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A lusciously easy, no-bake, fresh strawberry
cream chocolate wafer cake.
Strawberry Icebox
Cake
- 2 pounds strawberries
1 pint whipping cream
1/4 cup granulated sugar
64 chocolate wafer cookies
- Rinse, drain and hull berries.
- Pulse 3/4 of the berries in a food processor
until finely chopped, or mash with a fork or pastry blender.
- Combine sugar and cream in chilled
mixing bowl and whip until stiff. Add berries and whip briefly
until berries are well combined.
- Spread 2 tablespoons of filling over bottom
of a 9-inch square pan. Arrange 16 wafers over top, overlapping
if necessary to fit. Spread 1 1/2 cups strawberry cream evenly
over wafers. Repeat layers 3 more times.
- Cover pan with lid, foil or plastic wrap.
- Cover and refrigerate any remaining strawberry
cream.
- Refrigerate overnight. Cut squares to
serve, top with remaining strawberry cream. Decorate with remaining
berries.
Makes 16 servings.
Recipe provided courtesy of the Driscoll
Strawberry Associates.
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