This SummerBerryIceboxCakerecipe is a berry-filled, 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.
Prep Time20 minutesminutes
Additional Time8 hourshours
Total Time8 hourshours20 minutesminutes
Ingredients
3 ½cupsvery cold heavy whipping cream
½cuppowdered sugar
2teaspoonsvanilla extract
graham crackers
4cupsfresh 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 9x13 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
Any type of fruit can be used on this icebox cake. You can also add a layer of instant vanilla pudding (mixed according to package directions) in between the layers. Another fun twist is to use chocolate graham crackers!