This recipe for Chocolate Covered Strawberry Mini Icebox Cakes was created in partnership with Dixie Crystals. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!
Did everyone have a great 4th of July? It's the very first holiday that Olivia has experienced twice. Well, last Independence Day was a bit different for her. She was in the NICU getting her tan on (i.e. phototherapy for jaundice). This year she got to go to a BBQ with lots of baby friends... a much preferred way to celebrate.
And now that summer is officially underway, it's time to turn off the oven and bring on the no-bake desserts... like these Chocolate Covered Strawberry Mini Icebox Cakes.
And yes, you may have noticed I'm a bit obsessed lately with chocolate covered strawberry desserts. But can you blame me? It's a classic and epic flavor combination.
So these Chocolate Covered Strawberry Mini Icebox Cakes. Check out how easy these things are. Layer chocolate graham crackers, homemade whipped cream, and sliced strawberries. Smother in whipped cream and melted chocolate. Top with a chocolate covered strawberry. THAT'S IT!!! You just throw 'em in the fridge for a couple hours to let the grahams soften and transform into a wonderfully moist "cake" and boom. Instant dessert success.
Totally make ahead. Perfect summer easy entertaining. And beyond legit for dessert.
You can see the full recipe for these Chocolate Covered Strawberry Mini Icebox Cakes over at Dixie Crystals!
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Chocolate Covered Strawberry Mini Icebox Cakes
- Total Time: 25 minutes + 2 Hours Chill Time
- Yield: 8 Servings 1x
Description
This irresistible no-bake dessert is perfect for summer entertaining and can be made entirely ahead of time!
Ingredients
- 2 cups heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 quart strawberries, sliced
- 2 sleeves (32 squares) chocolate graham crackers
- ½ cup melted dark chocolate, for drizzling
- 8 chocolate covered strawberries, for garnish
Instructions
- In bowl of stand mixer or a medium mixing bowl fitted with an electric hand mixer, beat cream, powdered sugar, and vanilla on medium/medium-high speed until stiff peaks form.
- Working one mini icebox cake at a time, lay one graham cracker square down on a plate and spread a thin even layer of whipped cream using a spatula. Top with a thin even layer of strawberries and then more whipped cream. Repeat three times and then top with one more graham cracker square. Cover entire icebox cake with a thin layer of whipped cream and drizzle with melted chocolate. Refrigerate at least 2 hours or up to overnight.
- Top each mini icebox cake with a chocolate covered strawberry just before serving.
- Prep Time: 25 minutes
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Brian Martin says
Oh my.. So many sweety goodnes... Drooling over here..