Are you looking for a delightful and easy dessert to impress your family and friends? Look no further than the Strawberry Cream Cheese Icebox Cake! This no-bake treat is perfect for warm days and gatherings. With luscious layers of cream cheese, strawberries, and graham crackers, it’s a sweet delight that everyone will love.
Why Make This Recipe
This recipe is a winner because it’s simple and requires no baking! It’s a great way to use fresh strawberries, and you can prepare it ahead of time. Plus, the creamy texture paired with the fresh fruit makes it a refreshing dessert for any occasion. Trust me, once you try it, you’ll want to make it again and again!
How to Make Strawberry Cream Cheese Icebox Cake
Ingredients
- 2 cups fresh strawberries, sliced
- 1 package (8 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 2 cups whipped cream, plus extra for topping
- 1 teaspoon vanilla extract
- 1 package (about 24) graham crackers
- 1/2 cup strawberry jam
Directions
- In a large bowl, beat the cream cheese and powdered sugar until smooth.
- Mix in the vanilla extract.
- Gently fold in the whipped cream until everything is well blended.
- Spread a thin layer of the cream cheese mixture on the bottom of a 9×13 inch baking dish.
- Place a single layer of graham crackers over the cream cheese layer and break them if needed to fit.
- Spread half of the remaining cream cheese mixture over the graham crackers.
- Top with sliced strawberries and drizzle with half of the strawberry jam.
- Add another layer of graham crackers, the rest of the cream cheese mixture, and the remaining strawberries and jam.
- Finish with a final layer of graham crackers and a thin layer of whipped cream on top.
- Refrigerate the cake for at least 4 hours, or overnight, to let the flavors meld and the graham crackers soften.
- Before serving, garnish with extra strawberries and a drizzle of strawberry jam, if you like.
How to Serve Strawberry Cream Cheese Icebox Cake
Serve the cake chilled for a refreshing treat! You can slice it into squares and place each piece on a plate. Top it with whipped cream or extra strawberries for a beautiful presentation. This cake is perfect for parties, barbecues, or even just a sweet family dessert.
How to Store Strawberry Cream Cheese Icebox Cake
Store any leftovers in the refrigerator. Cover the dish with plastic wrap or aluminum foil to keep it fresh. It will stay good for about 3-4 days in the fridge.
Tips to Make Strawberry Cream Cheese Icebox Cake
- Make sure your cream cheese is softened for easy mixing.
- For a more intense strawberry flavor, you can add extra jam in between the layers.
- Try using different fruits, like blueberries or raspberries, for a fun twist!
Variation
You can change the flavors by using different types of fruit or adding a chocolate layer. Consider mixing in some chocolate or vanilla pudding for an extra creamy texture.
FAQs
1. Can I use frozen strawberries? Yes, you can use frozen strawberries, but make sure to thaw and drain them before using. 2. How long does this cake need to chill? It’s best to chill the cake for at least 4 hours, but overnight is ideal for the best flavor and texture. 3. Can I use low-fat cream cheese? Yes, you can use low-fat cream cheese to make it a bit lighter, but it may affect the creaminess of the cake. Now you’re ready to enjoy this delicious Strawberry Cream Cheese Icebox Cake! It’s simple, tasty, and sure to please everyone at the table. Happy baking!
Strawberry Cream Cheese Icebox Cake
Ingredients
Main Ingredients
- 2 cups fresh strawberries, sliced Fresh strawberries for layering
- 1 package (8 oz) cream cheese, softened Make sure it's softened for easy mixing
- 1/2 cup powdered sugar To sweeten the cream cheese mixture
- 2 cups whipped cream, plus extra for topping Use for the cream cheese mixture and for serving
- 1 teaspoon vanilla extract For flavor
- 1 package (about 24) graham crackers Layer in between the cream cheese mixture
- 1/2 cup strawberry jam For drizzling on the layers
Instructions
Preparation
- In a large bowl, beat the cream cheese and powdered sugar until smooth.
- Mix in the vanilla extract.
- Gently fold in the whipped cream until everything is well blended.
- Spread a thin layer of the cream cheese mixture on the bottom of a 9x13 inch baking dish.
- Place a single layer of graham crackers over the cream cheese layer and break them if needed to fit.
- Spread half of the remaining cream cheese mixture over the graham crackers.
- Top with sliced strawberries and drizzle with half of the strawberry jam.
- Add another layer of graham crackers, the rest of the cream cheese mixture, and the remaining strawberries and jam.
- Finish with a final layer of graham crackers and a thin layer of whipped cream on top.
- Refrigerate the cake for at least 4 hours, or overnight, to let the flavors meld and the graham crackers soften.
- Before serving, garnish with extra strawberries and a drizzle of strawberry jam, if you like.
