This Summer Berry Icebox Cake recipe is an easy no bake dessert – no need to preheat the oven today! Made with fresh strawberries and blueberries, this red, white and blue cake is awesome for a 4th of July get-together.
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An Easy Icebox Cake Perfect for Summer
Summer Berry Icebox Cake is one of the best desserts you will make this summer. Who wants to turn on the oven when it’s already boiling hot in the kitchen? I’d rather avoid the heat, and dig into a slice of refreshing, no bake cake! All you need is five ingredients, and about 20 minutes. This blueberry and strawberry icebox cake is also a great use of freshly-picked summer produce.
What is an Icebox Cake?
The “icebox” part of the name comes from back in the old days, when people had to use iceboxes to keep things cold. Lucky for us, we have the refrigerator! Old-fashioned icebox cake is prepared as a loaf, with homemade whipped cream sandwiched between layers of graham crackers (or wafer cookies). After the dessert construction is complete, place the cake in the fridge so that the layers can soften into a more spongy, cake-like texture. With the sweetness of perfectly ripe fruit, each bite is melt-in-your-mouth delicious!
Recipe Ingredients
Ready to cool down? Grab these five ingredients, and let’s get started!
- Heavy Whipping Cream: make sure it has been refrigerated beforehand.
- Powdered Sugar
- Vanilla Extract
- Graham Crackers
- Fresh Fruit: you can use strawberries, raspberries, blueberries, etc. Any kind of fruit works well!
If you want to use some instant pudding as a time saver instead of making whipped cream, it’s just as delicious.
How to Make an Icebox Cake
Mix: In a large mixing bowl, beat heavy whipping cream, powdered sugar and vanilla until stiff peaks form.
Divide: Divide whipped cream mixture into fourths. Spread a fourth of the cream on the bottom of a 9×13 inch pan evenly.
Build: 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.)
Add: Then add another layer of graham crackers, pressing down gently into the cream.
Refrigerate: 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.
Serve: To serve, garnish with additional fresh fruit, if you like, and slice into squares.
Store: Store any leftovers in the refrigerator. Cake is good for 4-5 days.
Variation Ideas
Berry icebox cake can be done so many ways! Here are a couple variations to keep in mind:
- As mentioned before, you’ve got a lot of fruit to choose from! Some late summer raspberries paired with lemon zest would be a great place to start.
- Instant vanilla pudding, mixed according to package directions, works as an alternative layer to whipped cream.
- Use chocolate graham crackers instead of regular!
- Layers of Nilla cookies would also be amazing in this icebox cake recipe.
How to Store Icebox Cake
No bake icebox cake should be stored in the fridge so that it doesn’t get too melty. It might also be helpful to cover it with plastic wrap while it’s setting.
Can I Make this No Bake Dessert Ahead?
You can! Icebox cake is best when it is made the day before and allowed to sit overnight in the fridge. You can eat it in the same day if you want, but make sure it sets for 8 or more hours so your taste buds get the full, cake-tastic experience.
How Long Does Icebox Cake Last?
Icebox Cake will last for 4-5 days in the refrigerator… if it’s not gone before then 🙂
Summer Berry Icebox Cake
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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We’ll email this recipe to you, so you can come back to it later!
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
Nutrition
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