Chocolate-Covered Strawberry Icebox Cake is for serious chocolate lovers! This gluten-free, dairy-free dessert recipe is easy and delicious.
With Valentine’s Day just around the corner I’m sharing a gluten and dairy-free dessert recipe that’s for serious chocolate lovers only: Chocolate-Covered Strawberry Icebox Cake!
Because what says ‘I love you’ more than a sweet and indulgent cake that requires no baking and tastes like chocolate-covered strawberries dipped in whipped cream?
What I love the most about icebox cakes is how low-fuss they are. Layer whipped cream, cookies, sliced strawberries, and a melted chocolate/coconut milk mixture in a loaf pan then stick it in the fridge overnight. Pop it out when it’s time to eat then slice away. So easy!
That said, I garnish my cake with a few chocolate-covered strawberries, which are super impressive yet take 5 minutes to make:
- Chocolate-Covered Strawberries: Pour 1 cup dark chocolate chips into a bowl then microwave in 30 second increments, stirring between increments, until smooth – about 1-1/2 minutes total. Dunk strawberries that have been washed and patted dry into the chocolate then place onto a parchment or wax paper lined baking sheet. Refrigerate until the chocolate has set. SIMPLE.
Now, who needs some cake?
Start by making the chocolate ganache layer.
Reserve 2 Tablespoons chocolate chips from a bag of dark chocolate chips bag to sprinkle on top of the cake at the end, then pour the rest into a medium-sized bowl. Microwave 3/4 cup coconut milk (from a can not a carton) in a measuring dish for 45 seconds, or until gently bubbling, then pour on top and let the morsels sit for 5 minutes before stirring until smooth. The result is a thick and creamy, almost chocolate pudding consistency.
- Tip: If you have a coconut allergy or aversion, use heavy cream instead of coconut milk.
Next line a loaf pan with saran wrap, letting it hang generously over the sides, then spread 1 scant cup dairy-free whipped topping into the bottom (I like SoDelicious CocoWhip,) followed by a layer of crunchy gluten free chocolate cookies, breaking them up as needed to form an even layer. Spread 1 cup whipped cream on top of the cookies.
- Tip: If you have a coconut allergy or aversion, use ~4 cups homemade whipped cream instead.
Add a layer of sliced strawberries followed by 1/2 cup chocolate ganache, then repeat the layers two more times – cookies / whipped cream / strawberries / chocolate ganache.
Place a piece of saran wrap on top then refrigerate overnight. When it’s time to serve, remove the saran wrap from the top then invert the loaf pan onto a cutting board and gently pull on the overhanging saran wrap to pop the cake out of the pan.
Use a sharp, serrated knife to slice then serve immediately. I hope you LOVE this sweet and chocolaty dessert — enjoy!
More Irresistible Chocolate Treats
- Gluten Free Chocolate Cupcakes
- Gluten Free Chocolate Chip Cookies
- Gluten Free S’Mores Bars
- Chocolate Peanut Butter Lava Cakes
- Homemade Hot Fudge Sauce
- Buckeyes (Chocolate Peanut Butter Balls)
- Oreo Mousse
- S’Mores Icebox Cake
Ingredients
- 9 oz bag dark chocolate chips, divided, Enjoy Life recommended
- 3/4 cup lite coconut milk, from a can not a carton
- 18 oz dairy-free whipped topping, SoDelicious CocoWhip recommended
- 12 oz gluten free crunchy chocolate cookies
- 1 lb strawberries, trimmed and sliced
Directions
- Measure out 2 Tablespoons chocolate chips and reserve then pour remaining chocolate chips into a medium-sized bowl. Pour coconut milk into a microwave-safe dish then heat for 45 seconds, or until barely simmering. Pour over chocolate chips in the bowl then let sit for 5 minutes before whisking until smooth.
- Line a 5x9” loaf pan with saran wrap, letting it generously hang over the edges, then scoop a scant cup whipped topping into the bottom and spread into an even layer. Add a layer of cookies, breaking cookies to fit into an even layer. Add 1 cup whipped topping then smooth into an even layer. Add a layer of strawberries to completely cover, then 1/2 cup of the chocolate/coconut mixture and spread into an even layer.
- Repeat layers - cookies, 1 cup whipped topping, strawberries, chocolate/coconut mixture - two more times. Cover the top with another sheet of saran wrap then refrigerate overnight. When ready to serve, remove saran wrap from the top then invert cake onto a cutting board. Gently pull on overhanging saran wrap to pop the cake out from the pan then sprinkle top with reserved chocolate chips. Slice with a sharp knife then serve immediately.
Notes
- If you aren't dairy-free you can use other chocolate, topping, or cookies.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Flavors were good but it was like melted ice cream. The whipped topping never set up in the fridge & I left it for a couple days (we had intentions of eating it the next day but things came up). Thank goodness I didn’t invert it onto a platter. I used GF graham crackers instead of cookies (what I had on hand). Could that have been the cause? I might have done better putting it in the freezer instead.
Hi Christine! The whipped topping needs to be completely stiff/setup before being added to the cake (I think I’m reading your comment right in that maybe it wasn’t stiff like whipped cream before you added it?) Lmk – happy to help problem solve with you! :)
Y. U. M. ❤️❤️❤️
Going to make this for sure! Would it work in a springform pan?
Sounds amazing! Would it work in a springform pan?
So if I can’t refrigerate overnight, what’s the shortest time you think it would still come out great? 8 hours? Should I put it in the freezer for a little while? (I missed that part of the instructions and just made it for tonight!)
8 hours should be fine!
Very good cake recipe. We need to cook.
The cake looks incredible!! :D
interesting, hadn’t heard of Enjoy life products before, wonderfully chocolately Valentines recipe, thank you!
We just love their products – I hope you’re able to give them a try sometime!
Looks delicious. For those of us who are not GF or lactose, is there another type of cookie you would recommend to use in this recipe?
You could use any type of crispy chocolate cookie!
YUM! I love Enjoy Life chips but haven’t tried the dark chocolate version yet.
Oh they’re soooo good and not too dark, either. The perfect balance of sweet and bitter.
As a momma who has gone dairy free for her dairy sensitive baby–woe is me–thank you, thank you, thank you for posting a recipe that I can make and my whole family can enjoy! Can’t wait to try it!!
Music to my ears – enjoy to your chocolate and dairy-loving heart’s content, Laura!!
Oh My this is DANGEROUS! need to make ASAP. And I love Enjoy Life, I use them almost exclusively for my own recipes! For instance my Dark Chocolate and Gingersnap Tart is also Dairy and Gluten Free (Won a bake off on Rachael Ray) Check the recipe out here
YUM!! Great recipe, Missy! Congrats, too!
Yum! This sounds and looks great and I was shocked to see how easy it is to make!
Super easy! Icebox cakes are my Jam!