Chocolate Strawberry Icebox Cake Recipe

When it comes to summer desserts, opting for something sweet and cold is the name of the game. And while ice cream and popsicles are perennial favorites, there's something to be said about a cold, no-bake cake. This delicious and easy chocolate strawberry icebox cake checks all the boxes for a tasty after-dinner treat — the light flavors of whipped cream and strawberries combine with the chocolate cookies to offer a fun twist on the idea of chocolate-covered strawberries. "This is a perfect dessert to serve to family and friends. Fruity and indulgent, it's a light dessert that isn't too sweet," says recipe developer Ting Dalton. "[It's] great for summer days and BBQs, [and] it also looks very pretty." 

And if those weren't all reasons enough to try your hand at this simple recipe, another selling point is that it only takes about 10 minutes to whip up. Of course, you do have to allow at least 4 hours for it to harden in the freezer, but in terms of actual hands-on work? This tasty cake couldn't be easier. 

Gather your ingredients for chocolate strawberry icebox cake

One of the best things about this cake (other than its flavor) is that it only requires six ingredients to make. All you'll need are strawberries, a lime (you'll be using the zest and the juice), fresh basil, powdered sugar, Oreos, and heavy whipping cream. That's it! The one ingredient that may be surprising to include in the cake — the basil — is actually the ingredient that makes this recipe so special. "The special ingredient here is the fresh basil," says Dalton. "You may not think it, but basil is a wonderful companion to the sweet strawberries, and really complements the flavor." 

Marinate the strawberries

You'll need to start by washing, hulling, and chopping your strawberries. Then, place them in a bowl along with the chopped basil, lime juice, lime zest, and 2 tablespoons of the powdered sugar. Mix the ingredients well and set the bowl aside to allow the strawberries to marinate for 10 minutes. 

And if you're not a huge fan of limes, there's a substitute you might want to try. "You could use balsamic vinegar instead of lime juice and [it] will add a zingy, tart flavor," suggests Dalton.

Prep the pan and whip the cream

Putting your cake together is really very simple, but prepping your pan is one of the most important steps. Go ahead and grab a 9x5-inch loaf pan and line it with plastic wrap. This will prevent the cake from sticking to the pan when you put it in the freezer to set. Just make sure you use enough plastic wrap to overhang the edges of the pan so you can easily grab them and use them for leverage when it's time to remove the cake from the pan. 

Once the pan is prepped, use a mixer (a hand mixer or stand mixer are both fine) fitted with a whisk attachment to beat together the heavy cream and remaining powdered sugar. Mix until soft peaks form, about 3 minutes. Once you see those peaks form, go ahead and stop mixing — you don't want the whipped cream to end up too stiff. 

Build the cake layers in the pan

With all your ingredients ready and the pan prepped, all you have to do is layer your cake into the pan. Start by spreading a very thin layer of whipped cream across the bottom of the pan. Then, add a layer of Oreos. Use roughly ¾ cup whipped cream on top of the Oreos, followed by half of the marinated strawberries. Add another layer of whipped cream, Oreos, whipped cream (again), the rest of the strawberries, whipped cream (yet again), Oreos, then the rest of the whipped cream. It really couldn't be much easier to do. And if you're not a fan of Oreos, don't worry, you can switch them out for whatever cookie you prefer. "Graham crackers or chocolate chip cookies would also [make great substitutes]," says Dalton.

Chill the cake before serving

Even though this is a no-bake cake, you do still have to allow time for the ingredients to set. Cover the loaf pan with plastic wrap and simply set it in the freezer to chill. You'll want to leave it there for at least 4 hours, or if you'd prefer, overnight. 

Of course, using the freezer this way means that the cake will end up being frozen solid. To make the cake easier to cut and enjoy, allow the cake to soften in the refrigerator for an hour, or on the counter for 10 to 15 minutes. Then, simply remove the cake from the pan (Dalton says to just turn the pan upside down on a serving dish), cut the desired number of slices, and enjoy cold. "I think this would work well with coffee and tea, or cooling drinks including fruit juices and white wine, or sparkling wine as a treat," Dalton says. 

If you happen to have leftovers, you can store them in the fridge or freezer. If you decide to freeze them, remember to allow the cake to soften at room temperature over night before eating. 

Chocolate Strawberry Icebox Cake Recipe
4.9 from 33 ratings
This chocolate strawberry icebox cake requires no baking, just a little bit of patience and a sweet tooth.
Prep Time
Cook Time
chocolate strawberry icebox cake plated
Total time: 10 minutes
  • 1 pound strawberries, hulled, washed, and chopped
  • ¼ cup basil, finely chopped
  • 1 lime, zested and juiced
  • ½ cup powdered sugar, divided
  • 1 package Oreos
  • 2 cups heavy whipping cream
  1. Place the strawberries in a bowl. Add the chopped basil, lime juice, lime zest, and 2 tablespoons of powdered sugar. Give it a good mix and set the bowl aside to marinate for 10 minutes.
  2. Line a 9×5-inch loaf pan with plastic wrap with an overhang over the edges to make it easier to lift the cake out.
  3. Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream and remaining powdered sugar until soft peaks form — about 3 minutes. You don't want the whipped cream to be too stiff.
  4. Spread a very thin layer of whipped cream on the bottom of the prepared pan.
  5. Layer some Oreos on top of the whipped cream. Spread about ¾ cup of whipped cream on top of the Oreos.
  6. Add half of the strawberries and basil on top, followed by another ¾ cup whipped cream, another layer of Oreos, ¾ cup whipped cream, the rest of the strawberries, ¾ cup whipped cream, Oreos, then the rest of the whipped cream. Smooth down the top with a palette knife.
  7. Cover the cake with plastic wrap and place it in the freezer for at least 4 hours, or overnight.
  8. Allow the cake to soften in the refrigerator for 1 hour or at room temperature for 10 to 15 minutes before serving. Remove the cake from the pan by turning it upside down onto a serving dish or plate. Cut it into slices and serve cold, with extra strawberries, if desired.
Calories per Serving 408
Total Fat 26.2 g
Saturated Fat 13.5 g
Trans Fat 0.0 g
Cholesterol 65.2 mg
Total Carbohydrates 42.7 g
Dietary Fiber 2.4 g
Total Sugars 27.4 g
Sodium 189.2 mg
Protein 3.6 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Rate this recipe