Dollop of Dough
A refreshing summer cake made with cream cheese, strawberry filling, and graham crackers.
This strawberry cream cheese icebox cake is the ultimate summer dessert. Graham crackers are layered with strawberry sauce and whipped cream. It tastes like frozen strawberry cheesecake!
Frozen strawberries, granulated sugar, cornstarch, and water. You can use another thickener, like arrowroot powder or potato starch, if you don't have cornstarch.
Cream cheese, powdered sugar, heavy cream, vanilla extract, and graham crackers.
Add the strawberries and sugar to a pot over medium low heat. Let the strawberries break down and simmer while stirring constantly.
While the strawberries cook, stir the cornstarch and water together in a bowl and pour it into the pot. Turn the heat down to low and let the mixture thicken. Once it's done set aside to cool.
Beat softened cream cheese and powdered sugar together in the bowl of a stand mixer. Once creamy, transfer the mixture to a separate bowl.
Beat the heavy cream on medium high speed until soft peaks form. Then fold the cream cheese mixture into the whipped cream.
Line a loaf pan with plastic wrap and assemble the cake by layering graham crackers, whipped cream, and the strawberry sauce.
Once the layers are complete, set the icebox cake in the freezer to set for at least 5 hours or overnight. Garnish with fresh strawberries.
Let the cake soften on the counter for about an hour and enjoy! Want to make this recipe? Check out the full instructions at:
Lowkey recipes for unfussy foodies.