Ingredients:
- For the Cake:
- 1 lb fresh strawberries, sliced
- 1 package (8 oz) cream cheese, softened
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 2 cups graham cracker crumbs (or keto-friendly graham crackers for a low-carb version)
- 3 tbsp melted butter
- For Garnish:
- Extra strawberries for topping
- Whipped cream (optional)
Instructions:
- Prepare the Crust:
- In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated.
- Press the mixture into the bottom of a 9×13-inch baking dish, forming an even layer. Set aside.
- Make the Cream Cheese Layer:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese, then add powdered sugar and vanilla extract. Mix until well combined.
- Assemble the Cake:
- Spread a thin layer of the cream cheese mixture over the graham cracker crust.
- Add a layer of sliced strawberries on top of the cream cheese mixture.
- Repeat the layers—cream cheese mixture, then strawberries—until all the ingredients are used, ending with the cream cheese layer on top.
- Chill and Set:
- Cover the dish with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or overnight, to allow the cake to set and flavors to meld.
- Serve:
- Before serving, garnish with additional fresh strawberries and whipped cream, if desired.
