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Strawberry Icebox Cake recipe

A lusciously easy, no-bake, fresh strawberrycream chocolate wafer cake.

Recipe: Strawberry IceboxCake

2 pounds strawberries
1 pint whipping cream
1/4 cup granulated sugar
64 chocolate wafer cookies

  • Rinse, drain and hull berries.
  • Pulse 3/4 of the berries in a food processoruntil finely chopped, or mash with a fork or pastry blender.
  • Combine sugar and cream in chilledmixing bowl and whip until stiff. Add berries and whip brieflyuntil berries are well combined.
  • Spread 2 tablespoons of filling over bottomof a 9-inch square pan. Arrange 16 wafers over top, overlappingif necessary to fit. Spread 1 1/2 cups strawberry cream evenlyover wafers. Repeat layers 3 more times.
  • Cover pan with lid, foil or plastic wrap.
  • Cover and refrigerate any remaining strawberrycream.
  • Refrigerate overnight. Cut squares toserve, top with remaining strawberry cream. Decorate with remainingberries.

    Makes 16 servings.

    Recipe provided courtesy of the DriscollStrawberry Associates.

    The Glamorous Housewife Cooks: Icebox Cake

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  • Comments

    1 Comment


    I have never gone to length of making my own graham crackers for a cake like this; that would seem to defeat the purpose just a little!

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