Strawberry Icebox Cake

Ingredients

For the Cream Filling

• 16 ounces cream cheese, softened
• 1 cup powdered sugar
• 2 teaspoons vanilla extract
• 3 cups cold heavy cream
• Pinch of fine salt

For Assembly

• 24 to 28 whole graham cracker sheets
• 5 cups strawberries, hulled and thinly sliced
• 2 tablespoons granulated sugar
• 1 teaspoon fresh lemon juice

For Garnish

• 1 cup lightly sweetened whipped cream
• Whole or sliced strawberries

Substitutions

• Use vanilla wafers or thin tea biscuits instead of graham crackers.
• Replace some strawberries with raspberries or blueberries, keeping excess juice drained.
• Use stabilized dairy-free whipped topping and dairy-free cream cheese for a non-dairy version.

Instructions

Step 2: Make the cream filling

Beat cream cheese, powdered sugar, vanilla, and salt until smooth. Whip the heavy cream to stiff peaks, then fold it into the cream-cheese base.

Step 4: Build the cake

Spread cream over the crackers, add an even layer of drained strawberries, and repeat until the pan is full, finishing with cream.

Step 6: Garnish and slice

Top with whipped cream and fresh strawberries. Cut with a clean knife and lift slices with a wide spatula.

How to Store Leftovers

• Cover the pan tightly and refrigerate for up to 3 days.
• The texture is best between 8 and 36 hours after assembly.
• Store garnish berries separately if the cake will be kept longer than one day.

Serving Leftovers

• Do not reheat. Serve chilled.
• Let a slice stand for 5 minutes if the filling is very firm.
• Keep the cake refrigerated and return leftovers promptly.

Serving Ideas

• Fresh berry sauce
• A summer brunch
• Additional sliced strawberries

Common Mistakes to Avoid

• Skipping the overnight chilling period.
• Layering wet berries with all their juice.
• Leaving uncovered and allowing the top to dry or absorb refrigerator odors.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, ripeness, and substitutions.