Easy to make, no bake, s’mores icebox cake with three layers of whipped cream, marshmallows and Fluff, graham crackers, sweet strawberries, and rich chocolate ganache. Perfect to make ahead for a summer party – and you can even swap homemade whipped cream for Cool Whip to make it even quicker!
K, so… this cake. I gave you guys a sneak peek at it on my Instagram Stories a couple weeks ago, and I got flooded with messages from people about how they wanted to eat their phone and pretend it was the cake (don’t do that) and begging for the recipe.
At last, you no longer have to consider the option of your phone as a food source because the recipe has arrived: the strawberry s’mores icebox cake!
Let’s talk about all the good stuff that goes into this bad boy. And by good stuff, I do not mean healthy stuff. Just want to make sure I’m totally clear there. This is a luscious, rich dessert that is loaded with all sorts of things the doctor would tell you to stay the hell away from, and that’s what makes it so great.
Well, he’d probably be okay with the strawberries, but we’re going to sandwich them between whipped cream, marshmallow fluff, chocolate and graham crackers, so… he’s probably out on this one.
In a surprise to absolutely no one, I used my favorite mascarpone whipped cream as the base for the marshmallow Fluff layer.
While I highly recommend it, you can feel free to use a premade whipped cream or Cool Whip to save yourself a few minutes and/or ingredients.
You’re going to add Fluff and mini marshmallows to the mix, for a thick and fluffy filling.
And the best part about this recipe is that it’s easy. Like, have your kids make it
for with you kind of easy.
The only thing that needs a heating element is making the chocolate ganache where you need to warm the cream that’s going to get poured over the chocolate, so maybe keep that step for yourself and delegate the rest to the little ragamuffins.
The fun part is putting it all together!
Quite frankly you don’t even have to do the layers in the order I outline in the recipe, so go nuts.
Just know that all this will get just over the top of an 8″x8″ baking dish (a 9″x9″ baking dish would work better, but I didn’t have one), so don’t get doubling up on any of the ingredients and you’ll have a big ol’ mess on your hands.
As much as you may want to dig in as soon as you’re done constructing it, you need to wait. I promise it’s worth it.
It needs to go in the fridge for a good four hours so that it can all meld together and get the graham crackers all soft and full of flavor.
And the chocolate combined with the strawberries is to die for. Chocolate covered strawberries are a thing for a reason, my friends.
Full disclosure: I did not let it set four hours before I took these pictures because I was running out of daylight and planned to bring it to work with me the next morning.
So you’re seeing it a little less soft than it would be in reality.
It’s likely that you’re not going to get perfectly cut pieces of this cake – it can be a mess, and you just need to embrace it. It’s so delicious it’s not going to matter, so if you have to just scoop it out and dump it in a bowl.
This is a time I’m going to emphasize that looks don’t matter.
So if yours is a hot mess, let it be a hot mess.
But don’t let it be such a mess that a cat decides to partake because you thought you were safe setting it on a windowsill for a second to get a picture before the light disappeared:
This is the perfect dessert to make ahead of time and bring to a summer party, because you have to let it set in the fridge for it to become the glorious wonder that it is.
Or you can make it on a Monday night to bring to work on a Tuesday. There are no rules here. This is a rule-free zone.
Now go make this strawberry s’mores icebox cake and watch yourself become everyone’s new favorite person.
- 3 cups fresh strawberries, sliced and divided
- 4 ounces mascarpone cheese, I use Belgioioso
- ¼ cup sugar
- ¼ teaspoon vanilla extract
- 1 cup heavy cream
- 12 ounces semisweet or dark chocolate chips or chopped chocolate
- 12 ounces heavy cream
- 1 cup marshmallow Fluff
- 2 cups mini marshmallows
- 12-15 graham crackers
- Optional: additional mini marshmallows, crushed graham crackers and chocolate ganache for topping
- Chill a large mixing bowl in the fridge – you’ll need this for the whipped cream. If you’re not going to make your own whipped cream and would prefer to use premade or Cool Whip, you can skip this step.
- Remove stems from the strawberries and slice. Pro tip: if you have an egg slicer, use it to slice the strawberries and speed up the process!3 cups fresh strawberries
Make the ganache:
- Place the chocolate in a heatproof bowl.12 ounces semisweet or dark chocolate chips or chopped chocolate
- In a small saucepan, warm the heavy cream over low heat until it comes to a simmer.1 cup heavy cream
- Immediately pour the cream over the chocolate, and let it sit for a few minutes. Stir until melted, combined and smooth.
- Place the chocolate in the fridge while you prep the rest.
Make the whipped cream:
- Note: If you’re not going to make your own whipped cream and would prefer to use premade or Cool Whip, you can skip this step.
- In your chilled bowl, combine mascarpone cheese and sugar on a high speed until completely combined.4 ounces mascarpone cheese, 1/4 cup sugar
- Add vanilla and heavy cream, and mix on a low setting until it is mostly combined. Now increase speed to high and whip until stiff peaks form. Set aside.1/4 teaspoon vanilla extract, 12 ounces heavy cream
- In a large bowl, add 2/3 of the prepared whipped cream (or Cool Whip, if using), Fluff and mini marshmallows. Use a spoon or spatula to stir to combine.1 cup marshmallow Fluff, 2 cups mini marshmallows
- In an 8×8 pan, spread a thin layer of the marshmallow mixture on the bottom of the pan. You just want enough for the next layer of graham crackers to stick.
- Line the bottom of the pan with a single layer of graham crackers, breaking them as needed to cover everything.12-15 graham crackers
- Use a spatula to spread 1/2 of the remaining marshmallow mixture on top.
- Add a layer of sliced strawberries.
- Pour half of the chocolate ganache on top, using a spatula to smooth it out.
- Now start over! Add another layer of graham crackers, the other half of the marshmallow mixture, then another layer of strawberries, and top with the remaining chocolate ganache.
- Top with one more layer of graham crackers and cover with the reserved 1/3 of your whipped cream and the remaining strawberries.
- Optional, but strongly encouraged: Add a handful of mini marshmallows, crushed graham crackers and a hearty drizzle of melted chocolate to top it all off!Optional: additional mini marshmallows
- Place in the fridge for at least four hours to let it all meld together. Slice into 9 pieces, serve and enjoy!
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