Smores icebox cake is a no-bake dessert with three layers of whipped cream, marshmallows and Fluff, graham crackers, delicious strawberries, and rich chocolate ganache. Great for a summer party, and you can even use homemade whipped cream for Cool Whip to make it even faster!
So, this cake. I gave you a sneak look on my Instagram Stories a few weeks ago, and I was inundated with comments about how they wanted to eat their phone and pretend it was the cake (don’t do that) and beg for the recipe.
Finally, you no longer have to contemplate using your phone as a food source since the recipe for strawberry smores icebox cake has come!
Let’s speak about all the great features of this bad guy. And when I say “excellent things,” I don’t mean “healthy food.” I just want to make sure I’m on the same page. This is a delectable, rich dessert that is laden with all kinds of stuff the doctor would advise you to avoid, and that is what makes it so delicious.
He could be good with the strawberries, but we’re going to sandwich them between whipped cream, marshmallow fluff, chocolate, and graham crackers, so he’s definitely out.
No one was surprised when I used my favorite mascarpone whipped cream as the foundation for the marshmallow Fluff layer.
or components. Although I strongly suggest it, you may save time and money by using readymade whipped cream or Cool Whip.
Fluff and micro marshmallows will be added to the batter to make a rich and fluffy filling.
The nicest thing about this dish is how simple it is. It should be simple enough to create with your children.
Making the chocolate ganache requires a heating element since you need to warm the cream that will be poured over the chocolate, so save that step for yourself and outsource the rest to the young ragamuffins.
The most enjoyable part is putting it all together!
To be honest, you don’t even have to make the layers in the sequence I specify in the recipe, so have fun with it.
Just keep in mind that this will all fit just over the top of an 8×8 baking dish (a 9×9 baking dish would work better, but I didn’t have one), so don’t double up on any of the ingredients or you’ll have a large mess on your hands.
You must wait as much as you want to dig in as soon as you finish building it. I guarantee it will be worthwhile.
It has to chill for four hours so that everything melds together and the graham crackers become soft and flavorful.
And the chocolate with the strawberries is out of this world. My friends, chocolate-covered strawberries are a thing for a reason.
To be quite honest, I didn’t wait four hours before taking these photos since I was running out of daylight and meant to carry it to work with me the following morning.
So it’s a bit less soft than it would be in reality.
It is probable that you will not obtain properly cut portions of this cake; it might be a shambles, and you must just accept it. It won’t matter since it’s so wonderful, so just scoop it out and throw it in a dish.
This is a good opportunity to underline that appearances don’t matter.
Thus, if yours is a steaming mess, let it alone.
But don’t let it grow so bad that a cat chooses to eat it because you thought it was safe to leave it on a ledge for a second to snap a photo before the light went out:
- Strawberry S’mores Icebox Cake
- Why is it called an icebox cake?
- How long does cake last in the icebox?
- When were icebox cakes popular?
- Who invented icebox cakes?
- What is jail cake called?
- What is cake called without the icy?
- Should I cover cake while cooling in fridge?
- Should I put cake in fridge after icing?
- Can I ice a cake right out of the fridge?
- What is the oldest cake ever made?
Since it has to set in the fridge to become the magnificent marvel that it is, this is the ideal dessert to prepare ahead of time and bring to a summer party.
You may also cook it on a Monday night and bring it to work on Tuesday. There are no rules in this game. This is a no-rules zone.
Now go create this strawberry smores icebox cake and become everyone’s new favorite person.
Strawberry S’mores Icebox Cake
- ✓ Read the recipe beginning to end
- ✓ Check oven calibration
- ✓ Check expiration dates
- ✓ Properly measure ingredients
- ✓ Check butter temperature
- 3 cups sliced and split fresh strawberries
- 4 oz. mascarpone cheese (I use Belgioioso)
- a teaspoon of vanilla extract
- 1 quart thick cream
- 12 oz. semisweet or dark chocolate chips or chocolate chunks
- 12 oz. thick cream
- 1 cup of Marshmallow Fluff
- 2 cups miniature marshmallows
- 12 to 15 Graham crackers
- Topping options include more micro marshmallows, crumbled graham crackers, and chocolate ganache.
- Refrigerate a big mixing basin; you’ll need it for the whipped cream. You may skip this step if you are not intending to create your own whipped cream and would rather use readymade or Cool Whip.
- Remove the strawberries’ stems and slice them. Good tip: if you have an egg slicer, slice the strawberries with it to speed up the procedure!
3 cups strawberries, fresh
Make the ganache:
- In a heatproof dish, place the chocolate.
12 ounces semisweet or dark chocolate chips or chocolate chunks
- Warm the heavy cream in a small saucepan over low heat until it comes to a boil.
1 quart thick cream
- Pour the cream over the chocolate immediately and let aside for a few minutes. Stir until everything is melted, blended, and smooth.
- Put the chocolate in the refrigerator while you prepare the rest of the ingredients.
Make the whipped cream:
- Note: If you are not making your own whipped cream and want to use readymade or Cool Whip, you may omit this step.
- 4 cup of sugar
Mascarpone cheese and sugar should be mixed on high speed in a cold mixing basin.
1 cup mascarpone cheese, 4 oz.
- 12 oz heavy cream, 4 teaspoon vanilla essence
Mix in the vanilla extract and heavy cream on low until mostly incorporated. Increase the whip speed to high and whip until stiff peaks appear. Set aside.
- 3 of the prepared whipped cream (or Cool Whip, if using), Fluff and small marshmallows. Stir with a spoon or spatula to mix.
1 pound marshmallow 2 cups tiny marshmallows, fluff
2 in a big mixing basin
- Spread a thin layer of the marshmallow mixture on the bottom of an 88 pan. You just need enough for the next layer of graham crackers to adhere.
- Cover the bottom of the pan with a single layer of graham crackers, breaking them as required.
12 to 15 graham crackers
- 2 tablespoons of the leftover marshmallow mixture on top.
Spread 1 with a spatula
- Place a layer of sliced strawberries on top.
- Pour half of the chocolate ganache on top and smooth it out with a spatula.
- Now begin again! Add another layer of graham crackers, half of the marshmallow mixture, strawberries, and top with the remaining chocolate ganache.
- 3 of your whipped cream and the remaining strawberries.
Cover with the saved 1 layer of graham crackers and top with another layer of graham crackers.
- Optional, but highly advised: To finish, top with a handful of small marshmallows, crumbled graham crackers, and a generous drizzle of melted chocolate!
More small marshmallows are optional.
- Refrigerate for at least four hours to let the flavors to blend. Cut into 9 pieces to serve and enjoy!