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Strawberry Icebox Cake

Cool, creamy layers and sweet strawberries come together in the most comforting, no-fuss dessert. This one’s as simple as mixing, layering, and letting the fridge do all the work.
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Prep Time 20 minutes
Cook Time 0 minutes
Total Time 6 hours 20 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 2 sleeves graham crackers
  • 8 oz cream cheese softened
  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups fresh strawberries sliced
  • 1/2 cup strawberry jam or purée
  • whipped topping for the final layer
  • crushed graham crackers for garnish

Method
 

  1. Beat the cream cheese, powdered sugar, and vanilla until smooth and creamy.
  2. Whip the heavy cream to stiff peaks in a separate bowl.
  3. Gently fold the whipped cream into the cream cheese mixture.
  4. Spread a thin layer of cream mixture in the bottom of a baking dish.
  5. Add a layer of graham crackers and spread more cream mixture over the top.
  6. Layer sliced strawberries and drizzle lightly with strawberry jam.
  7. Repeat the layers until all ingredients are used, finishing with a thick layer of cream on top.
  8. Top with whipped topping and sprinkle with crushed graham crackers.
  9. Refrigerate for 6 hours or overnight until the graham crackers soften into cake-like layers.

Notes

Store covered in the refrigerator for up to 3–4 days. For longer storage, freeze for up to 3 months and thaw in the refrigerator before serving. Serve chilled on its own or alongside fresh fruit and coffee.