Strawberry Caramel Icebox Cake

Believe it or not, this sweet celebratory treat takes just five ingredients to make. The MVP? Our Salted Caramel Spread, which provides a nice counterpoint to the tender strawberries and a flavor boost to the filling.




8 servings




  • 1½ cups cold heavy whipping cream
  • ¾ cup softened Challenge Salted Caramel Snack Spread, plus more for decorating
  • ½ cup strawberry preserves
  • 24 graham cracker sheets
  • 1 pound fresh strawberries, hulled and thinly sliced


  • 1

    Line a 9-inch x 5-inch loaf pan with plastic wrap and set aside.

  • 2

    Place cream in the bowl of a stand mixer fitted with a whisk attachment. Beat on low speed until lightened, then increase to medium-high speed until medium peaks form, 3-4 minutes.

  • 3

    Spread 1 cup of whipped cream in the bottom of the loaf pan. Place a layer of graham crackers, trimmed to fit, on top. Spread with ¼ cup Salted Caramel Snack Spread.

  • 4

    Top with a ⅓ cup whipped cream, spread into an even layer, and top with another layer of trimmed graham crackers. Spread ¼ cup strawberry preserves on top, then top with an even layer of sliced strawberries. Top with ⅓ cup whipped cream and a layer of trimmed graham crackers.

  • 5

    Repeat layering Salted Caramel Snack Spread, whipped cream, graham crackers, strawberry preserves, fresh strawberries, whipped cream, and graham crackers until you reach the top of the pan. Finish with a layer of graham crackers. Cover with plastic wrap and refrigerate overnight.

  • 6

    Unwrap and turn out onto a serving platter. Decorate top with swirls of Salted Caramel Snack Spread and fresh strawberries. Cut into slices and serve.

More Recipes