Strawberry Icebox Cake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 (8-oz.) package cream cheese, room temperature
02 -
1 cup powdered sugar
03 -
3 cups heavy cream, divided
04 -
1 Tbsp. vanilla bean paste or extract
05 -
1 Tbsp. lemon zest
06 -
20 graham cracker sheets
07 -
1 1/2 lb. strawberries, sliced about 1/4-inch thick (about 4 1/2 cups)
08 -
1/2 cup sliced almonds (optional)
# Instructions:
01 -
In the bowl of a stand mixer fitted with the beater attachment, beat the cream cheese until smooth. Add the powdered sugar, beating until smooth.
02 -
Scrape down the sides of the bowl. Add 1 cup of heavy cream and beat at low speed until smooth. Add the remaining 2 cups of cream and beat at medium to medium-high speed until soft peaks form, increasing the speed as the mixture begins to thicken. Fold in the vanilla and lemon zest.
03 -
Spoon 1/4 cup of the cream mixture into the bottom of a 9-by-9-inch pan or baking dish, spreading into a thin, even layer.
04 -
Top with the graham crackers in a single, even layer, breaking them as needed to fit. Spread about 1 1/2 cups of the cream mixture over the graham crackers, using a spoon or offset spatula to smooth into an even layer. Top the cream mixture with an even layer of strawberries, about 1 1/2 cups. Sprinkle evenly with 1/4 cup of almonds, if using.
05 -
Repeat once more with graham crackers, cream mixture, strawberries, and almonds.
06 -
Top with a final layer of graham crackers, cream mixture, and berries.
07 -
Cover with plastic wrap and refrigerate at least 4 hours or up to overnight.
# Notes:
01 -
This is a no-bake dessert that's perfect for warm weather.
02 -
For the best texture, allow the cake to chill for at least 4 hours so the graham crackers soften.
03 -
Make sure your cream cheese is at room temperature for the smoothest filling.
04 -
Use cold heavy cream for the best whipping results.