Matcha Strawberry Icebox Cake Recipe
Prep Time:
5 hours, 40 minutes
Cook Time:
Servings:
8 Slices
Ingredients
  • 8 ounces cream cheese, room temperature
  • ¾ cup powdered sugar, divided
  • 2 tablespoons matcha powder
  • 1 ½ teaspoon vanilla extract, divided
  • 1 ½ cup heavy cream, divided
  • 7 ounces graham crackers
  • 16 ounces fresh strawberries, cut into ⅕-inch slices
Directions
  1. Line a loaf tin with plastic wrap or parchment paper, leaving a few inches of overhang. (To help the plastic wrap adhere, you can lightly wet the inside of the loaf tin before lining.)
  2. In a large bowl, beat the cream cheese with a hand mixer on low speed until smooth.
  3. Add ½ cup powdered sugar, 2 tablespoons matcha powder, and 1 teaspoon vanilla extract to the bowl of cream cheese and mix until well incorporated. There should be no streaks of green remaining.
  4. Add 1 cup of heavy cream to the cream cheese mixture and beat until smooth and fluffy.
  5. Spread about ½ cup of the whipped cream cheese mixture in an even layer on the bottom of the lined loaf tin. Add a layer of strawberries, followed by a layer of graham crackers. (If necessary, cut the graham crackers to fit the loaf tin.)
  6. Continue layering the whipped cream cheese mixture, strawberries, and graham crackers. For the final layer, add graham crackers topped with the remaining ½ cup of whipped cream cheese mixture.
  7. Cover the icebox cake using the plastic wrap overhang.
  8. Chill the cake in the fridge for at least 5 hours or overnight.
  9. When ready to serve, prepare the whipped cream topping. Beat the remaining ½ cup of heavy cream, ¼ cup of powdered sugar, and ½ teaspoon of vanilla extract until soft peaks form.
  10. Peel away the plastic wrap from the top of the icebox cake and invert the cake onto a plate. Then, peel away and discard the plastic wrap.
  11. Cover in whipped cream and decorate with strawberries, then slice and serve.