A quick and easy no-bake strawberry icebox cake that's layered with graham crackers, whipped cream cheese filling and sliced strawberries. Simple, sweet and perfectly refreshing!
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.
Notes
Graham crackers: You can use chocolate graham crackers or even vanilla wafers for the base if you prefer. Slice thin: Slice the strawberries that you're layering into the cake extra thin so that there aren't huge chunks in the middle.Freezer: I place my cake in the freezer 30 minutes before serving so that it firms up.Berries: Feel free to use other type of berries, like blackberries, blueberries or raspberries.