Chocolate-Strawberry Icebox Cake

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Chocolate-Strawberry Icebox Cake
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  • Prep 20 min
  • Total 2 hr 30 min
  • Servings 16
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Cool and creamy, this company-worthy cake features an unbeatable combination of mascarpone cheese, chocolate, whipping cream and graham crackers. Prepare it in 20 minutes, then let all the flavors chill into perfection.
By Bree Hester
Updated Jun 6, 2012


  • 1 lb fresh strawberries, cut into quarters
  • 3 tablespoons powdered sugar
  • 3 cups cold whipping cream
  • 1 container (8 oz) mascarpone cheese
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 box (14.4 oz) chocolate graham crackers
  • 1 cup miniature semisweet chocolate chips


  • 1
    In medium bowl, place strawberries. Sprinkle with 3 tablespoons powdered sugar; let stand 10 minutes. Crush with potato masher or spoon; set aside.
  • 2
    In large bowl, beat whipping cream with whisk attachment of electric mixer on low speed until stiff peaks form.
  • 3
    In medium bowl, beat cheese, 1/2 cup powdered sugar and the vanilla with electric mixer on medium speed until combined. Fold in whipped cream, then fold in mashed strawberries.
  • 4
    Line bottom of 13x9-inch pan with single layer of graham crackers. Spread one-third of the strawberry-cream mixture over crackers; sprinkle with 1/3 cup of the chocolate chips. Repeat layers twice. Refrigerate 2 hours before serving.

Tips from the Betty Crocker Kitchens

  • tip 1
    When layering the graham crackers, alternate the direction you place the crackers in between layers to provide more stability when you slice the cake.
  • tip 2
    Substitute chocolate wafer cookies for the chocolate graham crackers.
  • tip 3
    Get some additional strawberries to use for garnish, if desired.


Nutrition Facts are not available for this recipe
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