Strawberry Icebox Cake
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Get ready to wow your taste buds with a no-bake, creamy dessert that’s as easy to make as it is delicious—perfect for satisfying your sweet tooth without breaking a sweat!
Ingredients:
Image Credit: The Pioneer Woman
Ingredients:
- 1 (8-oz.) package cream cheese, room temperature
- 1 cup powdered sugar
- 3 cups heavy cream, divided
- 1 Tbsp. vanilla bean paste or extract
- 1 Tbsp. lemon zest
- 20 graham cracker sheets
- 1 1/2 lb. strawberries, sliced about 1/4-inch thick (about 4 1/2 cups)
- 1/2 cup sliced almonds (optional)
- Using a stand mixer with the beater attachment, blend the cream cheese until smooth, then mix in the powdered sugar until fully incorporated.
- Scrape down the bowl, add 1 cup of heavy cream, and mix on low speed until smooth. Pour in the remaining 2 cups of cream and beat on medium to medium-high speed until soft peaks form, gradually increasing speed as the mixture thickens. Gently fold in the vanilla and lemon zest.
- Spread 1/4 cup of the cream mixture evenly across the bottom of a 9x9-inch baking dish.
- Arrange a layer of graham crackers on top, breaking them as needed to fit. Spread about 1 1/2 cups of the cream mixture evenly over the crackers, smoothing with a spoon or offset spatula. Add an even layer of 1 1/2 cups of strawberries, then sprinkle with 1/4 cup of almonds if desired.
- Repeat the layering process once, then finish with a final layer of graham crackers, cream mixture, and strawberries.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight before serving.
