Description
This Easy Berry Icebox Cake is a delightful no-bake dessert that features layers of graham crackers, whipped cream, and fresh berries. Perfect for summer gatherings or anytime you want a light and refreshing treat.
Ingredients
Units
Scale
For the Whipped Cream:
- 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
For the Layers:
- 20–21 full-sheet graham crackers
- 2 cups (380g) sliced fresh strawberries
- 1 cup (140g) fresh blueberries
Optional for Garnish:
- Additional berries
- Star sprinkles
Instructions
- Prepare the Whipped Cream: Using a hand or stand mixer, beat the heavy cream, confectioners’ sugar, vanilla, and almond extract until medium peaks form.
- Layer the Cake: Spread a thin layer of whipped cream in a 9×13-inch pan. Add a layer of graham crackers, whipped cream, strawberries, graham crackers, whipped cream, blueberries, graham crackers, and a final layer of whipped cream.
- Chill: Cover the cake and refrigerate for at least 3 hours or up to 48 hours.
- Garnish and Serve: Top with berries and star sprinkles before slicing and serving cold.
Notes
- This cake can be made a day in advance and stored in the refrigerator.
- For a vanilla bean flavor, consider adding scraped seeds from half a vanilla bean to the whipped cream.
- Substitute graham crackers with digestive biscuits or Biscoff cookies if needed.
- Avoid using frozen berries for this recipe.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 12g
- Sodium: 130mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg
