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Easy Strawberry Icebox Cake

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This easy no-bake strawberry icebox cake recipe is made with layers of cookies, whipped cream, and sweet strawberry puree. It comes together in just 20 minutes and needs to be chilled for several hours before serving, making it perfect for summer entertaining.

A scoop of easy strawberry icebox cake on a white plate with sliced strawberries and a glass baking dish with the rest of the cake beside it.

Adapted from Jessie Sheehan | Jessie Sheehan Bakes | 2022

This strawberry icebox cake could not be more delicious or easier to assemble. Like all the best classic icebox cakes, as long as you are willing to make some homemade whipped cream (or pudding) and can pick up some cookies or graham crackers or ladyfingers (if you’re feeling fancy) at the grocery store, an icebox cake is in your immediate future. And here’s to hoping it’ll be this strawberry icebox cake here, that is first on your list.–Jessie Sheehan

Strawberry Icebox Cake FAQs

Can icebox cake be frozen?

Because this particular icebox cake contains heavy cream, it will freeze very well. To freeze, just chill your cake in the fridge overnight, wrap it up well and stick it in the freezer. It’ll last in there for up to a month. You can eat your frozen cake anytime – frozen or partially thawed, depending on your preference. To thaw an entire cake, stick it in the fridge overnight. It should be thawed and ready to serve the next day.

When did icebox cakes become popular?

Icebox cakes found notoriety in the 1920’s and 1930’s, when “convenience foods” became popular and readily available. The cakes used pre-made, commercially-produced ingredients, and for the first time ever, folks were able to entertain almost on a moment’s notice – no more spending hours in the kitchen to whip up a dessert for guests.

Why is this called an “Icebox Cake”?

This cake is so-named because it needs to be chilled. As you likely know, waaaay back before electricity, people kept their food cold by placing it into insulated wooden and metal containers called iceboxes. Large chunks of ice were delivered by horse and carriage (and then motorized delivery vehicles) and loaded into the iceboxes. When mechanical refrigerators came about in 1913 and found their way into many homes, people continued to refer to these new appliances as “iceboxes”, and many of our parents and grandparents still use the term today.

A scoop of easy strawberry icebox cake on a white plate with sliced strawberries and a glass baking dish with the rest of the cake beside it.

Easy Strawberry Icebox Cake

A scoop of easy strawberry icebox cake on a white plate with sliced strawberries and a glass baking dish with the rest of the cake beside it.

Layers of strawberry puree, homemade whipped cream, and vanilla wafers make this easy no-bake icebox cake a classic that you’ll want to make all summer long.

Jessie Sheehan

Prep 20 mins

Chill Time 6 hrs

Total 6 hrs 20 mins

  • In a blender or food processor, puree the strawberries and granulated sugar until pourable, but still slightly chunky, about 15 seconds.

  • Have ready a 2-quart (1.9-Liter) dish.

  • In the bowl of a stand mixer fitted with the whisk attachment, whisk the cream on medium to medium-high speed until the cream begins to thicken, about 2 to 3 minutes. Add the confectioners’ sugar and the vanilla and whisk until stiff peaks form, about 1 minute more. Using a rubber spatula, gently fold the strawberries into the cream.

  • Using a small offset spatula or the back of a spoon, spread a layer of cream on the bottom of the dish. Cover as much of the cream as possible with a layer of vanilla wafers, filling any gaps with broken wafers (breaking them yourself, if necessary). The pieces should touch. The goal is a solid layer of cookies.

  • Continue layering whipped cream and cookies until you run out or reach the top of the pan. You should have 3 to 4 layers. Spread the top of the cake with whipped cream and gently cover it with plastic wrap.

  • Refrigerate the cake for at least 6 hours, or preferably overnight.

  • Remove the cake from the refrigerator prior to serving and peel off the plastic wrap. Sprinkle the top of the cake with red sanding sugar.

  • Serve directly from the pan with sliced strawberries on the side, if desired. The cake will keep, tightly covered with plastic wrap in the refrigerator for up to 3 days.

Serving: 1portionCalories: 379kcal (19%)Carbohydrates: 42g (14%)Protein: 3g (6%)Fat: 23g (35%)Saturated Fat: 13g (81%)Polyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 54mg (18%)Sodium: 139mg (6%)Potassium: 117mg (3%)Fiber: 1g (4%)Sugar: 29g (32%)Vitamin A: 703IU (14%)Vitamin C: 17mg (21%)Calcium: 36mg (4%)Iron: 1mg (6%)

Recipe Testers’ Reviews

Originally published May 19, 2022

#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.



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