Strawberry Tiramisu Icebox Cake is a no-bake, light, fluffy dessert recipe and such a delicious treat during this hot summer.
STRAWBERRY TIRAMISU ICEBOX CAKE CHANGES
I reworked this recipe making it better after initially posting it in March 2022. The very last photo in this post is the original version. I left it so readers who had viewed it originally would recognize it. Here are the changes I made.
- I crushed the cookies because they were difficult to cut whole.
- I added pretzels because the salty and sweet really make it extraordinary.
- As well, I used jam instead of fresh strawberries. Frozen strawberries are hard to cut and eat so I opted for jam.
- Finally, I made it in a 9×9-inch pan which also made it easier to cut and serve.
I know it doesn’t look as striking, but it’s better after I tweaked it.
EASY MAKE-AHEAD STRAWBERRY TIRAMISU
This dessert is wonderful for parties and entertaining since it can be made early and frozen. It will need at least 4 to 6 hours to freeze so plan for that.
I love a cold, no-bake dessert any time of year. They’re super easy to make. The texture and fluff contrast with the crunchy cookies and pretzels and the sweet and salty combination, I love all of that!
Traditional icebox cakes have graham crackers, however, I use lemon Oreo cookies and pretzels. The other ingredients are vanilla ice cream, strawberry jam, and whipped cream. You can make the ice cream, jam, and whipped cream from scratch or you can purchase these ingredients.
Sometimes I make them and sometimes I buy them.
WHAT YOU’LL NEED
A full recipe with ingredient amounts that you can save to your recipe box is at the bottom of the page.
This isn’t a traditional tiramisu dessert. However, it is delectable and easy. The ingredients I used are
- Lemon or vanilla sandwich cookies. You could also use shortbread cookies.
- Butter. Melted
- Strawberry jam. Heating it for a few seconds in the microwave will make it easier to spread. Just make sure it’s not so hot it melts the ice cream.
- Vanilla ice cream.
- Amaretto liqueur. This is totally optional.
- Whipped Cream. Or Cool Whip brand.
STRAWBERRY TIRAMISU ICEBOX CAKE METHOD
As I said before, this is a no-bake dessert. However, it does need time in the refrigerator or freezer to set.
Next, all you have to do is layer the ingredients into your pan. You can use either two 9×5-inch loaf pans, a 9×9-inch pan, or a 7-12-inch pan.
Line the pan with plastic wrap and allow it to hang over the sides long enough that it can wrap and cover the top once all the ingredients are in the pan.
- Start with a layer of strawberries. I like to cut them into slices.
- I spread a layer of Cool Whip and smoothed it evenly with an offset spatula.
- Next, puree some of the strawberries and mix with Cool Whip for a layer. This is optional.
- The cookies go next.
- Repeat cool whip, strawberries, and end with another layer of cookies.
- Wrap the plastic wrap around the dessert and refrigerate or freeze.
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
- Strawberry Cream Cake
- Strawberry Meringue Torte
- Amaretto Peach Upside Down Pound Cake
- Key Lime Coconut Marbled Pound Cake
- Old Fashioned Blue Ribbon Pound Cake
- Whipping Cream Pound Cake
- Chocolate Frosting with Cocoa Powder and Powdered Sugar
- Sour Cream Pound Cake
- Crock Pot Crack Hash Brown Potatoes
- Dark Chocolate Brown Sugar Cookies
- Million Dollar Pound Cake
- Pecan Pie Bread Pudding
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but I have endeavored to be as accurate as possible.
STRAWBERRY TIRAMISU ICEBOX CAKE
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- 1 and ¼ cups pretzels finely crushed
- 1 and ¼ cups sandwich cookies lemon or vanilla, crushed
- ½ cup strawberry jam
- 2 tablespoons Amaretto liqueur optional
- 1 and ½ quart ice cream store-bought or homemade
- 2 cups whipped cream store-bought or homemade
- fresh strawberries to garnish if desired
- I reworked this recipe after it was initially posted in March 2022.
Build your cake
- Crush the pretzels and cookies either in a food processor or by placing them in a ziptop bag and pounding on it with a meat mallet or rolling pin.
- Melt the butter and mix it with half of the pretzels and cookies. Press this into the bottom of your pan. (The butter helps the crumbs stick together.)
- Next, using half of the ice cream spread a layer of ice cream over the crust.
- Heat the jam for about 30 seconds so it's easier to spread. Mix the jam and Amaretto and spread half over the ice cream.
- Next, evenly sprinkle the remaining pretzel cookie crumbs over the jam. (You can reserve 1 to 2 tablespoons for garnish if you want.)
- Top with the remaining ice cream, then jam.
- The final layer on top will be the whipped cream (or Cool Whip).
- Tightly cover with plastic wrap or foil around the dessert and freeze until firm.
- Garnish with reserved crumbs and fresh strawberries, if desired. Slice and serve.
- Cover or place in an airtight container to store. Store in the freezer.