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Amazing No-Bake Strawberry Shortcake Icebox Cake: 1 Perfect Slice

No-Bake Strawberry Shortcake Icebox Cake
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This no-bake strawberry shortcake icebox cake is an easy and refreshing dessert, perfect for hot weather. Layers of graham crackers, creamy filling, and fresh strawberries come together to create a cool treat that sets up beautifully in the refrigerator.

Ingredients

Scale
  • 2 cups heavy cream, very cold
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 (8 ounce) package cream cheese, softened
  • 1 (14 ounce) can sweetened condensed milk, cold
  • 1 pound fresh strawberries, hulled and sliced
  • 1 (14.4 ounce) box graham crackers

Instructions

  1. In a large bowl, beat the cold heavy cream, sugar, and vanilla extract with an electric mixer on high speed until stiff peaks form. Set aside.
  2. In another large bowl, beat the softened cream cheese until smooth. Gradually beat in the cold sweetened condensed milk until well combined and smooth.
  3. Gently fold about one-third of the whipped cream into the cream cheese mixture until no streaks remain. Then, fold in the remaining whipped cream until fully incorporated.
  4. Arrange a single layer of graham crackers in the bottom of a 9×13 inch baking dish, breaking them as needed to fit.
  5. Spread about one-third of the cream mixture evenly over the graham crackers.
  6. Arrange about half of the sliced strawberries over the cream mixture.
  7. Repeat the layers: graham crackers, another third of the cream mixture, and the remaining sliced strawberries.
  8. Add a final layer of graham crackers, then spread the remaining cream mixture evenly over the top.
  9. Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours, or preferably overnight, to allow the graham crackers to soften and the cake to set.
  10. Before serving, you can garnish with additional fresh strawberries or a dollop of whipped cream, if desired.

Notes

  • Ensure all dairy ingredients are very cold for best results when whipping cream and mixing.
  • For a richer flavor, you can use vanilla bean paste instead of extract.
  • This cake is best made the day before you plan to serve it to allow ample time for setting.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://whiskdaily.com/no-bake-strawberry-shortcake-icebox-cake/