Berries & Cream Icebox Cake

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!

berries & cream icebox cake

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, but I’ve just never made it until recently. I was inspired to decode this refrigerator cake. Challenge accepted!

Berries & Cream Icebox Cake – Video Tutorial

berries & cream icebox cake

Main Ingredients

This icebox cake requires minimal ingredients and you’ll appreciate how quickly it comes together. More time for summer fun!

  1. 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.
  2. 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.
  3. Fresh Berries: Use your favorites! I like to use a combination of strawberries and blueberries. Keep the berries to a total of 3 cups.

bottles of vanilla and almond extract

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

layer of graham crackers in a glass baking dish

layer of sliced strawberries on top of whipped cream in a glass baking dish

side view of berries & cream icebox cake in a glass baking dish

slice of berries & cream icebox cake on a wood plate with a fork

More Favorite Summer Desserts

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slice of berries & cream icebox cake on a wood plate with a fork

Berries ‘n’ Cream Icebox Cake

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 3 hours, 10 minutes
  • Yield: serves 12
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American


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
  • 2021 full-sheet graham crackers
  • 2 cups (380g) sliced strawberries
  • 1 cup (100g) blueberries
  • optional: additional berries and colorful sprinkles


  1. 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.
  2. 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.
  3. 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.
  4. Cover with aluminum foil or plastic wrap and place in the refrigerator for at least 3 hours or overnight.
  5. Cut into slices and serve cold.


  1. 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


  1. Dragana Millson says:

    My, oh, my, this looks amazing!!! Has it been a couple days since you made this yet? How did the whipped cream hold up after sitting around?

    1. I made this cake last weekend. The whipped cream was fine but the graham crackers and fruit became a little mushy by day 3. (Have that in the notes to keep in mind with leftovers.) 🙂

  2. Just made this & stuck in the freezer to take to a barbecue this evening. I’m so excited to see how it tastes & how everyone likes it!

  3. I made this cake today and it’s in the fridge (“icebox”) for tomorrow after dinner. I did have to whip some extra cream to cover the top without blueberries showing, but I’m confident it will taste wonderful.

  4. Hi Sally, I make this cake with a graham cracker crust and then layer the cream filling with the fruit. This eliminates the soggy graham crackers. I have also tried it with strawberries, pineapple and bananas with a chocolate syrup drizzle; tastes just like a banana split! It is on of my absolute favorite summer desserts!!!

  5. Made it on Saturday and my husband has eaten most of it by himself. It is so good! Thanks Sally. 🙂

  6. I’ve NEVER tried icebox cake before, and your version looks absolutely delicious!!! Is it possible that I can cut the recipe in half or freeze the rest? Thanks, Sally!!! 🙂

    1. Either works. Cutting the recipe in half would be simple. Use an 8-inch or 9-inch square baking pan. 🙂

  7. I’m not gonna lie, I’ve alway been a little skeptical about ice box cakes. They always seemed… I don’t know… like cheating? Then again I’m always skeptical of no bake desserts that aren’t ice cream. Call it loyalty. But I decided to finally give it a shot when you and another one of my fav blogs both posted about them HOLY CRAP I’m a convert. So tasty and so simple! I cut the recipe in half and made it in an 8×8 and used only vanilla extract and it’s so good! I also covered the top in rain now sprinkles because duh. I think my husband has consumed practically the entire thing so far. Thanks so much for this recipe! I’m s big fan of your blog AND those too-cute-for-words puppies :)!

  8. This sounds really good with the berries.  I might also try to turn this into a key lime ice box cake.  Thinking of flavoring the whipped cream with lime juice, skip the blueberries and strawberries.  Wondering if there is a place in here for sweetened condensed milk, maybe with the whipped cream? 

    1. That sounds amazing!! I fear the sweetened condensed milk would thin the whipped cream out too much and prevent the whole thing from setting in the fridge. But the lime juice would be excellent. Maybe some zest in there too.

  9. This is so good!! I used Kroger brand gluten free animal crackers instead of graham crackers and it made for an excellent gluten free treat! Thanks for this recipe Sally!!

  10. Would I be able to store extra whipped cream if I make a smaller version of the cake? 

    1. Definitely– cover tightly and keep in the refrigerator.

  11. Made this for the 4th of July and it was a huge hit! I used chocolate Graham crackers as my husband must have chocolate in his dessert, and everyone loved it.  Thanks Sally!

  12. This was our fourth of july dessert and we all agreed we could eat the whole pan ourselves, haha.
    This was my first time making homemade whipped cream and I am never turning back! 😀

  13. I made this for my family this weekend and it was the best dessert! Everyone loved it 🙂 I really like the subtle almond flavor in the whipped cream. I would have never thought to do that, but it complimented the graham crackers and berries so perfectly! Thanks for another great recipe!!

  14. I have to chime in as well and say that I made this for the 4th and it was a success. It met my criteria of being “super easy” and it met all other criteria of being cold, sweet, and amazingly good. I just had no energy to do any sort of elaborate baking so this definitely fit the bill.

  15. Made this – very nice and not too sweet.  Wondering if it might work to add a bit more almond extract to bring out the flavor more?

    1. Absolutely! Feel free to add more to fit your tastes 🙂

  16. Do you think I could use frozen blueberries?

  17. kathy Custer says:

    I am wondering about adding some cream cheese totje whipped cream. Think it could work?

    1. You can give it a shot! I haven’t tried it and am unsure of the results.

  18. I’m in Ireland so no graham crackers, would digestive biscuits be too thick? What would be a good substitute?

    1. Hi Michelle! Yes, digestive biscuits would be the best choice.

  19. Hi Sally,

    I’m going to be making this in 2 days- have you ever used cinnamon graham crackers for this?? I’m trying to decide…I have cinnamon in my pantry already, but yours calls for regular.


    1. I think cinnamon graham crackers would taste wonderful with the berries and whipped cream!

  20. Growing up, we called this icebox pie (although it was made in a 9×13, never a pie plate!). My mom used Vanilla Wafers and bananas. She never used homemade whipped cream. Back then, she made it from a boxed mix (no dairy-case whipped topping when I was a kid!). It was my dad’s favorite dessert. I can’t wait to try this version when I host my Book Club later this month. Thanks for updating this recipe, Sally!

  21. Hello!
    This looks delicious. Any way I can use frozen fruit?
    Can’t wait to try!

    1. You can use frozen fruit, yes.

  22. hi! if using frozen berries, should I let them thaw first?

    1. You can use frozen fruit, yes. No need to thaw first.

  23. This looks delicious! Can you substitute something for the strawberries? Unfortunately I’m allergic to strawberries.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Lisa, absolutely! Feel free to swap with another type of berry.

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