This Strawberry Cream Cheese Icebox Cake is a delightful no-bake dessert that’s perfect for any occasion. Layers of graham crackers, creamy whipped filling, and fresh strawberries come together to create a delicious and refreshing treat that everyone will love.
To make this cake, start by whipping together cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip heavy cream until stiff peaks form, then fold it into the cream cheese mixture. Next, layer graham crackers in the bottom of a 9×13 inch pan, followed by a layer of the cream cheese mixture and sliced strawberries. Repeat the layers, ending with a final layer of cream cheese mixture on top. Refrigerate the cake for at least four hours, or overnight, to allow the flavors to meld together and the graham crackers to soften into a cake-like texture.
When ready to serve, slice the cake into squares and garnish with additional sliced strawberries. The combination of sweet cream cheese filling, juicy strawberries, and crunchy graham crackers creates a dessert that’s sure to impress. Whether you’re serving it at a summer barbecue or a holiday gathering, this Strawberry Cream Cheese Icebox Cake is sure to be a hit with everyone who tries it.
Ingredients:
- 2 pounds fresh strawberries, hulled and sliced
- 2 (8-ounce) packages cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- 3 tablespoons granulated sugar
- 1 (14.4-ounce) box graham crackers
Instructions:
- In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- In another bowl, whip the heavy cream and granulated sugar until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Spread a small amount of the cream cheese mixture on the bottom of a 9×13 inch pan.
- Layer graham crackers on top of the cream cheese mixture, breaking them to fit if necessary.
- Spread a layer of the cream cheese mixture over the graham crackers, followed by a layer of sliced strawberries.
- Repeat the layers, ending with a layer of the cream cheese mixture on top.
- Cover and refrigerate for at least 4 hours, or overnight, to allow the cake to set.
- Before serving, garnish with additional sliced strawberries.
Tips:
- Use fresh, ripe strawberries for the best flavor.
- Make sure the cream cheese is softened to room temperature before mixing to ensure a smooth filling.
- If you prefer a sweeter cake, you can add more powdered sugar to the cream cheese mixture.
- For a decorative touch, reserve some sliced strawberries to arrange on top of the cake before serving.
- This cake can be made up to 24 hours in advance and stored in the refrigerator until ready to serve.