Strawberry Icebox Cake
A creamy no-bake strawberry dessert made with layers of soft graham crackers, homemade strawberry compote, and fluffy cream cheese whipped filling. Chilled until perfectly sliceable, this easy dessert is refreshing and perfect for any occasion.
Ingredients
- 3 cups sliced strawberries
- ¼ cup granulated sugar 50g
- 2 tablespoons cornstarch 10g
- 2 tablespoons lemon juice 30ml
- 8 oz full-fat cream cheese 226g, softened
- ½ cup powdered sugar 55g
- 1¼ cups cold whipping cream 300ml
- 8 –10 sheets graham crackers
- ¼ cup whipping cream 60ml, optional, for topping
- Fresh sliced strawberries for topping
Instructions
- Cook sliced strawberries, sugar, cornstarch, and lemon juice in a saucepan over medium heat for 6–8 minutes until the mixture thickens. Cool completely before using.
- Beat softened cream cheese and powdered sugar together until smooth and creamy.
- Whip cold whipping cream until fluffy peaks form, then gently fold it into the cream cheese mixture.
- Layer graham crackers in a loaf pan or baking dish. Spread with the whipped cream filling and strawberry compote. Repeat the layers until all ingredients are used.
- Cover and refrigerate for at least 4 hours, or overnight for the best cake-like texture.
- Before serving, add whipped cream and fresh strawberry slices on top. Slice and enjoy chilled.
Notes
For a gluten-free version, use gluten-free graham crackers. To make this Strawberry Icebox Cake dairy-free, replace the cream cheese and whipping cream with suitable dairy-free alternatives. Store the cake covered in the refrigerator for up to 4 days to keep it fresh and creamy. For the cleanest slices, chill the dessert overnight and use a warm, sharp knife when serving.