This fresh strawberry icebox cake is a no-bake treat featuring layers of graham crackers, chocolate wafers, strawberries, and whipped cream
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 :-)
This fresh strawberry icebox cake is a no-bake treat featuring layers of graham crackers, chocolate wafers, strawberries and whipped cream. Click To Tweet
How to Make Strawberry Icebox Cake
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.
Enjoy!
More Dessert Recipes on Never Enough Thyme:
icebox cake recipes from Other Bloggers:
- 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
Pin to Your Pinterest Dessert Board!
Strawberry Icebox Cake
Ingredients
- 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)
Instructions
- 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.
Notes
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving:Calories: 549 Total Fat: 34g Saturated Fat: 19g Trans Fat: 1g Unsaturated Fat: 13g Cholesterol: 81mg Sodium: 330mg Carbohydrates: 58g Fiber: 4g Sugar: 30g Protein: 7g
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Deborah says
atI love old fashioned ice box cakes, and this one looks amazing!!
Lana Stuart says
atThanks, Deborah. We sure did like it. Especially the chocolate wafer layer. I may make another one with just chocolate wafers and strawberries!
Lora says
atLooks delicious! I can’t wait to make it for my family.
Lana Stuart says
atThanks, Lora. Hope your family enjoys it as much as we did.
Monica says
atThis looks delicious! Strawberries and whipped cream and chocolate…that’s what I call paradise in dessert. (:
Lana Stuart says
atIsn’t that almost a perfect combination, Monica? Strawberries, whipped cream, and chocolate are always winners!
Shaina says
atGoodness. I love the mix of graham and chocolate wafers. This looks delightful.
Lana Stuart says
atShaina – that one little layers of chocolate wafers really added a nice touch to the original recipe. Just the right amount of chocolate!
[email protected] says
atGrowing up, icebox cake was one of my all time favorite desserts! Love the idea of mixing the chocolate with the graham crackers -making a note to try that the next time I make an icebox cake!
Lana Stuart says
atNancy – I was getting the graham crackers out of the pantry and the box of chocolate wafers literally fell in my hand. I took it as a sign :-)
Mags says
atI have been trying every supermarket to find the Nabiscos Chocolate wafers and have had no luck. Just come from a Walmart superstore.
Can somebody please help me. I need them urgently.
Lana Stuart says
atIn my grocery stores, they’re *never* with the cookies. They’re with the ice cream cones and ice cream toppings.
Brenda @ a farmgirl's dabbles says
atI’ve never made an icebox cake, but I’m loving the looks of this one, for sure!! :)
Lana Stuart says
atYou should try one, Brenda! They’re really great for summer when it’s too hot to bake.
Terra says
atI don’t think I have ever made an icebox cake, but I have heard how lovely they are! This cake would be awesome for any summer bbq gathering, and looks like it tastes AWESOME!!! Love that you added the chocolate cookies along with the graham crackers:-) Hugs, Terra
Lana Stuart says
atThanks, Terra! This is a great summer time dessert especially because there’s no baking required! You can keep the oven off and the house cool.
Elyse says
atWonder how it would be just using layers of choc graham crackers?
Lana Stuart says
atI’m sure it would be just delicious, Elyse!
Jeannie says
atWe always make icebox cake with ONLY the chocolate wafers, standing on end. Will try this with graham crackers and the chocolate wafers.
Lana Stuart says
atJeannie-I’m trying to figure out how you assemble it with the chocolate wafers standing on end. I’d love to know how that’s done!
Heather Smith says
atFabulous dessert! But my market didn’t have chocolate wafers. So I bought chocolate sandwich cookies, (the cheapest kind), scraped off the frosting (used it on the left-over graham crackers), and it worked just fine.
Lana Stuart says
atGreat idea, Heather! Glad it worked out for you.
becky says
atJust wondering if you can use cool whip or a whipped topping instead of heavy whipping cream? Just curious.
Lana Stuart says
atI’m sure you could, Becky! I just don’t care for whipped topping so I always use whipping cream.
Becky says
atOk I’ve never used heavy whipping cream before . I will try it thank you. Just mix it with beaters, is it found by the milk
Gerry says
atNo you can’t use cool whip because then the cookies never get soft. I used cool whip for the stand up chocolate recipe and they never got soft. There must be something different in real whipping cream that makes the cookies get soft, which is what you want. For everyone who is having trouble finding the cookies; they are called Nabisco Famous Chocolate Wafers and are “always ” on the top shelf in the grocery store where the cookies are located.
Lana Stuart says
atGerry – the difference is that Cool Whip is mostly oil. Whipping cream is a dairy product, the fattest part of the milk. Also, in each of the grocery stores where I shop the Nabisco Famous Chocolate Wafers are *always* in the ice cream cone and toppings section.
marie says
atWe can’t get fresh OR frozen strawberries here, but occasionally get cans of strawberry pie filling…think that would work if I rinsed the strawberries?
Lana Stuart says
atI’m pretty skeptical that would work, Marie. Maybe try a different berry or fruit. Or just leave them out. The original icebox cakes were just cookie wafers and whipped cream.
marie says
atOkay….maybe I COULD just make it without the fruit, but just before serving, top each serving with a bit of the strawberry pie filling??
marie says
atWe actually have a similar dessert here called “mango float”… pretty tasty!! http://www.mypinoykusina.com/dessert/graham-mango-float/
Lana Stuart says
atGood idea!
Rosemarie says
atI am having a group of ladies over in two weeks, if you make this icebox
cake the evening before will it still be nice for the next afternoon? Or do you advise getting up early and making it. My friends are coming at noon.
Lana Stuart says
atI would definitely make it the night before, Rosemarie. It needs a long standing time for all the wafers to soften. Just be sure to cover it well so that the whipped cream doesn’t dry out.
Diane Young says
atLove the recipe but take issue with total time being listed as 20 minutes when chilling time is one hour minimum.
Lana Stuart says
atHi Diane. I don’t count standing or chilling time in total time. It’s hands-on and cooking time only.
Diane Young says
atLana, some of the questions posed to cooks indicate that the questioners have not even read the entire recipe; that’s why I wish you and others would include extras like chilling time, setting time and rising time. Thanks for reading.
sanfay says
atSounds refreshing. I’m looking for a recipe for this weekend. This one will do. Thanks
Lana Stuart says
atEnjoy it!
Annie says
atI’m glad I found your site, it’s almost strawberry season here and cannot wait to try this! Thanks for the recipe. I’ve never made whipped cream before, does it take long?
Lana Stuart says
atNo, not at all, Annie. Just 3 or 4 minutes. You can always substitute with a whipped topping like Cool Whip instead.
Lynne says
atHi Lana,
I tried your Strawberry Icebox Cake yesterday. My husband just loved it! And his mom too! I did use the whipping cream as it was my first time with it and I just love it. Took no time at all. The remaining slices tasted even better the next day as the juices really incorporated into the crackers. You are right, it does need the original 4 hours to soak in.
This was the EASIEST no bake I have ever done and it will continue to be part of my hot summer cool desserts.
Thank you and God Bless!
Lana Stuart says
atYou’re welcome, Lynne! I’m so glad you all enjoyed it.
Erin says
atSo I’m not sure what I did, but I didn’t have enough ingredients to make 4 layers. Barely had enough of any of the ingredients. Ran out of whipped cream all together, and had to make more (and I wasn’t doing thick layers either). Managed one layer of graham crackers and one layer of chocolate wafers. Will it still turnout? I only made a 9 x13 pan (which is what I thought it looked like you used from your picture.).
Lana Stuart says
atErin – I really don’t know what may have happened. You can see the photos above where I assembled the cake using exactly the ingredients called for in the recipe. I assembled mine in a small baking dish just for convenience. It didn’t actually fill the pan. It doesn’t really matter what size pan or platter you make your cake on so long as you stack it in layers with 5 graham crackers (or 12 chocolate wafers) per layer.
Erin says
atFyi, 2 layers works fine. It was still a huge hit. :) I also melted some doc.chocolate with some coconut oil and drizzled it over the top of the cake. When it cools, it becomes hard (kind of like magic shell). It was an awesome compliment to the rest of the cake. Yummy!
Erin says
at2 layers work* fine ;)
Stella says
atSomewhat late reading this recipe. The use of so much whipped cream makes me wonder if you ever use a whipped cream stabilizer. I have been using this for some time now and like the way it holds the cream together for a longer time. Anyway, the recipe, along with the photo
Lana Stuart says
atHi Stella – I don’t use a stabilizer and it works fine for me. However, I know a lot of people will use a small amount of gelatin to help whipped cream hold longer.
Angela says
atThis cake is terrific! If you want to make it even easier than it already is….just use “Cool Whip”, instead of whipping your own cream. I used the ‘lite’ “Cool Whip”, and it turned out beautifully.
Lana Stuart says
atThanks Angela! I’m glad you found a way to make the recipe easier for you. I don’t care for Cool Whip and real whipped cream only takes me about 3 minutes to make, so that’s why I use it. Hope you enjoy the recipe again and again!
Angela says
atThanks Lana, and I do appreciate your comment regarding the real whipping cream. Yes, real whipped cream is definately delicious….but some of us like to keep the calories and the fat down in our recipes as much as we can. It was just a suggestion to some of we ladies who like to stay slim, and how not to feel guilty when making a delicious dessert. I’m 5’7″, and I weigh 105 lbs. I want to keep it that way!! What about you?
Mags says
atThere was a recipe using French Vanilla Pudding and I bought the boxes of pudding and now I cannot find the recipe. Can someone help me.
Stella says
atIs there a print button for this recipe?
Lana Stuart says
atHi Stella – yes, the print button is in the top right corner of the recipe box. Just to the right of the Save Recipe button.
Stella says
atWell – duhhh – found it.
Barbara | Creative Culinary says
atAh…another Southern favorite I forgot about! I need to make this; betting my neighbors would love it. They love what I make but don’t cook like I do; I need some great recipes that are easy and still delicious and this one fits the bill!
Lana Stuart says
atIt is a great old recipe, Barb, and best of all – no baking!
Neena says
atCan’t wait to try this!!
Brenda says
atLoved this recipe! I made it exactly and it was great! Next one I made, I used coarsely crushed Oreo cookies instead of graham crackers…yum. Then the next one used Oreo cookies…coarsely crushed, cheesecake pudding, strawberries, whipped cream. So much you can do with this recipe! I even added different types of alcohol to the Strawberry mixture for an adult version! Yum! Thank you for this fantastic recipe!
Mary K. says
atI made this icebox cake today to take to my daughter’s home where we had a small get-together and EVERYBODY loved it! I used a whole liter (quart) of 35% whipping cream (4 cups) to which, when it started to set, I added a can of condensed milk. It really turned out heavenly. Next one I make will be for MY HOUSE! I think I will try Nilla Wafers in place of the graham wafers and see that turns out. You can make so many delicious variations. Thanks for the recipe!
Lana Stuart says
atYou’re very welcome, Mary! I’m so glad to know that it turned out well for you.