Prepare to indulge in a delightful summer treat that requires no baking and bursts with fresh strawberry flavor: the No Bake Strawberry Icebox Cake. This creamy strawberry cake is perfect for hot weather, offering a light and airy dessert option that will impress your guests without the need for a hot oven.
Ingredients
Scale:
2 cups fresh strawberries, hulled and sliced
1 cup heavy whipping cream
8 ounces cream cheese, softened
1/2 cup powdered sugar, sifted
1 teaspoon vanilla extract
1 ½ cups graham cracker crumbs
1/3 cup granulated sugar
1/2 cup unsalted butter, melted
Instructions
Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are fully coated and resemble wet sand.
Form the Crust: Press the mixture firmly into the bottom of a 9x13 inch baking dish, creating an even layer. Place the crust in the refrigerator to set while you prepare the filling.
Make the Filling: In a large mixing bowl, beat the softened cream cheese and powdered sugar together with an electric mixer on medium speed until smooth and creamy.
Add Whipped Cream: In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold this whipped cream into the cream cheese mixture until fully combined.
Layer the Cake: Remove the crust from the refrigerator and spread half of the cream cheese filling over it. Layer half of the sliced strawberries on top. Repeat with the remaining filling and strawberries.
Chill the Cake: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight if possible.
Serve: Once chilled, slice the cake into squares and serve cold. Optionally, top with additional whipped cream or fresh strawberries.
