Tested till perfect Strawberry Icebox Cake
Photography by Leila Ashtari

Strawberry Icebox Cake

When you're entertaining, make this pretty "log" cake early in the day. Not only will you like its no-bake preparation, you'll just love the compliments it brings.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 2 cups 2cupsstrawberrystrawberries
  • 1 cup 1cupwhipping cream
  • 2 tbsp 2tbspgranulated sugar
  • 1/2 cup 1/2cupplain yogurt
  • 42 42chocolate waferchocolate wafers
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Mash half of the strawberries; drain, reserving juice for another use. In bowl, whip cream with sugar; fold in yogurt. Remove half to another bowl; fold in mashed strawberries.

Spread one side of each of 6 wafers with about 2 tsp (10 mL) strawberry mixture. Stack wafers on top of one another; top stack with plain wafer. Repeat with remaining wafers to make 6 stacks. On platter, lay each stack on its side, with sides touching, to form rectangle. Spread with remaining whipped cream mixture to cover completely.

Stand toothpicks on top to support paper; wrap and refrigerate for at least 4 hours or up to 8 hours. Halve remaining strawberries and arrange over top. Slice diagonally to serve.

Nutritional Information Per serving: about

cal 245 pro 3g total fat 14g carb 26g
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