Strawberry Icebox Cake
This Strawberry Icebox Cake is one of those easy desserts that feels special without asking for much effort. It is cool, creamy, and full of fresh strawberry flavor, which makes it a lovely choice for bake sales, potlucks, or anytime you want a crowd-pleaser.
Equipment
- 1 Large bowl
- 1 Baking Dish
Ingredients
- 2 lb fresh strawberries sliced
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 tsp alcohol-free vanilla
- 8 oz whipped topping or softly whipped cream
- 1 box graham crackers or plain tea biscuits
- 1 tsp lemon zest optional
Instructions
- In a large bowl, beat the softened cream cheese, powdered sugar, and alcohol-free vanilla until smooth. Fold in the whipped topping or gently whipped cream until the mixture is fluffy and even.
- Wash, hull, and slice the strawberries. Pat them dry so the dessert does not become watery as it chills.
- Spread a thin layer of the cream mixture in the bottom of a baking dish. Add a layer of graham crackers or tea biscuits over the top.
- Spread more filling over the crackers, then add a layer of strawberries. Repeat the layers until you reach the top of the dish, finishing with cream and strawberries.
- Cover the dish and refrigerate for at least 4 hours, or overnight if possible. This rest time helps the crackers soften into a cake-like texture.
- Before serving, garnish with extra strawberries or a little lemon zest. Slice into squares and serve cold.
Notes
Use strawberries that are ripe but still firm. Keep the layers even for tidy slices. For the best texture, assemble the dessert the day before serving.