Introduction:
There’s nothing quite like a chilled, creamy dessert on a warm day—and this Strawberry Cream Cheese Icebox Cake is as dreamy as it gets.
Layered with sweet, juicy strawberries, fluffy whipped cream, and tangy cream cheese, all nestled between soft graham crackers, this no-bake treat is as easy as it is irresistible.
Perfect for potlucks, picnics, or lazy weekends, it comes together in minutes and only gets better as it chills.
Whether you’re making it for a crowd or just your family, this cool and creamy cake is sure to become a seasonal favorite.
Ingredients
2 lbs fresh strawberries, sliced
2 cups heavy whipping cream
8 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 box graham crackers (about 12 oz)
Optional: Whipped cream and fresh strawberries for topping
Instructions
Prepare the Strawberries:
Wash, hull, and slice the strawberries. Set aside.
Make the Cream Cheese Filling:
In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth.
In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
Assemble the Layers:
In a 9×13 baking dish, spread a thin layer of the cream cheese mixture to prevent sticking.
Add a single layer of graham crackers, breaking them as needed to fit.
Spread a generous layer of the cream cheese filling over the graham crackers.
Add a layer of sliced strawberries.
Repeat:
Continue layering graham crackers, cream cheese filling, and strawberries until you reach the top of the dish.
Finish with a layer of the cream cheese mixture and a decorative topping of strawberries if desired.
Chill:
Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. This allows the graham crackers to soften and meld with the cream.
Serve:
Slice into squares and enjoy the creamy, fruity layers of this no-bake dessert!
How to Store:
Refrigerator: Cover tightly with plastic wrap or store in an airtight container. Keeps well in the fridge for up to 3 days.
Freezer: You can freeze it for up to 1 month, but the texture of the strawberries and cream may change slightly. Wrap tightly with plastic and foil. Thaw in the refrigerator overnight before serving.
Variations:
Berry Blend: Mix in blueberries, raspberries, or blackberries with the strawberries.
Lemon Zest: Add lemon zest to the cream cheese mixture for a citrusy twist.
Chocolate Lovers: Add a layer of chocolate ganache between the graham crackers and filling.
Nutty Crunch: Sprinkle crushed toasted almonds, pecans, or pistachios between layers or on top.
Cookie Base: Use vanilla wafers or shortbread cookies instead of graham crackers for a different texture and flavor.
Tips:
Softening Cream Cheese: Let it sit at room temperature for about 30 minutes for easier mixing.
Whipping Cream: Make sure your bowl and beaters are cold for best whipping results.
Clean Layers: Chill the cake at least 4 hours (overnight is best) before slicing for neat, clean layers.
Slicing Tip: Use a sharp knife dipped in hot water and wiped dry between cuts.
Approximate Nutritional Information (per serving, assuming 12 servings):
Calories: ~320
Fat: ~20g
Carbohydrates: ~30g
Sugars: ~20g
Protein: ~3g
(Note: These are estimates and will vary based on brands and exact portion sizes.)