Berries ‘n’ Cream Icebox Cake

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

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

How to make icebox cake on sallysbakingaddiction.com

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

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 sallysbakingaddiction.com

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

Print

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

Description

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


Ingredients

  • 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

Instructions

  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.

Notes

  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 sallysbakingaddiction.com

91 Comments

    1. Hello!
      I saw this recipe and had to make it for our 4th of July cookout today. However, I substituted lemon extract for almond, because I love lemon and berries. Thanks for bringing the yum! 

  1. I’m so glad that yours uses whipping cream. A lot of them use Cool Whip, which is definitely convenient, but doesn’t taste nearly as good. I’m a huge fan of this one!

  2. I’ve always wanted to try icebox cake! This looks wonderful…like cheesecake, but easier 😉 And obviously, so much opportunity for variation! I’m thinking of pineapple!!!!!!!! Or orange extract with chocolate graham crackers…. Beautiful photographs 😀

    1. You need to move to the east coast and work with me in the kitchen because you have the BEST flavor combo ideas!!

      1. Well, I am moving to North Carolina in August for grad school 😉 Still a little too far south for me to work in your kitchen 🙂

  3. Yes!!!! You don’t have to do in convincing with me, this looks and sounds incredible. I also love to make things completely from scratch so I love the idea of using homemade graham crackers. Thanks for yet more inspiration, Sally!

  4. I think i’ll make this for a staff and family potluck picnic next week — the berries and cream flavor is so perfect for summer get-togethers!

  5. Good GRAVY I want some of this RIGHT NOW! Heavenlyyyyyyyyyyy. I truly HEART cold desserts. Thanks Sally. 🙂

  6. Hey Sally!

    I love your recipes and they have elicited me many rave dessert reviews that I owe all to you! 🙂 I make homemade graham crackers and they would most definitely make this amazing cake that much better. They are so, so addictive. I also make fruit leathers and all kinds of other kid-friendly Martha-y from scratch foods—due in part to the little 17-month old I have in tow. I’d love to share the recipe I use if you’re interested!

  7. GIR!! I JUST KNEW you’d drop another patriotic-themed dessert bomb on me when I finally decided on which of your cupcake recipes to make! I even ordered cute cupcake holders with fireworks picks to stick on top! But now… ugh… I am torn. Baking problems!! Regardless, i’ll show you the results on Instagram )

  8. I made lots of these for my kids when they were small. 😀 Love this version. I would love to know if homemade grahams would work. When chocolate grahams were released, I used to use those. YUM!

  9. LOVE icebox cake and extra love this berry loaded version! I agree that softened graham crackers sounds weird, but SO GOOD – just like vanilla wafers in banana pudding. AMAZING. BTW – you should totally try making homemade graham crackers! I make them all the time (mainly because I have no other option haha) but they are SO yummy.

  10. wow this sounds delicious! I have a ton of fresh blackberries growing at my house. do u think they would be a substitute for the blueberries? do u have any recipes for blackberries? thank u for ur time. I love ur blog!

  11. Mmm my favourite icebox cake recipe is a chocolate + peanut butter one (!!!) but it uses pudding mix. Since this recipe is homemade (and uses fresh berries, come on, ’tis the season), I have to try it. I’m so used to baking cookies or a layer cake and it taking up my whole morning or evening; making a whole dessert in 10 minutes is amazing 🙂

  12. I just had to comment to say: BAE, MAKE SOME HOMEMADE GRAHAM CRACKERS. THEY WILL BLOW YOUR MIND. I use the hummingbird high honey graham cracker recipe, and the first time I made them I had to remake the recipe immediately because I ate so many I didn’t have enough left for my pie crust! It’s like going from chips a’hoy to levain bakery.

  13. 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.) 🙂

  14. This cake looks delicious! I like using heavy whipping cream too, it’s higher in fat but all natural, definitely better for you than coolwhip. I will be making this soon! 

  15. Love this! My grandma makes a similar recipe but she alternates vanilla and chocolate pudding instead. So good! I’d love if you came up with a homemade graham cracker recipe (honey and maybe chocolate???). They are one of my faves for snacking 🙂

      1. I second the requesy. Chocolate graham.crackers home made ! sally ur recipe will be amazing im sure! 

  16. I wonder how this would turn out using chocolate covered Digestive cookies? Adding chocolate couldn’t be bad, could it? Cuz the fruit would make it healthy, right?

  17. My mother used to make icebox cakes using pudding and graham crackers. I love this new recipe and will definitely be making this summer. Thank you for coming up with this new spin on an icebox cake.

  18. 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!

  19. 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.

  20. I love the idea of a cloud cake, that homemade whipped cream is everything! And I agree, you must try homemade graham crackers. Smitten Kitchen has a great recipe: http://smittenkitchen.com/blog/2009/05/graham-crackers/

  21. Yes to the above comment!!  Smitten Kitchen’s recipe is the one I’ve been using for 3 or 4 years now and everyone loves them.  This is what I’ll be taking to whatever our next get-together is — it looks so refreshing!  I never have made, or even tasted, the cool whip version… So we’ll just go over the top from the get-go!  🙂

  22. 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!!!

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