Strawberry Icebox Cake isn’t really a cake! You don’t need to bake it or turn on your oven with this no bake dessert. It is an easy dessert for hot summer days made with just a few simple ingredients. This is one of those vintage recipes that has really stood the test of time for good reason.
It has layers of graham crackers, a homemade whipped cream and Mascarpone cheese mixture, and fresh berries. Its creamy filling is delicious.
This no bake Strawberry Icebox Cake recipe does need to be made ahead of time so the layers of graham crackers can soften and achieve the cake like texture. It is made in a 10 inch spring form pan.
If you like strawberries and want some other easy dessert recipes check out Strawberry Panna Cotta and Strawberry Bread Pudding. If you would like to try another no bake strawberry dessert, check out Strawberry Trifles. It is another creamy and delicious dessert combination.
Check out 20 Simple Summer Strawberry Recipes for some additional easy some other easy strawberry desserts and breakfast recipes.
SOME THINGS TO KNOW:FAQ’S
- Read How to Select and Store Strawberries so you are starting out with the best juicy berries.
SPECIAL EQUIPMENT NEEDED:
- 10″ Springform pan
- Large bowl
- Electric mixer/hand mixer/stand mixer
- Vegetable peeler to create the white chocolate garnish.
- You can substitute heavy whipping cream for the heavy cream. You could also use a pre-made frozen whipped topping.
- You could use vanilla wafers in place of the graham crackers.
- If fresh strawberries are not available, frozen strawberries that have been defrosted can be used.
HOW TO STORE STRAWBERRY ICEBOX CAKE:
- If you are storing the entire cake, cover it lightly in plastic wrap or aluminum foil and place it into the refrigerator for up to 2 days. Smaller portions can be placed in an airtight container.
- The whipped cream in this recipe can change consistency if frozen and defrosted. Freezing is not recommended.
Strawberry Icebox CakePrint This
- 2 pounds fresh strawberries, sliced
- 2 cups heavy cream
- 8 ounces Mascarpone cheese
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 4 sleeves graham cracker cookies
- 2 ounces white chocolate for garnish
For the best results making the whipped cream, use a glass bowl. Place it into the freezer to chill with the beaters for an hour before using.
Add the heavy cream, sugar and vanilla extract to a large bowl. Beat with an electric mixer on high speed until it forms soft peaks. Add the Mascarpone cheese and beat until the mixture forms stiff peaks.You can also do this in the bowl of a stand mixer.
Divide the cream into 4 equal parts, reserving 2 tablespoons.
Lightly spread 2 tablespoons of the cream mixture in a thin layer over the bottom of the springform pan. This will help prevent the first layer of graham crackers from sticking.
Place a single layer of graham crackers on the bottom of the pan. Try to cover the bottom entirely. Break some of the crackers to the shapes you need in order to do this.
Spread ¼ of the cream mixture over the graham crackers.
Place a single layer of strawberry slices over the cream.
Add another layer of graham crackers, again breaking them as needed to cover the entire layer below. Add ¼ of the cream mixture and a single layer of strawberries.
Add a third layer of graham crackers, completely covering the layer below. Add ¼ of the cream mixture and a single layer of strawberries.
Place a final layer of graham crackers over the layer below and frost the top of the cake with the remaining cream. Decorating the edge is optional if you have decorating tips and bags.
Place a few strawberries on the top of the cake for decoration.
Take a vegetable peeler and run it along the edges of the white chocolate squares to make curls or specks of the chocolate. Sprinkle the white chocolate over the top of the cake.
Place the cake into the refrigerator for a minimum of 3 hours and up to overnight. You want to make sure that you allow enough time for the graham crackers to become softened and cake like.
You can test to see if the cake is ready by putting a skewer or cake tester into the center of the cake. If it is ready it will come out with soft crumbs.
Gently remove the rim of the springform pan. Smooth the side of the cake with a knife if there are any imperfections.
This is best served within two days.