Strawberry Cream Cheese Icebox Cake
Strawberry Cream Cheese Icebox Cake is a no-bake dessert with layers of whipped cream, sweetened cream cheese, fresh strawberries, and graham crackers. Chilled to perfection, this cake is light, creamy, and perfect for warm weather gatherings.
Equipment
- 9x5-inch loaf pan
- Rubber spatula
- Plastic wrap, parchment, or wax paper
- Stand mixer with whisk attachment
Ingredients
Fillings
- 1 cup confectioner's sugar
- 1 lb fresh strawberries, plus a few extra for garnish washed & allowed to dry
- 12 sheets graham crackers
- 12 oz cream cheese, room temperature, and very soft
- 1 tbsp vanilla extract
Whipped cream
- ½ cup confectioner's sugar
- 2 cups whipping cream
- ¼ tsp cream of tartar
Instructions
- Line a 9x5-inch loaf pan with plastic wrap, parchment, or wax paper.
- Chill the mixing bowl and whisk attachment for 10 minutes.
- Whip the cream until it thickens, then add sugar and cream of tartar.
- Whip until stiff peaks form, saving 2 cups for frosting.
- In a separate bowl, beat softened cream cheese with sugar and vanilla until smooth.
- Fold in the whipped cream.
- Layer strawberries, cream cheese mixture, and graham crackers in the pan, repeating layers twice.
- Press down lightly, cover, and chill for 8 hours or overnight.
- After chilling, invert onto a platter, frost with the reserved whipped cream, and garnish with sliced strawberries.
Notes
- For added flavor, drizzle with chocolate or caramel syrup when serving.