Strawberry Wafer Icebox Cake is a classic dessert made with ice cream and sponge cake. This recipe is easy to make and always a crowd-pleaser in summer! Here we will switch it up a bit and use vanilla wafers instead of a sponge cake. We are going to substitute vanilla pudding, cream cheese, and a little heavy cream for the ice cream and amazingly we will have a dessert that is absolutely satisfying.
Strawberry Wafer Cake
The perfect dessert for hot days, this strawberry wafer icebox cake is easy to prepare and can be made in advance so it’s ready when you need it. A rich layer of vanilla pudding and cream cheese layered with vanilla wafers will be a sure-fire hit no matter where the party is.
The whole thing gets chilled overnight then garnished with fresh strawberries before serving. This light, creamy dessert will surely please your guests at any summer gathering!
What is a Strawberry Wafer Icebox Cake
This strawberry wafer icebox cake is vanilla wafers layered with cream cheese and vanilla pudding and topped with homemade whipped cream. Careful this dessert can be addicting.
Tips for Successful Strawberry Wafer Icebox Cakes
Tips for Successful Strawberry Wafer Icebox Cakes
Tip 1: The cake will have to sit in the freezer for 4-6 hours I recommend overnight.
Tip 2: Start your layers with the wafers on the bottom to form a good base.
Tip 3: Slice your cake before serving.
Tip 4: Garnish with strawberry slices and mint leaves for a professional look.
What brand of strawberries should I use.
The strawberries are in season in August and September, but you can enjoy them at any time of year. There are many different varieties of strawberries, with some being seedless. The most popular strawberry that we use is the California strawberry. They are very flavorful, sweet, and juicy. We went to Lodi, Ca. and sampled some of their strawberries and now we know first hand how much sweeter, juicer, and more delicious they are. You can’t go wrong if you are using these strawberries.
There are two main types of strawberries–the June-bearing types, which have a shorter season lasting from early spring to late summer, and the ever-bearing types that have a longer season that lasts from midsummer to fall. They are harvested in three different ways: they can be picked by hand when fully ripe, shaken from the field when almost mature, or machine harvested before they have reached full maturity.
Why you should make this recipe now!
Now is the time to make this recipe! Strawberry season is in full swing and these berries are delicious, juicy, sweet, and completely irresistible. These wafer icebox cakes are a refreshing way to enjoy fresh sweet strawberries. They are easy to make and perfect for dessert!
Where did this recipe originate?
The origin of this recipe is unknown, but it was a popular American dessert in the 1950s and 1960s that has been around since the 1930s. This is a great recipe that you can share with your family and friends. You will be pleased with the outcome.
How do I make this lower in Bites or Points?
- Use low fat cream cheese
- Substitute the sugar with an alternative (Stevia, Monk fruit, etc.)
- Substitute for heavy cream (use soy milk, silken tofu,or greek yogurt)
|Better Balance||Carb Conscious||Sugar Smart||Calorie Command||Keeping Keto||Conquer Cravings|
How to be successful on your weightloss journey
- mindset: this isn’t a diet, don’t let yourself feel deprived. Eat your points or Bites!
- tracking: I track everything, even zero point foods
- portion control: this is on my fridge to keep me mindful
- persistence: I wrote this poem about never giving up
- planning: I use meal plans and freezer cooking often
- support: I’m in my low point recipe Facebook group daily
When you need a little taste of summer, one that won’t derail your progress on those pesky New Year resolutions to eat right, this strawberry icebox cake is just the thing. With reduced sugar and luscious layers of flavor throughout, this dessert tastes even better than the high sugar alternatives!
3/4 pt of strawberries
8oz block fat free cream cheese, softened
Sugar free vanilla pudding mix
1 tsp. vanilla extract
2 cups plain fat-free Greek yogurt, divided
1 Tbsp. white sugar
Sugar free strawberry wafers (brand used: Voortman Bakery, 9oz.)
1.5 qt. loaf pan
Wash strawberries, cut off the stems and slice. Set aside.
Using a stand mixer with whisk attachment, beat ¾ C. Greek yogurt and pudding mix for 1 minute. Set aside in another bowl.
Clean the mixing bowl and beat cream cheese on medium for 2 minutes. Set aside in another bowl.
Clean the mixing bowl again and add the remaining heavy cream, sugar, and vanilla extract.
Beat on high until it turns into whipped cream, a little firmer than soft peaks, about 45 seconds.
Take out about 1 cup to top the cake with and set aside.
Set aside the remaining Greek yogurt in another bowl.
No need to clean the mixing bowl this time.
Combine cream cheese and pudding mix and beat on medium/high for 1 minute.
Add whipped yogurt and beat on medium/high for 1 minute.
Add a layer of wafers to the bottom of a loaf pan.
Next, spread ½ of the cream cheese/pudding mixture.
On top of that, add ½ of the strawberries.
Add another layer of wafers.
Add another layer of cream cheese/pudding mixture.
Add another layer of strawberries.
Top with whipped yogurt.
Place in the refrigerator for 4-6 hours or overnight.
- If the wafers don’t fit, use a sharp knife to cut lengthwise to fit.
- If you do not have a stand mixer you can use an electric hand mixer.
- You can use another size pan. Just keep in mind the amounts of ingredients used will vary.