Strawberry Cream Cheese Icebox Cake

Instructions

1. Wash and hull the strawberries. Slice thinly.
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 and refrigerate for at least 4 hours, or overnight.
10. Garnish with extra strawberries before serving.

Keto/Low-Carb Variations

Enjoy this cake on a keto or low-carb diet with these simple swaps:

• Use almond flour or coconut flour crackers instead of graham crackers.
• Replace powdered sugar with erythritol or stevia.
• Use full-fat cream cheese and heavy cream.
• Limit strawberries due to their natural sugar content.

Tips for Success

• Use freshly whipped cream for best texture.
• Soften cream cheese completely to prevent lumps.
• Layer graham crackers evenly for a sturdy base.
• Allow ample chilling time for flavor melding and cracker softening.
• Get creative with garnishes! Try chocolate shavings or strawberry sauce.

Frequently Asked Questions

• Q: Can I use frozen strawberries? A: Yes, but thaw and drain completely.
• 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 24-48 hours).
• Q: Can I freeze this cake? A: Freezing is possible, but the texture may change.