No-bake, creamy, sweet, slightly tangy, and perfect for summer vibes. Classic, simple, and irresistibly nostalgic.
Strawberry Cream Cheese Icebox Cake
Ingredients
Cream layer
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8 oz cream cheese, softened
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1 cup heavy cream
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½ cup powdered sugar (adjust to taste)
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1 tsp vanilla extract
Cake layers
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1–2 packs graham crackers or vanilla wafers
Fruit
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2–3 cups fresh strawberries, sliced
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Optional: sliced strawberries + sugar macerated for 10–15 min for extra juice
Instructions
1) Make the cream filling
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Beat cream cheese until smooth.
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In a separate bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
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Gently fold whipped cream into cream cheese until smooth and airy.
2) Layer the cake
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In a 9×9-inch dish (or similar), layer graham crackers to cover the bottom.
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Spread a layer of cream over crackers.
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Add a layer of sliced strawberries.
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Repeat layers until dish is full, ending with cream and a few decorative strawberries on top.
3) Chill
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Cover and refrigerate at least 4 hours, preferably overnight, so crackers soften into cake-like layers.
4) Serve
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Slice with a sharp knife.
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Optional: garnish with fresh mint or drizzle of chocolate.
Tips & Tricks
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Slightly macerating strawberries brings extra juice and flavor without sogginess.
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For extra indulgence, add a thin layer of strawberry jam between cream layers.
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Can substitute angel food cake slices or ladyfingers for a lighter, more cake-like texture.
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Perfect for summer BBQs or last-minute desserts — no oven required.
If you want, I can give a fancier version with layers of strawberry puree and white chocolate curls that looks bakery-level but stays easy.
Do you want me to do that upgrade?