No-Bake Strawberry Icebox Cake
Ingredients
- 2 cups heavy whipping cream cold
- 8 oz cream cheese softened
- 3/4 cup powdered sugar
- 1 tbsp vanilla extract
- 1/4 tsp salt
- 1.5 lbs fresh strawberries sliced
- 1 box graham crackers
Instructions
- Beat cream cheese and powdered sugar until smooth.
- In another bowl, whip heavy cream, vanilla, and salt to stiff peaks.
- Fold whipped cream into the cream cheese mixture.
- Spread a thin layer of cream in a 9x13 dish; top with graham crackers.
- Layer 1/3 of the cream and a layer of strawberries.
- Repeat layers (crackers, cream, fruit) twice more.
- Cover and refrigerate for at least 4 hours or overnight.
- Garnish with extra berries and serve cold.
Notes
Soften cream cheese completely to avoid lumps in your filling.
Use very cold heavy cream for the best whipping results.
Let the cake sit at room temperature for 5 minutes before slicing for the best texture.
Store leftovers in the fridge for up to 3 days.