
This is seriously one of the easiest desserts that I have ever made. It has only a few ingredients and all you do is layer them, then throw it in the fridge- no baking required.
It’s a delicious and refreshing dessert loaded with fresh strawberries and chocolate. This dessert reminds me of strawberry shortcake. Plus the chocolate ganache on top adds the perfect finishing touch.

Recipe Ingredient Notes
To make Strawberry Ice Box Cake, you will need the following ingredients:
- Fresh strawberries, sliced
- Whipping cream , divided
- Powdered sugar
- Vanilla
- Almond extract, optional
- Graham crackers, 1 box
- Milk chocolate chips, (or chocolate chunks)
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:



How to make Strawberry Ice Box Cake
- Wash and slice berries.
- With a hand mixer or in the bowl of a stand mixer, whip 3 ¼ cups of cream until it just holds stiff peaks.
- Add the powdered sugar, vanilla, and almond extract (if using) and whip to combine.
- Cover bottom of pan with graham cracker sheets.
- Lightly cover the top of the graham crackers with a thin layer of whipped cream, and then a single layer of sliced strawberries. Repeat the layers 2 more times. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.
- To make the ganache, heat the remaining cream until bubbles form around the edges, then pour over the chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy.
- Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.
- Refrigerate for at least four hours, or until the crackers have softened completely.
- Garnish with additional berries.
Storage Suggestions
If you manage to have any leftover cake, these can store well if prepped appropriately. Once the cake has cooled completely, here is how you can store it:
- Refrigerator: Store in an airtight container for up to 5 days in the refrigerator.
Frequently Asked Questions
Golden Grahams Cereal (crushed)
Vanilla Wafers
Biscoff Cookies
Vanilla Oreos
Teddy Grahams
This recipe explains that it is best when it has sat in the fridge for about four hours. You could eat it sooner, but the texture is best when the graham crackers have softened a little.
We recommend making this four hours in advance, or even the night before. If you make it more than 24 hours in advance, the graham crackers will get a little soggy and might not be as enjoyable.
This cake is best stored in the freezer. If you do plan to make it 48 hours in advance, we recommend freezing it for the first 24, then thawing it in the fridge 24 hours before serving it.
We don’t recommend making it more than 48 hours in advance. If you have any leftovers, cover it tightly with saran wrap or foil, to keep out moisture, as well as to keep it from drying out.
After a day or two it starts to get soggy. So eat those leftovers within a day or two.
It’s common for foods with whipped cream to take on other food flavors in the fridge, so for the best results, keep it covered tightly.
Enjoy More Delicious Ice Cream Cakes Recipes
Some days there’s nothing we want more than a slice of chocolate cake. Check out our comprehensive list of cake recipes here.

Strawberry Ice Box Cake Recipe
Ingredients
- 2 pounds fresh strawberries, sliced
- 1 quart whipping cream , divided
- ⅓ cup powdered sugar
- 1 teaspoon vanilla
- ½ teaspoon almond extract, optional
- 14.4 ounces graham crackers, 1 box
- 1 cup milk chocolate chips, (or chocolate chunks)
Instructions
- Wash and slice berries.
- With a hand mixer or in the bowl of a stand mixer, whip 3 ¼ cups of cream until it just holds stiff peaks.
- Add the powdered sugar, vanilla, and almond extract (if using) and whip to combine.
- Cover bottom of pan with graham cracker sheets.
- Lightly cover the top of the graham crackers with a thin layer of whipped cream, and then a single layer of sliced strawberries. Repeat the layers 2 more times. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.
- To make the ganache, heat the remaining cream until bubbles form around the edges, then pour over the chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy.
- Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.
- Refrigerate for at least four hours, or until the crackers have softened completely.
- Garnish with additional berries.
Notes
- Golden Grahams Cereal (crushed)
- Vanilla Wafers
- Biscoff Cookies
- Vanilla Oreos
- Teddy Grahams
We bumped into your blog and we really liked it - great recipes YUM YUM.
We would like to add it to the Petitchef.com.
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Best regards,
Vincent
petitchef.com
www.madebymunchiesmama.blogspot.com
http://www.sugarandspiceandallthingsiced.com/
Stop by and check out your inspiration if you'd like!
http://thekitchenismyplayground.blogspot.com/2012/04/no-bake-strawberry-ice-box-cake.html