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No-Bake Strawberry Icebox Cake

Layers of graham crackers, real whipped cream with cream cheese, and fresh strawberries that soften overnight into a dreamy, no-bake spring dessert. The cake that makes itself.
Course Dessert
Cuisine American
Keyword desserts, heritage recipes, make-ahead meals, no-bake strawberry icebox cake
Prep Time 20 minutes
Total Time 6 hours 20 minutes
Servings 9 servings
Author Maggie

Ingredients

  • 2 cups heavy whipping cream
  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 pound fresh strawberries, sliced
  • 14 graham cracker sheets about 2 sleeves

Instructions

  1. Beat cream cheese, powdered sugar, and vanilla until smooth.
  2. In a separate bowl, whip heavy cream to stiff peaks. Fold the whipped cream into the cream cheese mixture until combined.
  3. Line the bottom of an 8x8 or 9x9 dish with a single layer of graham crackers, breaking them to fit.
  4. Spread one-third of the cream mixture over the crackers. Top with one-third of the sliced strawberries.
  5. Repeat with two more layers: graham crackers, cream, strawberries. End with cream and a final layer of strawberries on top.
  6. Cover with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. The graham crackers will soften into cake-like layers.
  7. Slice into squares and serve cold.