My Strawberry Icebox Cake: creamy, fruity, no-bake!
Ingredients
Here’s what I use to make this Strawberry Icebox Cake, clear and simple. This list is my guide for a dessert of pure delight, with easy-to-find items. Let’s get layering!
- 1 (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
- 1 ½ lb. strawberries, sliced about ¼-inch thick (about 4 ½ cups)
- ½ cup sliced almonds (optional)
These amounts yield a perfect cake—creamy and fruity for 8-10 servings. The 3 cups cream and 1 ½ lb. strawberries are my ideal mix. It’s a list that delivers big flavor.
The measurements are spot-on for the texture I love, with room to tweak. I can adjust for a smaller pan—adapts effortlessly. This is my key to dessert magic!
Instructions
I start in a stand mixer with the beater—beat an 8-oz. package of cream cheese until smooth, my base begins. I add 1 cup powdered sugar—beat until creamy, my sweetness blends. I scrape the bowl—add 1 cup heavy cream, beat low until smooth, then add 2 more cups, beating to soft peaks, my fluff forms.
I fold in 1 Tbsp. vanilla bean paste and 1 Tbsp. lemon zest—my flavor pops. In a 9-by-9-inch pan, I spoon ¼ cup cream mixture—spread it thin, my foundation sets. I layer 20 graham cracker sheets—break to fit, spread 1 ½ cups cream, top with 1 ½ cups sliced strawberries and ¼ cup almonds, my layers build.
I repeat once—crackers, cream, berries, almonds, my stack grows. I finish with crackers, cream, and berries—my top shines, each step is a delight that makes me smile. I cover with plastic wrap—chill 4 hours or overnight, my cake sets perfectly.
This process fills me with pride every time—simple steps, big joy! My fridge hums with anticipation. I serve chilled—summer bliss is ready!