for recipe tips and more photos, visit the full post here.
This no-bake cake is the hit of the summer! Fresh strawberries are layered with graham crackers and a fluffy cream cheese whipped cream. After a few hours in the refrigerator, the graham crackers magically transform into soft “cake” layers.
PREP TIME: 20 minutes
INACTIVE TIME: 4 hours to overnight
YIELD: 9 servings
8 ounces cream cheese, room temperature
1/3 cup + 2 tablespoons powdered sugar, divided
2 cups heavy cream
1 tablespoon vanilla bean paste
2 sleeves* graham crackers
2 pounds fresh strawberries, sliced
[Note: vanilla extract may be substituted.]
*depending on the brand and packaging size, you may need more to cover the layers
Beat the cream cheese with 2 tablespoons powdered sugar. Mix until fluffy and loosened in texture. In another bowl, whip the cream until soft peaks form. Add remaining powdered sugar and vanilla bean paste. Whip on high until stiff peaks form. Switch to the paddle attachment if using a stand mixer. On low speed, add the cream cheese in three additions, mixing until incorporated.
Cover the bottom of an 8x8” pan with a single layer of graham crackers, breaking into pieces to fill as needed. Spread 1/3 of the cream mixture on top. Add a single layer of sliced strawberries. Repeat the layers—graham crackers, cream, strawberries—twice more. If desired, place the top layer of strawberries in a decorative pattern.
Refrigerate for at least 4 hours or overnight. If refrigerating more than 12 hours before serving, wait to slice and add the top layer of strawberries until closer to serving time.
