Strawberry Icebox Cake

This strawberry filled no-bake dessert has summer written all over it.  Not only is it loaded with fresh strawberries, but you don’t have to turn your oven on to make this chilled confection.  Because who wants to do that on a hot summer day?

This cake is so easy to put together and it looks beautiful too.  The chocolate drizzle is a perfect compliment to the berries and whipped cream.   Just make sure to refrigerate it long enough that the graham crackers soften into delicious cake-like layers.   This doesn’t keep well for more than a day or so, but you shouldn’t have a problem eating it all before then! 

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Strawberry Icebox Cake
Serves 16
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Prep Time
20 min
Total Time
4 hr
Prep Time
20 min
Total Time
4 hr
239 calories
19 g
54 g
18 g
2 g
10 g
123 g
72 g
10 g
0 g
6 g
Nutrition Facts
Serving Size
123g
Servings
16
Amount Per Serving
Calories 239
Calories from Fat 156
% Daily Value *
Total Fat 18g
27%
Saturated Fat 10g
52%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 54mg
18%
Sodium 72mg
3%
Total Carbohydrates 19g
6%
Dietary Fiber 2g
7%
Sugars 10g
Protein 2g
Vitamin A
10%
Vitamin C
56%
Calcium
5%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 pounds fresh strawberries, hulled and sliced
  2. 3 1/4 cups whipping cream, divided
  3. 1/3 cup confectioners sugar
  4. 1 teaspoon vanilla
  5. 24 to 28 whole graham crackers
  6. 2 ounces dark chocolate, finely chopped
Instructions
  1. With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds stiff peaks. Add the confectioners sugar, and vanilla and whip to combine.
  2. Spread a small spoonful of whipped cream on the bottom of a 9×13 inch baking pan, or a similarly-sized platter. Lay down six graham crackers.
  3. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries. Repeat three times, until you have four layers of graham crackers.
  4. Spread the last of the whipped cream over the top.
  5. To make the ganache, in a small saucepan, heat the remaining 1/4 cup cream until bubbles form around the edges. Pour over the chopped chocolate in a small bowl.
  6. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle over the layered cake.
  7. Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries.
beta
calories
239
fat
18g
protein
2g
carbs
19g
more
Let's Dish Recipes http://www.letsdishrecipes.com/
Who Dished It Up First: Adapted from The Kitchn.

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Comments

  1. This looks like a perfect summer dessert!

  2. This looks incredible! Perfect summer dessert.

  3. I recently made Tiramisu first time and have started to love no-bake desserts and desserts with layers.

    This strawberry one is both!

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    Giveaway # 1 – Cupcake Carrier – Bake n’ Take!

  4. Looks so yummi , I love this kind of dessert .

  5. Looks great. I have had cravings for a cherry ice box cake and now I want one even more!!

  6. Oh my goodness, that looks sooooo yummy! Thanks for sharing the recipe! HUGS!

  7. So light and summery … just beautiful :-)

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