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- 2 cups fresh strawberries - 1/4 cup granulated sugar - Fresh mint leaves for garnish (optional) - 1 cup heavy cream - 1 cup cream cheese, softened - 1/2 teaspoon vanilla extract - 1 package (14 ounces) of graham crackers Fresh strawberries shine in this recipe. They add bright color and sweet flavor. I choose ripe strawberries for the best taste. The granulated sugar helps soften them too. It brings out their natural juices. You can also toss in some fresh mint leaves for a pop of color. Next, we need creamy components. Heavy cream is key for making fluffy layers. Cream cheese adds richness and a smooth texture. Don't forget the vanilla extract; it enhances the flavor. Together, these ingredients create a light and dreamy filling. Finally, we have the base layer. Graham crackers give structure and crunch. They soak up the cream and strawberry juices. This creates a delightful contrast in textures. You can use any brand you like, but choose a plain flavor for best results. Now that we have all our ingredients, we are ready to create a no-bake delight! - Combine 2 cups of sliced strawberries with 1/4 cup of granulated sugar. - Toss gently and let them sit for 10 to 15 minutes to macerate. This step helps the strawberries soften and release their sweet juices. - In a large bowl, whip 1 cup of heavy cream, 1 cup of softened cream cheese, and 1/2 teaspoon of vanilla extract. - Use an electric mixer until soft peaks form. This mixture should be fluffy and well combined. - Take a 9x9 inch baking dish and spread a thin layer of the cream mixture on the bottom. - Place a layer of graham crackers over the cream, covering the bottom completely. - Spread some of the whipped cream mixture over the graham crackers, then add a layer of macerated strawberries on top. - Repeat these layers: graham crackers, cream mixture, and strawberries until you reach the top. - Finish with a layer of whipped cream on top. - Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. This allows the flavors to meld and the graham crackers to soften. - When you’re ready to serve, cut the cake into squares and garnish with fresh mint leaves if desired. To get the right texture for whipped cream, start with cold heavy cream. Use a clean bowl and beaters. Whip the cream until soft peaks form. This means the cream holds its shape but is still soft. If you whip too long, it can turn into butter. To prevent this, watch it closely. Stop when it looks fluffy and smooth. Cutting the cake is easy. Use a sharp knife dipped in warm water to slice through. This helps make clean cuts. Serve each piece with a spoonful of strawberries on top. You can also add fresh mint leaves for a nice touch. They give a pop of color and flavor. You can prepare this cake in advance. Make it the day before you plan to serve it. It will taste great after chilling overnight. For best freshness, cover it tightly with plastic wrap. This keeps it moist and prevents it from absorbing odors. Store it in the fridge until you are ready to enjoy! {{image_2}} You can change up the fruit in this cake. Try using blueberries, peaches, or raspberries. Each fruit brings its own flavor and color. You can also use whatever is in season. Fresh, ripe fruit always tastes best. This way, you can enjoy a new flavor each time you make the cake. Want to add a twist? You can add citrus zest, like lemon or orange, to the cream. This gives a bright flavor that pairs well with the fruit. You can also mix in some chocolate layers. Just melt some chocolate and swirl it into the cream. This creates a rich and tasty treat. If you need to make this cake gluten-free, look for gluten-free graham crackers. They work well and taste great. For a vegan option, you can replace the cream cheese with a plant-based cream cheese. Use coconut cream instead of heavy cream for a lighter option. These simple swaps let everyone enjoy this delicious dessert. Store the cake in the fridge for up to three days. To keep it fresh, cover the dish tightly with plastic wrap. This helps prevent the cake from drying out or absorbing other odors. Yes, you can freeze the icebox cake. Wrap it tightly in plastic wrap and then in aluminum foil. When you are ready to serve, thaw it in the fridge overnight. This keeps the texture nice and creamy. Check for any odd smells or changes in color. If the whipped cream looks runny or separates, it’s best to toss it. To extend shelf life, always cover the cake well and keep it chilled. Yes, you can use frozen strawberries. They work well in this recipe. However, fresh strawberries give a better texture and flavor. Frozen strawberries may be softer and watery after thawing. If you choose frozen ones, let them thaw and drain excess juice. This helps keep the cake from getting soggy. The cake takes at least four hours to set. For best results, refrigerate it overnight. This time allows the graham crackers to soften. It also lets the flavors blend nicely. The longer it sits, the better the taste will be. You can use mascarpone cheese as a substitute. Greek yogurt is another great option. Both will add creaminess without losing flavor. Just remember to adjust the sweetness if needed. These alternatives keep the cake light and delicious. This blog post showed you how to make a delicious icebox cake. You learned about fresh ingredients, creamy components, and step-by-step instructions. We covered helpful tips, variations, and storage info to keep your cake fresh. Remember, this dessert is easy to adjust based on your favorite fruits and flavors. With these guidelines, you can create a treat that’s perfect for any occasion. Enjoy making your own icebox cake and impress your friends and family with your skills!

Strawberry Shortcake Icebox Cake (No Bake)

Indulge in a refreshing Strawberry Shortcake Icebox Cake that’s perfect for any occasion! With layers of fluffy cream, sweet strawberries, and crunchy graham crackers, this no-bake dessert is a summer delight. Easy to make and ready in just 4 hours, it's sure to impress your family and friends. Don’t wait—click through to discover the full recipe and treat yourself to this delicious sweet treat today!
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Ingredients
  

2 cups fresh strawberries, hulled and sliced

1/4 cup granulated sugar

1 cup heavy cream

1 cup cream cheese, softened

1/2 teaspoon vanilla extract

1 package (14 ounces) of graham crackers

Fresh mint leaves for garnish (optional)

Instructions
 

In a medium bowl, combine the sliced strawberries and granulated sugar. Toss gently and let sit for 10-15 minutes to macerate, allowing the strawberries to soften and release their juices.

    In another large bowl, combine the heavy cream, softened cream cheese, and vanilla extract. Use an electric mixer to whip until soft peaks form and the mixture is fluffy and well combined.

      Take a 9x9 inch square baking dish and start by spreading a thin layer of the cream mixture on the bottom of the dish.

        Next, place a layer of graham crackers on top of the cream, covering the bottom completely.

          Spread a portion of the whipped cream mixture over the graham crackers, then layer some of the macerated strawberries on top.

            Repeat layers (graham crackers, cream mixture, strawberries) until you reach the top of the baking dish, finishing with a layer of whipped cream.

              Cover the baking dish with plastic wrap and refrigerate for at least 4 hours or overnight. This allows the graham crackers to soften and the flavors to meld together.

                When ready to serve, remove the icebox cake from the refrigerator and cut into squares. Garnish with fresh mint leaves if desired.

                  Prep Time: 15 mins | Total Time: 4 hours | Servings: 9