Strawberry Icebox Cake

With layers of graham crackers, strawberry compote and fluffy whipped cream - this strawberry icebox cake is the perfect summer dessert. The whipped cream layer is in between whipped cream and no-bake cheesecake. You can serve it chilled from the fridge or frozen

Prep Time20

Chilling4

Course: Dessert

Cuisine: American

Keyword: Strawberry Cheesecake Icebox Cake, Strawberry Icebox Cake

Servings: slices

Author: Fiona Dowling

Equipment

9x5 inch (23 x 13 cm) loaf pan an 8x4 inch will work too

Ingredients

Strawberry Compote

3 cups sliced strawberries
¼ cup granulated sugar (50 grams)
2 tablespoons cornstarch (about 10 grams)
2 tablespoons lemon juice (30 ml)

Whipped Cream Layer

8 ounces full-fat cream cheese (226 grams) brick style, room temperature
½ cup powdered sugar (55 grams)
1¼ cup whipping cream (300 ml) cold, from the fridge
8-10 sheets graham crackers

Topping

¼ cup whipping cream (60 ml) optional, cold from the fridge
sliced strawberries

Instructions

Strawberry Compote

Toss together the sugar and cornstarch. I whisk them together with a fork - you don't want there to be lumps of cornstarch.
Add the strawberries and lemon juice to a nonstick skillet or saucepan over low-medium heat.
Add in the sugar and cornstarch mixture. Gently stir together using a rubber spatula, allowing the berries to soften and the mixture to gently boil. Continue to stir for about 10-15 minutes - until the berries are soft and the juice is thick enough to stick to the back of the spatula.
Remove from the heat and cool fully. To speed up the process - transfer to a heatproof bowl and place the bowl in a large bowl filled with ice.

Whipped Cream Layer

In a large bowl using the whisk attachment, beat the cream cheese and powdered sugar until soft. Remove from the bowl.
Using the same bowl, beat the whipping cream until stiff peaks form.
Fold the whipped cream into the cream cheese mixture until it's an even consistency.

Assemble

Line the loaf pan with plastic wrap so that there is an overhang around the sides. Line at least twice - once horizontally and once vertically - so that the entire pan is covered.
Ensure that the strawberry compote is fully cooled. If there is quite a bit of liquid, pour it through a metal sifter and discard the liquid.
Spoon about ¼ of cream filling onto the bottom of the pan and smooth into an even layer.
Place a layer of graham crackers overtop. Break/cut the crackers so that they are fully covering the bottom of the pan (or close to it).
Spoon about ½ of the strawberry compote over the crackers.
Spread about ½ of the remaining whipped cream filling on top of the berry layer.
Repeat the process with the remaining ingredients: a layer of crackers, followed by a layer of strawberry, followed by a layer of whipped cream, then a final layer of crackers. In total, there are 4 layers of cream filling, 3 layers of crackers and 2 layers of berry filling
Cover the pan and place in the fridge or freezer for at least 4 hours.

Serving

When ready to serve, optionally whip the additional ¼ cup of whipping cream until medium peaks form.
Using the overhang of the plastic, carefully lift the cake out of the pan and invert onto the cutting board or plate you plan to serve it on. Peel back the plastic.
Top with the additional whipped cream and sliced berries.

Notes

Strawberries: Feel free to use fresh or frozen berries. If using frozen, it will take longer to boil down.
Storage: Store covered in the fridge or freezer.
Make Ahead Tips: The cake can be made the day before you plan to serve and stored in the fridge overnight. You can make the strawberry compote up to 3 days in advance and store in the fridge in an airtight container.
Nutrition: Details provided are an estimate only and based on 1 slice of cake, assuming the recipe yields 10 uniform slices.

Nutrition