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Easy Berry Icebox Cake

Easy Berry Icebox Cake layered with whipped cream, graham crackers, strawberries, raspberries, and blueberries

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A delightful no-bake dessert combining fresh berries, whipped cream, and graham crackers, perfect for warm weather gatherings.

Ingredients

Scale
  • 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
  • 2021 full-sheet graham crackers
  • 2 cups (380g) sliced fresh strawberries
  • 1 cup (140g) fresh blueberries
  • Optional for garnish: additional berries and star sprinkles

Instructions

  1. Prepare your whipped cream by using a hand mixer or a stand mixer fitted with a whisk attachment. Beat the cold heavy cream, confectioners’ sugar, vanilla, and almond extract together on medium-high speed until medium peaks form. This should take about 4 minutes.
  2. Start building your cake. Spread a couple of tablespoons of whipped cream into a very thin layer at the bottom of an ungreased 9×13-inch pan.
  3. Lay down 7 graham crackers on top of the cream, breaking some if needed to ensure an even layer.
  4. Spread around 2 cups of your prepared whipped cream over the graham crackers. Next, layer the sliced strawberries on top.
  5. Repeat the process with another layer of graham crackers, followed by another 2 cups of whipped cream and then the blueberries.
  6. Finish off with one last layer of graham crackers, topped with the remaining whipped cream.
  7. Cover the pan with aluminum foil or plastic wrap. Chill in the refrigerator for at least 180 minutes, or you can keep it in there for up to 2880 minutes to let the flavors meld.
  8. When ready to serve, garnish your cake with any additional berries and/or star sprinkles. Cut into slices and serve cold.

Notes

Ensure your heavy cream is cold before whipping. Use fresh berries for best flavor. You can adjust sweetness to your preference.

Nutrition