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.