No-Bake Strawberry Lemon Icebox Cake

No-Bake Strawberry Lemon Icebox Cake layers mascarpone whipped cream, lemon curd, fresh strawberries, and graham crackers into a cold make-ahead dessert that softens overnight into cake-like layers.

Course Dessert

Cuisine American

Keyword blueberry graham cracker dessert, cold strawberry dessert, layered refrigerator dessert, lemon icebox cake, make-ahead dessert, mascarpone dessert, no-bake strawberry icebox cake, no-bake strawberry lemon icebox cake, no-bake summer dessert, strawberry icebox cake, strawberry lemon dessert

Prep Time 30

Chilling 8

Total Time 8 30

Servings

Calories 575kcal

Author Cathy Pollak

Equipment

baking dish 9x9 (23x23 cm). Deep enough for multiple layers.
parchment paper Helps lift the cake out easily.
Stand Mixer or hand mixer. For whipping the mascarpone cream.
offset spatula Makes spreading the layers easier.
mixing bowls For making the mascarpone whipped cream.

Ingredients

½ cup (100 g) granulated sugar
2 tsps (12 g) lemon zest from 1 large or 2 small lemons
1 pint (2 cups / 16 oz / 473 ml) heavy whipping cream cold
1 tbsp (15 ml) vanilla bean paste or vanilla extract
16 oz (454 g) mascarpone cheese cold
1 box (14.4 oz / 408 g) graham crackers
1 cup (260 g) lemon curd
16 oz (454 g) fresh strawberries hulled and thinly sliced

Instructions

Line a 9 x 9-inch (23 x 23 cm) baking pan with parchment paper, leaving enough overhang on all sides to help lift the cake out later.
Add the granulated sugar and lemon zest to a small bowl. Rub the zest into the sugar with your fingertips for about 1 minute until fragrant.
½ cup (100 g) granulated sugar, 2 tsps (12 g) lemon zest
Add the cold heavy cream, vanilla bean paste, mascarpone cheese, and lemon sugar mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on low speed until the mascarpone loosens and the mixture begins to thicken. Increase the speed to medium-high and continue beating until thick, creamy, and able to hold soft peaks.
1 pint (2 cups / 16 oz / 473 ml) heavy whipping cream, 1 tbsp (15 ml) vanilla bean paste, 16 oz (454 g) mascarpone cheese
Spread a very thin layer of mascarpone cream onto the bottom of the prepared pan. Arrange a single layer of graham crackers over the cream, breaking pieces as needed to cover the bottom of the pan without overlapping.
1 box (14.4 oz / 408 g) graham crackers
Spread one-fourth of the mascarpone cream evenly over the graham crackers. Spoon ½ cup (130 g) lemon curd over the cream and gently spread into an even layer. Top with another layer of graham crackers.
1 cup (260 g) lemon curd
Spread another one-fourth of the mascarpone cream over the graham crackers. Arrange a layer of thinly sliced strawberries evenly over the cream. Top with another layer of graham crackers.
16 oz (454 g) fresh strawberries
Spread another one-fourth of the mascarpone cream over the graham crackers. Add the remaining ½ cup (130 g) lemon curd and spread into an even layer. Top with another layer of graham crackers.
Spread the remaining mascarpone cream evenly over the top. Cover the pan with parchment paper or plastic wrap and refrigerate overnight, or for at least 8 hours, until the graham crackers soften into cake-like layers.
Use the parchment overhang to lift the chilled cake out of the pan and transfer it to a serving platter. Top with extra sliced strawberries and lemon zest before slicing.
Slice into 9 pieces and serve cold.

Notes

Rubbing the lemon zest into the sugar helps distribute the citrus flavor more evenly through the mascarpone cream.
Thin strawberry slices create cleaner layers and make the cake easier to slice once chilled.
A slightly under-whipped mascarpone mixture can loosen too much overnight, so the cream should be thick enough to hold soft peaks before layering.
If the graham crackers crack while layering, don’t worry about it. They soften overnight and won’t be noticeable once sliced.
The cake slices more cleanly after sitting at room temperature for about 10 minutes.
Leftovers can be refrigerated for up to 4 days. The graham crackers continue softening as the cake sits, creating an even more cake-like texture by day two.
Freeze individual slices in an airtight container for up to 2 months. Let them sit at room temperature for 15–20 minutes before serving.

If you’re making this No Bake Strawberry Lemon Icebox Cake, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

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