Strawberry Shortcake Icebox Cake

DeShawn Mitchell

A refreshing no-bake dessert featuring layers of fresh strawberries, creamy filling, and graham crackers that soften into a cake-like texture, perfect for summer gatherings.

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Prep Time 30

Chilling time 4

Total Time 4 30

Course Dessert

Cuisine American

Servings 8

Calories 350 kcal

Ingredients

Creamy Filling

8 oz cream cheese full-fat, softened
2 cups heavy whipping cream cold
0.5 cup powdered sugar
1 tsp vanilla extract pure

Strawberry Sauce

2 cups fresh strawberries chopped
0.25 cup sugar
1 tsp lemon juice

Layers

14 sheets graham crackers regular or honey

Instructions

Prepare Strawberry Sauce

Chop fresh strawberries and mix with sugar and lemon juice in a saucepan. Let sit for 10 minutes to release juices.
Cook over medium heat, stirring occasionally, until strawberries soften and sauce thickens. Cool completely.

Make Creamy Filling

Beat softened cream cheese in a bowl until smooth.
In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Fold whipped cream into cream cheese until combined, keeping it light and airy.

Assemble the Cake

In a dish, start with a thin layer of creamy filling to prevent sticking.
Add a layer of graham crackers, breaking them to fit if needed.
Spread a layer of strawberry sauce, followed by a layer of creamy filling.
Repeat layers of graham crackers, strawberry sauce, and creamy filling until ingredients are used, ending with creamy filling on top.

Chill and Serve

Cover and chill in the refrigerator for at least 4-6 hours, preferably overnight.
Slice and serve chilled, garnished with fresh strawberries if desired.

Notes

1- Use cold ingredients for the creamy filling to achieve the best texture.

2- Taste the strawberry sauce and adjust sugar as needed.

3- Serve with whipped cream or ice cream for an extra treat.

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