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Easy Strawberry Icebox Cake

Easy Strawberry Icebox Cake

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Prep Time 20 minutes
Total Time 4 hours
Servings: 12
Course: Dessert
Calories: 320
Ingredients Method

Ingredients
  

For the Cream Layers
  • 2 cups heavy whipping cream: Whips into stable peaks and creates the light airy base.
  • ⅓ cup powdered sugar: Sweetens gently and helps stabilize the cream.
  • 1 teaspoon pure vanilla extract: Adds warm flavor that balances the strawberries.
  • 8 ounces cream cheese softened: Makes the cream thicker and more sliceable.
For the Fruit and Layers
  • 1½ pounds fresh strawberries: Provide bright flavor and juicy texture; slice most and reserve a few whole for the top.
  • 2 tablespoons granulated sugar: Lightly macerates the berries so they release juice.
  • 1 box about 14–16 ounces graham crackers: Softens into cake-like layers.
Optional Toppings
  • Extra sliced strawberries
  • Fresh mint leaves
  • Light dusting of powdered sugar

Method
 

  1. Hull and slice 1½ pounds of strawberries. Toss with 2 tablespoons granulated sugar and set aside for 10 minutes so they release a little juice.
  2. In a large bowl, beat the softened cream cheese until smooth. Add the heavy cream, powdered sugar, and vanilla. Whip on medium-high speed until stiff peaks form. The mixture should look thick and hold its shape.
  3. Spread a thin layer of the cream mixture on the bottom of a 9×13-inch dish. This helps the crackers stick. Arrange a single layer of graham crackers on top, breaking pieces as needed to fit.
  4. Spread about one-third of the remaining cream over the crackers. Spoon half of the sugared strawberries (and their juices) evenly over the cream.
  5. Add another layer of graham crackers, then more cream, then the remaining strawberries. Finish with a final layer of crackers and the rest of the cream. Smooth the top.
  6. Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight. The crackers will soften into tender layers.
  7. Just before serving, top with extra sliced strawberries and a few mint leaves if desired. Slice into squares and serve cold.