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Best Creamy No-Bake Strawberry Icebox Cake

no-bake strawberry icebox cake - featured image
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A creamy, no-bake strawberry icebox cake made with layers of graham crackers, sweetened cream cheese filling, and fresh strawberries. Perfect for hot summer days when you want a delicious dessert without turning on the oven.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream, cold
  • 8 oz (226 g) cream cheese, softened
  • 1/2 cup (60 g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 pounds (680 g) fresh strawberries, hulled and sliced
  • About 18 full sheets graham crackers
  • 1 tablespoon lemon juice
  • 2 tablespoons strawberry jam (optional, for less sweet berries)

Instructions

  1. Prepare the strawberries: Wash and hull the strawberries. Slice them into even slices, about 1/4-inch thick. Toss them in a bowl with 1 tablespoon of lemon juice and, if your berries are a bit tart, 2 tablespoons of strawberry jam. Let them sit while you make the filling.
  2. Whip the cream: In a large bowl, pour the cold heavy cream. Using an electric mixer, whip on medium-high speed until soft peaks form, about 3-4 minutes. Set aside.
  3. Make the cream cheese base: In another large bowl, beat the softened cream cheese with the powdered sugar and vanilla extract on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl.
  4. Fold it together: Add about one-third of the whipped cream to the cream cheese mixture. Gently fold together with a rubber spatula until just combined. Then add the remaining whipped cream and fold gently until no white streaks remain.
  5. Layer the cake: Spread a thin layer of the cream mixture (about 1/4 cup) on the bottom of a 9×13-inch baking dish. Arrange a single layer of graham crackers on top, breaking them as needed to fill gaps.
  6. Add the cream and berries: Spread about one-third of the remaining cream mixture evenly over the graham crackers. Arrange a layer of sliced strawberries on top.
  7. Repeat the layers: Add another layer of graham crackers, followed by another third of the cream mixture, and another layer of strawberries. Repeat one more time, ending with a final layer of graham crackers on top. Spread the remaining cream mixture over the top layer of crackers, covering them completely.
  8. Chill: Cover the dish tightly with plastic wrap or foil. Refrigerate for at least 8 hours, but overnight is best.
  9. Serve: Remove the cake from the fridge. Slice into squares or rectangles. Garnish with fresh strawberry slices if desired. Serve cold.

Notes

For best results, chill overnight. The cake tastes even better on day two. Use a sharp knife and wipe it clean between cuts for neat slices. If your strawberries are not very sweet, add the optional strawberry jam.

Nutrition

Keywords: no-bake dessert, strawberry icebox cake, summer dessert, easy dessert, creamy dessert, graham cracker cake

Find it online: https://spoonluma.com/best-creamy-no-bake-strawberry-icebox-cake/