This Strawberry Icebox Cake seems like the most popular recipe ever on this site. I hear from countless people how skeptical they are when they see how easy it is. But they are always impressed and love it. Since then, I have made it countless times. I even updated it into a Flag Cake, but this is the original version. I hope you enjoy it and share it with your friends and family!
Whenever I say the word “Icebox” I think of The Honeymooners. The Icebox Cake (a.k.a. Refrigerator Cake/Zebra cake/Chocolate Ripple Cake or Log) is from that era, and I might have to nickname it “Honeymooners Cake” because I’m as giddy as a newlywed about it.
Maybe you’ve made banana pudding from Nilla Wafers before? Then you know what happens to cookies that are soaking overnight in custard or whipped cream. Same thing occurs here. Everything melds together to form a slightly flakey yet creamy texture, almost like a Napoleon. But with no baking!
I don’t REALLY feel comfortable calling it a “recipe” since it’s only a compilation of essentially 5 things. And honestly, there is barely any cooking involved…
…and yet still, it takes over an hour to make!
First, wash 2 containers of strawberries. Because of Food Television, I have it drilled into my head that you are not supposed to wash berries until RIGHT BEFORE you eat them. But this cake needs to sit overnight, so I decide to take my chances with the mold. (FYI – they are fine. And there is absolutely no need to worry.)
My random idea for quickly cutting almost a hundred strawberries – use an egg slicer!
Next, use a regular knife for the six that are going to serve as garnish toppings.
I find inspiration for this “cake” from a post on The Kitchn last spring. Their version uses real whipped cream. I am far too lazy for that so I use Trader Joe’s version of Cool Whip…
…a.k.a. “House Whip.” Start spreading a thin layer in a 9×13 inch pan…
…add Graham Crackers…
…then top it with more of the white stuff…
…and finally, the berries. Seems like this is the most time consuming part – laying each one down in a single layer, but I promise it’s worth it!
Repeat until you reach the top.
Next up is the chocolate ganache. This is actually the only heat involved.
Break the dark chocolate into pieces, with a whisk standing by since this goes fast.
First, bring 1/3 cup Half and Half to an almost boil.
Second, remove from heat, pour the half and half on top.
Finally, stir, baby, stir!
I’m sure there’s a more beautiful way to drizzle this on top, but I just use a spoon…
…and release my inner Jackson Pollock.
The finishing touch – my fanned strawberries from earlier.
Cover, refrigerate it overnight…
…and the next morning, while you are sleeping…
…the bride is ready!
I assure you that there will be zero hesitation in saying “I do” to this cake. Most of all, you will enjoy honeymooning with it, because this pan lasts for days and days. Plus, it only tastes better the longer it sits. The graham crackers become more and more like a cake – but not in a mushy way. Perhaps due to the whipped cream? Or maybe just magic.
- 2 lbs. strawberries, washed and sliced
- 1 box Graham Crackers
- 2 tubs whipped topping (like Cool Whip)
- 1 bar dark chocolate
- 1/3 cup half and half
- In a 9x13 pan, layer the ingredients: whipped topping, graham crackers, whipped topping, strawberries. Repeat until you reach the top, ending with a berry layer.
- For the ganache, break the chocolate into pieces. Heat the cream or half and half until almost boiling, then pour on top of the chocolate, whisking til melted. Immediately drizzle on top and garnish with strawberries.