Strawberry Cream Cheese Icebox Cake (Print Version)
Chilled layers of soft graham crackers, fluffy cream cheese, and sweet strawberries for a fresh summer treat.
# Ingredients:
→ Strawberry Layer
01 -
1 pound fresh strawberries, thinly sliced
02 -
2 tablespoons granulated sugar (optional, for macerating)
→ Cream Cheese Layer
03 -
16 ounces cream cheese, softened
04 -
1 cup powdered sugar
05 -
2 teaspoons vanilla extract
06 -
1 1/2 cups heavy whipping cream or 8 ounces whipped topping
→ Base
07 -
18 full sheets graham crackers
→ Garnish (Optional)
08 -
Additional sliced strawberries
09 -
Crushed graham crackers
10 -
Fresh mint leaves
# Steps:
01 -
Wash, hull, and slice the strawberries thinly. For a lightly sweet and syrupy texture, combine with granulated sugar in a bowl and allow to macerate for 10–15 minutes.
02 -
In a large bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until incorporated and fluffy. In a separate bowl, whip heavy cream to stiff peaks, then gently fold it into the cream cheese mixture until just blended.
03 -
Spread a thin layer of cream cheese filling on the bottom of a 9×13-inch dish. Arrange a single layer of graham crackers over the cream. Evenly distribute one-third of the cream cheese mixture atop the crackers, followed by one-third of the strawberries. Repeat layering with graham crackers, cream cheese mixture, and strawberries until ingredients are used, ending with cream cheese mixture and strawberries on top.
04 -
Cover the dish securely with plastic wrap or foil. Refrigerate for at least 6 hours or overnight to allow graham crackers to soften and flavors to meld.
05 -
Adorn with extra strawberry slices, crushed graham crackers, or mint leaves just before serving. Slice gently and present chilled.
# Notes:
01 -
For optimal texture, allow the assembled dish to refrigerate overnight, ensuring the graham crackers fully soften.