Description
This Strawberry Icebox Cake features layers of creamy filling, fresh strawberries, and graham crackers, offering an irresistible flavor with simple preparation. It’s a perfect treat for family gatherings or a quick dessert option.
Ingredients
Scale
- 3 oz (85g) cream cheese, room temperature
- ¾ cup (86g) powdered sugar
- 3 cups (710ml) cold heavy whipping cream
- 1½ tsp vanilla extract
- 2 14.4 oz boxes graham crackers
- Strawberries, cut into thin slices, at least two 16oz containers
Instructions
- Chill a metal or glass mixing bowl and beaters in the freezer for 15 minutes.
- Remove the bowl from the freezer, then add cream cheese and powdered sugar. Beat using an electric mixer for 1 minute until smooth and creamy.
- Incorporate the heavy whipping cream and vanilla extract. Beat on high speed for 5-7 minutes, until stiff peaks form and it's scoop-able.
Notes
For added flavor, consider macerating the strawberries with a bit of sugar before assembling the cake.
Ensure the cream cheese is at room temperature for easier mixing and a smoother texture.
This cake can be prepared a day in advance and stored in the refrigerator until serving.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 12g
- Sodium: 60mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 70mg