Strawberry Cream Cheese Icebox Cake
A delightful no-bake dessert combining fresh strawberries and creamy layers of cream cheese, ideal for warm days and gatherings.
Ingredients
For the Cream Cheese Mixture
- 2 blocks 2 (8-ounce) blocks of cream cheese, softened Should be softened to room temperature.
- 1 cup 1 cup powdered sugar Add more if you prefer a sweeter cake.
- 2 teaspoons 2 teaspoons vanilla extract For flavor enhancement.
- 1 cup 1 cup heavy cream Whip until soft peaks form.
For Layering
- 1 pound 1 pound strawberries, sliced Fresh strawberries are recommended.
- 1 package Graham crackers or vanilla wafers For the base layers.
Instructions
Preparation
- In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth.
- In another bowl, whip the heavy cream until soft peaks form, then fold it gently into the cream cheese mixture.
Layering
- In a 9x13 inch dish, place a layer of graham crackers or vanilla wafers at the bottom.
- Spread a layer of the cream cheese mixture over the crackers, followed by a layer of sliced strawberries.
- Repeat the layers until all ingredients are used, finishing with a layer of cream cheese mixture and strawberries on top.
Chilling
- Cover and refrigerate for at least 4 hours or overnight until set.
- Slice and serve chilled.
Notes
Serve chilled with extra strawberry slices or a drizzle of chocolate sauce. Best enjoyed fresh, but can be stored in the refrigerator for 3-4 days.