Archived Story

No-Bake Strawberry Icebox Cake

Published 1:41pm Friday, February 28, 2014 Updated 11:49am Wednesday, March 5, 2014

0301.No-Bake Refrigerator Cake.web

My husband and I were going to be entertaining some friends for dessert last weekend.  Even though it was brutally cold, I didn’t have the time or inclination to turn on the oven.  As I went out on the web looking for something simple, yet unique, I came across this recipe at (there really is no e).

It looked like a great recipe that would inspire spring to come a little earlier, and it was incredibly simple.  I did NOT have rosewater, but I did throw in a little almond flavoring along with the vanilla into my whipped cream.  I also bought some blueberries and did one layer with those instead of the strawberries.  I themed it my USA Olympic cake, as it was the last day of the Olympics.  It would also be perfect with blueberries and strawberries for the 4th of July!

My daughter and husband LOVED this cake, and the leftovers didn’t even last a day!


No-Bake Strawberry Icebox Cake

serves 8 to 12

2 pounds fresh strawberries, washed
3 1/4 cups whipping cream, divided
1/3 cup confectioners sugar
1 teaspoon vanilla
1/2 teaspoon rosewater (optional)
4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers
2 ounces dark chocolate, finely chopped

Take out a few of the best-looking strawberries and set them aside for the garnish. Hull the remainder of the strawberries and slice each berry into thin slices.

With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds stiff peaks. Add the confectioners sugar, vanilla, and rosewater (if using) and whip to combine.

Spread a small spoonful of whipped cream on the bottom of a 9×13 inch baking pan, or a similarly-sized platter. Lay down six graham crackers. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries. Repeat three times, until you have four layers of graham crackers. 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 cream until bubbles form around the edges, then pour over the chopped 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.

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