Strawberry-Matzo Icebox Cake
6 hr 15 min
Matzo makes a great starting point for this not-too-sweet, no-cook, make-ahead dessert. They’re first dipped in almond milk to slightly soften them and enrich their flavor, and then they’re layered with a creamy yogurt–whipped topping mixture and thinly sliced strawberries. After a few hours in the fridge, the crackers will have softened to become “cake.”
1 pound(s), divided
Lite whipped topping
Plain fat free yogurt
Powdered sugar (confectioner's)
Unsweetened vanilla almond milk
1 cup(s), warmed
5 item(s), (32 grams each)
- Cut 7 strawberries into quarters and set aside. Cut the remaining strawberries into very thin slices. In a medium bowl, whisk together the whipped topping, yogurt, sugar, and vanilla.
- Pour the almond milk into an 8-inch square baking dish. Dip 1 matzo into the milk and let stand until slightly softened, 15 to 20 seconds per side. Carefully lift the matzo out of the milk and gently shake off the excess. Place the matzo on a platter or serving plate. Spread about ½ cup yogurt mixture over the matzo and top with a layer of strawberry slices. Repeat the layers 3 more times (1 soaked matzo, ½ cup yogurt mixture, and a layer of strawberries). Soak the last matzo and place on top; spread the remaining yogurt mixture over the top. Top with the quartered strawberries.
- Loosely cover the cake and refrigerate for at least 6 hours or up to overnight. Cut into 8 pieces.
- Serving size: 1 piece