Strawberry Icebox Cake

Strawberry Ice Box Cake Ingredients:

• 8 oz cream cheese, room temperature
• 1 c. powdered sugar
• 3c. heavy cream, divided
• 1 tbsp. vanilla bean paste or extract
• 1 tbsp. lemon zest
• 20 graham cracker sheets
• 1 1/2 lb strawberries, sliced about 1/4-inch-thick (about 4 1/2 cups)
• 1/2 c. sliced almonds (optional)

Directions:

1. Beat the cream cheese in the bowl of a stand mixer with the beater attachment until smooth. Add the powdered sugar; beat until smooth.
2. Scrape down the sides of the bowl. Add 1 cup of the heavy cream and beat at low speed until smooth. Add the remaining 2 cups of cream; beat at medium to medium-high speed until soft peaks form, increasing the speed as the mixture begins to thicken. Fold in the vanilla and lemon zest.
3. Spoon 1/4 cup of the cream mixture into the bottom of a 9-by-9-inch pan or baking dish; spread into a thin, even layer.
4. Top with the graham crackers in a single, even layer, breaking them as needed to fit. Spread about 1 1/2 cups of the cream mixture over the graham crackers, smoothing into an even layer using a spoon or offset spatula. Top the cream mixture with an even layer of the berries (about 1 1/2 cups). Sprinkle evenly with 1/4 cup of the almonds, if using.
5. Repeat one more time, then top with a final layer of graham crackers, cream mixture, and berries.
6. Cover with plastic wrap and refrigerate at least four hours or up to overnight.

Recipe courtesy of The Pioneer Woman Ree Drummond