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Strawberry Icebox Cake

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A light and refreshing no-bake dessert made with layers of sweet strawberries, creamy filling, and soft graham crackers that transform into a cake-like texture as they chill.

Ingredients

  • 2 cups fresh strawberries, sliced
  • 2 cups whipped cream or whipped topping
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 package graham crackers or vanilla wafers

Instructions

  1. Wash and slice the strawberries, setting some aside for topping if desired.
  2. In a bowl, beat the cream cheese until smooth, then mix in powdered sugar and vanilla extract.
  3. Fold in the whipped cream until the mixture is light and fluffy.
  4. Spread a thin layer of the cream mixture on the bottom of a dish.
  5. Add a layer of graham crackers or vanilla wafers.
  6. Top with a layer of the cream mixture, followed by a layer of sliced strawberries.
  7. Repeat the layers until all ingredients are used, finishing with a layer of cream on top.
  8. Cover and refrigerate for at least 4–6 hours, or overnight, until the crackers soften and the cake sets.
  9. Garnish with extra strawberries before serving.

Notes

  • Use chocolate graham crackers for a chocolate-strawberry variation.
  • Swap strawberries with mixed berries like blueberries or raspberries.
  • Add a layer of chocolate ganache for extra richness.
  • Use mascarpone instead of cream cheese for a lighter flavor.
  • Store covered in the refrigerator for up to 3 days.
  • Freeze if desired, though texture may change slightly after thawing.

Nutrition

Find it online: https://thefamilycooking.com/strawberry-icebox-cake/