Chocolate Covered Strawberry Icebox Cake Recipe

Yields: 8-10 servings
Prep Time: 30 minutes
Chill Time: At least 4 hours, ideally overnight


  • Graham Crackers: 1 (9 oz) package of chocolate graham crackers (you can also use regular ones if you prefer, or try other flavored varieties)
  • Whipped Cream: 3 cups heavy whipping cream
  • Sweetener: 1/2 cup powdered sugar
  • Cream Cheese: 8 oz block, softened
  • Vanilla Extract: 1 teaspoon
  • Strawberries: 1 pound fresh strawberries, washed, hulled, and sliced
  • Chocolate: 1/2 cup semi-sweet chocolate chips (more for garnish if desired)
  • Optional: 1/4 cup mini chocolate chips for layering


  • 9×5 inch loaf pan
  • Plastic wrap
  • Medium and large mixing bowls
  • Electric mixer (handheld or stand mixer)
  • Whisk or fork


Prep the pan: Line your 9×5 inch loaf pan with plastic wrap, allowing excess to hang over the sides for easy removal later.

Make the whipped cream: In a large chilled bowl, beat the heavy whipping cream and powdered sugar together with an electric mixer until stiff peaks form.

Cream cheese mixture: In a separate medium bowl, beat the softened cream cheese and vanilla extract until smooth. Gently fold half of the whipped cream into the cream cheese mixture until well combined.

Assemble the layers:

  • Base Layer: Cover the bottom of the prepared pan with a single layer of chocolate graham crackers, breaking them as needed to fit.
  • Cream Layer: Spread about 1/2 of the cream cheese/whipped cream mixture over the crackers.
  • Strawberry Layer: Arrange a single layer of sliced strawberries over the cream.
  • Chocolate Drizzle: Melt the 1/2 cup of semisweet chocolate chips (in microwave or double boiler). Drizzle the melted chocolate over the strawberries.
  • Repeat: Repeat the graham cracker, cream, strawberry, and chocolate drizzle layers once more.
  • Final Layer: Finish with a final layer of graham crackers, followed by the remaining whipped cream spread evenly on top.

Cover and chill: Fold the excess plastic wrap over the top of the cake and refrigerate for a minimum of 4 hours, but preferably overnight. This allows the graham crackers to soften and the flavors to meld.

Serve: Before serving, unwrap the plastic and invert the cake onto a serving plate. Garnish with additional sliced strawberries and a sprinkle of chocolate chips if desired. Slice and enjoy!


  • Make it your own: Substitute different types of cookies (Oreos, vanilla wafers, etc.) or try a different berry for variations on the theme.
  • Easy chocolate drizzle: Melt the chocolate chips in the microwave in 20-second bursts, stirring between, until smooth.
  • Ahead of time: This cake is perfect to make in advance, as the flavors improve over time!


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