Strawberry Cream Pie Icebox Cake

Serves 10 · 30 min prep

Ingredients

• 1 box (about 14 oz) graham crackers
• 12 oz cream cheese, softened
• 3/4 cup powdered sugar
• 2 tsp vanilla extract
• 2 1/2 cups heavy whipping cream
• 4 cups fresh strawberries, thinly sliced
• 1/3 cup strawberry jam
• 1 tbsp fresh lemon juice
• 1/4 cup extra graham cracker crumbs for topping
• 6 whole strawberries for garnish

Instructions

1. 1Line a 9-by-13-inch baking dish with parchment if you want clean lift-out slices, or leave it unlined for classic scoop-and-serve style.
2. 2Beat the cream cheese with the powdered sugar and vanilla until completely smooth. In a large chilled bowl whip the heavy cream to stiff peaks, then fold it into the cream-cheese mixture to create a thick strawberry-cream-pie filling.
3. 3Warm the strawberry jam with the lemon juice until loose and brushable; this becomes the glossy binder between layers.
4. 4Spread a thin smear of cream filling on the bottom of the dish so the first graham layer sticks. Arrange a single layer of graham crackers over the cream, breaking crackers as needed to cover the surface.
5. 5Spread one-third of the remaining cream filling over the crackers. Arrange a layer of sliced strawberries on top and lightly brush or drizzle with some of the warm jam mixture.
6. 6Repeat the graham-cracker, cream, strawberry, and jam layers two more times, ending with a final smooth layer of cream on top.
7. 7Sprinkle the extra graham crumbs over the top cream and press gently so they adhere. Arrange the whole strawberries in the center or corners for a finished look.
8. 8Cover the dish tightly and refrigerate for at least 6 hours, preferably overnight, so the graham crackers soften into a cake-like crust and the cream sets.
9. 9Cut into squares with a sharp knife. Serve cold; each bite delivers the full strawberry cream pie experience of soft crust, fluffy cream, and bright berries.