Skip to main content
Skip to store items
Skip to main navigation

Recipe Search

Strawberry Icebox Cake

Yield
Servings
Prep time
5 hrs
Course
Desserts
Special Diets
Vegetarian | Lacto-vegetarian
Source

Adapted from www.thekitchn.com

Description

This stunning no-bake cake is suprisingly easy, and showcases spring's delicious strawberries.

Ingredients

3 1⁄4 cwhipping cream (divided)
1⁄3 cconfectioners sugar
1 tvanilla extract
1⁄2 trosewater (optional)
19 ozgraham crackers (about 28)
2 lbstrawberries (washed, hulled, hulled, and sliced)
2 ozdark chocolate (finely chopped)

Instructions

Using a hand mixer, whip 3 cups of the whipping cream until stiff peaks form. Gently fold in the confectioners sugar, vanilla, and rosewater (if using).

Spread a small dollop of whipped cream on the bottom of a 9x13-inch baking dish, and top with 6 graham crackers. Lightly cover the graham crackers with a layer of whipped cream, then a single layer of strawberries. Repeat with three more layers. Finish with a layer of whipped cream and the rest of the strawberries.

Pour the remaining 1/4 cup of whipping cream into a small saucepan. Heat over medium-low heat until bubbles form at the edges. Turn off the heat and stir in the chopped chocolate. Whisk until it's thick and glossy. Drizzle the chocolate sauce over the cake.

Refrigerate the cake for at least 4 hours, until the graham crackers have softened.