Chocolate-Covered Strawberry Icebox Cake
Try this Chocolate-Covered Strawberry Icebox Cake recipe, or contribute your own.
Try this Chocolate-Covered Strawberry Icebox Cake recipe, or contribute your own.
- Carbohydrate 4.354486752 g
- Cholesterol 0 mg
- Fat 0.17009713875 g
- Fiber 1.133980925 g
- Protein 0.379883609875 g
- Saturated Fat 0.0085048569375 g
- Serving Size 1 1 Serving (89g)
- Sodium 0.5669904625 mg
- Sugar 3.220505827 g
- Trans Fat 0.0493281702375 g
- Calories 18 calories
Step-by-step
- Measure out 2 Tablespoons chocolate chips and reserve, then pour remaining chocolate chips into a medium-sized bowl. Pour coconut milk into a microwave-safe dish then heat for 45 seconds, or until gently simmering. Pour over chocolate chips in the bowl then let sit for 5 minutes before whisking until smooth.
- Line a 5x9 loaf pan with saran wrap, letting it generously hang over the edges, then scoop a scant cup whipped topping into the bottom and spread into an even layer. Add a layer of cookies, breaking cookies to fit into an even layer. Add 1 cup whipped topping then smooth into an even layer. Add a layer of strawberries to completely cover, then 1/2 cup of the chocolate/coconut mixture and spread into an even layer.
- Repeat layers - cookies, 1 cup whipped topping, strawberries, chocolate/coconut mixture - two more times. Cover the top with another sheet of saran wrap then refrigerate overnight. When ready to serve, remove saran wrap from the top then invert cake onto a cutting board. Gently pull on overhanging saran wrap to pop the cake out from the pan then sprinkle top with reserved chocolate chips. Slice with a sharp knife then serve immediately.
Allowing the assembled dessert to rest undisturbed in the refrigerator for at least eight hours ensures that the dry cookies fully absorb surrounding moisture and soften into a uniform, cake-like crumb. Icebox cakes trace their origins to the early twentieth century when the widespread adoption of mechanical refrigeration inspired home cooks to layer thin wafers with cream, relying on the cold environment to bind disparate components into a cohesive structure.
- Heat the canned lite coconut milk only until it reaches a gentle simmer at roughly 180 degrees Fahrenheit, preventing the dairy-free chocolate morsels from seizing due to excessive heat shock.
- Line the 5x9-inch loaf pan with overlapping sheets of plastic wrap, leaving at least four inches of overhang on all sides to create a secure sling for inversion.
- Reserve exactly two tablespoons of chocolate morsels before melting the rest, distributing them over the inverted surface immediately prior to slicing with a sharp chef knife.
- Maintain a consistent refrigeration temperature between 34 and 38 degrees Fahrenheit to prevent the dairy-free whipped topping from breaking down prematurely.
Precision during the initial assembly dictates the structural integrity of each slice once inverted onto a cutting board. Properly chilled components yield clean architectural lines rather than a collapsing tower of cream and fruit.
