This dessert is easy and will remind you of a
Wendy Paul shares her recipe for Strawberry Ice
Box Eclair Cake.
Strawberry Ice Box Eclair Cake
3 cups heavy cream
3/4 cup powdered sugar
2 tbsp. Bird’s Custard Powder
1 tsp. vanilla extract
2 cups sliced strawberries
½ cup dark chocolate, melted for garnish
4 pkg. graham crackers, or 24-28 whole graham crackers
In your mixer, whip the heavy cream until stiff peaks form.
Fold in powdered sugar, Bird’s Custard Powder and vanilla
extract. Set aside.
For easy assembly, place your custard cream in a piping bag
or plastic freezer bag (gallon size), cutting a small piece
off one end. Layer the custard cream, about 1 tbsp. then
top with a layer of graham crackers, broken into pieces as
needed, securing against the custard. Then layer more
custard cream, about 1-2 tbsp. and smooth out,
then top with some fresh slices of strawberries. Then
repeat with the graham crackers, custard cream, and
strawberries. Fill your jar or bowl ¾ full, leaving room
for a whole strawberry for garnish. Cover and refrigerate
overnight- for best results. Drizzle with dark chocolate
just before serving and garnish with a whole strawberry.
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