse in this recipe: Plain Greek Yogurt! This isn't just any yogurt; it's strained more than regular yogurt, which is why it's so much thicker and has a higher concentration of protein.
A typical 7-ounce serving of plain Greek yogurt can pack around 20 grams of protein! Amazing, right? It's why we have so many Greek yogurt dessert recipes on this site.
here's how to make strawberry Greek yogurt icebox cake
Be sure to scroll to the recipe card for the full icebox recipe!
- Whip heavy cream to stiff peaks, then gently fold in powdered sugar and Greek yogurt. Chill mixture.
- Thinly slice the strawberries or chop them - whatever you're feeling is fine.
- Spread a thin layer of cream mixture in a 9x9 pan; top with a layer of graham crackers.
- Layer with strawberries, then 1 cup of cream mixture, then another layer of graham crackers.
- Add another layer of strawberries, then 1 cup of cream mixture.
- Top with a final layer of graham crackers, the remaining cream mixture, and decorate with strawberries.
- Cover and refrigerate for at least 4 hours.
quick recipe video
expert tips
- Gentle Folding is Key: When you combine the Greek yogurt and powdered sugar with the whipped cream, use a spatula and fold gently. You want to incorporate the ingredients without deflating all that beautiful air you just whipped in. Think "down, across, up, and over."
- Patience with Chilling: The 4-hour (or longer!) chilling time is crucial. This allows the graham crackers to soften and absorb the moisture from the cream, creating that perfect cake-like texture. Don't rush this step!
troubleshooting & testing notes
Runny Cream Layer
During one of our early tests, the cream layer was a bit too loose. We learned that ensuring the heavy cream is whipped to stiff peaks and not overmixing when adding the yogurt. If this happens, add more powdered sugar until you reach the desired consistency. Just be aware that it will thicken in the fridge.
Layering Doesn't Matter
Other than making sure that the first two layers are whipped cream mixture and graham crackers, the rest can be whatever you like. I actually like to vary my layers, just making sure to get some order of strawberries, whipped cream, and graham crackers.
how to store it
This icebox cake is a great dessert to feed a hungry crowd. I also love making it to have as a snack on hand throughout the week! Here's how to save it:
- Fridge: Store leftover icebox cake tightly covered with plastic wrap or in an airtight container in the refrigerator. It will keep well for up to 4 days.
- Freezer: I don't recommend freezing this because the Greek yogurt releases a lot of moisture when thawed.
my favorite ways to enjoy this icebox cake
This cake is pretty perfect on its own, but here are a few ways I love to serve it:
- With extra graham crackers or high-protein granola on top for more crunch.
- Alongside an easy side dish like our dense bean salad at a summer potluck.
- With more strawberry recipes like our strawberry shortcake or strawberry cloud smoothie!
Recipe
Strawberry Greek Yogurt Icebox Cake
Ingredients
- 1 lb fresh strawberries
- 2 cups heavy whipping cream (vegan as needed)
- 2 cups Greek yogurt (plain, non-fat)
- 10 Graham crackers (we love Simple Mills)
- ¾ cup powdered sugar (see notes for using honey or agave)
Before you start!
If you make this recipe, please take a moment to leave us a review. We love to hear from you!
Instructions
- Whip 2 cups heavy whipping cream until stiff peaks form.
- Slowly fold in the ¾ cup powdered sugar and 2 cups Greek yogurt, being careful not to beat the air out of the whipped cream. Chill in the fridge while you thinly slice up or dice the 1 lb fresh strawberries. I like to slice a few at least for a pretty topping.
- Spread a thin layer (about ¼ cup) of whipped cream mixture into a 9x9 square pan. Cover completely with a single layer of graham crackers, breaking pieces as needed.
- Top with strawberries in a single layer. Then Top with 1 cup of whipping cream or just so there's an even layer. Add another layer of graham crackers.
- Layer sliced strawberries on top, then evenly spread 1 cup of whipped cream mixture over the strawberries.
- Add another layer of graham crackers, followed by another cup of whipped cream mixture, topped with another layer of strawberries.
- Gently spread an additional ½ cup of whipped cream mixture on top, followed by a final layer of graham crackers and the remaining whipped cream. Then, decoratively arrange any remaining strawberries on top.
- Cover with plastic wrap or a lid and refrigerate for at least 4 hours or overnight.
Video
Notes
Fresh strawberries are highly recommended for the best texture and flavor. If you must use frozen, thaw them completely and pat them very dry with paper towels to remove excess moisture, which will make the cake watery. Using honey or agave: Honey or agave can work, but may alter the texture slightly and won't help the mixture thicken up the same as powdered sugar.
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
I made this today and it was delicious! I did take it out an hour early because I really wanted a yummy treat, it wasn’t set all the way but man it was good. I did use dairy free heavy whipping cream. 10/10. I’d totally recommend!!
So great to hear!
Made this with blueberries and raspberries instead and it was delicious!! Not too sweet and so refreshing in the heat!
I made it with blueberries and raspberries instead. It was delicious and not too sweet! So refreshing in the heat
Love that!!