No-Bake Strawberry Icebox Cake Guide: Easy, Creamy, and Perfect for Summer
This no-bake strawberry refrigerator cake is a quick and delightful dessert, ideal for warm days.
Ingredients
– Biscuit Base
- 1 box graham crackers rich tea biscuits, petits beurre or any rectangular shape biscuits.
– Strawberries in Syrup
- 500 g about 1 pound fresh strawberries, washed and hulled
- 50 g about ¼ cup granulated sugar
– Creamy Cheese Filling
- 250 g about 8 oz cream cheese (like Philadelphia)
- 50 g about ¼ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 500 ml about 2 cups heavy cream (at least 35% fat), well chilled for 24 hours
- 40 g about 4 tablespoons powdered sugar
- Optional Toppings
- Fresh strawberries rinsed and either halved or sliced
- Unsweetened cocoa powder
Instructions
Prepare the strawberry syrup:
- In a saucepan, combine the sliced strawberries and granulated sugar.
- Cook over medium heat until the strawberries release their juice and the mixture thickens slightly.
- Remove from heat and let it cool completely.
Prepare the cream filling:
- In a mixing bowl, beat the cream cheese until smooth.
- In a separate bowl, whip the cream until soft peaks form.
- Gradually add the powdered sugar and vanilla extract to the whipped cream, continuing to beat until stiff peaks form.
- Gently fold the whipped cream into the cream cheese until well combined.
Assemble the cake:
- Line a rectangular or square dish with a layer of biscuits.
- Spread a layer of the cream filling over the biscuits.
- Drizzle some of the cooled strawberry syrup over the cream layer.
- Repeat the layers until all ingredients are used, finishing with a layer of cream on top.
Decorate:
- Arrange fresh strawberry halves or slices on top.
- Optionally, dust with cocoa powder or sprinkle grated chocolate for added flavour and presentation.
Chill:
- Cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the flavours to meld and the cake to set.
Serve:
- Slice and serve chilled.