Strawberry Cream Cheese Icebox Cake
Creamy, bright, and utterly irresistible, this Strawberry Cream Cheese Icebox Cake features layers of whipped cream cheese filling, crisp graham crackers, and fresh strawberries.
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Servings: 8 servings
Equipment
- Mixing Bowl
- Electric Mixer
- Rectangular Dish
Ingredients
Ingredients
- 2 blocks Cream Cheese 8 ounces each, softened to room temperature
- 1 cup Powdered Sugar Sifted if lumpy
- 2 teaspoons Vanilla Extract
- 1 pound Fresh Strawberries Washed and sliced
- 1 package Graham Crackers About 9 to 12 sheets, whole or broken to fit the dish
- 1 cup Heavy Cream Chilled
Instructions
- In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Use an electric mixer on medium speed and scrape down the sides so no lumps remain.
- In another bowl, whip the heavy cream until soft peaks form. Start on medium and watch closely — soft peaks mean the cream holds a gentle peak when the beaters are lifted.
- Fold the whipped cream into the cream cheese mixture. Use a spatula and fold gently to keep the mixture light and airy while fully combined.
- In a rectangular dish (9×13 works well), layer graham crackers to cover the bottom, breaking pieces as needed to fit. Spread a layer of the cream cheese mixture over the crackers, about 1/3 inch thick. Arrange a layer of sliced strawberries on top of the filling.
- Repeat the layers until all ingredients are used, finishing with the cream cheese mixture on top. Aim for 3 to 4 layers depending on your dish depth.
- Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours or overnight so the graham crackers soften and the flavors meld.
- Serve chilled. Slice with a sharp knife and use a clean wipe between cuts for neat slices.
Notes
For smoother filling, ensure cream cheese is fully softened. Don’t overwhip the heavy cream; stop at soft peaks for the best texture. Refrigerate overnight for cleaner slices and deeper flavor melding.