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Easy Berry Icebox Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 11 reviews
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 3 hours 15 minutes
  • Yield: Serves 12
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

Easy Berry Icebox Cake is a delightful no-bake summer dessert that layers fluffy whipped cream, fresh berries, and crunchy graham crackers. Quick to assemble in about 15 minutes and requiring a few hours to chill, this cake is perfect for feeding a crowd with minimal effort and maximum flavor. Its creamy texture combined with fresh strawberries and blueberries makes it a refreshing treat that’s both visually appealing and delicious.

Ingredients

Whipped Cream Mixture

  • 3 cups (720ml) cold heavy cream or heavy whipping cream
  • 1/3 cup (40g) confectioners’ sugar
  • 2 teaspoons pure vanilla extract or vanilla bean paste
  • 1/2 teaspoon pure almond extract

Cake Layers

  • 20–21 full-sheet graham crackers
  • 2 cups (380g) sliced fresh strawberries
  • 1 cup (140g) fresh blueberries

Optional Garnish

  • Additional berries
  • Star sprinkles

Instructions

  1. Prepare the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the cold heavy cream, confectioners’ sugar, vanilla extract, and almond extract together on medium-high speed until medium peaks form, about 4 minutes.
  2. Start the base layer: Spread a very thin layer (a couple tablespoons) of whipped cream onto the bottom of an ungreased 9×13-inch pan. This sticky base layer helps the graham crackers adhere.
  3. Layer graham crackers: Arrange about 7 graham crackers (whole or broken to fit evenly) over the whipped cream base to form the first cracker layer.
  4. Add whipped cream and strawberries: Spread about 2 cups of the whipped cream evenly over the graham crackers, then layer the sliced strawberries on top.
  5. Second graham cracker layer: Cover the strawberries with another layer of approximately 7 graham crackers.
  6. Add whipped cream and blueberries: Spread another 2 cups of whipped cream over this second cracker layer, then top with the fresh blueberries.
  7. Final layers: Add the last layer of graham crackers, then spread the remaining whipped cream on top.
  8. Chill the cake: Cover the assembled cake tightly with aluminum foil or plastic wrap and refrigerate for at least 3 hours, or up to 48 hours, allowing the cake to set and soften the crackers.
  9. Garnish and serve: Before serving, optionally decorate with additional fresh berries and star sprinkles. Slice with a small narrow serving spatula and serve chilled.

Notes

  • This is a no-bake dessert, perfect for hot weather or quick preparation days.
  • You can break graham crackers to fit evenly in the pan; about 7 crackers per layer works best.
  • Use cold heavy cream for better whipping results.
  • The cake firm ups as it chills, making it easier to slice cleanly.
  • For best flavor, use fresh ripe strawberries and blueberries.
  • Keep refrigerated and consume within 48 hours for optimum freshness.
  • Optional garnishes such as star sprinkles add a festive touch for celebrations.

Find it online: https://cookedbylina.com/easy-berry-icebox-cake-recipe/