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Strawberry Shortcake Icebox Cake

Layered strawberry shortcake icebox cake slice with whipped cream and berries
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This no-bake dessert layers graham crackers with sweetened cream and macerated strawberries. After chilling, the crackers soften into a cake-like texture for a cool, easy summer treat.

Ingredients

Scale
  • 2 pounds fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 1 teaspoon fresh lemon juice
  • 2 cups heavy whipping cream, very cold
  • 1/2 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 8 ounces full-fat cream cheese, softened
  • 1 (14.4 ounce) box honey graham crackers

Instructions

  1. Macerate strawberries: In a bowl, combine sliced strawberries, granulated sugar, and lemon juice. Toss and let sit for 15-20 minutes.
  2. Make cream filling: In a large bowl, beat cold heavy cream, powdered sugar, and vanilla until medium-stiff peaks form.
  3. In a separate bowl, beat softened cream cheese until smooth.
  4. Gently fold the whipped cream into the cream cheese until no streaks remain.
  5. Assemble base: Spread a thin layer of cream mixture in the bottom of a 9x13 inch dish.
  6. Arrange a single layer of graham crackers to cover the bottom.
  7. Build layers: Spread one-third of the cream over the crackers. Top with half of the strawberries and their juices.
  8. Add another layer of graham crackers, followed by another third of the cream and the remaining strawberries.
  9. Finish with a final layer of graham crackers and spread the last third of the cream on top, sealing edges.
  10. Chill: Cover tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight, until crackers are tender.

Notes

Ensure cream and mixing bowl are cold for best whipping. Cream cheese must be softened to room temperature to avoid lumps. Chilling overnight is ideal for perfect texture.

Nutrition

Find it online: https://www.stacksipsnack.com/strawberry-shortcake-icebox-cake/