Strawberry Icebox Cake Layers (Printer-Friendly)
Chilled creamy layers with fresh strawberries and graham crackers, perfect for an easy, no-bake summer dessert.
# What You’ll Need to Cook:
→ Cake Base
01 -
300 g plain or honey-flavored graham crackers
→ Cream Filling
02 -
350 ml cold heavy cream
03 -
225 g cream cheese, softened
04 -
60 g granulated sugar
05 -
2 teaspoons vanilla extract
→ Fruit and Garnish
06 -
450 g fresh strawberries, thinly sliced plus extra halved for topping
07 -
50 g dark chocolate, melted (optional, for drizzling)
# Steps to Prepare:
01 -
Pour cold heavy cream into a chilled mixing bowl and whip with an electric mixer until stiff peaks form.
02 -
In a separate bowl, beat softened cream cheese with sugar and vanilla until smooth and creamy.
03 -
Gently fold the whipped cream into the cream cheese mixture until fully incorporated and airy.
04 -
Arrange a single layer of graham crackers along the base of a rectangular dish. Spread a portion of the cream mixture over the crackers and top with sliced strawberries. Repeat layering until ingredients are used, finishing with a final cream layer on top.
05 -
Cover and refrigerate for at least 4 hours or overnight to allow the graham crackers to soften to a cake-like texture.
06 -
Garnish the top with halved strawberries. Drizzle with melted chocolate just before serving, if desired.
# Extra Cooking Tips:
01 -
For clean slices, use a sharp knife dipped in hot water and wiped before cutting.
02 -
Layering the dessert in individual jars makes it portable and ideal for picnics or portion control.