Strawberry Ice Box Cake

Preparation:  20 min. Cooking: 0 min. Total: 20 min.
Recipe photo
  • 2 Lb fresh strawberries
  • 2 Cup whipping cream
  • 4 Tbsp sugar
  • 64 chocolate wafer cookies
Rinse, drain and hull berries. Pulse 3/4 of the berries in food processor until finely chopped. Or mash with fork or pastry blender. Combine sugar and cream in chilled mixing bowl and whip until stiff. Add berries and whip briefly until berries are well combined.

Spread 2 whole Tbsp of filling over bottom of a 9x9 inch by 2 inch pan. Arrange wafers over top, overlapping if necessary to fit. Spread 1.5 whole cup strawberry cream evenly over wafers. Repeat layers three more times. Cover pan with lid, foil or plastic wrap. Cover and refrigerate any remaining strawberry cream. Refrigerate overnight. Cut squares to serve, top with remaining strawberry cream. Decorate with remaining berries.
Calories
180 Cal
Fat
8.2 g
Carbs
25 g
Protein
2.3 g
Fiber
2 g
Sugar
13 g
Cholesterol
17 mg
Sodium
140 mg


Nutrients

Fiber     2 g
Fat     8.2 g
Sugar     13 g
Carbs     25 g
Protein     2.3 g
Calories     180 Cal

Fats

Fat, Poly     1.2 g
Fat, Mono     2.6 g
Fat, Sat     3.9 g
Fat, Trans     0 g
Fat, Percent     42 %

Vitamins

Vitamin, K     2.2 mcg     1.9 %
Vitamin, A     160 IU     5.4 %
Vitamin, B12     0.1 mcg     2.1 %
Niacin     0.9 mg     5.7 %
Riboflavin     0.1 mg     7.4 %
Vitamin, C     33 mg     37 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0 mg     2.7 %
Vitamin, E     0.5 mg     3.1 %
Panto, Acid     0.2 mg     4 %
Choline     9.3 mg     1.7 %
Thiamin     0.1 mg     5.5 %

Minerals

Calcium     27 mcg     2.7 %
Phosphorus     54 mg     7.8 %
Magnesium     21 mg     5 %
Copper     0.1 mcg     15 %
Fluoride     3 mcg     74 %
Zinc     0.4 mg     3.4 %
Cholesterol     17 mg     0.1 %
Sodium     140 mg     9.7 %
Selenium     1.7 mcg     3.1 %
Manganese     0.4 mg     5.5 %
Potassium     150 mg     3.2 %
Iron     1.2 mg     15 %