Berries ‘n’ Cream Icebox Cake

Easy icebox cake, perfect for summer, feeds a crowd, no baking, and made with homemade whipped cream! Recipe on

I’m working with McCormick this year, a brand I’ve been longing to work with for years, to bring you fresh and flavorful recipes. I grew up spicing and flavoring food with McCormick, so I’m thrilled to be on their blogging team!

Have you ever made icebox cake? Trying today’s recipe was among my first.

I opened an email from a reader the other week requesting an icebox cake for the summertime. She said she’s always made this 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– and it’s addictively wonderful– I’ve just never made it. But Mary’s email and recipe inspired me to decode this refrigerator cake. Challenge accepted!

To be honest, the whole shebang kind of mesmerizes me. It’s cake without an oven. It’s made from graham crackers and fruit. I’m sorry, what? What is this madness? I’m not creaming butter and sugar together? What is happening??

Icebox cake with 4 minute homemade whipped cream, fresh berries, and graham crackers. You won't believe the texture of this simple no-bake cake! Recipe on

I was surprised how quickly it came together and how there’s practically zero effort involved. I know the whole premise sounds odd and trust me, you’ll feel very odd layering everything, but this layered beauty is unlike anything you’ve ever tasted. It tastes like something you’d get off the menu at an adorable corner cafe in Paris. When in reality it took you 10 minutes to make, didn’t even turn on the oven, and you used boxed graham crackers. (Have you ever made homemade graham crackers? Interested.)

Speaking of. The graham crackers get all soft and become the entire texture of the cake. I understand soggy graham crackers sounds odd… and again, it is. But paired with fresh whipped cream that tastes like sweet clouds, flavored with the finest vanilla and almond extracts (whoa!), plus the freshest of summer fruits? It’s epic. Cold, creamy, bursting with flavor, and light. Barely sweet, perfect for summer.

This berries ‘n’ cream icebox cake is the essential end to your 4th of July BBQ. And it feeds a crowd!

Excuse me as I take my final bite of this cloud cake.

McCormick Pure Vanilla & Pure Almond Extracts

Main players:

  • The graham crackers. Really any cookie will work, but graham crackers’ shape are best. They take up a lot of real estate and create a solid layer between the soft whipped cream.
  • Homemade whipped cream. Mary’s recipe uses a tub of frozen whipped topping, but 6 cups of light and luscious homemade whipped cream = next level icebox cake. You only need heavy cream, a little confectioners’ sugar, pure extracts, and a few minutes to make it.
  • Quality flavor. McCormick pure vanilla and pure almond extracts to the rescue. We all know those red caps, we all love those red caps. McCormick’s pure vanilla extract and pure almond extracts flavor the whipped cream. Always go for quality pure extracts, especially when that flavor is the star of the show in a recipe. Like it is in this whipped cream. Trust me!
  • Patriotic berries and star spangled sprinkles. As if you need a reason. As if.

How to make icebox cake on

How to make icebox cake on

Easy icebox cake, perfect for summer, feeds a crowd, no baking, and made with homemade whipped cream! Recipe on

You’ll start with a scant layer of whipped cream to help the graham crackers on the bottom stick. Then begin layering the homemade vanilla almond whipped cream then the fruit. Question yourself as a baker. Top with more graham crackers, more whipped cream, more fruit. Stick the whole pan in the refrigerator then sit back with your feet up, wipe the crumb off your shoulder (oh wait there isn’t one), not a hair out of place, or a stain on your apron. You just prepared a cake in 10 minutes.

Easy icebox cake, perfect for summer, feeds a crowd, no baking, and made with homemade whipped cream! Recipe on

Oh my (sprinkle) stars, this texture. Do it!!


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 n cream icebox cake

More no-bake recipes ideas right here. 🙂

Icebox cake with 4 minute homemade whipped cream, fresh berries, and graham crackers. You won't believe the texture of this simple no-bake cake! Recipe on


  1. I made this tonight! I was only able to do two layers of graham crackers and the blueberries just had to sit on top, I am not sure what I did wrong there?  I also could taste the almond extract a lot when I sampled the whipped topping, maybe I need to let it sit in the fridge overnight and then see how it is. 

      1. I wonder if you should have whipped the cream longer to produce more volume. You should end up with 6 cups of whipped cream, 2 cups for each layer.

  2. 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!!! 🙂

  3. 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 :)!

    1. Isn’t it so good? It’s shockingly tasty and I’m with you– I was questioning it as I was working. Cheating, yes totally! Thanks for taking the time to report back!

  4. 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.

  5. 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!!

  6. This cake looks so easy and a perfect dessert for summer barbecue. Kids will have so much fun assembling!

  7. Hi Sally! –

    Quick question… I made this dessert this morning, can’t wait to try it later! 🙂 Anyways, I followed the recipe to a tee, and I only ended up with 2 layers of graham crackers, when I think there was supposed to be 3. Are you missing that step in the recipe? Thank you 🙂 


  8. I think your recipe states that there are three levels of graham crackers, but it’s not in the steps where the third layer goes. that’s why some people have the blueberries showing and some people ended up with two layers. making it now and just realized this. should be yummy either way!

  9. 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!

  10. 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! 😀

  11. 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!!

  12. Dude, I have always been so confused by “icebox cake.” I’ve tried to look for a “definition” of it so many times but I still don’t think I get it, hahaha. This looks so yummy! And yes, I have made my own graham crackers before, and it’s definitely a labor of love. I actually have a recipe on my blog– it was one of my very early posts! Very, very good but not worth it unless it’s going to be the star of the show… Like in a s’more!!

  13. 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.

    1. Iam using digestive biscuits , do you think it will affect the texture ? Plus can I speed the process by putting it in the freezer for an hour then bring it back to the fridge?

  14. 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?

  15. Hello,

    This recipe looks amazing and so simple.
    But I am Portuguese and here we can not find the famous graham crackers in Portugal.
    What type of cookies can we make it with.


  16. Man, oh man, oh man ….
    How did I miss this last year ?! Chef in training just posted this on Facebook and I am so glad that she did. Going to make this this fourth of July. YUUUUMMMMY . Thank you for sharing !!!

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

  18. 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.


  19. 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!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally