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As the summer sun shines bright and temperatures rise, there's nothing quite like a refreshing dessert to cool you down. Enter the Sweet Summer Bliss Strawberry Lemon Icebox Cake, a delightful treat that embodies the essence of the season. This no-bake cake combines the sweet juiciness of fresh strawberries with the zesty brightness of lemons, creating a harmonious balance that is perfect for summer gatherings, picnics, and celebrations.

Strawberry Lemon Icebox Cake

Beat the summer heat with the Sweet Summer Bliss Strawberry Lemon Icebox Cake, a delightful no-bake dessert that brings together the juicy freshness of strawberries and the bright zestiness of lemons. Perfect for summer gatherings, this easy-to-make cake features layers of creamy lemon filling, fresh fruit, and crunchy graham crackers. Simply chill, serve, and enjoy the light, airy texture that makes this treat a refreshing addition to any occasion. Ideal for any summer celebration!
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Ingredients
  

For the Cake Layers:

2 cups fresh strawberries, hulled and sliced

Juice and zest of 2 medium lemons

1 cup granulated sugar

2 cups heavy whipping cream

1 teaspoon vanilla extract

2 packages (8 oz each) graham crackers (approximately 36 sheets)

For the Lemon Cream Cheese Filling:

8 oz cream cheese, softened to room temperature

1 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

Instructions
 

Prepare the Strawberries: In a medium-sized bowl, combine the sliced strawberries with 1/4 cup of granulated sugar and the freshly squeezed lemon juice. Gently toss to coat the strawberries and allow them to macerate for approximately 30 minutes. This process will help the strawberries release their juices and intensify their flavor.

    Make the Lemon Cream Cheese Filling: In a large mixing bowl, utilize an electric mixer to beat the softened cream cheese and powdered sugar together until the mixture is smooth and creamy. Add the lemon zest and vanilla extract, mixing until these ingredients are fully incorporated.

      Whip the Cream: In a separate bowl, using clean beaters, whip the heavy cream until it reaches stiff peaks. Carefully fold half of the whipped cream into the cream cheese mixture to lighten it. Then, gently fold in the remaining whipped cream until the mixture is well combined, being careful not to deflate the whipped cream.

        Assemble the Cake Layers:

          - Start by spreading a thin layer of the lemon cream cheese filling on the bottom of a large rectangular or square baking dish.

            - Place a single layer of graham crackers on top of the filling, ensuring they cover the entire base.

              - Add a generous layer of the cream filling over the crackers, followed by a layer of the macerated strawberries.

                - Repeat this layering process two more times (graham crackers, cream filling, strawberries), culminating with a final layer of the cream filling on top.

                  Chill the Cake: Cover the baking dish securely with plastic wrap or aluminum foil. Place it in the refrigerator to chill for at least 4 hours, though overnight is preferable. This will allow the graham crackers to soften and the flavors to meld beautifully.

                    Serve: Before serving, garnish the top of the cake with additional fresh strawberry slices and a sprinkle of lemon zest for an extra burst of flavor and color. Slice into squares and relish this refreshing summer dessert!

                      Prep Time, Total Time, Servings: 30 minutes | 4 hours (plus chilling time) | Serves 12