Prepare the Pan & Tools:

• Line a 9×5-inch loaf pan with plastic wrap or parchment paper.

• Chill a mixing bowl and whisk attachment in the freezer for 10 minutes.

Whip the Cream:

• In the chilled mixing bowl, beat whipping cream on low, gradually increasing speed.

• Add confectioner’s sugar and cream of tartar, then beat until stiff peaks form.

• Reserve 2 cups for the filling and refrigerate the rest for frosting.

Prepare the Strawberries:

• Set aside a few for garnish.

• Hull and thinly slice the rest.

Make the Cream Cheese Mixture:

• Beat cream cheese until smooth.

• Add confectioner’s sugar and vanilla extract, mixing until creamy.

• Fold in the 2 cups of whipped cream with a spatula.

Assemble the Icebox Cake:

• Layer ⅓ of the sliced strawberries in the bottom of the loaf pan.

• Spread ⅓ of the cream cheese mixture evenly over the strawberries.

• Arrange graham crackers in a single layer over the filling, breaking them as needed.

• Repeat this process two more times.

Chill & Set:

• Cover with plastic wrap and press down lightly.

• Refrigerate for at least 8 hours or overnight.

Finish & Serve:

• Invert onto a serving platter and remove the plastic wrap.

• Frost the cake with the reserved whipped cream.

• Garnish with sliced strawberries.

• Slice and serve immediately.