On days when it’s too hot to even think about turning on the oven, this Strawberry Chocolate Frosted Cake gives me a cool, creamy dessert without heating up the kitchen. This 7-ingredient no-bake dessert layers chocolate graham crackers, fresh strawberries, vanilla cream cheese whipped cream, and shredded chocolate in a 9×13 pan, then the fridge does the rest. After a few hours of cooling, the layers soften into a cake-like dessert that’s easy to make ahead for summer potlucks and potlucks!
Pin this recipe for later!
All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable and delicious.
Contents
A creamy no-bake dessert
This frosted cake recipe is an old-fashioned classic that became popular in the 1920s when home refrigeration began to become a reality. Instead of baking, people layered cookies or crackers with cream and let the refrigerator do the work. And honestly, it’s still a bit of a magic trick. As this cake rests, the chocolate graham crackers absorb moisture from the cream cheese whipped cream and soften into thin, cake-like layers. I like to use cream cheese here because it adds a little tang and helps the whipped cream hold together, so the cake slices cleanly instead of turning into a creamy puddle. Each bite is a dreamy blend of rich chocolate, moist vanilla cream and juicy strawberries. It’s nostalgic and fresh at the same time.
What I love most is how low-stress this recipe is, with no oven or complicated steps. Just a simple layering and some relaxing time. It’s economical, easy to assemble and always manages to impress the crowd! This is my kind of dessert.
- Start with softened cream cheese and cold heavy cream. I let the cream cheese soften first so it beats gently and doesn’t leave little lumps in the filling, but I keep the heavy cream cold so it’s light and fluffy. For the creamiest topping, start by beating the cream cheese completely, then slowly pour in the heavy whipped cream while mixing.
- First spread the cream at the bottom of the dish. This thin first layer helps the chocolate graham crackers stay in place while you build the cake. This also ensures that the bottom layer of the crackers softens on both sides.
- Give him enough time to relax. I always leave this frozen cake in the fridge for at least 4 hours, but overnight is even better! The longer chilling gives the graham crackers time to absorb the moisture from the cream cheese whipped cream, so the slices hold together and the texture is cake-like.
- Budget saving tip: If the strawberries are expensive or I just want to keep the price down, I’ll leave them out and skip the grated chocolate on top. You can also swap in other fruits you already have, like blueberries, raspberries, or well-drained canned peaches. Or keep it fruit-free for a cookies-and-cream style frosted cake. Either way, it’s still creamy and delicious.
Chocolate and Strawberry Frosted Cake
Cost Recipe $14.14 / serving $1.18
Make this Chocolate Strawberry Frosted Cake with 7 simple, no-oven ingredients and layers of chocolate graham crackers, strawberries, and whipped cream cheese topping!
-
In a large mixing bowl, beat softened cream cheese with a hand mixer until smooth. Add the powdered sugar and vanilla and mix until combined.
-
Slowly pour in the heavy cream and continue beating until the mixture is light, fluffy and soft peaks form.
-
Spread a thin layer of the cream mixture on the bottom of a 9×13 dish.
-
Add a single layer of graham crackers, breaking up pieces if necessary.
-
Top with about ⅓ of the cream mixture, then sprinkle 1 cup sliced ​​strawberries on top.
-
Repeat two more times (Grahams, cream, berries), finishing with cream and berry slices on top.
-
Cover and refrigerate for at least 4 hours, or overnight, until the graham crackers soften to a cake-like texture.
-
Cut into squares and serve cold. Garnish with grated chocolate if desired.**
Learn how we calculate revenue costs here.
**You can use whipped topping (like Cool Whip) instead of homemade whipped cream. Just gently fold it into the beaten cream cheese until combined in step 2.
***I love finishing the top with a sprinkle of grated chocolate from the baking bar, it adds a bit of texture and richness. Totally optionalHowever!
Portion: 1sliceCalories: 395kilocalories (20%)Carbohydrates: 36g (12%)Protein: 5g (10%)Fat: 27g (42%)Sodium: 279mg (12%)Fiber: 3g (13%)
how to make Icebox Cake step by step photos
Gather all your ingredients.
Beat the cream cheese: Add the softened 8 oz. cream cheese in a large mixing bowl and beat with a hand mixer until completely smooth and creamy, with no visible lumps.
Add ½ cup powdered sugar and 1 teaspoon vanilla extract, then beat again until combined.
Add the heavy cream: Slowly pour in 2 cups of heavy whipping cream while mixing on low.
Then increase the speed and beat until the mixture becomes light, fluffy and thick enough to hold soft peaks. It should look airy and spreadable, not loose or runny.
Assemble the ice cream cake: Spread a thin layer of the cream mixture on the bottom of a 9×13 dish. This helps the first layer of graham crackers stay in place and soften evenly.
Arrange a single layer of chocolate graham crackers on top of the cream, breaking up pieces as needed to fit snugly into the dish. Don’t worry if the pieces aren’t perfect; they will soften as the cake cools, and no one will know the difference anyway!
Next, spread about a third of the cream mixture over the graham crackers, going all the way to the edges.
Top with 1 cup sliced ​​strawberries, distributing them evenly so each slice gets plenty of fruit.
Finish and refrigerate: Repeat layers two more times with graham crackers, cream and 1 cup sliced ​​strawberries each time. Finish with the remaining cream mixture and the last cup of sliced ​​strawberries on top.
Cover the dish and refrigerate at least 4 hours, or overnight for better texture. As they cool, the graham crackers will soften and become cake-like, while the cream will transform into a fresh, sliceable topping!
Garnish: Grate the 2 squares of unsweetened baking chocolate on top just before serving, if using, for a nice finish and a little extra chocolate flavor. Cut the iced cake into squares and serve cold. Appreciate!
Presentation suggestions
Make sure this Chocolate Graham Cracker Frosted Cake is completely cooled before slicing. It will cut cleaner and hold its shape better. I like to use a sharp knife and wipe it between slices to get the cleanest squares, especially if I’m serving it for a barbecue, potluck, or birthday dessert. If you want to dress it even Also, don’t skip the freshly grated chocolate, and add a dollop of whipped cream or a drizzle of strawberry syrup just before serving! This ice cream cake is rich and creamy but still light enough for summer, so I usually cut it into 12 generous slices, but you can definitely stretch it into 15 smaller pieces if you’re feeding a larger crowd.
This is the kind of dessert I LOVE to make in advance because the fridge does all the work while I literally do other things. For optimal texture, assemble this frosted cake the day before and let it cool overnight. The next day, the chocolate graham crackers will have softened into those dreamy, cake-like layers, and the whole thing will be cut much neater.
Storage Instructions
Store your Strawberry Chocolate Frosted Cake tightly covered in the refrigerator for up to 3 days. It actually gets better after the first day as the layers continue to blend and soften!
Freezer
You can freeze this cake, although the texture of the strawberries will soften a bit after thawing, so you may want to leave them out if you plan to freeze them. If freezing, wrap the cake tightly in plastic wrap and then foil, or store it in a freezer-safe container. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
