Strawberry Chocolate Icebox Cake

I don't trust strawberries. 99% of the time they are too tart for my taste, all except for three weeks of the year. So for those three weeks, I am a fiend. But what to do with them after you've exhausted strawberry shortcake? I'm all for no-bake desserts after the clock strikes Memorial Day. And wow, the Icebox Cake is now firmly canonized thanks to the magical tiramisu-like transformation worked upon its ordinary ingredients.

This is how you hull a strawberry. There is debate about whether this step is necessary, and I admit it probably isn't in the case here.

I found a spring form pan to be helpful, but certainly not required. Frankly, I just need to keep trotting this pan out to justify its nine inch existence in my tiny cupboards.


This is an incredibly flexible recipe that can hold nearly any flavor. Not to mention it's fairly low-carb and low-sugar for those of us with an uncooperative pancreas. At least in comparison to the brownies I threatened to make.

Strawberry Chocolate Icebox Cake

Pint of strawberries
Filling of your choice (I used a whole package of sugar-free chocolate pudding and a half pint of fresh whipped cream)
Graham crackers or thin cookie wafers (like Deb's)
Chocolate ganache or garnish of your choice (optional)

1. Wash, hull (if desired) and thinly slice strawberries. Whip cream or prepare pudding as directed.

2. Choose your vessel: a spring form pan, a pie plate or baker. Start with a layer of Graham crackers. Then a layer of pudding and a sprinkle of sliced strawberries. Repeat until you reach the top of your vessel. Drizzle with ganache or add a better looking garnish.

3. Allow the icebox to work its magic for a minimum of two hours. Eight is better, 24 is best. The crackers will completely soften and dissolve into the pudding or cream to create a delicious spongey, cakey texture.