If I told you that you could make a cake that everyone – and I mean everyone – would rave over, and it required only six ingredients and absolutely no baking, you would probably tell me that it was impossible. But it IS possible. It’s right here – it’s this Strawberry Shortcake Icebox Cake! When I first made it, I was drawn to it because of how easy it looked but didn’t particularly expect it to taste incredible… but I was blown away. It’s a keeper – a truly delicious combination of strawberries and cream that’s so simple to make, no oven required.
So the secret to this cake, and to many icebox cakes, is graham crackers. I know, it seemed weird to me too, but just hang in there. The crackers are what form the “cake” layers and when you taste the finished product, they don’t have the texture of graham crackers at all because they’ve softened to a state that’s much more like a traditional cake crumb. It’s magic.
Here’s all you have to do: Make a sweet and creamy frosting sort of concoction out of cream cheese and plenty of heavy whipping cream. Take graham crackers out of a package. Slice some strawberries. Layer those three components together. Chill the dish.
That’s it. Then you slice and serve and inevitably end up oohhing and aahhhing over it. I thought I’d try this cake once since it seemed so easy, I didn’t think I’d be making it again and again because I loved it so much, but that’s what happened. It’s just that good! A definite must-try.
Strawberry Shortcake Icebox Cake
15m prep time
- 8 oz cream cheese, at room temperature
- 1/2 cup powdered sugar
- 2 teaspoons vanilla extract
- 3 cups heavy whipping cream, chilled
- 1/4 teaspoon salt
- 1 (14 oz) box graham crackers
- 2 lbs fresh strawberries, hulled and sliced
- In a large bowl, beat cream cheese with an electric mixer until smooth. Add powdered sugar and vanilla and mix until smooth.
- Gradually add heavy cream and beat until thickened and mixture will hold stiff peaks.
- Spread a thin layer of whipped cream mixture in a 9x13-inch baking dish, just enough to coat the bottom.
- Layer graham crackers across the pan, breaking some as needed to form a single layer.
- Spread a thick layer of whipped cream mixture over the crackers and top with a layer of strawberries. Repeat layers two more times until you reach the top of the pan.
- Chill until crackers have softened completely, at least 4 hours and up to overnight.
- Top with sliced strawberries, if desired, and serve. Enjoy!