From scratch berries & cream icebox cake is made with fresh berries, graham crackers, and homemade whipped cream. It’s the perfect summertime recipe– prepped in about 10 minutes, no baking required, and it feeds a crowd. Let the refrigerator do all the work!
Have you ever made an icebox cake? Trying today’s recipe was among my first.
I opened an email from a reader requesting an icebox cake for the summertime. She said she’s always made a no-bake cake with frozen whipped topping and pudding mix for her kids, but would feel better serving a from-scratch version. I’ve eaten icebox cake before (it’s addictively wonderful), I’ve just never made it. I was inspired to decode this refrigerator cake. Challenge accepted!
Berries & Cream Icebox Cake – Video Tutorial
This icebox cake requires minimal ingredients and you’ll appreciate how quickly it comes together. More time for summer fun!
- Homemade Whipped Cream: Instead of using frozen whipped topping full of preservatives, let’s make our own whipped cream. You only need heavy cream, a little confectioners’ sugar, vanilla and almond extracts, and a few minutes to make it. Make sure you begin with very cold cream– the colder the cream, the easier and more successful it will whip. Whip the heavy cream, sugar, and extracts together on medium-high speed, until medium peaks form. Look for a billowy and smooth texture. It’s so light, so creamy, and a delicious addition to today’s no-bake cake.
- Graham Crackers: Any cookie will work, but graham crackers’ shape are best. They take up a lot of real estate and create solid layers between the soft whipped cream.
- Fresh Berries: Use your favorites! I like to use a combination of strawberries and blueberries. Keep the berries to a total of 3 cups.
What Is The Texture Of This Berries & Cream Icebox Cake?
As the cake sets up in the refrigerator, the graham crackers soften. They’re chewy and tender– not crunchy in the slightest! They taste like multiple layers of thin cake with whipped cream and berries in between. This icebox cake is:
- Bursting with flavor
- Cold and creamy
- Light and refreshing
- Sprinkled with berries
- Perfect for summer
More Favorite Summer Desserts
- Blueberry Lemon Icebox Cake
- Brownie Ice Cream Sandwiches
- 5 Layer Ice Cream Cake
- Blueberry Crumble Ice Cream
- No Bake S’mores Cake
- Fresh Berry Cream Cake
- Rainbow Cookie Ice Cream Sandwiches
Easy icebox cake, perfect for summer, feeds a crowd, no baking, and made with homemade whipped cream!
- 3 cups (720ml) heavy cream or heavy whipping cream
- 1/3 cup (40g) confectioners’ sugar
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon pure almond extract
- 20–21 full-sheet graham crackers
- 2 cups (380g) sliced strawberries
- 1 cup (100g) blueberries
- optional: additional berries and colorful sprinkles
- 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 extracts together on medium-high speed until soft peaks form, about 4 minutes. Spread a couple Tablespoons into a very, very thin layer on the bottom of a 9×13 pan. This will help the bottom layer of graham crackers stick. Layer graham crackers on top.
- 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 and another layer of graham crackers. Spread the remaining whipped cream on top and sprinkle with any additional berries and sprinkles.
- Cover with aluminum foil or plastic wrap and place in the refrigerator for at least 3 hours or overnight.
- Cut into slices and serve cold.
- Make Ahead Instructions: You can make this icebox cake the day before you need it because it can set overnight in the refrigerator. The graham crackers and fruit become a little too mushy by day 3 or 4, so keep that in mind with any leftovers.
Keywords: icebox cake, berries & cream icebox cake