My obsession with icebox cakes continues. I may one day just become known as the “icebox cake lady.” I’m not quite sure if this is a good or bad thing, but I don’t think anyone can argue with the fact that they are easy to make and delicious. My in-laws came to town last weekend, and I wanted to do something festive and make-ahead.
Enter the sprinkle heart and chocolate strawberry flavor. This cake is perfect for Valentine’s Day! Admittedly, this is not the prettiest cake I have ever made. I didn’t put quite enough cream to cover the cookies on the top layer, and you can barely see them trying to poke through in a few places. Luckily, there was no big cake reveal at our dinner, I just handed everyone a slice!
We used the “famous” chocolate wafer cookies pictured above. I think they have them at most grocery stores, but any thin, crunchy chocolate cookie would work here. These cookies were like 6 bucks a box – kind of spendy, but the price you pay for a delicious and easy make-ahead cake!
Stay tuned for more icebox cakes. I can’t get enough.
Chocolate Strawberry Icebox Cake
by Baked Northwest
makes 1 icebox cake ( about 12 servings)
Special Equipment: Food Processor, Springform Pan, hand mixer
- 1 lb. fresh strawberries
- 1/4 cup sugar
- 1/4 cup strawberry jam (can sub 1/2 cup sugar if you don’t have any jam on hand)
- 1 tsp. vanilla extract
- 1 1/4 envelopes knox gelatin
- 1 1/4 cups heavy cream
- 1 cup fat free greek yogurt
- 1/4 cup powdered sugar
- Chocolate Wafer Cookies (about 2 boxes)
Remove stems from strawberries and rinse. Add strawberries, sugar, jam, and vanilla to food processor and pulse until smooth, but some small chunks remaining are ok. Transfer 1/4 cup of the fruit mixture to a saucepan, spinkle with the 1 1/4 envelopes of knox gelatin. (Yes, I hate leaving 3/4 of envelope of gelatin, but at least these icebox cakes are so good you know you will probably be making one again in the future). Cook fruit and gelatin over low heat, stirring until gelatin dissolves (about 2 minutes). Transfer the mixture to the remaining fruit in the food processor, and pulse again until smooth.
With a hand mixer, beat heavy cream and yogurt in a large bowl until stiff peaks form. Add about 1/4 cup of powdered sugar, depending on how sweet you would like your cream to be. Beat the mixture until stiff peaks form.
Fold about 2/3 of the cream into the fruit mixture. Reserve the remaining cream in the refrigerator for the finished cake, if desired.
Take a springform pan and place it on a larger plate or platter. Layer the bottom of the pan with chocolate wafer cookies. The layering doesn’t have to be perfect, just try to cover the bottom of the pan. You can break cookies, it really doesn’t have to be pretty! The cookies will soften in the fridge anyways. Alternate a few laters of cookies, then cream, cookies, then cream. I did about 4 layers for my cake, but do whatever works for the springfrom pan you are using. I ended the top layer with cream. Place the cake in the refrigerator for a minimum of 4 hours. It’s best when done overnight. The cake will be firm and the cookies on the top will have softened after the appropriate amount of time.
Place the springform pan on a platter or cake stand and remove the springform (we kept the bottom part of the springform for serving). You can decorate the top of your cake with extra strawberries, I made a heart design with sprinkles for Valentines Day. Slice and serve!