Strawberry Icebox Cake
Ingredients
- 8 oz. Package Cream Cheese, Room Temperature
- 1 Cup Powdered Sugar
- 3 Cups Heavy Cream, Divided
- 1 Tbsp. Vanilla Bean Paste or Extract
- 1 Tbsp. Lemon Zest
- 20 Graham Cracker Sheets
- 1½ lb. Strawberries, Sliced About ¼-Inch Thick (About 4½ Cups)
- ½ Cup Sliced Almonds (Optional)
Cooking Instructions
- In a bowl or a stand mixer fitted with the beater attachment, beat the cream cheese until smooth.
- Add the powdered sugar, beating until smooth, then scrape down the sides of the bowl.
- Add one cup of the heavy cream and beat at low speed until smooth. Add the remaining two cups of cream and beat at medium to medium-high speed until soft peaks form, increasing the speed as the mixture begins to thicken.
- Fold in the vanilla and lemon zest.
- Spoon ¼ cup of the cream mixture into the bottom of a 9x9” pan or baking dish, spreading into a thin, even layer.
- Top with the graham crackers in a single, even layer, breaking them as needed to fit.
- Spread about 1½ cups of the cream mixture over the graham crackers, using a spoon or offset spatula to smooth into an even layer.
- Top the cream mixture with an even layer of strawberries, about 1½ cups, and sprinkle evenly with ¼ cup of almonds, if using.
- Repeat once more, then top with a final layer of graham crackers, cream mixture and berries.
- Cover with plastic wrap and refrigerate at least four hours or up to overnight.
- Slice in squares and serve.
