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Creamy Old-Fashioned Strawberry Icebox Cake

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A nostalgic, creamy dessert featuring layers of whipped cream, fresh strawberries, and vanilla wafer cookies that softens into a cake-like texture after chilling. Perfect for hot summer days and easy to prepare.

Ingredients

Scale
  • 3 cups fresh strawberries, hulled and sliced
  • 2 to 3 sleeves (about 60-70) vanilla wafer cookies
  • 2 cups (480 ml) heavy whipping cream, chilled
  • 4 ounces (113 grams) cream cheese, softened
  • ⅔ cup (130 grams) granulated sugar, divided
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice

Instructions

  1. Prepare the strawberries: In a medium bowl, toss the sliced strawberries with ⅓ cup (65 grams) of granulated sugar and 1 tablespoon of fresh lemon juice. Set aside for about 15 minutes to macerate.
  2. Make the creamy filling: In a large chilled mixing bowl, beat 2 cups (480 ml) of heavy whipping cream with ⅓ cup (65 grams) of sugar and 1 teaspoon of vanilla extract until soft peaks form. In a separate bowl, beat the softened cream cheese until smooth. Gently fold the cream cheese into the whipped cream using a spatula, being careful not to deflate the mixture.
  3. Assemble the cake: Spread a thin layer of the cream mixture on the bottom of a 9×13 inch (23×33 cm) dish. Arrange a single layer of vanilla wafers over the cream, covering the base completely. Spoon a generous layer of the macerated strawberries over the wafers, then spread a layer of the cream mixture on top, smoothing it out evenly.
  4. Repeat layers: Continue layering wafers, strawberries, and cream until ingredients are used up, finishing with a cream layer on top. You should have about 3 to 4 layers depending on pan and wafer size.
  5. Chill the cake: Cover the dish with plastic wrap and refrigerate for at least 4 hours, ideally overnight, to let wafers soften and flavors meld.
  6. Serve: Garnish with fresh whole strawberries or crushed vanilla wafers. Use a sharp knife dipped in hot water to cut neat slices.

Notes

Use fresh, firm strawberries for best texture. Chill mixing bowl and cream before whipping. Fold cream cheese gently into whipped cream to keep airiness. Drain excess juice from macerated strawberries if watery to avoid soggy bottom layer. Chilling overnight is best for texture and flavor melding. For dairy-free, substitute coconut cream and dairy-free cream cheese; use gluten-free wafers for gluten-free option.

Nutrition

Keywords: strawberry icebox cake, old-fashioned dessert, no-bake cake, summer dessert, creamy strawberry cake, vanilla wafer cake

Find it online: https://coracooks.com/creamy-old-fashioned-strawberry-icebox-cake-recipe-easy-step-by-step-with-fresh-berries/