Strawberry Icebox Cake Layers (Print Version)
# Ingredients:
→ Cake Layers
01 -
2 boxes graham crackers
02 -
1 pint strawberries, sliced
03 -
1/2 pint strawberries, cut in half
→ Filling
04 -
1 pint heavy cream
05 -
8 ounces cream cheese
06 -
5 tablespoons granulated sugar
07 -
1 1/2 teaspoons vanilla extract
→ Optional Toppings
08 -
1/4 cup melting chocolate wafers
# Instructions:
01 -
Line a 9×9-inch pan with graham crackers and set aside.
02 -
Pour heavy cream into a large bowl and mix with an electric mixer on medium speed until stiff peaks form, about 4 to 5 minutes. Add cream cheese, sugar, and vanilla, then mix until smooth.
03 -
Spread 1/3 of the cream filling onto the graham crackers. Add 1/3 of the sliced strawberries on top. Repeat the process for 3 layers, reserving the halved strawberries for the top.
04 -
Place the assembled icebox cake in the refrigerator for at least one hour to allow the graham crackers to soften.
05 -
Before serving, add the top layer of halved strawberries, slice the cake, and drizzle melted chocolate on top, if desired.
# Notes:
01 -
Graham crackers can be substituted with chocolate graham crackers or vanilla wafers.
02 -
Slice strawberries thinly to avoid large chunks in the cake.
03 -
Place the cake in the freezer for 30 minutes before serving for a firmer texture.
04 -
Feel free to use other berries such as blackberries, raspberries, or blueberries.