Our Go-To No-Bake Strawberry Icebox Cake
This easy strawberry icebox cake features layers of creamy filling and fresh strawberries, nestled between soft graham crackers. It's a melt-in-your-mouth blend of textures that's a summer dessert essential.
Equipment
- 9x13 inch baking dish
- Mixing bowls (at least 2)
- Electric mixer (handheld or stand mixer)
- Rubber spatula or spoon
- Measuring cups and spoons
- Plastic wrap
Ingredients
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- 8 oz cream cheese softened
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries hulled and sliced
- 1 package of graham crackers approximately 14-16 full sheets
Instructions
- Prepare the Cream Mixture: In one mixing bowl, use your electric mixer to beat the heavy cream and powdered sugar together until soft peaks form. In another mixing bowl, beat the softened cream cheese with the vanilla extract until smooth. Gently fold the whipped cream into the cream cheese mixture using a spatula or spoon until well combined.
- Layer the Cake: In your 9x13 inch baking dish, spread a thin, even layer of the cream mixture on the bottom. Arrange a layer of graham crackers over the cream. Top the graham crackers with a layer of sliced strawberries. Repeat these layers (cream, graham crackers, strawberries), finishing with a final layer of the cream mixture on top.
- Chill: Cover the baking dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This chilling time is crucial for the graham crackers to soften and the flavors to meld.
- Serve: Once chilled, cut the icebox cake into squares. Garnish with additional fresh strawberries if desired. Serve cold and enjoy the taste of summer!