Strawberry Lemonade Icebox Cake (Print Version)
Light, creamy cake with fresh strawberry and lemon. Ideal for summer. Easy, no-bake layers, topped with strawberries.
# Ingredients:
→ Dairy
01 -
2 cups heavy whipping cream
02 -
8 oz cream cheese, softened
→ Fruits
03 -
1 cup strawberries, pureed
04 -
1 cup strawberries, sliced for garnish
05 -
1/2 cup lemon juice, freshly squeezed
→ Other
06 -
1 cup powdered sugar
07 -
1 teaspoon vanilla extract
08 -
1 package (14 oz) graham crackers
# Steps:
01 -
In a large bowl, beat the heavy whipping cream until soft peaks form.
02 -
In another bowl, beat the cream cheese until smooth, then add the powdered sugar, lemon juice, and vanilla extract. Mix until well combined.
03 -
Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
04 -
Spread a layer of the cream mixture in the bottom of a 9x13-inch baking dish. Place a layer of graham crackers over the cream, then spread another layer of the cream mixture on top. Repeat the layers until all ingredients are used, finishing with the cream mixture.
05 -
Cover and refrigerate for at least 4 hours or overnight to allow the cake to set.
06 -
Before serving, garnish with sliced strawberries.
# Notes:
01 -
For added flavor, consider adding lemon zest to the cream mixture.
02 -
This dessert pairs well with a light sparkling wine.