Get the Recipe:
Strawberry Icebox Cake
With just a few ingredients and easy assembly, this crowd-pleasing strawberry icebox cake is one of the simple pleasures of summer!
Ingredients
- 8 ounces (226 g) cream cheese, softened
- 1 cup (110 g) confectioners’ sugar
- 1 teaspoon vanilla extract
- 2 cups (480 ml) heavy cream
- about 20 full sheets graham crackers, plus more crumbs for optional garnish*
- 18 to 24 ounces (510 to 680 g) strawberries, sliced to make about 3 cups*
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Instructions
- Using an electric mixer on medium speed, beat the cream cheese in a large bowl until creamy and smooth.
- Add the sugar and vanilla, and continue mixing until well combined.
- Add the cream, and beat starting on low speed working up to high speed until the mixture forms stiff peaks.
- Spread a very thin layer in the bottom of a 9” x 13” x 2" pan. (This will help hold the first layer of graham crackers in place.)
- Add a single layer of graham crackers in the bottom of the pan, breaking the cookies as needed to fit. Spread about a third of the whipped cream over the graham crackers followed by a layer of strawberries. Repeat the layers twice, finishing with a layer of strawberries.
- Cover and refrigerate at least 4 hours before serving. If you like, top with graham cracker crumbs for serving.
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Notes
- *These amounts can vary based on how tightly you fit the graham crackers and how many strawberries you'd like to use.
- You can keep this strawberry icebox cake in the refrigerator for 3 to 4 days. Cover it tightly with plastic wrap or store smaller portions of leftovers in an airtight container.
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