Strawberry Chocolate Wafer Icebox Cake

Strawberry Chocolate Wafer Icebox Cake can be made using fresh or frozen berries, strawberry jam or pie filling which makes it very versatile for any time of the year. Of course, during strawberry season use loads of fresh berries to garnish and serve with slices of this delicious cake.

July and August, have been hot and humid. (Mind, I'm not complaining--I remember winter!) Not much cooking or baking going on in the kitchen these last couple of months.  A few days ago Peter, Vicki and Lori dropped in for an overnight stay and I didn't have any dessert ready for my family but I remembered I had one of my blog desserts in the freezer.  Last month I had made the Classic Chocolate Wafer Icebox Cake and saw in the future many variations of the original cake.  Well, I had done a little experimenting earlier in the month and had made the strawberry version--twice because it was so good!  We ate one and I froze the other.  I wasn't long digging the Strawberry Chocolate Wafer Icebox Cake from the freezer. While we ate supper the cake thawed enough to cut easily.  Needless to say, (but I will) it's always good to have a few things stashed away in the freezer. 

I hope you enjoy this as much as we did.  And if you, like me,  make two cakes and you eat one you can freeze the other for another day.

Printable recipe at bottom of post.

Strawberry Chocolate Wafer Icebox Cake
1 package chocolate wafers (45 count in my package)
2 cups whipping cream, sweetened and whipped or 1 litre whipped topping, divided
½ cup good quality thick strawberry jam or pie filling
 
Optional Garnish:
Fresh strawberries
Strained strawberry jam or pie filling
Chocolate curls
Grated chocolate

Whip cream to medium stiff peaks with 2 or 3 tablespoons sugar and 1 teaspoon vanilla.  Or alternately you may use a litre of whipped topping.  You don't need the cream too sweet because the cookies are quite sweet. Remove ½ cup cream for garnish, if desired.  To remaining cream, fold in the jam or pie filling.  

Spread each wafer with about 1 tablespoon of the strawberry whipped cream or topping, stacking them in groups of 6.  This makes for easier handling.  When all the wafers have been spread with cream, spread a thin layer of cream down the centre of the serving tray.  Using the tray, lay the stacks on their side and join end to end with cream creating a long roll.  Gently press together.  (I only used about 36 wafers because my serving plate would only take that many.  I was forced to eat the left over wafers and cream.)

Frost top, sides and ends with the remaining whipped cream or whipped topping. If desired garnish with fresh strawberries, drizzled strained strawberry jam or pie filling, chocolate curls or grated chocolate, or whatever you think will complement the cake.

Refrigerate at least 4 hours or until ready to serve.  To serve cut diagonal slices to show the striped interior.

Makes 10-12 servings.

Beat the cream to medium firm peaks and fold in the pie filling or jam.  I find the jam gives a firmer mixture. Don't use low sugar jams as they are not thick enough.

Spread each wafer with about 1 tablespoon of the strawberry whipped cream, stacking them in groups of 6.

Spread a thin layer of cream down the middle of the serving tray.  This will help anchor the roll.

Lay the filled wafers end to end on the serving tray, making sure to put cream in between each stack.

Frost the roll with the remaining cream. Chill for at least 4 hours before serving. You may decorate before or after chilling.

The cake may be garnished with extra whipped cream, fresh strawberries, grated chocolate or curls.  I've used strained strawberry jam to drizzle over the cake.  

The leaves on my strawberries were not looking very good so I replaced them with a little green coloured cream.

I've also garnished this cake with frozen strawberries.  I do this just before serving.

Of course, the best part is eating a slice of this cake.  Cut the cake on a diagonal to reveal the chocolate stripes.

Strawberry Chocolate Wafer Icebox Cake makes a great dessert summer or winter.

To print click on arrow upper right side.⇩