Strawberry Cream Cheese Icebox Cake is the perfect dessert for a summer gathering or just a sweet treat at home. It’s a no-bake delight that combines the freshness of strawberries with the creamy richness of cheese and whipped cream, all layered between delicate sponge fingers. This cake is simple to prepare but looks and tastes as though it took hours to create.
Ingredients:
- Vanilla Instant Pudding: 1 box
- Strawberry Juice: 1/2 cup (You can use fresh strawberry juice or store-bought juice)
- Nonfat Milk: 1 1/2 cups
- Vanilla Extract: 1 teaspoon
- Sponge Fingers: 24 (These are also known as ladyfingers; they provide the structure for the cake)
- Cool Whipped Cream: 220g (about 1 cup, you can use store-bought or make your own whipped cream)
- Fresh Strawberries: 1 pound (hulled, sliced, and patted dry to remove excess moisture)
Instructions:
- Prepare the Pudding Mixture:
- In a large mixing bowl, combine the vanilla instant pudding mix, strawberry juice, nonfat milk, and vanilla extract. Whisk everything together until the mixture is smooth and thickened, about 2 minutes.
- Once the pudding has thickened, set it aside to let it firm up a bit more.
- Layer the Cake:
- Begin by laying out a layer of sponge fingers at the bottom of your dish. Depending on the size of your dish, you might need to trim the sponge fingers to fit properly. Ensure the entire bottom of the dish is covered.
- Take half of the prepared pudding mixture and spread it evenly over the layer of sponge fingers. This layer should be smooth and cover all the sponge fingers.
- Next, add a layer of the sliced strawberries on top of the pudding. Arrange the strawberries so they cover the pudding completely. The strawberries add a burst of fresh flavor and color to the cake.
- Add the Cream Cheese Layer:
- In another bowl, take the softened cream cheese and beat it until it’s creamy and smooth. Gradually fold in the Cool Whipped cream, making sure to incorporate it fully for a smooth, fluffy consistency.
- Spread half of this cream cheese mixture over the strawberries, ensuring it covers the fruit completely.
- Repeat the Layers:
- Add another layer of sponge fingers over the cream cheese mixture, followed by the remaining pudding. Smooth the pudding out, and then add another layer of strawberries.
- Finally, spread the remaining cream cheese mixture over the top layer of strawberries. Ensure the top is even and smooth, as this will be the final visible layer of your cake.
- Chill the Cake:
- Cover the dish with plastic wrap or foil and place it in the refrigerator. The cake needs to chill for at least 4 hours, but overnight is best. This allows the flavors to meld together, and the sponge fingers will soften as they absorb the moisture from the pudding and cream cheese mixture.
- Garnish and Serve:
- Before serving, you can add a few extra slices of fresh strawberries on top for garnish, or even a drizzle of strawberry syrup for added sweetness.
- Cut the cake into squares and serve chilled. Each bite should offer a delicious blend of creamy, fruity, and slightly tangy flavors.
Tips for the Best Strawberry Cream Cheese Icebox Cake:
- Use Fresh Strawberries: While you can use frozen strawberries in a pinch, fresh strawberries offer the best flavor and texture.
- Dry the Strawberries Well: Patting the strawberries dry is crucial to prevent the cake from becoming too soggy.
- Allow Ample Chill Time: The longer the cake chills, the better the flavors meld, and the easier it is to slice.
- Make It Ahead: This dessert is perfect for making a day ahead of when you need it. The extra chill time only improves the flavor.
This Strawberry Cream Cheese Icebox Cake is a classic no-bake dessert that brings together the sweetness of strawberries with the creaminess of cheese, creating a treat that’s both light and satisfying. Perfect for summer days or any time you need a quick and easy dessert, this cake will surely become a favorite in your recipe collection
