1/2pintstrawberries, cut in half (for top of cake)
1/4cupmelting chocolate wafers, optional
Line a 9×9″ pan with the graham crackers and set aside.
Pour the heavy cream into a large bowl and mix with an electric mixer on medium-speed until a stiff peak forms, about 4 to 5 minutes. Then add the cream cheese, sugar and vanilla. Mix just until smooth.
Spread 1/3 of the mixture onto the graham crackers. Then layer 1/3 of the sliced strawberries on top. Repeat with 3 layers. Save the strawberries you’re putting on top, until ready to serve.
Place cake in the refrigerator for at least one hour, to allow the graham crackers to soften.
Add the top layer of strawberries right before serving. Slice and drizzle chocolate on top if desired.
Slice the strawberries that extra thin you're layering into the icebox cake so that there aren't huge chunks in the middle.
Let chill in refrigerator at least one hour prior to serving.
I place my strawberry icebox cake in the freezer 30 minutes before serving so that it firms up.
Add the top layer of strawberries right before serving.
Use a sharp knife to slice your icebox cake.
Feel free to drizzle the top with chocolate or add on more fresh berries!