Berry Icebox Cake

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Recipe from Two Peas and Their Pod

This easy Icebox Cake is the perfect no-bake summer dessert! Homemade whipped cream, graham crackers, fresh strawberries, and blueberries are layered together and chilled until soft, creamy, and cake-like. It's an easy make-ahead dessert for the 4th of July, BBQs, potlucks, and summer celebrations.

Prep Time6 30

Total Time6 30

Course: Dessert

Cuisine: American

Keyword: blueberry, cream cheese, icebox cake, strawberry, whipped cream

Servings:

Calories: 283kcal

Ingredients

For the Whipped Cream Mixture:

1 8-ounce block cream cheese, softened
1/2 cup confectioners’ sugar
2 cups heavy whipping cream
1 teaspoon pure vanilla extract

For the Cake:

18 graham cracker sheets, 2 whole sleeves
1 pound strawberries, sliced
1 cup blueberries

For Garnish:

Extra strawberries, blueberries, and fresh mint, for topping the cake

Instructions

Make the Whipped Cream Mixture: In a large bowl, beat the cream cheese and confectioners’ sugar with a hand mixer or stand mixer until smooth and creamy. Add the heavy whipping cream and vanilla extract. Beat on medium-high speed until stiff peaks form.
Layer 1: Spread a thin layer of the whipped cream mixture (about 1 to 2 tablespoons) into the bottom of an 8x8-inch baking dish. Add a layer of graham crackers, breaking as needed to fit in an even layer. Spread one-third of the whipped cream mixture evenly over the graham crackers. Top with half of the strawberries and half of the blueberries.
Layer 2: Add a second layer of graham crackers. Spread another one-third of the whipped cream mixture evenly over the top. Add the remaining strawberries and blueberries.
Layer 3: Add a final layer of graham crackers. Spread the remaining whipped cream mixture evenly over the top, smoothing it into an even layer.
Chill: Cover and refrigerate for at least 6 hours, preferably overnight, until the graham crackers have softened and the cake is set.
Garnish and Serve: Top with extra strawberries and blueberries. You can add a little fresh mint, if desired. Slice into squares and serve chilled.

Notes

Make sure the cream cheese is fully softened before mixing so the whipped cream filling is smooth and creamy.
Beat the whipped cream mixture until stiff peaks form so it holds the layers together and slices cleanly.
Break the graham crackers as needed to create even layers and cover the entire pan.
Chill the cake for at least 6 hours, but overnight is best. This gives the graham crackers time to soften into tender, cake-like layers.
Garnish with fresh strawberries and blueberries just before serving for the prettiest presentation.
Store the cake covered in the refrigerator for up to 3 days.
To serve a larger crowd, double the recipe and assemble it in a 9x13-inch baking dish.

Nutrition