Description
This Berry Icebox Cake blends the creamy goodness of whipped cream and cream cheese with fresh strawberries and blueberries. Perfect for hot days, it’s easy to prepare and will wow your guests without any baking.
Ingredients
Scale
- 1 8-ounce block cream cheese, softened
- 1/2 cup confectioners’ sugar
- 2 cups heavy whipping cream
- 1 teaspoon pure vanilla extract
- 18 graham cracker sheets, 2 whole sleeves
- 1 pound strawberries, sliced
- 1 cup blueberries
- extra strawberries, blueberries, and fresh mint, for topping the cake
Instructions
- Beat the cream cheese and confectioners’ sugar together until smooth and creamy in a large bowl.
- Add heavy whipping cream and vanilla extract, then beat until stiff peaks form.
- Spread a thin layer of the whipped cream mixture at the bottom of an 8×8-inch baking dish.
- Layer graham crackers over the whipped cream mixture, breaking as needed to fit in an even layer.
- Spread one-third of the whipped cream mixture on top of the graham crackers, then add half of the sliced strawberries and blueberries.
- Repeat the layering process with a second layer of graham crackers and whipped cream, then add the remaining strawberries and blueberries.
- Top with a final layer of graham crackers and cover with the remaining whipped cream mixture.
- Cover and refrigerate for at least 6 hours, preferably overnight, until set.
- Garnish with extra strawberries, blueberries, and fresh mint before serving. Slice into squares and enjoy.
Notes
For best results, refrigerate overnight to allow flavors to meld and graham crackers to soften.
Feel free to substitute with your favorite berries for a personal touch.
This cake can be prepared in advance for parties; just keep it chilled until serving.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 14g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg