This refreshing No-Bake Strawberry Yogurt Icebox Cake is light, creamy, and incredibly easy to make. Layers of coffee-soaked vanilla cookies surround a fluffy strawberry yogurt filling made with fresh berries and whipped cream, then the entire cake is finished with a silky chocolate glaze. It’s the perfect chilled dessert for warm weather, birthdays, or whenever you need an effortless make-ahead treat.
Ingredients
For the Cake
- 1 (7-ounce) package vanilla tea biscuits or butter cookies
- 1 cup strong brewed coffee, cooled
- 1 teaspoon rum extract
- 1 cup heavy whipping cream
- 1½ cups strawberry yogurt
- ½ cup granulated sugar
- 2 cups fresh strawberries, diced
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1 teaspoon unflavored gelatin (optional, for a firmer filling)
For the Chocolate Glaze
- 4 ounces semi-sweet baking chocolate, chopped
- 1 tablespoon unsalted butter
- 1 teaspoon light olive oil
- ½ teaspoon rum extract
- 2 tablespoons heavy cream
Instructions
Line a medium loaf pan or 8-inch round bowl with plastic wrap, leaving enough overhang to lift the cake out later.
In a shallow bowl, combine the cooled coffee and rum extract. Quickly dip each cookie into the coffee mixture, making sure not to soak them for too long. Arrange the cookies over the bottom and sides of the prepared pan.
In a large mixing bowl, beat the heavy cream until soft peaks form. Add the strawberry yogurt, sugar, vanilla extract, lemon juice, and diced strawberries. If using gelatin, dissolve it according to the package directions and stir it into the filling. Mix until smooth and fluffy.
Spread the filling evenly into the cookie-lined pan. Cover the top with another layer of coffee-dipped cookies.
Cover tightly and freeze for at least 8 hours or overnight.
To prepare the glaze, melt the chocolate, butter, olive oil, rum extract, and heavy cream together until smooth. Let it cool slightly.
Remove the frozen cake from the pan by lifting the plastic wrap and invert it onto a serving platter. Pour the chocolate glaze over the cake, allowing it to drip naturally down the sides.
Refrigerate for about 30–45 minutes before serving so the cake softens slightly while remaining cool and creamy.
