gluten-free Strawberry Cream Cheese Icebox Cake

Here’s a gluten-free Strawberry Cream Cheese Icebox Cake that’s easy, no-bake, and perfect for summer. It’s creamy, fruity, and layered like a dream!

🍓 Gluten-Free Strawberry Cream Cheese Icebox Cake

⭐ Ingredients:

For the Layers:

• 1 box (about 5 oz) gluten-free graham crackers (like Schär or Pamela’s)

• 2 cups fresh strawberries, sliced

Cream Cheese Layer:

• 8 oz cream cheese, softened

• 1/2 cup powdered sugar

• 1 tsp vanilla extract

• 1 1/2 cups heavy whipping cream (or one 8 oz tub of Cool Whip)

Optional Strawberry Sauce:

• 1 cup strawberries, mashed

• 2 tbsp sugar

• 1 tsp lemon juice

🧁 Instructions:

1. Make the Cream Filling:

   • Beat softened cream cheese until smooth.

   • Add powdered sugar and vanilla, beat until creamy.

   • In a separate bowl, whip the heavy cream until stiff peaks form, then fold into the cream cheese mixture. (If using Cool Whip, fold it directly into the cream cheese.)

2. Optional: Make the Strawberry Sauce:

   • In a small saucepan, simmer mashed strawberries, sugar, and lemon juice for 5–7 minutes until thickened. Let cool.

3. Assemble the Cake:

   • In an 8×8 inch dish, spread a thin layer of the cream mixture.

   • Add a layer of gluten-free graham crackers (break to fit as needed).

   • Spread 1/3 of the cream mixture over the crackers.

   • Add a layer of sliced strawberries.

   • Repeat the layers twice more: crackers → cream → strawberries.

4. Top it Off:

   • Finish with a final layer of cream and some decorative strawberries on top. Drizzle with cooled strawberry sauce if using.

5. Chill:

   • Cover and refrigerate for at least 4–6 hours (overnight is best) to let the layers soften and flavors meld.

🍰 Tips:

• For extra flavor, brush crackers with a little strawberry juice before layering.

• Add a few blueberries or mint leaves for a patriotic or colorful touch!