Ingredients
Scale
- 2 cups heavy cream
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2–3 cups fresh strawberries, sliced
- 1 box graham crackers
- Additional strawberries for garnish, if desired
Instructions
- Prepare the Cream Cheese Filling:
- In a large mixing bowl, beat the heavy cream until stiff peaks form. Set aside.
- In another bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- Gently fold the whipped cream into the cream cheese mixture until well combined, being careful not to deflate the whipped cream.
- Assemble the Cake:
- In a 9×13 inch dish, lay down a layer of graham crackers, breaking them as necessary to cover the bottom.
- Spread half of the cream cheese mixture over the graham crackers.
- Arrange a layer of sliced strawberries over the cream cheese layer.
- Repeat with another layer of graham crackers, the remaining cream cheese mixture, and another layer of strawberries.
- Chill:
- Cover the dish and refrigerate for at least 4 hours, or overnight, to allow the graham crackers to soften and the flavors to meld together.
- Serve:
- Before serving, garnish the top with additional fresh strawberries if desired.
- Cut into squares and serve cold.
