This berry icebox cake recipe makes a dessert you’ll be craving all summer long. It’s refreshing, light, and oh-so-easy to make. Creamy whipped layers and fruity goodness combine effortlessly, making it a no-bake dream.
This berry icebox cake is the ultimate dessert for hot summer days when turning on the oven is the last thing you want to do. It’s packed with velvety whipped cream, juicy berries, and soft graham crackers that soak up all the goodness. Best part? It practically makes itself overnight, so you can skip the hassle and still have a show-stopping treat. Once sliced, it’s a refreshing bite to finish off any summer meal!
Why You’ll Love This Easy Icebox Cake
No oven, no fuss, just layers of creamy, fruity deliciousness! This icebox cake is as easy as it gets.
- Beginner-friendly: All you need to do is prepare the whipped cream and assemble the layers.
- Versatile: You can use Cool Whip, instant pudding, wafer cookies, and different kinds of fruit to make this icebox cake.
- Great for summer: Every bite is filled with velvety whipped cream, spongy graham crackers, and natural sweetness from fresh berries.
- No-bake: This layer-and-refrigerate recipe is a cold summer treat that’ll keep the heat at bay when it’s time for dessert.
What You’ll Need
Ready to cool down? Grab these five ingredients, and let’s get started! Find exact ingredient measurements by scrolling to the icebox cake recipe card at the bottom of the post.
- Heavy whipping cream: Low-fat Cool Whip or instant pudding works too if you don’t want to use a mixer.
- Powdered sugar: This is also called “confectioners’ sugar”. Don’t use granulated sugar, as it will make the whipped cream grainy.
- Vanilla extract: Clear extract is best for ultra-white cream layers.
- Graham crackers: Use your favorite brand. Wafer cookies are a great swap.
- Fresh fruit: I used strawberries and blueberries for a patriotic red-and-blue look. Raspberries, blackberries, and diced peaches can be used instead if you prefer.
How to Make an Icebox Cake
You’ll be tempted to eat it before it’s ready! Waiting for the fruity flavors and cream to chill in the fridge is definitely the hardest “step” in this icebox cake recipe. You can find a detailed recipe card at the bottom of the post.
- Whip the cream: Beat the whipping cream, powdered sugar, and vanilla extract in a bowl until stiff peaks form.
- Assemble it: Spread 1/4 of the whipped cream along the bottom of a 9×13″ baking dish. Add a layer of graham crackers on top. Spread 1/4 of the whipped cream over the crackers. Sprinkle 1/3 of the fruit over the cream. Repeat for the remaining ingredients.
- Chill it: Cover it with foil or plastic wrap. Refrigerate overnight.
- Serve: Garnish with more fresh fruit, slice into squares, serve and enjoy!
Chef’s Tips and Variation Ideas
Here are a few easy tips and variations to help you elevate your summer icebox cake. Whether you’re adding lemon zest or making chocolate whipped cream, these ideas make this beautifully-layered recipe even more yummy:
- Create even layers: Smooth out the whipped cream over the fruit so that the graham cracker layers are straight. It helps keep a visual balance because the ingredients will be distributed evenly throughout the layers.
- Add toppings: Sprinkle 1/4 cup mini chocolate chips, chopped pecans, or toasted shredded coconut over the cake for more flavor and crunch. Sprinkling them throughout the layers works too.
- Appreciate the layers: Prepare the cake in a glass baking dish so you can see its beautiful layers from the sides and when you slice into it.
- Add cream cheese: Beat 8 oz softened cream cheese into the whipping cream for a bit of tang and extra richness.
- Zesty twist: Fold 1/2 tablespoon lemon zest or orange zest into the whipped cream to give it some citrusy goodness. Don’t use lemon juice or orange juice because it’ll split the cream.
- Make it chocolatey: Sieve 1/4 cup unsweetened cocoa powder and gently whisk it into the whipping cream. Beat as usual to prepare a chocolate whipped cream. You can also use chocolate graham crackers instead of regular ones for added decadence.
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How Long Does an Icebox Cake Last?
This icebox cake recipe can be refrigerated for up to 5 days. Keep it away from strong-smelling foods like onions and fish to prevent it from absorbing odors. It’s enjoyed straight out of the fridge, so no need for reheating.
More No Bake Dessert Ideas
Berry Icebox Cake Recipe
Ingredients
- 3 ½ cups very cold heavy whipping cream
- ½ cup powdered sugar
- 2 teaspoons vanilla extract
- graham crackers
- 4 cups fresh fruit, you can use strawberries, raspberries, blueberries, etc.
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Instructions
- In a large mixing bowl, beat heavy whipping cream, powdered sugar and vanilla until stiff peaks form.
- Divide whipped cream mixture into fourths. Spread a fourth of the cream on the bottom of a 9×13 inch pan evenly.
- Add graham crackers in an even layer and trim crackers to fit, if necessary. Spread 1/4 of the whipped cream mixture on top of the graham crackers. Add 1/3 of the fruit on top of the whipped cream. (Optional but helpful to level the crackers – add a small amount of whipped cream on top of the fruit to level it.)
- Then add another layer of graham crackers, pressing down gently into the cream. Repeat layers, finishing with the cream on top. Cover pan tightly with foil or saran wrap and refrigerate overnight, or for at least 8 hours.
- To serve, garnish with additional fresh fruit, if you like, and slice into squares.
- Store any leftovers in the refrigerator. Cake is good for 4-5 days.
Notes
Storage Instructions
- Refrigerate the cake in an airtight container for up to 5 days. You can also tightly cover the baking dish with plastic wrap or foil.
Nutrition
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