Strawberry Cream Cheese Icebox Cake

 

Strawberry Cream Cheese Icebox Cake

Ingredients:

For the filling:

1 lb fresh strawberries, sliced

8 oz cream cheese, softened

1 cup powdered sugar

1 tsp vanilla extract

2 cups heavy whipping cream (or 1 tub Cool Whip, 8 oz)

For layering:

1 box graham crackers (about 14–16 sheets)

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Instructions:

1. Prepare the strawberries:

Wash, hull, and thinly slice the strawberries. Set aside.

2. Make the cream cheese filling:

In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until fully combined. (If using Cool Whip, just fold it in gently.)

3. Assemble the layers:

In a 9x13-inch baking dish, spread a thin layer of the cream cheese mixture on the bottom.

Add a single layer of graham crackers over the filling.

Spread a generous layer of the cream cheese mixture on top, then a layer of sliced strawberries.

Repeat layers: graham crackers, cream mixture, strawberries—ending with cream and strawberries on top.

4. Chill:

Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight. The graham crackers will soften into a cake-like texture.

5. Serve:

Slice and serve chilled. Optional: garnish with extra strawberries or a drizzle of strawberry sauce.

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Pro Tips:

Want it sweeter? Add a layer of strawberry jam between the crackers and cream.

Use stabilized whipped cream if you’re making this more than a day ahead.

You can use Golden Oreos or vanilla wafers instead of graham crackers for a twist.