“A super simple no-bake cake that takes advantage of fresh seasonal berries. Drizzled with a chocolate ganache to take this icebox cake to the next level of heaven!”
4hrs 20mins
1 9x13-inch baking pan

Ingredients Nutrition


  1. For The Cake:
  2. With a mixer, whip the whipping cream until it holds stiff peaks.
  3. Add the vanilla extract and powdered sugar to the cream and whip to combine.
  4. In the bottom of a 9x13-inch baking pan, spread a layer of the sweetened whipped cream to cover the bottom of the pan.
  5. Place a layer of graham crackers over the whipped cream.
  6. Then place a layer of strawberries.
  7. Continue layering until you run out of strawberries and graham crackers, ending with a final layer of whipped cream.
  8. Place baking dish in the refrigerator for at least 4 hours.
  9. For The Ganache:
  10. Heat the 1/4 cup whipping cream in a small sauce pan until bubbles form around the edges of the pan.
  11. Pour the heated cream over the chopped chocolate and let stand for 5 minutes.
  12. Whisk the chocolate and cream mixture until the mixture is thick and glossy.
  13. Drizzle the chocolate ganache over the cake.
  14. Notes:
  15. Feel free to change this recipe up by using other berries or fresh fruit. I have made this with raspberries, blackberries and even bananas & strawberries combined. You can also use semi-sweet chocolate chips instead of the chopped chocolate for the ganache.

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