This no bake strawberry icebox cake is a layered sweet treat perfect for a snack or dessert. It's back to school season, and whether your children are in the classroom, learning virtually, or being homeschooled, their appetites are likely pretty big right now. Make this in the morning and serve it for an after school snack! This is a sponsored post, though all opinions are my own.
Delicious layeres of Voortman Bakery Strawberry Wafers, whipped cream, freshly sliced strawberries and chocolate syrup come together to make this insanely delicious freezer treat.
Icebox cakes have become one of my favorite things to make over this past summer, and I thought that the Strawberry Wafers from Voortman Bakery would be a perfect twist on one of my classic recipes. I certainly was not disappointed with the outcome, and I think you will be pleasantly pleased when you make this tasty frozen treat for your family.
Voortman Bakery's Strawberry Wafers are perfect in this recipe because they provide an addional strawberry flavor, and I love that this particular brand bakes real strawberries into every batch of their Strawberry Wafers. No artificial colors or flavors, along with no high-fructose corn syrup make these Strawberry Wafers even tastier!
The trick to making an icebox cake is to make sure that you freeze it for at least 4 hours. I thought that I could get by with 2 hours on this one, and while it's still an absolutely mouthwatering treat, it wasn't quite solid and fell apart a bit.
I most definitely recommend drizzling some extra chocolate syrup on top of this icebox cake once it's plated, and you could even add some more sliced strawberries to the plate if you'd like!
What do I need to make the No Bake Strawberry Icebox Cake with Chocolate Syrup?
This No Bake Strawberry Icebox Cake with Chocolate Syrup is actually super easy to make and requires just 4 ingredients!
- Voortman Bakery Strawberry Wafers
- Whipped topping
- Fresh strawberries
- Chocolate syrup.
- 21 Voorthman Bakery Strawberry Wafers
- 1 container (8 oz) whipped topping
- 1/2 pint fresh strawberries
- chocolate syrup for drizzle
- Slice strawberries lengthwise into 2-4 slices, depending on the sie of the berry.
- Layer 9 Voorthman Bakery Strawberry Wafers into the bottom of a bread loaf pan. I did 4 length-wise on each end, then one down the middle to fit.
- Spoon 1/2 container of whipped topping onto wafers and spread evenly.
- Arrange half the strawberries on top of the whipping topping layer.
- Drizzle with chocolate syrup.
- Break one strawberry wafer in half. Layer 10 wafers on each end, lengthwise, then 1.5 wafers in the middle.
- Repeat steps 3-5.
- Cover pan with plastic cling wrap and place in freezer for at least 4 hours.
- To serve, cut slices and put on a plate. Drizzle with more chocolate syrup.