No-Bake Strawberry Lemon Icebox Cake
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Make this simple, layered dessert featuring fresh strawberries and bright lemon cream. This cake sets in the refrigerator and requires no oven time.
- Author: Ahazzam
- Prep Time: 25 min
- Cook Time: 0 min
- Total Time: 6 hr 25 min
- Yield: 9 servings
- Category: Dessert
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (8 ounce) package cream cheese, softened
- 1 (10 ounce) box vanilla wafers or graham crackers
- 2 cups sliced fresh strawberries
- In a medium bowl, whisk together the sweetened condensed milk, lemon juice, and lemon zest until combined. Set aside.
- In a separate large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- In another bowl, beat the softened cream cheese until smooth. Gently fold the whipped cream mixture into the cream cheese until just combined.
- Gently fold the lemon milk mixture into the cream cheese and whipped cream mixture until smooth. This is your lemon cream filling.
- To assemble, arrange a single layer of vanilla wafers or graham crackers on the bottom of an 8×8 inch baking dish.
- Spread about one-third of the lemon cream filling evenly over the wafers.
- Arrange half of the sliced strawberries over the cream layer.
- Repeat the layers: wafers, cream filling, and the remaining strawberries.
- Top with a final layer of wafers.
- Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the wafers to soften.
- Slice and serve cold.
Notes
- You can substitute graham crackers for vanilla wafers for a slightly different texture.
- For a richer flavor, use mascarpone cheese instead of cream cheese.
- Chill the cake completely before slicing to maintain clean layers.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35
- Sodium: 150
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 5
- Cholesterol: 55