Dessert: United States – Strawberry Icebox Cake

Serving Size: 12

Approximate Time

Prep 30 min

Cook 0 min

Additional 6 hrs

Total 6 hrs 30 min

Ingredients

2 lb (900 g) fresh strawberries, hulled and thinly sliced (about 6 cups)
14–18 whole graham cracker sheets
16 oz / 450 g cream cheese, softened (2 blocks, 8 oz each)
1 cup (120 g) powdered sugar
2 tsp pure vanilla extract
Pinch of fine salt
2 cups (480 ml) cold heavy cream
2 tbsp (25 g) granulated sugar
Optional garnish: extra sliced strawberries and crushed graham cracker crumbs

Instructions

Prep the pan: Lightly grease a 9x13-inch baking dish or line with parchment for easy lifting.
Make the filling: In a large bowl, beat the softened cream cheese, powdered sugar, vanilla, and salt with a hand mixer until completely smooth and creamy, 2–3 minutes. Scrape the bowl.
Whip the cream: In a separate cold bowl, beat the heavy cream and granulated sugar to stiff peaks.
Combine: Fold the whipped cream into the cream cheese mixture in 2–3 additions until no streaks remain.
Layer 1: Spread a thin swipe of filling over the bottom of the pan (this keeps the crackers from sliding). Arrange a single layer of graham crackers to cover the bottom, breaking pieces as needed to fit.
Layer 2: Dollop and spread about 1/3 of the filling over the crackers. Top with an even layer of sliced strawberries (about 1/3 of the berries).
Repeat: Add another layer of graham crackers, 1/3 of the filling, and 1/3 of the strawberries. Repeat once more, finishing with a final layer of filling and a decorative layer of strawberries on top.
Chill: Cover tightly and refrigerate for at least 6 hours, preferably overnight, until the graham crackers soften into a cake-like texture.
Serve: Garnish with extra strawberries and crushed graham crackers if desired. Slice with a sharp knife and serve cold. Store leftovers covered in the refrigerator for up to 3 days.