Strawberry Icebox Cake
A refreshing no-bake dessert combining creamy cream cheese, whipped heavy cream, graham crackers, and fresh strawberries. Layers meld into a silky, melt-in-your-mouth cake perfect for gatherings.
Servings: 12 servings
Calories: 240kcal
Ingredients
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups cold heavy cream
- 1 sleeve graham crackers (about 9x13-inch pan liner)
- 4 cups fresh strawberries, sliced
Instructions
- Beat softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract until fully incorporated.
- Whip cold heavy cream until stiff peaks form.
- Gently fold whipped cream into the cream cheese mixture.
- Line a 9x13-inch pan with a single layer of graham crackers.
- Spread half the cream mixture over the graham crackers.
- Add half the sliced strawberries evenly on top.
- Layer a second graham crackers layer, spread remaining cream, and top with strawberries.
- Cover and refrigerate at least 4 hours or overnight.
- Serve chilled in slices.
Notes
Use very cold ingredients for whipping cream
Layers may soften graham crackers; press them down gently
For best results, don't overfill layers to prevent slipping
Store in the refrigerator and serve within 2 days
Layers may soften graham crackers; press them down gently
For best results, don't overfill layers to prevent slipping
Store in the refrigerator and serve within 2 days