Ingredients:
- For the Cake:
- 2 cups heavy whipping cream
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 box graham crackers (about 9-10 full sheets)
- 1 lb fresh strawberries, sliced
- For the topping:
- Extra strawberries, sliced (for garnish)
- Optional: chocolate shavings or whipped cream for garnish
Instructions:
- Prep the filling:
- In a mixing bowl, use a hand mixer or stand mixer to beat the cream cheese until smooth and creamy.
- Add the powdered sugar and vanilla extract, and continue beating until everything is combined.
- In a separate bowl, whip the heavy cream until stiff peaks form (you can do this with an electric mixer or by hand if you’re feeling strong!).
- Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
- Assemble the cake:
- In a 9×13-inch baking dish (or a similar-sized dish), lay a layer of graham crackers on the bottom.
- Spread a generous layer of the cream cheese mixture over the graham crackers.
- Add a layer of sliced strawberries on top of the cream cheese layer.
- Repeat the layers (graham crackers, cream cheese mixture, strawberries) until you’ve used up the ingredients, ending with a layer of the cream cheese mixture on top.
- Chill the cake:
- Cover the dish with plastic wrap or a lid and refrigerate for at least 4 hours, preferably overnight. This allows the flavors to meld and the graham crackers to soften, giving the cake its signature icebox texture.
- Serve:
- Before serving, garnish with extra fresh strawberries or whipped cream if desired.
Tips:
- You can replace graham crackers with chocolate wafer cookies for a twist.
- Add a bit of lemon zest to the cream cheese mixture for a refreshing zing.
Enjoy this super simple and indulgent dessert! The creamy filling paired with sweet strawberries and soft graham crackers is a perfect combo.
