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 :-)
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
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Strawberry Icebox Cake
Ingredients
- 2 lbs. fresh strawberries
- 2 tblsp. sugar
- 3 cups heavy whipping cream
- ⅓ 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
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
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Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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Mary K.
I 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
You're very welcome, Mary! I'm so glad to know that it turned out well for you.
Brenda
Loved 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!
Neena
Can't wait to try this!!
Barbara | Creative Culinary
Ah...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
It is a great old recipe, Barb, and best of all - no baking!
Stella
Well - duhhh - found it.
Stella
Is there a print button for this recipe?
Lana Stuart
Hi Stella - yes, the print button is in the top right corner of the recipe box. Just to the right of the Save Recipe button.
Mags
There 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.
Angela
This 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
Thanks 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
Thanks 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?
Stella
Somewhat 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
Hi 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.