Strawberry Cream Cheese Icebox Cake

For the Strawberry Sauce

1. Add the frozen strawberries and sugar to a small saucepan over medium heat. Cook for 15 minutes, stirring often, breaking down the strawberries as they soften.
2. While the strawberries cook, whisk together the water and cornstarch in a bowl until well combined.
3. Turn the heat down to low and pour the cornstarch mixture into the strawberries. Cook for 5 minutes, stirring constantly.
4. Take the saucepan off of the heat and let the filling cool to room temperature before using.

For the Cake

1. Line a 9×5 loaf pan with plastic wrap that hangs over the edge.
2. Add the cream cheese and powdered sugar to a stand mixer with the wire whip attachment. Beat at medium speed for 1 minute until stiff peaks form. Scoop into a separate bowl and set aside.
3. Add the heavy cream and vanilla to the bowl of the stand mixer and beat on high until soft peaks form.
4. Fold in the cream cheese mixture until smooth.
5. Spread a couple tablespoons of whipped cream in the bottom of the loaf pan and layer graham crackers on top.
6. Spread ¾ cup of whipped cream on top of the graham crackers. Then, layer half of the strawberry sauce on top, another ¾ cup whipped cream, and another layer of graham crackers.
7. Repeat step 6 to create a second layer. Garnish with fresh strawberries, if desired.
8. Cover with plastic wrap or foil and freeze for at least 5 hours or overnight.
9. Let the cake soften in the refrigerator for 2 hours, or at room temperature for 1 hour before serving.
10. Slice and serve cold.