Strawberry Cream Cheese Icebox Cake

Strawberry Cream Cheese Icebox Cake

Introduction:
Treat yourself to a slice of summer with this Strawberry Cream Cheese Icebox Cake. This no-bake dessert features layers of creamy strawberry filling and sweetened cream cheese, all nestled between graham crackers. It’s a refreshing treat that’s easy to make and perfect for gatherings or a sweet ending to a meal.

Inspiration Behind the Recipe:
Inspired by classic icebox cakes, this recipe utilizes seasonal strawberries and a luscious cream cheese filling to create a light and airy dessert that’s as pleasing to the eyes as it is to the palate.

Ingredients Breakdown:

  • For the Cake:
    • 8 oz cream cheese, softened
    • 1/2 cup granulated sugar
    • 1 teaspoon vanilla extract
    • 1 1/2 cups heavy whipping cream
    • 2 cups fresh strawberries, hulled and sliced
    • 1 package (14.4 oz) graham crackers
  • For the Topping:
    • Extra sliced strawberries for garnish
    • Optional: Whipped cream for topping

Step-by-Step Recipe:

  1. Prepare the Cream Cheese Mixture:
    • In a mixing bowl, beat the softened cream cheese with the granulated sugar and vanilla extract until smooth and creamy.
  2. Whip the Cream:
    • In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
  3. Layer the Ingredients:
    • In a 9×13 inch dish, lay a layer of graham crackers on the bottom. Spread half of the cream cheese mixture over the crackers, followed by half of the sliced strawberries.
  4. Repeat the Layers:
    • Add another layer of graham crackers, followed by the remaining cream cheese mixture, and top with the remaining sliced strawberries.
  5. Top with Graham Crackers:
    • Finish with a final layer of graham crackers on top.
  6. Chill the Cake:
    • Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cake to set.
  7. Serve:
    • When ready to serve, slice the cake into squares and garnish with additional strawberries and whipped cream if desired.

Tips for the Perfect Strawberry Cream Cheese Icebox Cake:

  1. Use Fresh Strawberries: Opt for ripe, sweet strawberries for the best flavor and texture.
  2. Chill Time: For the best results, allow the cake to chill overnight. This will soften the graham crackers and create a delightful creamy texture.
  3. Adjust Sweetness: Taste the cream cheese mixture before layering; you can add more sugar if you prefer a sweeter dessert.

Variations and Customizations:

  1. Add Other Berries: Mix in raspberries or blueberries for a berry medley.
  2. Use a Different Base: Substitute graham crackers with crushed Oreos or vanilla wafers for a unique flavor.
  3. Incorporate Lemon: Add a tablespoon of lemon juice to the cream cheese mixture for a zesty twist.

Health Considerations and Nutritional Value:

  • Balanced Dessert: While this dessert is a treat, using fresh fruit adds vitamins and antioxidants.
  • Lower-Fat Option: Consider using low-fat cream cheese and whipped topping for a lighter version.

FAQ:

  1. Can I use frozen strawberries?
    Fresh strawberries are recommended for the best texture, but you can use thawed and well-drained frozen strawberries if necessary.
  2. How do I store leftovers?
    Keep leftovers covered in the refrigerator for up to 3 days. The graham crackers may soften more over time.
  3. Can I make this cake in advance?
    Yes, this cake is perfect for making ahead. It can be prepared a day in advance, allowing the flavors to deepen.
Strawberry Cream Cheese Icebox Cake

Strawberry Cream Cheese Icebox Cake

Delight in the layers of creamy goodness with this Strawberry Cream Cheese Icebox Cake—a refreshing no-bake dessert perfect for summer! Easy to prepare and visually stunning, it’s sure to impress at any gathering.
Print Recipe Pin Recipe
Prep Time 45 minutes
CHILL TIME 8 hours
Total Time 8 hours 45 minutes
Course Dessert
Cuisine American
Servings 8

Ingredients
  

For the Whipped Cream:

  • 2 cups whipping cream
  • ½ cup confectioner’s sugar
  • ¼ teaspoon cream of tartar

For the Fillings:

  • 1 pound fresh strawberries plus a few extra for garnish (washed and allowed to dry)
  • 12 ounces cream cheese room temperature and very soft
  • 1 cup confectioner’s sugar
  • 1 tablespoon vanilla extract
  • 12 sheets graham crackers typically, 1 box contains 9 crackers per package

Instructions
 

Prepare the Equipment:

    Line the Pan:

    • Line a 9-inch by 5-inch loaf pan with plastic wrap, parchment paper, or wax paper, ensuring the bottom and sides are covered.

    Chill the Equipment:

    • Place the bowl and whisk attachment from a stand mixer in the fridge or freezer to chill for at least 10 minutes.

    Make the Whipped Cream:

      Whip the Cream:

      • Assemble the chilled bowl and whisk on the mixer.
      • Turn the mixer on low and slowly pour in the whipping cream.
      • Gradually increase the speed to medium-high and whip until it begins to thicken.
      • Pause the mixer, add ½ cup of confectioner’s sugar and the cream of tartar.
      • Continue whipping until the cream is thick and stiff.

      Set Aside Whipped Cream:

      • Set aside 2 cups of the whipped cream for later use.
      • Transfer the remaining whipped cream to a covered bowl and refrigerate for later.

      Prepare the Strawberries:

        Hull and Slice Strawberries:

        • Set aside a few strawberries for garnish.
        • Hull the rest of the strawberries and slice them vertically into thin slices.

        Make the Cream Cheese Mixture:

          Beat the Cream Cheese:

          • In the stand mixer, beat the softened cream cheese on medium-high speed until it becomes very smooth.
          • Add in 1 cup of confectioner’s sugar and the vanilla extract, and beat until fully incorporated.

          Fold in Whipped Cream:

          • Gently fold in the 2 cups of whipped cream using a rubber spatula until fully combined.

          Assemble the Icebox Cake:

            Layer the Cake:

            • Take a third of the sliced strawberries and arrange them in an even layer at the bottom of the prepared loaf pan.
            • Spread a third of the cream cheese mixture over the strawberries.
            • Break graham crackers along the perforations and arrange them in a single layer over the cream cheese mixture, fitting the pieces together as closely as possible.
            • Repeat the layering process two more times, alternating layers of strawberries, cream cheese mixture, and graham crackers. The layers should fill the loaf pan.

            Chill:

            • Cover the top of the pan with plastic wrap, pressing down lightly on the layers.
            • Chill the cake in the fridge for at least 8 hours or overnight to allow the flavors to meld and the texture to set.

            Finish the Cake:

              Invert and Frost the Cake:

              • Once chilled, remove the cake from the fridge and carefully invert it onto a serving platter or cutting board.
              • Peel off the plastic or parchment wrap.

              Frost with Whipped Cream:

              • Retrieve the remaining whipped cream from the fridge and use it to “frost” the top and sides of the cake.

              Garnish:

              • Slice the strawberries set aside for garnish and arrange them on top of the cake.

              Serve:

              • Slice the icebox cake and serve immediately.

              Notes

              • Chilling the Mixing Bowl and Whisk Attachment: Chilling the equipment before whipping the cream helps the cream set up properly.
              • Cream of Tartar: Adding cream of tartar makes the whipped cream more stable, which is important for the finished icebox cake.
              • Room Temperature Cream Cheese: Be sure the cream cheese is very soft and at room temperature to avoid lumps in the mixture.
              Keyword Strawberry Cream Cheese Icebox Cake
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