STRAWBERRY ICEBOX CAKE

5 from 2 votes

This no-bake strawberry icebox cake is rich, chocolatey, and light! It has layers of whipped topping, fresh berries, and graham crackers.

Prep Time10

Cook Time0

Total Time10

Course: Dessert

Cuisine: American

Keyword: chocolate strawberry icebox cake, icebox cake, icebox cake recipe, strawberry icebox cake

Servings: servings

Wash and dry the fresh strawberries. Then, cut them into small, even pieces.
Assemble your icebox cake in a 9-inch loaf pan. Start with a layer of three graham cracker squares. Then, add a layer of fresh strawberries, followed by a drizzle of chocolate syrup, and a final layer of whipped cream. Repeat these layers until you reach the top of the pan and use all the ingredients.
Once assembled, place the lid on the loaf pan or cover it with foil. After that, place it in the refrigerator to chill for at least 4 hours, preferably overnight. When ready to serve, top with additional whipped cream, dust with cocoa powder or chocolate shavings, garnish with fresh sliced strawberries, and enjoy!

Graham Cracker Options: Swap them with gluten-free graham crackers or chocolate graham crackers for even more chocolate flavor.
Fruit: If you don’t want to use strawberries in this icebox cake, you can use sliced bananas, blueberries, raspberries, or any fruit that sounds good to you.
Chill Overnight: For the best texture and flavor, let the icebox cake chill in the fridge overnight. This allows the graham crackers to soften perfectly and the flavors to meld.

WW Points: 3 points per serving using fat-free Cool Whip and sugar-free chocolate syrup

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