Strawberry Cream Cheese Icebox Cake Recipe

This Strawberry Cream Cheese Icebox Cake is the perfect make-ahead dessert—creamy, light, and bursting with berry flavor. Unlike traditional cakes, it requires zero baking and gets better as it chills, making it ideal for entertaining or hot summer days when you don’t want to turn on the oven.

• ✔ No baking required – Just layer and chill!
• ✔ Crowd-pleasing flavors – Sweet strawberries and tangy cream cheese.
• ✔ Make-ahead magic – Prep 4+ hours ahead (or overnight).
• ✔ Endlessly customizable – Swap fruits or add layers for variation.

• Hydration time – Chilling softens graham crackers into a cake-like texture.
• Stabilized cream – Cream cheese prevents whipped cream from deflating.
• Maceration – Sugar draws out strawberry juices for a saucier texture.
• Layering – Even distribution ensures every bite has perfect balance.

(Serves 10-12)

• 16 oz cream cheese, softened Sub: Mascarpone or vegan cream cheese
• 1 cup powdered sugar Sub: ¾ cup honey or maple syrup
• 2 tsp vanilla extract
• 2 cups heavy cream, cold

• 2 lbs fresh strawberries, sliced Sub: 4 cups thawed frozen strawberries
• 3 tbsp granulated sugar Sub: 2 tbsp honey
• 1 tbsp lemon juice

• 14 oz graham crackers Sub: Biscoff cookies or vanilla wafers
• Optional garnish: Whole strawberries, mint leaves, whipped cream

1. Prep the Strawberries

1. In a bowl, toss sliced strawberries with sugar and lemon juice.
2. Let sit 15-20 mins to macerate (this creates a juicy syrup).

2. Make the Cream Cheese Filling

1. Beat cream cheese, powdered sugar, and vanilla until smooth.
2. In a separate bowl, whip heavy cream to stiff peaks.
3. Gently fold whipped cream into cream cheese mixture.

3. Assemble the Cake

1. In a 9×13″ dish, spread 1 cup filling as a base layer.
2. Add a single layer of graham crackers (break to fit as needed).
3. Spread ⅓ of remaining filling, then top with ½ the strawberries (plus juices).
4. Repeat layers: crackers → filling → strawberries → crackers → final filling.
5. Cover and refrigerate at least 4 hours (overnight is best).

4. Garnish & Serve

1. Top with reserved strawberries and optional garnishes.
2. Slice with a sharp knife dipped in hot water.

• ⚠ Runny filling? Over-whipped cream or under-softened cream cheese. Chill mixture 20 mins before layering.
• ⚠ Crackers too hard? Not enough chilling time—wait longer or add extra strawberry juice between layers.
• ⚠ Too sweet? Reduce sugar in strawberries or use tart berries like raspberries.

• Lemon-Berry: Add lemon zest to filling and use mixed berries.
• Chocolate Twist: Alternate with chocolate graham crackers.
• Tropical: Swap strawberries for mango and coconut whipped cream.
• Mini Cakes: Layer in mason jars for individual servings.

• Perfect Pairings: Iced tea, prosecco, or a drizzle of chocolate sauce.
• For Parties: Double the recipe for a sheet-pan version.
• Leftovers? Keeps for 3 days covered (if it lasts that long!).

This Strawberry Cream Cheese Icebox Cake is a guaranteed hit—effortless to make yet impressive enough for special occasions. With its creamy layers and fresh berry flavor, it’s like summer in every bite.

Ready to wow your guests? Whip it up today and let the fridge do the work! ❄️

(Tag #StrawberryIceboxCake on social—we’d love to see your creations!)