Strawberry Icebox Cake
A no-bake dessert made with layers of graham crackers, creamy filling, and fresh strawberries.
Ingredients
2 lbs (900 g) fresh strawberries, washed and sliced
2 cups (480 ml) heavy whipping cream
1 package (8 oz / 225 g) cream cheese, softened
½ cup (100 g) granulated sugar
1 teaspoon vanilla extract
1 box graham crackers (about 14–16 sheets)
Instructions
Prepare the Cream Filling
In a large bowl, beat the cream cheese, sugar, and vanilla until smooth.
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.
Layer the Dessert
Spread a thin layer of the cream mixture on the bottom of a 9×13-inch (23×33 cm) baking dish.
Arrange a layer of graham crackers over the cream.
Spread one-third of the cream mixture over the crackers.
Add a layer of sliced strawberries.
Repeat
Add another layer of graham crackers, cream mixture, and strawberries.
Repeat once more, finishing with a generous layer of cream and strawberries on top.
Chill
Cover and refrigerate for at least 4–6 hours, preferably overnight, until the graham crackers soften into a cake-like texture.
Serve
Slice and serve chilled.
Tips
Dust the top with powdered sugar before serving for an elegant finish.
For extra flavor, add a thin layer of strawberry jam between the layers.
Keep refrigerated until ready to serve.
Prep Time: 20 minutes
Chill Time: 6 hours or overnight
Servings: 10–12
🍓 Light, creamy, and bursting with fresh strawberry flavor!
