Description
Indulge in a delightful treat with this easy No-Bake Strawberry Icebox Cake recipe. Layers of graham crackers and strawberry-infused cream create a luscious dessert perfect for any occasion.
Ingredients
Units
Scale
Cake Layers
- 3 cups cold heavy whipping cream (35%)
- 2 oz. full-fat cream cheese, softened
- 1/2 cup confectioners’ sugar
- 1 tsp. vanilla extract
- 1–1/2 cups fresh strawberries, chopped
- 12–14 full sheets graham crackers (plain or honey)
Garnish
- 10–12 whole strawberries, plus more for topping
Instructions
- Prepare the Strawberry Cream: In a mixing bowl, beat the cream cheese until smooth. Add heavy cream, confectioners’ sugar, and vanilla extract. Whip until stiff peaks form.
- Incorporate Strawberries: Gently fold in the chopped strawberries into the whipped cream mixture.
- Assemble the Cake: Layer graham crackers in an 8×8-inch pan to cover the bottom. Spread one-third of the strawberry cream on top. Repeat layers two more times, finishing with a cream layer on top. Optionally, add a layer of sliced strawberries between each cream layer for extra flavor.
- Chill: Cover the cake and refrigerate for at least 8 hours or overnight to set the layers.
- Final Touch: Before serving, top the chilled cake with sliced strawberries. Cut into squares and enjoy cold.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 14g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 80mg
