Nutritional Information
Per serving (approximate values):
- Calories: 420
- Protein: 7g
- Carbohydrates: 50g
- Fat: 23g
- Fiber: 2g
- Sodium: 280mg
Ingredients
- 1 pound fresh strawberries, hulled and sliced (about 3 cups)
- 1/4 cup granulated sugar (for strawberries)
- 1 teaspoon fresh lemon juice (for strawberries)
- 16 ounces cream cheese, softened (two 8-ounce blocks, full-fat recommended)
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional, but highly recommended)
- 1 1/2 cups heavy cream, very cold
- 1 (14.4 ounce) package graham crackers (about 25-30 crackers), or similar thin, crisp cookies
- 1/4 cup milk (for dipping graham crackers, optional)
- Fresh mint leaves, for garnish (optional)
Instructions
- Prepare the Strawberries: In a medium bowl, combine the sliced strawberries with 1/4 cup granulated sugar and 1 teaspoon fresh lemon juice. Gently toss to coat. Let the strawberries sit at room temperature for at least 30 minutes, or up to an hour, allowing them to macerate and release their juices. This creates a natural syrup that intensifies their flavor and makes them perfect for layering.
- Make the Cream Cheese Filling: In a large mixing bowl, using an electric mixer on medium speed, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Make sure there are no lumps.
- Add the sifted powdered sugar, vanilla extract, and almond extract (if using) to the cream cheese. Beat on low speed until just combined, then increase to medium-high and beat until light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed.
- In a separate, very cold bowl (chilling the bowl and beaters in the freezer for 10-15 minutes beforehand helps), pour the very cold heavy cream. Beat on high speed until stiff peaks form. Be careful not to overbeat, or it will turn grainy.
- Gently fold the whipped cream into the cream cheese mixture in two additions, using a spatula. Fold until just combined and no streaks of whipped cream remain. Do not overmix, as this can deflate the filling.
- Prepare Your Pan: Line an 8×8 inch or 9×9 inch square baking dish (or a 9×13 inch rectangular dish for a thinner cake) with parchment paper, leaving an overhang on two sides. This will make it much easier to lift the cake out for slicing.
- Assemble the First Layer of Cookies: If using graham crackers, briefly dip each cracker into the 1/4 cup of milk for just a second or two (do not soak). This helps them soften more evenly. If using other thin, crisp cookies, you can skip the milk dip, as they will soften sufficiently from the cream. Arrange a single layer of dipped graham crackers (or dry cookies) to cover the bottom of the prepared dish, breaking them as needed to fit snugly.
- Add the First Layer of Cream Cheese Filling: Spread about one-third of the cream cheese filling evenly over the cookie layer. Use an offset spatula or the back of a spoon to create a smooth, consistent layer.
- Add the First Layer of Strawberries: Arrange about one-third of the macerated strawberry slices evenly over the cream cheese filling. You can drizzle some of the accumulated strawberry juices over this layer for extra flavor and moisture.
- Repeat Layers: Repeat the layering process: another layer of dipped cookies, followed by another one-third of the cream cheese filling, and then another one-third of the strawberries.
- Final Layer: Place the final layer of dipped cookies on top. Spread the remaining one-third of the cream cheese filling over the cookies.
- Top with Remaining Strawberries: Artfully arrange the remaining strawberry slices on top of the final cream cheese layer. You can create a decorative pattern or simply scatter them. Drizzle any remaining strawberry juices over the top.
- Chill the Cake: Cover the baking dish tightly with plastic wrap. Refrigerate for at least 4 hours, but preferably overnight (12-24 hours). The longer it chills, the softer the cookies will become, and the more the flavors will meld, resulting in a truly cake-like texture.
- Serve: Once thoroughly chilled, use the parchment paper overhang to carefully lift the cake out of the pan and transfer it to a cutting board. Remove the plastic wrap and parchment paper. Slice the cake into squares or rectangles using a sharp knife. For clean slices, wipe the knife with a damp cloth between cuts. Garnish with fresh mint leaves, if desired, and serve immediately.
