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To make a Chocolate Strawberry Icebox Cake, you will need: - 1 package (14-16 oz) chocolate wafer cookies - 2 cups heavy whipping cream - 1/2 cup powdered sugar - 1 teaspoon vanilla extract - 2 cups fresh strawberries, hulled and sliced - 1/4 cup dark chocolate shavings (optional for garnish) Make sure to measure your ingredients accurately for best results. If you cannot find chocolate wafer cookies, you can use chocolate graham crackers instead. For a lighter cake, consider using light whipping cream instead of heavy cream. You can also swap powdered sugar with granulated sugar, but it may change the texture a bit. Garnishes can enhance the look and taste of your cake. I love using dark chocolate shavings for a rich touch. You can also add extra strawberry slices on top for a pop of color. Fresh mint leaves are another great option for a fresh look. These garnishes make your cake even more appealing when serving. {{ingredient_image_1}} To start, take a large mixing bowl. Pour in 2 cups of heavy whipping cream. Use an electric mixer on medium speed. Whip the cream until it thickens. This should take a few minutes. Next, slowly add in 1/2 cup of powdered sugar. Then, pour in 1 teaspoon of vanilla extract. Continue to whip until you see soft peaks form. Be careful! If you whip too much, it can turn to butter. Grab a rectangular dish or a 9x13 inch baking pan. Spread a thin layer of whipped cream at the bottom. This will be your base. Now, take your chocolate wafer cookies. Place a layer of cookies over the whipped cream. Cover the bottom completely. Then, spread another layer of whipped cream on top of the cookies. After that, add a generous layer of sliced strawberries. Repeat this layering process until you run out of ingredients. End with a layer of whipped cream on top. Cover the cake with plastic wrap. Place it in the refrigerator for at least 4 hours. It’s best to let it chill overnight. This helps the cookies soften and the flavors mix well. When you are ready to serve, take it out. For a special touch, top with dark chocolate shavings. You can also add extra sliced strawberries on top for a pretty finish. Enjoy your delightful creation! Start with cold heavy cream. Cold cream whips better and faster. Use a clean bowl and beaters. This helps the cream to whip up nicely. Whip at medium speed until soft peaks form. Be careful not to over-whip. Over-whipped cream becomes grainy. The right texture is smooth and fluffy. Layering is key to a great cake. Start with a thin layer of whipped cream. This helps the cookies stick to the pan. Place the chocolate wafer cookies flat on the cream. Make sure they are close together. Spread whipped cream over the cookies, then add sliced strawberries. Repeat this process until you run out of ingredients. Finish with a layer of whipped cream on top. This gives the cake a nice look. When it’s time to serve, make it pretty! Use a sharp knife to cut clean slices. Garnish with dark chocolate shavings for a fancy touch. Add extra strawberry slices on top. This makes the cake look fresh and inviting. You can also serve it in individual cups for a fun twist. Pro Tips Use Cold Cream: Ensure your heavy whipping cream is chilled for optimal volume and stability when whipping. Layering Technique: For a neater presentation, let each layer set slightly before adding the next to prevent them from mixing. Cookie Soaking Time: The longer you refrigerate the cake, the softer the cookies will become, enhancing the overall texture. Fresh Strawberries: Use ripe, in-season strawberries for the best flavor and sweetness in your icebox cake. {{image_2}} You can switch up the flavor of your Chocolate Strawberry Icebox Cake easily. For a vanilla twist, replace the chocolate wafers with vanilla wafers. This change will brighten the taste and pair well with strawberries. You can also try mint. Simply add a few drops of mint extract to the whipped cream. This gives a fresh touch to each bite. Strawberries are great, but many other fruits work well too. Ripe bananas add a sweet, creamy layer. Just slice them thin and layer them like strawberries. Blueberries or raspberries can also add a fun pop of color and flavor. Mix and match your favorite fruits for a unique taste. Don’t be afraid to be creative! If you need a gluten-free option, look for gluten-free chocolate wafers. They taste just as good! For a dairy-free version, you can use coconut cream in place of heavy whipping cream. Chill the coconut cream first for best results. This will still give you a rich and creamy texture. Enjoy making this dessert fit your needs! To store any leftovers, cover the cake tightly with plastic wrap. Place it in the fridge. This will help keep the flavors fresh. Make sure to consume it within three days for the best taste. You can freeze the icebox cake if you have extra. First, let it chill in the fridge for at least four hours. Once chilled, wrap it in plastic wrap and then foil. This will help keep it fresh. You can freeze it for up to a month. When you are ready to eat it, thaw it in the fridge overnight. To keep your cake fresh, avoid cutting it until you are ready to serve. Each slice will expose more surface area. This can dry out the cake. Always use a sharp knife for clean cuts. For extra freshness, add more whipped cream or strawberries on top just before serving. You can refrigerate your Chocolate Strawberry Icebox Cake for up to four days. For the best flavor, I suggest letting it chill overnight. This time allows the cookies to soften. It also helps the flavors mix well. Just keep it covered with plastic wrap to keep it fresh. Yes, you can use other types of cookies! If you want a twist, try using graham crackers. They add a different taste and texture. You can also use chocolate chip cookies or vanilla cookies. Just make sure they are sturdy enough to hold the layers. If you need a substitute for heavy whipping cream, try coconut cream. It whips up nicely and adds a rich flavor. You can also use a vegan whipping cream found in stores. Another option is to blend silken tofu until smooth for a dairy-free choice. This blog covered all you need to make a delicious Chocolate Strawberry Icebox Cake. You learned about the key ingredients and their measurements, plus nice garnishes. I shared step-by-step tips for whipped cream and cake assembly. You also got great advice on storage and variations to try. Remember, small tweaks can make a big difference. Enjoy making this tasty treat, and don’t hesitate to get creative!

Decadent Chocolate Strawberry Icebox Cake

A rich and creamy dessert featuring layers of chocolate wafer cookies, whipped cream, and fresh strawberries.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours
Course Dessert
Cuisine American
Servings 10
Calories 350 kcal

Ingredients
  

  • 1 package chocolate wafer cookies
  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups fresh strawberries, hulled and sliced
  • 1/4 cup dark chocolate shavings (optional for garnish)

Instructions
 

  • In a large mixing bowl, whip the heavy cream with an electric mixer on medium speed until it starts to thicken.
  • Gradually add the powdered sugar and vanilla extract, then continue whipping until soft peaks form. Be careful not to over-whip the cream.
  • Take a rectangular dish or a 9x13 inch baking pan. Spread a thin layer of whipped cream at the bottom to act as a base.
  • Begin layering by placing a layer of chocolate wafer cookies over the whipped cream covering the bottom of the dish.
  • Spread a layer of whipped cream over the cookies, followed by a generous layer of sliced strawberries.
  • Repeat these layers (cookies, whipped cream, strawberries) until you run out of ingredients, finishing with a layer of whipped cream on top.
  • Cover the cake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight to allow the cookies to soften and flavors to meld.
  • Just before serving, top with chocolate shavings for added decadence and garnish with extra strawberry slices if desired.

Notes

For best results, refrigerate overnight.
Keyword cake, chocolate, dessert, no-bake, strawberry