Strawberry Cream Cheese Icebox Cake

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 4 cups fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar (for macerating strawberries)
• Whipped cream (optional)
• Whole strawberries for garnish (optional)

Instructions

1. In a bowl, combine the sliced strawberries with 1/4 cup of granulated sugar. Allow them to sit for about 20-30 minutes to macerate.
2. In a separate bowl, mix the graham cracker crumbs, melted butter, and 1/4 cup of sugar until resembling wet sand. Press this mixture into the bottom of a 9x13 inch baking dish.
3. In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
4. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
5. Spread half of the cream cheese mixture over the graham cracker crust, then add half of the macerated strawberries.
6. Add another layer of the remaining cream cheese filling, followed by the rest of the strawberries. Finish with the remaining graham cracker mixture on top.
7. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight.
8. When ready to serve, cut into squares and top with whipped cream and whole strawberries.