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Mini Chocolate Covered Strawberry Icebox Cakes
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Mini Chocolate Covered Strawberry Icebox Cakes
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This irresistible no-bake dessert is perfect for summer entertaining and can be made entirely ahead of time!  

Prep time
Plan for

Chill 2+ hours

8 Servings
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Mini Chocolate Covered Strawberry Icebox Cakes
Confectioners Powdered Sugar
Prep time :
Plan For

Chill 2+ hours

Yield :
8 Servings


  • 2 cups heavy cream
  • 1/2 cup Imperial Sugar Confectioners Powdered Sugar
  • 1 teaspoon vanilla extract
  • 1 quart strawberries, sliced
  • 2 sleeves (32 squares) chocolate graham crackers
  • 1/2 cup melted dark chocolate, for drizzling
  • 8 chocolate covered strawberries, for garnish


  1. In bowl of stand mixer or a medium mixing bowl fitted with an electric hand mixer, beat cream, powdered sugar, and vanilla on medium/medium-high speed until stiff peaks form. 
  2. Working one mini icebox cake at a time, lay one graham cracker square down on a plate and spread a thin even layer of whipped cream using a spatula.  Top with a thin even layer of strawberries and then more whipped cream.  Repeat three times and then top with one more graham cracker square.  Cover entire icebox cake with a thin layer of whipped cream and drizzle with melted chocolate.  Refrigerate at least 2 hours or up to overnight.  
  3. Top each mini icebox cake with a chocolate covered strawberry just before serving.  


Recipe developed for Imperial Sugar by Chris Cockren at Shared Appetite.

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