Ingredients
Scale
3 cups Heavy Cream
½ cup Powdered Sugar
2 teaspoons Vanilla Extract
8 ounces Cream Cheese
2 lbs Fresh Strawberries
1 (14.4 oz) box Graham Crackers or Nilla Wafers
Instructions
- Prepare the Strawberries: Wash and hull the strawberries, then slice them
- Make the Whipped Cream Cheese Frosting: Beat the softened cream cheese until smooth
- Whip the Cream: In a cold bowl, mix heavy cream, powdered sugar, and vanilla extract until stiff peaks form
- Combine and Fold: Fold whipped cream into the cream cheese mixture until smooth
- Assemble the First Layer: Spread a thin layer of the whipped cream mixture in the baking dish
- Add Cookies: Layer graham crackers or Nilla wafers over the cream base
- Layer Strawberries: Spread sliced strawberries over the cookies
- Repeat Layers: Continue layering cream, cookies, and strawberries
- Final Layers: End with a layer of whipped cream on top
- Garnish: Optionally, top with whole or sliced strawberries
- Chill: Cover and refrigerate for at least 6 hours, preferably overnight
- Serve: Slice and enjoy your Strawberry Shortcake Icebox Cake
Notes
Make sure to use very cold heavy cream for better whipping results.
Let the cake chill for optimal texture and flavor.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 18g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg