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Strawberry Icebox Cake

A close-up of a Strawberry Icebox Cake in a glass dish, topped with whipped cream and fresh strawberries.
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A no-bake layered dessert featuring strawberries and creamy filling, perfect for parties.

Ingredients

Scale
  • 1 (14.3 ounce) package graham crackers
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups heavy cream
  • 1/2 cup granulated sugar
  • 1 teaspoon lemon juice
  • 2 cups sliced fresh strawberries

Instructions

  1. Line a 9×13 inch baking dish with plastic wrap, leaving an overhang on all sides.
  2. Arrange a single layer of graham crackers on the bottom of the dish.
  3. In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
  4. In a separate large bowl, whip the heavy cream and granulated sugar until stiff peaks form.
  5. Gently fold the cream cheese mixture into the whipped cream.
  6. Spread half of the cream mixture evenly over the graham crackers.
  7. Arrange half of the sliced strawberries over the cream layer.
  8. Repeat the layers: graham crackers, remaining cream mixture, remaining strawberries.
  9. Cover the dish with plastic wrap and refrigerate for at least 8 hours, or preferably overnight.
  10. Before serving, drizzle with lemon juice if desired.

Notes

  • For a firmer cake, use whipped topping instead of heavy cream.
  • Ensure your strawberries are not overly ripe to prevent excess moisture.
  • This dessert can be assembled up to 24 hours in advance.

Nutrition

Find it online: https://www.unfoldrecipes.com/strawberry-icebox-cake/