Strawberry Icebox Cake

This refreshing Strawberry Icebox Cake features layers of creamy filling, fresh strawberries, and crispy Nilla Wafers—a perfect summer dessert.

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Prep Time 30

Chilling Time 4

Total Time 4 30

Servings: 12 slices

Course: Sweet Moments

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cream Filling

8 ounces Cream Cheese softened for easy blending
0.5 cup Powdered Sugar ensures a smooth texture
1 teaspoon Vanilla Extract adds warm flavor
1 cup Cold Heavy Whipping Cream to whip into airy peaks

For the Layers

2 pounds Fresh Strawberries hull and slice
1 box (11-ounce) Nilla Wafers

For the Topping

Whipped Cream or Cool Whip add more for a light finish

Equipment

9×9-inch pan

Method

How to Make Strawberry Icebox Cake

Beat cream cheese until smooth.
Mix in powdered sugar and vanilla extract.
Add cold heavy whipping cream.
Layer Nilla Wafers in a pan.
Spread strawberries and cream mixture.
Repeat layering until finished.
Chill in the refrigerator.
Top with whipped cream and strawberries.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 44gProtein: 4gFat: 14gSaturated Fat: 8gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 25mgCalcium: 50mgIron: 0.5mg

Notes

Make sure the cream cheese is at room temperature. Gradually add powdered sugar to avoid clumping. Chill for at least four hours for best flavor and texture.

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