Recipes // Desserts // Strawberry Nutella Icebox Cake

Strawberry Nutella Icebox Cake

  • 3 cups heavy cream
  • 2 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon
  • 2 teaspoons vanilla extract
  • 1/2 cup chocolate-hazelnut spread (I like Nutella)
  • 15 standard cinnamon graham cracker sheets
  • 2 ½ cups thinly sliced strawberries
  1. Line an 8 by 8-inch baking pan with aluminum foil and set aside.
  2. Combine the cream, sugar, cinnamon, and vanilla in a large bowl and mix with an electric mixer until soft peaks form, 3 to 4 minutes.
  3. Transfer to a clean bowl and gently fold in the chocolate-hazelnut spread.
  4. Be careful not to mix too aggressively or your cream will deflate.
  5. Line the prepared pan with graham crackers. You may have to break a few pieces to get them to fit just right.
  6. Top with a thick layer of chocolate hazelnut whipped cream.
  7. Next, place 1 cup sliced strawberries over the cream evenly—they should sink in a bit.
  8. Repeat the layering process twice, ending with cream.
  9. Your cake will have 3 layers of graham crackers, 3 layers of cream, and 2 layers of strawberries.
  10. Cover and refrigerate for at least 6 hours or overnight.
  11. Garnish with the remaining sliced strawberries and cut into 1-inch slices.
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