Made with fresh berries, graham crackers, and homemade whipped cream, this berry icebox cake is one of the easiest no bake cake recipes you’ll try this summer. Prep takes about 10 minutes, there’s no baking required, and the entire dessert feeds a crowd. Let your refrigerator do all the work!
A reader once wrote to us and explained that she’s always made a no-bake cake with frozen whipped topping and pudding mix but preferred to serve her kids something a bit more homemade. My team and I couldn’t resist the opportunity to test out a new refrigerator cake recipe and we pictured it with plenty of fresh whipped cream and berries. This berry icebox cake came out better than we imagined!
Tell Me About This Berries & Cream Icebox Cake
- Flavor: First off, there’s no denying all that delicious berry and cream flavor. Every cold and creamy bite is full of juicy berries, luscious whipped cream, and graham crackers. This light and refreshing berry icebox cake makes for a delectable summer treat.
- Texture: As the cake sets up in the refrigerator, the graham crackers soften. They’re chewy and tender – not crunchy in the slightest! The cake truly tastes like multiple layers of thin cake with whipped cream and berries in between. Like fresh berry cream cake, but with more texture. It’s unique and certainly refreshing!
- Ease: This summer dessert recipe is wonderful for beginners because it’s very simple. You need a handful of very basic ingredients plus about 15 minutes to prepare the whipped cream and assemble the entire cake before it goes into the refrigerator. There are 3 layers of graham crackers, 3 layers of whipped cream, and 2 layers of berries (plus extra for topping). Once you put it all together, cover and refrigerate it for a few hours. That’s it!
Berry Icebox Cake Video Tutorial
Choosing the Right Ingredients for Berry Icebox Cake
- Homemade Whipped Cream: Instead of using store-bought frozen whipped topping, consider making your own whipped cream. You need heavy cream, a little confectioners’ sugar, vanilla and almond extracts, and a few minutes to make it. The key is to start with very cold cream: the colder the cream, the easier and more successful it will whip. Whip the ingredients together on medium-high speed until medium peaks form. Look for a billowy and smooth texture. The whipped cream is a light, creamy, and delicious addition to today’s no-bake cake– and it’s the “glue” holding everything in place!
- Graham Crackers: Any cookie will work, but graham crackers have the best shape for this particular icebox cake. They occupy a lot of space and create solid layers between the soft whipped cream. Like I mention above, the graham crackers soften into an irresistibly cakey texture. They’re so good!
- Fresh Berries: We like the combination of strawberries and blueberries especially if you’re making this cake for the 4th of July. You can really use any berries or mix of berries that you love as long as the total amount is 3 cups.
Looking for another no bake cake recipe? Readers love this no bake s’mores cake too.
Overview: How to Make This Berries & Cream Icebox Cake
The full printable recipe is below, but let’s walk through it quickly so you understand each step before getting started.
- Make the whipped cream. Using a hand mixer or a stand mixer fitted with a whisk attachment, beat heavy cream, confectioners’ sugar, and the vanilla and almond extracts together until soft peaks form. Spread out a thin layer on the bottom of a 9 × 13 inch pan.
- Create the icebox layers. Arrange graham crackers in the pan, then add a layer of whipped cream and another layer of berries. Repeat once more, then top with another layer of graham cracker and the remaining whipped cream. Garnish with extra berries or even sprinkles, if desired.
- Chill. Cover with aluminum foil or plastic wrap and refrigerate for at least 3 hours or overnight.
I also have this blueberry lemon icebox cake variation too. Use a loaf pan for that recipe and freeze the cake to set the layers. Though today’s cake sets up in the refrigerator, I find the loaf cake holds shape better when frozen.
More Favorite Summer DessertsPrint
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