Strawberry Cream Cheese Icebox Cake


  • 2 cups fresh strawberries, sliced
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup powdered sugar
  • 2 cups whipped cream, plus extra for topping
  • 1 teaspoon vanilla extract
  • 1 package (about 24) graham crackers
  • 1/2 cup strawberry jam


  1. In a large bowl, beat the cream cheese and powdered sugar until smooth. Mix in vanilla extract.
  2. Gently fold in the whipped cream until well blended.
  3. Spread a thin layer of cream cheese mixture on the bottom of a 9×13 inch baking dish.
  4. Place a single layer of graham crackers over the cream cheese layer, breaking them as needed to fit.
  5. Spread half of the remaining cream cheese mixture over the graham crackers.
  6. Top with a layer of sliced strawberries and drizzle with half of the strawberry jam.
  7. Add another layer of graham crackers, the rest of the cream cheese mixture, and the remaining strawberries and jam.
  8. Finish with a final layer of graham crackers and a thin layer of whipped cream on top.
  9. Refrigerate the cake for at least 4 hours, or overnight, to allow the graham crackers to soften and the flavors to meld.
  10. Before serving, garnish with additional strawberries and a drizzle of strawberry jam, if desired.

Prep Time: 20 minutes | Chill Time: 4 hours | Total Time: 4 hours 20 minutes

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