Small and Creamy Strawberry Icebox Cake

Pretty side view of all the layers in a small strawberry icebox cake on a white platter.

Small and Creamy Strawberry Icebox Cake

It’s too hot to turn on the oven, but you have a hankering for cake. I’ve got you covered with this easy no-bake strawberry iceboxcake. Layers of fresh strawberry slices and vanilla wafers are nestled in fluffy whipped cream stable enough to slice. Made in a 6-inch springform pan, the make-ahead dessert gets better overnight as the flavors develop and the wafers turn cake-like.

Prep Time30

Chill8

Total Time8 30

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 465kcal

Author: Erin Cernich

Equipment

Ingredients

10 ounces fresh strawberries chopped or sliced
1 tablespoon honey optional
½ teaspoon lemon zest optional
¼ teaspoon vanilla extract optional
1 ½ cups heavy whipping cream, cold
1 ½ cups marshmallow cream
1 pinch salt optional
30 vanilla wafers

Instructions

Line a 6-inch springform pan with a sheet of plastic wrap. This will keep the bottom of the cake from sticking to the removable bottom of the pan. If you are going to serve directly from the pan, you don't have to line it. Alternatively, you can use a 6-inch square or 6-inch round cake pan and either line it with plastic, or serve directly from it.
Prepare the strawberries - Either slice the strawberries or chop them into 1/4 inch chunks. I did a mixture of both. Add the cut strawberries to a medium mixing bowl. Add the honey, lemon zest, and vanilla and stir to coat the strawberries. Set aside.
10 ounces fresh strawberries, 1 tablespoon honey, ½ teaspoon lemon zest, ¼ teaspoon vanilla extract
Prepare the whipped cream - In a medium mixing bowl, add the heavy cream, marshmallow, and salt. Using a hand held mixer with whisk attachments, beat on high until stiff peaks form. Tip - start the mixer on low speed and slowly increase as the cream thickens - otherwise, you may splatter cream everywhere!
1 ½ cups heavy whipping cream, cold, 1 ½ cups marshmallow cream, 1 pinch salt
Assemble the cake - Line the bottom of the pan with a layer of vanilla wafers. For a 6-inch pan, you can fit at least 12 wafers. Dollop on 1/3 of the whipped cream and spread evenly to all sides of the pan. Then, spoon on a layer of strawberries. It is ok to have some of the juice. Repeat 2 more times, ending with a layer of whipped cream. Note - for my last layer of vanilla wafers, I crushed them to get different texture and a thinner layer.
30 vanilla wafers
Cover the cake with plastic wrap and refrigerate overnight. This will allow the whipped cream to firm so the cake is easy to slice, and the vanilla wafers to soften to a cake-like texture.
To serve - Remove the springform ring. Use a large spatula (or two) to carefully transfer the cake to a serving dish, or serve straight from the springform pan bottom. Garnish with more strawberries (optional). To get clean slices, wipe the knife clean after each slice.
Store the cake covered in the refrigerator for up to 3 days. Beyond that, and it may start to loosen. You can also freeze the icebox cake in the pan for up to 2 months. Wrap tightly in plastic wrap and thaw in the refrigerator.

Notes

Serving Size - This is a small batch cake recipe that is easily doubled. I recommend an 8-inch pan to make a larger cake.
Yield - As written, you can easily get 4 to 6 slices of cake.
Cake Pans - The icebox cake is versatile and you can use just about any pan or dish. Keep in mind the small batch recipe and the pan/dish should be smaller.
Serving - You can serve the icebox cake straight from the pan/dish.
Sweetened Strawberries - I like to add a little honey and lemon to give the strawberries a bright flavor. You can omit it if you like.
Whipped Cream - I add marshmallow cream to my whipped cream to make it stable. You can swap for powdered sugar for a lighter whipped cream.
Wafers - Substitute any hardy or crunchy wafer, cracker, or cookies you like.
Gluten Free Option - This recipe is easily made gluten free by swapping the vanilla wafers with any gluten free cookie or cracker you like. Also, double-check the ingredients on the marshmallow cream.
Storage - Cover the cake with plastic wrap and refrigerate for up to 3 days. The icebox cake can also be frozen for up to 2 months. I recommend freezing in the pan and wrapping tightly in plastic wrap. Thaw in the refrigerator or serve frozen.

Nutrition