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In a 9×13-inch dish, spread a thin layer of the cream mixture on the bottom. Add a single layer of graham crackers, then spread ⅓ of the cream mixture over the crackers. Add a layer of sliced strawberries. Repeat the layers: graham crackers, cream, strawberries — finishing with a final layer of cream and strawberries on top.
Cover with plastic wrap and refrigerate for at least 4 hours, but overnight is best. This allows the graham crackers to soften into a cake-like texture.
💡 Tips & Variations
- Try using blueberries or raspberries for a mixed-berry twist.
- Swap graham crackers for vanilla wafers or shortbread cookies.
- Add a drizzle of chocolate or strawberry syrup just before serving.
- Want more tang? Add a tablespoon of lemon juice to the cream cheese filling.
🍽 Perfect For…
- Summer BBQs and cookouts
- Mother’s Day or Easter brunch
- Baby or bridal showers
- Quick weeknight desserts
- No-bake holiday treats
A Chilled Classic That’s Always in Season
With its gorgeous layers and refreshing taste, this Strawberry Cream Cheese Icebox Cake is one of those desserts that tastes like summer in every bite. It’s simple to make, stunning to serve, and loved by kids and adults alike.
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Whether you’re hosting a party or just want a cool, creamy treat in your fridge, this no-bake recipe is a must-try. One slice and you’ll see why it’s a classic.
Want a printable version or ideas for a chocolate-strawberry variation? I’d be happy to help!
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