Strawberry Icebox Cake

As promised, here’s how I made that Strawberry Icebox Cake I mentioned before!


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.  If you’ve made banana pudding from Nilla Wafers before, you know what happens to cookies soaked overnight in custard or whipped cream – everything melds together to form a slightly flakey yet creamy texture, almost like a Napoleon.  With no baking!


I don’t REALLY feel comfortable calling it a “recipe” since it’s only a compilation of essentially 5 things, and there is barely any cooking involved…


…still, it took over an hour to make!


Wash 2 containers of strawberries. It’s been drilled into my head that you are not supposed to wash berries until RIGHT BEFORE you eat them, but this cake needed to sit overnight, so I took my chances with the mold. (FYI – they were fine.)


My random idea for quickly cutting a hundred strawberries – an egg slicer!


Used a regular knife for the six that were garnish toppings.


I got inspired 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 used TJ’s version of Cool Whip…


…a.k.a. “House Whip.” Start spreading a thin layer in a 9×13 inch pan…


…add Graham Crackers…


…top with more of the white stuff…


…and then the berries.


Repeat until you reach the top!


Next up – ganache. The only heat involved.


Break the Dark Chocolate into pieces, with a whisk standing by.


Bring 1/3 cup Half and Half to an almost boil…


…remove from heat, pour on top…


…stir, baby, stir!


I’m sure there’s a more beautiful way to drizzle this on top – I just used a spoon…


…and released my inner Jackson Pollock.



The finishing touch – my fanned strawberries from earlier.


Covered, refrigerated overnight…


…and the next morning…


…here comes the bride!




“I do.”


Strawberry Icebox Cake (no bake)


  • 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


  1. 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.
  2. 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.


39 thoughts on “Strawberry Icebox Cake

  1. vanillasugarblog

    woman, you must make your own whipped cream. it’s so much better. whipping cream, dash of vanilla extract, couple TB of confectioners sugar. whip up in chilled bowl and chilled beaters. Viola!
    very jealous of your stove btw

  2. Cortney

    Perfect timing! I was just about to run out to the store to get a few essentials )and now these 5 ingredients!). YUMMY. I cannot wait to make this. I have an event tomorrow afternoon and this will be perfect 🙂 Thanks for the recipe. I think I am going to use chocolate graham crackers!

  3. Nuria Martín

    “Honneymooners cake”, I love it!! But this is really a great idea, not like Ralph’s ones!! :)) And “giddy” (I love this word!!) is how my guests are going to feel when they taste this “Lynn Chen-Honneymooners cake”! Simple but S-PEC-TA-CU-LAR!! Thanks for the recipe!!
    Greetings from Barcelona!

  4. Nuria Martín

    Ah! As I am a chocolate addict I normally use exactly same Lindt chocolate, but darker (even 80%-90%) and I melted with just some hot water!! If you don’t mind, I will try your honneymooners receip this way!!

  5. Lindsay

    Yum, yum, YUM. Delighted by this idea, THANKS. For summer, baking is always a challenge because we live in one tiny pad with one weensy kitchen space…I can wash a dish, stand over the oven AND open the dryer all in one! However the heat makes it an un-fun place to be, and this cake seems like the right fit to blow those summer blues to BITS!

  6. Monet

    Can I please have a big bowl of this? Nothing is better than strawberries and cream right now. Everytime I buy a carton, I marvel at how amazing strawberries are tasting this year! Thanks for sharing lovely!

  7. Cortney

    Had to report back and let you know this ROCKED! I made your version with chocolate graham crackers and another with honey cinnamon graham crackers, peaches (instead of strawberries), French Vanilla Cool Whip and white chocolate for the top. OH MY…I just did a taste test for bfast and both are DELISH! Thanks so much for the recipe. I will be making variations of this A LOT this summer 🙂 My new default dessert for sure. I am already dreaming up a version for bfast with greek yogurt and another with ricotta cheese mixed with the whipped topping for more of a cannoli type dessert 🙂

  8. Chaya

    I am stuck at your using an egg slicer for the strawberries. What a wonderful idea. The final product is a beauty and I like your shortcuts. I am never above using something to make it easier when I need time.

    This is being featured at My Meatless Mondays.

  9. Sarah D

    I soak strawberries in 1 part vinegar to ten parts water for maybe ten minutes. Dry them completely and refrigerate, and they keep for twice as long. You can always rinse them again before eating if you’re worried, but vinegar naturally prevents mold. I’m pretty sure I started doing this thanks to Pinterest, but I do it with all my fruits and veggies that aren’t incredibly porous. You don’t taste the vinegar at all.

  10. Laci

    Does this ganache get kind of hard/crunchy after it sits in the fridge overnight? I’m wondering if it would work to make this dessert in the morning and just chill it in the fridge until afternoon? I’d actually prefer for the graham crackers to be more crispy than not, so I wondered if the ganache hardens or if the only purpose of “overnight” is to make it “napoleon-ey”?!?! Thanks. 🙂


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