Mini Chocolate Covered Strawberry Icebox Cakes

Products Used
Mini Chocolate Covered Strawberry Icebox Cakes imperial


  • 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.  
      Imperial Sugar Insight

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

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