Description
A refreshing no-bake strawberry icebox cake made with layers of creamy filling, fresh strawberries, and graham crackers that soften into a cake-like texture after chilling.
Ingredients
- 500 g fresh strawberries, sliced
- 2 cups (480 ml) heavy whipping cream
- 1/3 cup (40 g) powdered sugar
- 1 teaspoon vanilla extract
- 200 g cream cheese, softened
- About 200 g graham crackers (or 2 sleeves)
Instructions
- Wash and slice the strawberries, then set aside.
- In a large bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form.
- In another bowl, mix the softened cream cheese until smooth, then gently fold in the whipped cream to create a light filling.
- Spread a thin layer of the cream mixture on the bottom of a dish.
- Add a layer of graham crackers, followed by a layer of cream and then sliced strawberries.
- Repeat the layers until all ingredients are used, finishing with a layer of cream and strawberries on top.
- Cover and refrigerate for at least 4 hours, preferably overnight, until the crackers soften into a cake-like texture.
Notes
- Add chocolate chips or drizzle chocolate sauce for a richer variation.
- Use blueberries or raspberries for a mixed berry version.
- Swap graham crackers with vanilla wafers or digestive biscuits if desired.
- Store covered in the refrigerator for up to 3 days.
- Serve chilled directly from the fridge.
- Freezing is not recommended as it may affect the cream texture.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg
