Summertime Bliss: The Irresistible Strawberry Cream Cheese Icebox Cake Recipe

Instructions:

1. Prepare the Strawberries: Wash the strawberries thoroughly, hull them, and slice them into thin rounds. Set aside a handful of sliced strawberries for garnish.
2. Whip the Cream: In a large mixing bowl, beat the heavy cream with an electric mixer on medium-high speed until soft peaks form. Gradually add the powdered sugar and continue beating until stiff peaks form. Be careful not to overbeat.
3. Prepare the Cream Cheese Filling: In another mixing bowl, beat the softened cream cheese until smooth and creamy. Add the vanilla extract and mix until well combined. Gently fold in half of the whipped cream until smooth and evenly incorporated.
4. Assemble the Cake: Line the bottom of a 9×13-inch baking dish with a single layer of graham crackers, breaking them as needed to fit. Spread half of the cream cheese mixture over the graham crackers, smoothing it into an even layer with a spatula. Arrange a layer of sliced strawberries on top of the cream cheese mixture.
5. Repeat the Layers: Place another layer of graham crackers over the strawberries, followed by the remaining cream cheese mixture and sliced strawberries. Top with a final layer of graham crackers.
6. Chill: Cover the baking dish with plastic wrap and refrigerate the cake for at least 4 hours, or preferably overnight, to allow the flavors to meld together and the graham crackers to soften.
7. Serve: Before serving, garnish the top of the cake with the reserved sliced strawberries. Slice into squares and serve chilled. Enjoy the creamy, strawberry-filled delight!