Strawberry Cream Cheese Icebox Cake
A creamy, no-bake strawberry cream cheese icebox cake made with fresh strawberries, graham crackers, and a rich homemade cream cheese whipped filling. This easy summer dessert takes about 25 minutes to prepare and chills into soft, cake-like layers overnight
Ingredients
- Strawberry Mixture
- 2 pounds Fresh strawberries Hulled and sliced
- 2 tablespoons Granulated sugar For macerating
- 1 teaspoon Fresh lemon juice
- Cream Cheese Filling
- 16 oz Philadelphia cream cheese Softened to room temperature
- 1 cup Powdered sugar Sifted
- 2 teaspoons Pure vanilla extract
- 1 pinch Salt
- 3 cups Heavy whipping cream Cold
- Graham Cracker Layers
- 3 –4
- sleeves
- Honey Maid honey graham crackers
- Approximately 48–54 crackers
Instructions
- Instruction 1
- Macerate the strawberries
- Slice the strawberries and place them in a large bowl. Add the granulated sugar and fresh lemon juice, then gently toss until evenly coated. Let the strawberries sit at room temperature for about 15 minutes, allowing their juices to release.
- Instruction 2
- Make the cream cheese filling
- Beat the softened cream cheese with an electric hand mixer or stand mixer on medium speed until completely smooth, about 2 minutes. Scrape down the sides of the bowl. Add the sifted powdered sugar, vanilla extract, and salt. Beat again until the mixture is fluffy and completely combined.
- Instruction 3
- Whip the heavy cream
- Pour the cold heavy whipping cream into a separate mixing bowl. Whip until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture in two additions using a rubber spatula. Fold slowly to keep the filling light and airy.
- Instruction 4
- Build the first layer
- Spread a thin layer of the cream cheese filling across the bottom of a 9x13-inch baking dish. Arrange a single layer of graham crackers over the filling, breaking some crackers as needed to cover the edges.
- Instruction 5
- Add the filling and strawberries
- Spread approximately one-third of the remaining cream cheese filling evenly over the graham crackers. Add a generous layer of the macerated strawberries, including some of their released juices.
- Instruction 6
- Repeat the layers
- Repeat the layering process with graham crackers, cream cheese filling, and strawberries. Finish with a final layer of graham crackers topped with the remaining cream cheese filling.
- Instruction 7
- Decorate
- Arrange fresh strawberry slices over the top of the cake for decoration.
- Instruction 8
- Chill
- Cover the baking dish tightly with plastic wrap and refrigerate for at least 6 hours. For the best texture, chill the cake overnight so the graham crackers can soften and become tender, cake-like layers.
- Instruction 9
- Serve
- Once thoroughly chilled, slice the icebox cake with a clean knife. For cleaner slices, wipe the knife with a damp cloth between cuts.
- The article's directions specifically call for macerating the strawberries, making the cream cheese filling, whipping and folding the cream, layering the crackers and strawberries, and chilling for at least 6 hours.
Notes
For the best texture, make sure the cream cheese is completely softened to room temperature before mixing. Cold cream cheese can leave lumps in the filling.
Keep the heavy whipping cream cold when whipping, and fold it gently into the cream cheese mixture to maintain a light texture.
Overnight chilling is recommended because it allows the graham crackers to absorb moisture from the cream filling and strawberry juices, creating the soft, cake-like texture that makes an icebox cake special.
Store the covered cake in the refrigerator for up to 3 days. For cleaner slices, wipe the knife between cuts.
Fresh strawberries are recommended, but thawed and well-drained frozen strawberries can also be used. Vanilla wafers or digestive biscuits can replace the graham crackers if desired