Description

This classic no-bake dessert transforms simple graham crackers into tender cake-like layers using a rich cream cheese and whipped cream filling. Studded with fresh, sliced strawberries, it is the perfect chilled treat for warm summer gatherings.

Ingredients

2 cups heavy whipping cream, cold
12 ounces cream cheese, softened to room temperature
1 1/2 cups confectioner’s sugar, divided
1/4 teaspoon cream of tartar
1 pound fresh strawberries, sliced thin
1 tablespoon pure vanilla extract
12 sheets graham crackers

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Instructions

Line a 9-inch by 5-inch loaf pan with plastic wrap or parchment paper, leaving an overhang for easy removal.
Place a mixing bowl and whisk attachment in the freezer for 10 minutes to chill.
Pour the cold whipping cream into the chilled bowl and beat until it thickens; add 1/2 cup confectioner’s sugar and cream of tartar, then whip to stiff peaks.
Set aside 2 cups of the whipped cream for the filling and store the remainder in the refrigerator for frosting later.
In a separate bowl, beat the softened cream cheese until smooth, then mix in the remaining 1 cup of confectioner’s sugar and vanilla extract.
Gently fold the 2 cups of reserved whipped cream into the cream cheese mixture with a rubber spatula until combined.
Arrange a third of the sliced strawberries in the bottom of the pan, spread with a third of the cream filling, and top with a layer of graham crackers.
Repeat the layering process twice more, then cover and refrigerate for at least 8 hours or overnight to allow the crackers to soften.
Invert the cake onto a serving plate, remove the plastic lining, frost with the reserved whipped cream, and garnish with extra strawberries.

Notes

To ensure perfectly clean slices, use a sharp knife and wipe it with a damp cloth between every cut. For the best results, allow the cake to sit for the full 8 hours as this is essential for the graham crackers to achieve a true cake-like texture.

Prep Time: 30 mins
Cook Time: 0 mins
Category: Dessert
Method: No-Bake
Cuisine: American