Strawberry Cream Cheese Icebox Cake
A delightful no-bake dessert featuring layers of creamy goodness and sweet strawberries, perfect for warm days and gatherings.
Ingredients
For the Cream Cheese Mixture
- 2 blocks 2 (8-ounce) blocks of cream cheese, softened Make sure the cream cheese is softened for easy mixing.
- 1 cup 1 cup powdered sugar
- 2 teaspoons 2 teaspoons vanilla extract
- 1 cup 1 cup heavy cream Whip until stiff peaks form.
For Layering
- 2 cups 2 cups strawberries, sliced Use fresh strawberries for the best flavor.
- 1 package 1 package graham crackers Can substitute with a different sweet cracker if desired.
Instructions
Preparation
- In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- In another bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until combined.
- In a rectangular dish, layer graham crackers, a layer of the cream cheese mixture, and a layer of sliced strawberries.
- Repeat layers until all ingredients are used, finishing with the cream cheese mixture.
- Cover and refrigerate for at least 4 hours or overnight to set.
Serving
- Serve chilled, cut into squares and place on dessert plates.
- Garnish with additional sliced strawberries or a drizzle of chocolate sauce for an extra touch.
Notes
Store any leftover cake in the refrigerator, covered to prevent odor absorption. It remains fresh for up to 3 days. Check for any changes in texture before serving.