This dessert is as delicious as it is stunning! Who doesn't love simple refrigerator cakes? Strawberries, cream, and dulce de leche come together in this unforgettable recipe. It's so incredibly easy to put together and such a crowd-pleaser, you might as well stand up for the applause.
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You're only 5 ingredients away from a memorable dessert. Similar to the lemon icebox dessert that's so popular in this blog.
If it's strawberry season where you are, and turning on the oven is not what you had in mind for dessert, we put together this stunning no-bake cake for you.
You're probably familiar with strawberries and cream paired with pound cake or shortcake.
We added dulce de leche to the mix.
If you haven't tried this combination of flavors, you're in for a fantastic surprise!
Ingredients
- Strawberries: fresh is the way to go here. Frozen berries will add too much water and turn mushy.
- Dulce de leche: use the thicker type for this dessert. I always use dulce de leche repostero Vacalin which is available online. Or, you can make your own milk jam from a can of condensed milk.
- Cream: you can use double, heavy, or whipping cream. Cream varies according to your country, but using the regular, full-fat type rarely fails. I use one that has between 42-44% fat content.
- Powdered sugar: also called confectioners or icing sugar, you can easily buy it online. Domino powdered sugar is a very popular one.
- Cookies: I use graham crackers, but vanilla cookies or chocolate wafers work really well too.
What is dulce de leche?
Dulce de leche is a sweet jam made with milk, sugar, and baking soda, the latter being accountable for its dark color.
The flavor is very sweet, similar to caramel, but not quite. It does have a milk undertone, something that caramel lacks, and some might say it’s not as sophisticated, and they might be right.
I’m a raving fan, so my opinion is biased. You can make homemade dulce de leche.
How to assemble this icebox cake
All you have to do here is layer ingredients. That's it. How's that for convenience and simplicity, huh?
The order in which the layers are laid out is key for this dessert work. Why? Because you want some structure and a balance of flavors.
So, I recommend using cookies as a way to separate the cream layers while moistening them at the same time.
And adding only one thick layer of strawberries and one thick layer of dulce de leche.
Top tips
- Make-ahead: you can have the whipped cream made 2 hours in advance. Keep well covered in the refrigerator.
- Strawberries: for the top layer, cut them at the last minute for best results.
- Serving: you can make it as a no-bake cake like you see in the images here, or you can make it as a large or individual trifles in cups as we suggest with the very popular Lemon Icebox Dessert.
Variations
There are so many! Below you have my favorites.
- Peaches: sub fresh peaches for the strawberries. Nectarines work well too.
- Bananas: in addition to, or instead of, strawberries. It's a magic combination together with the dulce de leche.
- Cookies: use coconut cookies or chocolate wafers.
- Cream: you can make chocolate whipped cream. It goes really well with strawberries.
- Zest: add some lime zest to the sugar before whipping the cream. It will add some acid that works very well with the rest of the ingredients.
Related recipes you might like:
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Strawberry Icebox Cake (no bake)
This dessert is as delicious as it is stunning! Who doesn't love simple refrigerator cakes for warm weather? Strawberries, cream, and dulce de leche come together in this unique recipe. It's so incredibly easy (only 5 ingredients!) to put together and such a crowd-pleaser you might as well stand up for the applause.
- Total Time: 2 hours
- Yield: 9 servings
Ingredients
- 1 pound fresh strawberries
- 1 cup cream (whipping, heavy or double)
- ¼ cup powdered sugar
- 24 plain vanilla cookies or wafers (170g or 6oz)
- 1 ½ cups dulce de leche
Instructions
- Have ready an 8 or 9-inch glass or ceramic dish.
- In a bowl beat cold cream with powdered sugar until medium peaks form. If making ahead reserve, covered, in the refrigerator.
- Wash, dry, stem, and dice ⅔ of the total amount of strawberries. Reserve.
- Put a thin layer of cream in the bottom of the pan.
- Add a layer of cookies, covering the bottom completely.
- Top with half the amount of remaining cream, spreading evenly.
- Now add the diced strawberries covering completely.
- Top them with the rest of the cookies.
- Add a layer of dulce de leche, using the total amount. You might need to be careful when spreading depending on the consistency as some are thicker than others.
- Top the dulce de leche with the rest of the cream.
- Cover the pan with plastic wrap and refrigerate for 1-2 hours.
- Before serving, top with fresh strawberries.
- Serve cold.
- Keep covered in the refrigerator.
Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Make-ahead: I suggest making it 2 hours before serving so you give it time to come together in the fridge. It does last 1-2 days refrigerated, but the cookies soften a bit more every hour and the strawberries release more juice.
- Sweetness: you can add 1-2 extra tablespoons of powdered sugar to the cream before whipping, but take into account that dulce de leche is very sweet.
- Dulce de leche: use the thicker type for this dessert. I always use dulce de leche repostero Vacalin which is available online. Or, you can make your own milk jam from a can of condensed milk.
- Prep Time: 30 minutes
- Refrigeration time: 90 minutes
- Category: Desserts
- Method: Mixing
- Cuisine: International
Nutrition
- Serving Size: 1/9
- Calories: 315
- Sugar: 38.1 g
- Sodium: 142.1 mg
- Fat: 11.5 g
- Carbohydrates: 49.2 g
- Fiber: 1.4 g
- Protein: 5.1 g
- Cholesterol: 39.2 mg
Keywords: strawberry icebox cake
Juliana says
Hurray for strawberry season! Perfect and easy dessert, thanks for sharing so many wonderful ideas and alternatives
★★★★★