Strawberry Cream Cheese Icebox Cake
This strawberry cream cheese icebox cake is the perfect dessert for hot summer days. Made with strawberries, homemade whipped cream, cream cheese, and graham crackers, this no-bake, cool and refreshing cake is sure to be a hit.
Equipment
- 1 Electric hand mixer or stand mixer with the whisk attachment
- 1 9X5-inch loaf pan
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Ingredients
Strawberry Sauce
- 2 cups frozen strawberries
- ½ cup granulated sugar
- ½ cup water
- 2 tablespoon cornstarch
Cake
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 2 cups heavy cream
- 2 teaspoon vanilla extract
- 7-8 graham cracker sheets about 1 sleeve
- ½ cup fresh strawberries optional for garnish
Instructions
Strawberry Sauce
- Add frozen strawberries and sugar to a small saucepan over medium heat. Cook for 15 minutes, stirring often and breaking down the strawberries as they soften.2 cups frozen strawberries, ½ cup granulated sugar
- As the strawberries cook, whisk together the water and cornstarch in a bowl until well combined.½ cup water, 2 tablespoon cornstarch
- Turn the heat down to low and pour the cornstarch mixture into the cooked strawberries. Cook for 5 minutes, stirring constantly.
- Remove the saucepan from the heat. Let the filling cool to room temperature before using in the cake.
Cake
- Line a 9x5" loaf pan with plastic wrap that hangs over the edge so you can easily pull the cake out.
- Add the cream cheese and powdered sugar to your stand mixer fitted with the whisk attachment. Beat at medium speed for a minute until stiff peaks form. Scoop it out into a separate bowl and set aside.8 oz cream cheese, 1 cup powdered sugar
- Add the heavy cream and vanilla to the bowl of the stand mixer and beat on high speed until soft peaks form.2 cups heavy cream, 2 teaspoon vanilla extract
- Fold in the cream cheese mixture until smooth and well incorporated.
- Spread a couple tablespoons of whipped cream in the bottom of the loaf pan so the graham crackers will stick. Layer graham crackers on top.7-8 graham cracker sheets
- Spread ¾ cup of whipped cream on top of the graham cracker layer. Then layer half of the strawberry sauce on top, another ¾ cup whipped cream, and another layer of graham crackers.
- Next layer ¾ cup whipped cream, the rest of the strawberry sauce, ¾ cup whipped cream, graham crackers, then the rest of the whipped cream. Garnish with fresh strawberries if desired.½ cup fresh strawberries
- Cover the cake with plastic wrap or foil. Freeze for at least 5 hours or overnight.
- Let the cake soften in the refrigerator for 2 hours or at room temperature for 1 hour before serving. Slice and serve cold.
Video
Notes
You can use homemade or store-bought strawberry filling.
Storage: Store the icebox cake in the freezer wrapped tightly in plastic wrap for up to 2 months.
Nutrition
Serving: 1sliceCalories: 387.9kcalCarbohydrates: 36.3gProtein: 3.7gFat: 26.1gSaturated Fat: 15.7gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 6.7gCholesterol: 76.7mgSodium: 150.2mgPotassium: 149.3mgFiber: 1.1gSugar: 28.1gVitamin A: 1008.6IUVitamin C: 21.5mgCalcium: 67.6mgIron: 0.6mg
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