Today’s recipe is one you may have seen before. It’s an old-fashioned Strawberry Icebox Cake (with a little bit of a twist). As far as I can tell, icebox cakes originated in the 1920’s as a way for Nabisco to promote some of their cookie wafer products. The original icebox cakes were simply cookies layered with whipped cream and allowed to stand until the cookies softened and became very much like a thin cake layer. Well, since icebox cakes are a vintage recipe you know I had to include at least one on Never Enough Thyme!
The typical Strawberry Icebox Cake recipe uses all graham crackers layered with whipped cream and fresh strawberries. Yum. However, I happened to have a few Nabisco Chocolate Wafers leftover from making my Fresh Strawberry Pie with Chocolate Cookie Crust, so I thought maybe a chocolate layer among all that goodness wouldn’t hurt anything. I was right. Didn’t hurt the recipe at all :-)
You’ll start by washing, hulling, and slicing 2 pounds of fresh, ripe strawberries. Just looking at the picture makes my mouth water.
Sprinkle the strawberries with sugar, toss to combine and allow to sit for about 15 minutes. Allowing them to sit for a few minutes with the sugar will start some of the juices running from the strawberries. It makes your cake even better.
Whip the cream until stiff peaks form. Add the confectioner’s sugar and vanilla extract. Whip again briefly to combine.
On a platter or in a baking pan, spread a small amount of the whipped cream. Begin layering starting with the graham crackers, then a layer of strawberries, and a layer of whipped cream.
Use the chocolate wafers for one of your middle layers.
Continue until you have four layers in all ending with a layer of whipped cream.
And now, here’s the hardest part of making this dessert. You have to cover it and let it sit in the refrigerator (or icebox if you’re vintagely inclined) for at least 4 hours! No, you can’t slice it right now and dive into that whipped cream, strawberry, graham cracker goodness. You must have patience. Something I sorely lack. But your icebox cake needs that time for all the cream and strawberry juices to be absorbed into the cookies and work its magic.
When you’re ready to serve this stack of deliciousness, just cut it into squares and top each with a fresh strawberry.
- 2 lbs. fresh strawberries
- 2 tblsp. sugar
- 3 cups heavy whipping cream
- 1/3 cup confectioner’s sugar
- 1 tsp. vanilla extract
- 15 whole graham crackers
- 12 chocolate wafer cookies (suggest Nabisco’s Famous Chocolate Wafers)
- Wash the strawberries and spread them on a double thickness of paper towels to dry. Hull and slice the strawberries into a large bowl. Sprinkle with the sugar, toss to combine and allow to sit for about 15 minutes.
- Whip the cream until stiff peaks form. Add the confectioner’s sugar and vanilla extract. Whip again briefly to combine.
- On a platter or in a baking pan, spread a small amount of the whipped cream. Begin layering starting with the graham crackers, then a layer of strawberries, and a layer of whipped cream. Continue layering until you have four layers making one of the layers with chocolate wafers instead of graham crackers. End with a layer of whipped cream.
- Cover loosely with foil and refrigerate for at least 4 hours or until the graham crackers and cookies have softened.
- Cut into servings and top each with a fresh strawberry.
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Other icebox cake recipes you might enjoy:
- Classic Icebox Cake from A Cozy Kitchen
- Meyer Lemon Icebox Cake from No Recipes
- Lemon Raspberry Icebox Cake from Everyday Southwest
- Oreo Cheesecake Icebox Cake from Brown Eyed Baker
- Chocolate Caramel Icebox Cake from Zoe Bakes