Strawberry Cream Cheese Icebox Cake

Instructions: Making Your Strawberry Dream

1. Wash and hull the strawberries. Slice thinly and set aside.
2. In a bowl, whip heavy cream until stiff peaks form.
3. Gradually add powdered sugar and vanilla, whipping until combined.
4. In a separate bowl, beat cream cheese until smooth and creamy.
5. Gently fold whipped cream into the cream cheese.
6. Line a 9×13 inch baking dish with graham crackers.
7. Spread a layer of cream cheese mixture, then a layer of strawberries.
8. Repeat layers (crackers, cream cheese, strawberries), ending with cream cheese.
9. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
10. Garnish with extra strawberries before serving.

Keto/Low-Carb Adaptations

Following a keto or low-carb diet? No problem! Here’s how to adapt this recipe:

• Use almond flour or coconut flour crackers instead of graham crackers.
• Substitute powdered sugar with erythritol or stevia.
• Use full-fat cream cheese and heavy cream.
• Be mindful of strawberry quantity due to natural sugars.

Tips for Success

• Use freshly whipped cream for the best texture.
• Soften cream cheese thoroughly to prevent lumps.
• Layer graham crackers evenly for a sturdy base.
• Allow ample chilling time for flavor development.
• Get creative with garnishes! Chocolate shavings or strawberry sauce are delicious.

Frequently Asked Questions

• Q: Can I use frozen strawberries? A: Yes, thaw completely and drain excess liquid.
• Q: Can I make this ahead? A: Yes! Refrigerate up to 24 hours before serving.
• Q: Can I use other fruits? A: Yes, raspberries, blueberries, etc. Adjust sweetness as needed.
• Q: How long can I store leftovers? A: Up to 3 days in the refrigerator (best within 48 hours).
• Q: Can I freeze this cake? A: While possible, texture may change. Best enjoyed fresh.