Strawberry Icebox Cake
This Strawberry Icebox Cake is a dreamy, delicious take on the classic no-bake icebox cake made with chocolate wafer cookies. It takes the unbeatable combination of strawberries and chocolate in a whole new refreshing direction!
Servings: 8 servings
Ingredients
- 1 1/2 cups strawberries, chopped
- 12 ounces full fat cream cheese, room temperature
- 3/4 cup granulated sugar
- 2 tsp vanilla extract
- 1 cup heavy whipping cream
- 9 ounce box chocolate wafer cookies
- strawberries and mint leaves for garnish, optional
Instructions
- In a blender or a food processor, puree the strawberries, cream cheese, sugar, and vanilla until very smooth.
- In a stand mixer with the whisk attachment, or with electric beaters, whip the heavy cream until stiff peaks form.
- Gently fold the strawberry mixture into the whipped cream, until no streaks remain.
- Begin assembling the icebox cake by lining the bottom of your pan (I used an 8x8 glass baking dish) with the wafers, overlapping slightly if needed.
- Follow with a layer of the strawberry mixture. I used about 1/4 of my mixture for 4 separate layers.
- Continue layering until you have used all of your ingredients, ending with a layer of the strawberry mixture.
- Chill at least 6 hours, or up to overnight.
- Garnish with a few sliced strawberries and mint leaves, if desired. Serve cold.
Nutrition
Calories: 335 kcal · Carbohydrates: 24 g · Protein: 3 g · Fat: 26 g · Saturated Fat: 15 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 7 g · Cholesterol: 88 mg · Sodium: 154 mg · Potassium: 126 mg · Fiber: 1 g · Sugar: 22 g · Vitamin A: 1012 IU · Vitamin C: 16 mg · Calcium: 66 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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