Strawberry Lemonade Icebox Cake (Print Version)

Creamy strawberry lemonade layers with graham crackers and berries. Sweet, tangy, and chilled for summer delight.

# What You'll Need:

→ Dairy

01 - 2 cups heavy whipping cream
02 - 8 ounces 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 graham crackers (14 ounces)

# Steps to Follow:

01 - In a large bowl, beat the heavy whipping cream with an electric mixer until soft peaks form.
02 - In a separate bowl, beat the softened cream cheese until smooth. Add powdered sugar, lemon juice, and vanilla extract, then mix until fully combined.
03 - Gently fold the whipped cream into the cream cheese mixture, blending until no streaks remain.
04 - Spread a layer of the cream mixture over the bottom of a 9x13-inch baking dish. Arrange graham crackers over the cream. Repeat alternating layers of cream and graham crackers, finishing with a final layer of cream mixture.
05 - Cover the dish and refrigerate for a minimum of 4 hours or overnight to allow the dessert to set completely.
06 - Before serving, top with sliced strawberries for garnish.

# Additional Tips::

01 -
  • Ready in only twenty minutes before chilling
  • No baking required
  • Ideal for gatherings and potlucks
  • Bright strawberry and lemon flavor
  • Light and creamy texture
  • You can make it ahead
  • All ages love it
02 -
  • Chills beautifully overnight
  • Perfect make ahead dessert for a crowd
  • No oven needed
03 -
  • Always beat the cream cheese until completely smooth before adding any other ingredients cold lumps are almost impossible to fix
  • Use gentle folding strokes when combining whipped cream with cream cheese so you do not deflate the mixture
  • A single layer of parchment under your base makes serving slices easier if your dish does not have a nonstick surface

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