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A slice of No Bake Strawberry S'mores Icebox Cake

Strawberry S’mores Icebox Cake

  • Author: Leslie Kiszka
  • Prep Time: 15 minutes
  • Total Time: 4 hour 15 minutes
  • Yield: 9 slices 1x


Easy to make no bake 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!


  • 4 ounces mascarpone cheese (I use Belgioioso)
  • 1/4 cup sugar
  • 1/4 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
  • 1215 graham crackers
  • 3 cups fresh strawberries, sliced and divided
  • Optional: additional mini marshmallows, crushed graham crackers and chocolate ganache for topping



  1. 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.
  2. 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!

Make the ganache:

  1. Place the chocolate in a heatproof bowl.
  2. In a small saucepan, warm the heavy cream over low heat until it comes to a simmer.
  3. Immediately pour the cream over the chocolate, and let it sit for a few minutes. Stir until melted, combined and smooth.
  4. 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.

  1. In your chilled bowl, combine mascarpone cheese and sugar on a high speed until completely combined.
  2. 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. 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.
  2. 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.
  3. Line the bottom of the pan with a single layer of graham crackers, breaking them as needed to cover everything.
  4. Use a spatula to spread 1/2 of the remaining marshmallow mixture on top.
  5. Add a layer of sliced strawberries.
  6. Pour half of the chocolate ganache on top, using a spatula to smooth it out.
  7. 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.
  8. Top with one more layer of graham crackers and cover with the reserved 1/3 of your whipped cream and the remaining strawberries.
  9. 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!
  10. Place in the fridge for at least four hours to let it all meld together. Slice into 9 pieces, serve and enjoy!
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American

Keywords: s'mores icebox cake, s'mores cake, strawberry s'mores cake

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