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Easy Berry Icebox Cake

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Easy Berry Icebox Cake

This is easy berry icebox cake, a no-bake dessert recipe that’s perfect for summer and feeds a crowd. Assembly takes about 15 minutes, and most of the work is hands-off as the cake sets in the refrigerator. This cake is always so much fun to serve because no one ever believes it’s made from mostly whipped cream and graham crackers!

Ingredients

  • 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
  • 20–21 full-sheet graham crackers
  • 2 cups (380g) sliced fresh strawberries
  • 1 cup (140g) fresh blueberries
  • optional for garnish: additional berries and star sprinkles

Directions

  • Preliminary notes: There are 3 layers of graham crackers, 3 layers of whipped cream, and 2 layers of berries (plus any you use for topping). Each layer of graham crackers is about 7 graham crackers (you can break some up to fit). This recipe yields 6 cups of whipped cream and you will use 2 cups per layer.
  • Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, confectioners’ sugar, vanilla, and almond extract together on medium-high speed until medium peaks form, about 4 minutes.
  • Spread a couple Tablespoons into a very, very thin layer on the bottom of an ungreased 9×13-inch pan. This will help the bottom layer of graham crackers stick. Layer graham crackers on top, breaking them apart as needed to make 1 even layer.
  • Spread about 2 cups of whipped cream on top of the graham crackers. Then layer the sliced strawberries on top. Follow with another layer of graham crackers, 2 more cups of whipped cream, then the blueberries. Top with a final layer of graham crackers, followed by a final layer of whipped cream.
  • Cover with aluminum foil or plastic wrap and place in the refrigerator for at least 3 hours, and up to 48 hours.
  • Garnish with additional berries and/or star sprinkles. Cut into slices and serve cold. A small narrow serving spatula is especially helpful for getting the slices out of the pan.

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