Strawberry Cream Cheese Icebox Cake



2 lbs fresh strawberries, hulled and sliced

2 (8 oz) packages cream cheese, softened

2 cups heavy whipping cream

1 cup powdered sugar

1 teaspoon vanilla extract

24-28 whole graham crackers


In a mixing bowl, beat the softened cream cheese until smooth and creamy.

Add the powdered sugar and vanilla extract to the mixing bowl, and beat until well combined.

In a separate mixing bowl, beat the heavy whipping cream until stiff peaks form.

Fold the whipped cream into the cream cheese mixture until well combined.

Spread a thin layer of the cream cheese mixture on the bottom of a 9×13 inch baking dish.

Cover the layer of cream cheese with a layer of graham crackers, breaking them into smaller pieces as necessary to fit.

Top the layer of graham crackers with a layer of sliced strawberries.

Repeat the layers of cream cheese mixture, graham crackers, and strawberries until you have used up all of the ingredients, ending with a layer of cream cheese mixture on top.

Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight.

When ready to serve, slice the cake into squares and garnish with additional strawberries and whipped cream, if desired.

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