STRAWBERRY CREAM CHEESE ICEBOX CAKE – Page 2

Directions

Prepare the Whipped Cream: In a large bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. Set aside.
Make the Cream Cheese Filling: In another bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy. Fold in half of the whipped cream until well combined.
Assemble the Cake: In a 9×13 inch baking dish, spread a thin layer of the cream cheese mixture to cover the bottom. Place a single layer of graham crackers on top, breaking them as needed to fit.
Layer the Ingredients: Spread a layer of the cream cheese mixture over the graham crackers, followed by a layer of sliced strawberries. Repeat the layers – graham crackers, cream cheese mixture, strawberries – until you reach the top of the dish. Finish with a final layer of whipped cream and strawberries.
Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the layers to meld together and the graham crackers to soften.
Serve: Slice and serve chilled, garnished with extra strawberries if desired.

Use Fresh Strawberries: For the best flavor, use fresh, ripe strawberries. If out of season, you can use frozen strawberries, but make sure to thaw and drain them well to avoid excess moisture.
Softened Cream Cheese: Ensure your cream cheese is at room temperature before mixing to achieve a smooth, lump-free filling.
Overnight Chilling: For the best results, chill the icebox cake overnight. This allows the graham crackers to soften perfectly and the flavors to meld together beautifully.

Berry Mix: Substitute some of the strawberries with other berries like blueberries, raspberries, or blackberries for a mixed berry icebox cake.
Chocolate Twist: Add a layer of chocolate ganache or sprinkle mini chocolate chips between the layers for a chocolate-strawberry combo.
Lemon Zest: Add a teaspoon of lemon zest to the cream cheese mixture for a hint of citrus that complements the strawberries.

Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The cake will continue to soften, but it will still be delicious.
Freezing: While not ideal, you can freeze the icebox cake for up to 1 month. Thaw in the refrigerator before serving, noting that the texture may change slightly.