Strawberry Cream Cheese Icebox Cake

Why You’ll Love This Recipe

I love how simple this dessert is to assemble—just a few ingredients and no baking required. The cream cheese layer is smooth and rich, while the strawberries add a fresh, fruity contrast. After chilling, the graham crackers soften into something that tastes like cake. It’s always a hit and can be made ahead, which makes it a favorite in my kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 (8-ounce) blocks of cream cheese, softened

• 1 cup powdered sugar

• 2 teaspoons vanilla extract

• 2 cups heavy whipping cream

• 1 pound fresh strawberries, hulled and sliced

• 1 box of graham crackers

Directions

1. I beat the softened cream cheese with powdered sugar and vanilla extract in a large bowl until smooth and fluffy.

2. In a separate bowl, I whip the heavy cream until stiff peaks form.

3. I fold the whipped cream into the cream cheese mixture until well combined.

4. I spread a thin layer of the cream mixture on the bottom of a 9×13-inch dish.

5. I layer graham crackers over the cream, then spread another layer of cream on top, followed by sliced strawberries.

6. I repeat the layering (graham crackers, cream, strawberries) until all ingredients are used, finishing with a layer of cream and strawberries on top.

7. I cover the dish and refrigerate for at least 4 hours, or overnight, so the layers can set and the graham crackers soften.

8. I slice and serve chilled.

Servings and timing

This recipe makes about 12 servings. It takes 20 minutes to prepare, plus at least 4 hours of chilling time.

Variations

• I add a layer of strawberry jam or preserves between the cream and strawberry layers for extra fruit flavor.

• I use chocolate graham crackers or vanilla wafers for a fun twist.

• I swap strawberries for mixed berries or peaches depending on the season.

• I sprinkle crushed graham crackers on top for added texture.

• I add lemon zest to the cream cheese layer for a bright, citrusy note.

storage/reheating

I store leftovers tightly covered in the refrigerator for up to 4 days. Since it’s a chilled dessert, I serve it straight from the fridge—no reheating needed. I don’t recommend freezing it, as the texture changes when thawed.

FAQs

Can I use frozen strawberries instead of fresh?

I prefer fresh strawberries for the best texture, but I thaw and drain frozen berries well if I’m using them.

How far in advance can I make this?

I make it up to 24 hours in advance—it actually gets better the longer it sits, as the layers meld together.

Can I use Cool Whip instead of homemade whipped cream?

Yes, I substitute Cool Whip if I’m short on time or ingredients. It makes the recipe even quicker.

What size pan should I use?

I use a 9×13-inch dish, but I sometimes scale it down to an 8×8-inch pan for a smaller batch.

Can I add a crust instead of layering graham crackers?

Yes, I press crushed graham crackers mixed with melted butter into the bottom as a crust if I want a firmer base.

Conclusion

This strawberry cream cheese icebox cake is a delicious, no-fuss dessert that I can throw together quickly and count on to please a crowd. The creamy layers, soft graham crackers, and fresh strawberries make it refreshing, sweet, and totally satisfying. It’s become one of my go-to desserts for spring and summer gatherings.

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