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Easy Berry Icebox Cake Recipe

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4.2 from 1 review

  • Author: Chef
  • Total Time: 3 hours 15 minutes
  • Yield: 12 servings

Description

This Easy Berry Icebox Cake is a no-bake, layered dessert featuring fluffy whipped cream, fresh strawberries, blueberries, and crispy graham crackers. It’s simple to assemble, requires minimal ingredients, and chills for a few hours to create a melt-in-your-mouth treat perfect for warm weather gatherings or any occasion.

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

Layers

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

Optional Garnish

  • Additional fresh berries
  • Star sprinkles

Instructions

  1. Preliminary Preparation: Note that the cake will have 3 layers of graham crackers, 3 layers of whipped cream, and 2 layers of berries. Each graham cracker layer consists of about 7 whole crackers, broken as necessary to fit evenly in the pan.
  2. Make Whipped Cream: Using a hand mixer or stand mixer 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, which should take about 4 minutes.
  3. First Layer Setup: Spread a very thin layer (a couple of tablespoons) of whipped cream on the bottom of an ungreased 9×13-inch pan to help the graham crackers stick.
  4. Layer Graham Crackers: Place a layer of graham crackers evenly over the thin whipped cream base, breaking crackers as necessary to cover the entire surface.
  5. Add Whipped Cream and Strawberries: Spread about 2 cups of whipped cream evenly over the graham cracker layer, then add a layer of sliced fresh strawberries on top.
  6. Second Graham Cracker and Cream Layer: Add the second layer of graham crackers on top of the strawberries, followed by another 2 cups of whipped cream. Then layer the blueberries evenly over the cream.
  7. Final Layers: Add the last layer of graham crackers, then spread the remaining whipped cream evenly over the top layer.
  8. Chill: Cover the assembled cake with aluminum foil or plastic wrap and refrigerate for at least 3 hours, or up to 48 hours, to allow the layers to meld and the crackers to soften.
  9. Garnish and Serve: Before serving, garnish the top with additional fresh berries and/or star sprinkles. Use a small narrow serving spatula to cut and remove slices, serving the cake chilled.

Notes

  • For best results, ensure the heavy cream is very cold before whipping to achieve medium peaks.
  • If you prefer, substitute almond extract with additional vanilla extract.
  • Use a narrow spatula for easier slicing and serving.
  • This cake can be prepared up to 2 days in advance and kept refrigerated.
  • Feel free to use other fresh berries or fruit combinations based on seasonality or preference.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

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