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Craving a sweet treat that’s quick and hassle-free? Our single serving Strawberry Icebox Cake is the perfect answer. This no-bake delight is a breeze to prepare and is perfect for anyone seeking a delicious, individual-sized dessert. Whether you’re in the mood for a decadent dessert or need a simple and satisfying sweet, this recipe promises a delightful experience in every bite. Get ready to treat yourself to this irresistible Strawberry Icebox Cake, made just for you!
Looking for more single serving, no-bake dessert recipes? You’re going to love our lineup! Treat yourself to our rich and creamy Chocolate Covered Oreos, indulge in the smooth and nutty Peanut Butter Bars, snack on the crunchy and sweet Puppy Chow, enjoy the velvety Two Ingredient Chocolate Mousse, and embrace the classic, luscious Tiramisu.
Table of Contents
- Why You’ll Love This Recipe
- What Is A Strawberry Icebox Cake?
- The Fascinating Story Behind Icebox Cakes
- Ingredients
- Recipe Variations
- How To Make A Strawberry Icebox Cake
- Expert Tips
- Frequently Asked Questions
- Delicious Toppings For Your Strawberry Icebox Cake
- Ways To Use Leftover Ingredients
- Strawberry Icebox Cake For One Recipe
Why You’ll Love This Recipe
- Quick and easy dessert: Our single serving Strawberry Icebox Cake recipe works because it provides an easy-to-follow, no-bake approach to making a delicious dessert.
- Perfectly portioned: The focus on a single serving size ensures that you can enjoy a fresh, perfectly layered treat every time.
- Recipe doubles well: Although we’re featuring a single serving version, the recipe can actually be doubled, tripled, and so on. Just increase the ingredient amounts by the number of servings you want to make and use a dish large enough to hold them all.
- Incredibly delicious: I love how the graham crackers contrast with the rich cream and sweet fruit. In the refrigerator, the cookies soften just enough to slightly resemble the layers of a sponge cake filled with a light and airy filling and fresh fruit.
- Easy to customize: Consider this single serving recipe as a starting point and allow yourself to get creative with ingredients. See below for a few glorious possibilities!
What Is A Strawberry Icebox Cake?
A Strawberry Icebox Cake is a delightful, no-bake dessert that combines layers of cookies or graham crackers, whipped cream or cream cheese, and fresh strawberries. It’s a fuss-free treat that you simply assemble and chill in the refrigerator. As it sets, the magic happens – the layers meld beautifully, and the cookies absorb moisture, transforming into a cake-like delight with a soft, indulgent texture.
The Fascinating Story Behind Icebox Cakes
Icebox Cakes trace their roots back to the early 20th century in the United States, marking an era when refrigerators, then known as “iceboxes,” started becoming a household staple. This dessert quickly gained fame for its sheer simplicity and convenience. It required no baking and could be easily put together using common kitchen ingredients. What makes an icebox cake special is its versatility – it’s less of a fixed recipe and more of a creative culinary technique. With a basic foundation of cream and cookies, the possibilities for customization are endless, making each creation unique and delightful.
Ingredients
If you have any ingredients leftover from this small icebox cake recipe, check out our Leftover Ingredients Recipe Finder.
- Cream Cheese: While traditional icebox cakes often use only whipped cream and cookies, adding cream cheese elevates the flavor. It brings a rich, slightly tangy taste to the whipped cream layer. For best results, use real, block cream cheese at room temperature, not the spreadable or whipped varieties. To soften, simply leave it out on the counter for about 30 minutes until it’s easy to work with. Consider using leftover cream cheese in Peanut Butter Pie, Lemon Cheesecake Mousse, or an Italian Cream Cake.
- Sugar: This is used to sweeten the dessert and enhance the flavors.
- Vanilla Extract: A dash of vanilla extract adds a lovely, aromatic flavor to the creamy filling, complementing the overall taste of the cake.
- Heavy Cream: Essential for making homemade whipped cream, heavy cream or heavy whipping cream is a traditional choice for icebox cakes. Consider using leftover cream to make Vanilla Pudding or French Silk Pie. If you prefer, you can substitute this with a pre-made whipped topping like Cool Whip for convenience.
- Graham Crackers: These sweet, whole wheat cookies are made from graham flour and are a popular choice in the U.S. Found in the cookie aisle, they provide a delightful texture. In the UK, digestive biscuits are a great alternative. Feel free to experiment with other cookies like vanilla wafers, chocolate wafers, ladyfingers, oatmeal cookies, ginger cookies, or chocolate chip cookies.
- Strawberries: Fresh strawberries are ideal for this cake, bringing a burst of flavor and color. If fresh strawberries aren’t available, frozen and thawed strawberries can be used, though they might be a bit mushy. To manage excess moisture, gently pat the thawed strawberries with a towel before using them in the recipe. Use extra strawberries in a Strawberry Crisp, a Strawberry Milkshake, or Strawberry Ice Cream.
Recipe Variations
A retro icebox cake is one of the simplest desserts and one that you can customize to your heart’s content. Here are a few delicious icebox cake variations:
- S’mores Icebox Cake: Layer with graham crackers, whip 1/2 cup of heavy cream with 1/2 cup of marshmallow fluff. Drizzle melted chocolate between the layers and over the top to make the perfect s’mores cake!
- Fall Icebox Cake: Perfect for Thanksgiving! Layer with ginger snaps, and add 1/8 teaspoon cinnamon and 1/8 teaspoon of nutmeg to the whipped cream.
- Icebox Cake With Pudding: Layer with graham crackers or cookies and add pudding between the layers. You might like to use our chocolate pudding recipe or our vanilla pudding recipe with this version.
- Ice Cream Icebox Cake: Layer with your favorite cookies and use your favorite flavor of ice cream between the cookie layers. Our vanilla ice cream would be perfect!
- Lemon Icebox Cake: Layer with cookies, graham crackers, OR try it with salty Ritz crackers and add lemon curd.
How To Make A Strawberry Icebox Cake
These step-by-step photos and instructions are here to help you visualize how to make an small icebox cake. See the recipe box below for ingredient amounts and full recipe instructions.
- In a medium-sized bowl, combine the cream cheese, sugar, and vanilla. Use an electric hand mixer to beat the mixture until well combined. Once done, set the bowl aside.
- Pour the cold cream into a small bowl. Using an electric mixer, whip the cream until it forms thick peaks. Remember, cold cream whips more efficiently. Alternatively, you can use a whisk to beat the cream until stiff peaks form, though this method might require a bit of an arm workout. Feel free to switch arms as needed.
- Carefully fold the whipped cream into the cream cheese mixture, ensuring they blend smoothly.
- In a small dessert dish (about 10-ounce ramekin size works best), create a base layer using graham crackers. Break the crackers to fit the dish if necessary.
- Spread half of the cream mixture evenly over the graham crackers.
- Add a layer of half of the sliced strawberries on top of the cream.
- Place another layer of graham crackers over the strawberries.
- Apply the remaining cream mixture over this second layer of graham crackers, followed by the rest of the sliced strawberries.
- Cover the dish with plastic wrap and refrigerate. Allow the cake to set for at least 3 hours, or overnight for optimal results. This chilling time allows the flavors to meld and the graham crackers to soften, achieving that perfect icebox cake texture.
Expert Tips
- Let the cake rest: Although you can enjoy your icebox cake right after you make it, it is best to allow your cake to “rest” in the refrigerator for at least 3 hours to allow the cookie layers to absorb moisture and become softer.
- Choose the right vessel: Icebox cakes can be assembled in any vessel you choose. The ingredient amounts in our small strawberry icebox cake recipe are perfect for a 10-ounce ramekin. Feel free to use a similarly sized dessert dish or bowl with sides.
- Have fun with the toppings: Consider drizzling melted chocolate or caramel over the top of the cake.
Frequently Asked Questions
Yes! This icebox cake should be made ahead so that the graham crackers have time to soften. Plan on making this dessert at least three hours ahead and overnight is great!
An icebox cake will last two to three days in the refrigerator.
Absolutely! If you’d like to make a larger cake, double or triple the ingredient amounts and use a larger dish to hold the cake.
Yes. Cover your cake well with a layer of plastic wrap and another layer of aluminum foil. It will keep for up to one month in the freezer. Thaw for a few hours in the refrigerator before eating.
Using fresh strawberries is recommended for the best texture and flavor, but you can use thawed frozen strawberries if necessary.
Delicious Toppings For Your Strawberry Icebox Cake
Elevate your strawberry icebox cake by serving it in a charming small dish or ramekin. Add a touch of elegance with a sprinkle of powdered sugar and a generous dollop of whipped cream on top. This delightful dessert pairs wonderfully with your favorite tea or coffee, making it an excellent choice for a pleasant afternoon snack or a sweet after-dinner treat.
Enhance the flavors and textures of your mini icebox cake by exploring these tempting topping options:
- Crumbled Cookies: Add a crunchy twist with your favorite crushed cookies.
- Shaved Chocolate: For a touch of decadence, sprinkle some finely shaved chocolate.
- Cocoa Powder: A light dusting of cocoa powder can bring a rich, deep flavor.
- Fresh Fruit: Brighten up your cake with a variety of fresh, colorful fruits.
- Toasted Coconut: Sprinkle toasted coconut for a tropical flair and added texture.
- Mini Chocolate Chips: Scatter mini chocolate chips for a fun and chocolaty finish.
These topping ideas not only add to the visual appeal of your cake but also introduce new dimensions of flavor and texture, making each bite uniquely delicious.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this “Strawberry Icebox Cake For One” or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Strawberry Icebox Cake For One
Equipment
Ingredients
- 2 ounces cream cheese , softened
- 2 tablespoons sugar
- ½ teaspoon vanilla extract
- ½ cup heavy cream
- 2 sheets graham crackers (1 ounce/30 g), you may also use vanilla or chocolate wafers
- ½ cup sliced strawberries
Instructions
- In a medium-sized bowl, combine the cream cheese, sugar, and vanilla. Use an electric hand mixer to beat the mixture until well combined. Once done, set the bowl aside.
- Pour the cold cream into a small bowl. Using an electric mixer, whip the cream until it forms thick peaks. Remember, cold cream whips more efficiently. Alternatively, you can use a whisk to beat the cream until stiff peaks form, though this method might require a bit of an arm workout. Feel free to switch arms as needed.
- Carefully fold the whipped cream into the cream cheese mixture, ensuring they blend smoothly. In a small dessert dish (about 10-ounce ramekin size works best), create a base layer using graham crackers. Break the crackers to fit the dish if necessary.
- Spread half of the cream mixture evenly over the graham crackers.
- Add a layer of half of the sliced strawberries on top of the cream.
- Place another layer of graham crackers over the strawberries.
- Apply the remaining cream mixture over this second layer of graham crackers, followed by the rest of the sliced strawberries.
- Cover the dish with plastic wrap and refrigerate. Allow the cake to set for at least 3 hours, or overnight for optimal results. This chilling time allows the flavors to meld and the graham crackers to soften, achieving that perfect icebox cake texture.
Notes
- Let the cake rest: Although you can enjoy your icebox cake right after you make it, it is best to allow your cake to “rest” in the refrigerator for at least 3 hours to allow the cookie layers to absorb moisture and become softer.
- Choose the right vessel: Icebox cakes can be assembled in any vessel you choose. The ingredient amounts in our small strawberry icebox cake recipe are perfect for a 10-ounce ramekin. Feel free to use a similarly sized dessert dish or bowl with sides.
- Have fun with the toppings: Consider drizzling melted chocolate or caramel over the top of the cake.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Absolutely delicious! A make-ahead dessert is always appreciated.
Thank you Joanie for your excellent small batch recipes.
Hi Joanie,
Had some leftover strawberries so I made this yesterday. Holy Moly, this was soooo good even my husband ate half and he doesn’t do sweets at all. This is now my favorite dessert. I made mine in a 4×7″ casserole and used Biscoff cookies because that was what I had in hand. YUMMM
This recipe is great using Biscotti brand cookies (like the ones that used to be served on airplanes).
Love your recipes and can’t wait to try this one. Was shopping earlier this week and found some beautiful strawberries and this recipe is top of the list of gotta make! Thank you so much, I am truly addicted to your great recipes and have yet to find one that doesn’t hit the spot when I find myself alone and cooking just for myself.
Great recipe.