Let your refrigerator do most of the work with this light and easy no-bake berry icebox cake. Made with fresh berries, graham crackers that soften up, and homemade vanilla whipped cream, this layered sheet-style cake is one of the easiest no-bake dessert recipes you’ll try this summer. Prep takes about 15 minutes and the entire cake feeds a lucky crowd!
One reader, Gwen, commented: “I made this last year for the Fourth of July and it was amazing! I’ve already had two requests from family to make it again this year. They remembered it and wanted more. I think that proves how awesome this is! ★★★★★“
Back in 2016, a reader once wrote in and explained that she’s always made a no-bake icebox cake with frozen whipped topping and pudding mix but preferred to serve something with homemade alternatives. My team and I couldn’t resist the opportunity to test out a refrigerator cake recipe! I pictured it with plenty of fresh whipped cream and summer berries.
After testing, the berry icebox cake came out better than we all imagined, and I immediately published it on my website. I’ve served it at least once every summer since. Have you ever made an icebox or refrigerator cake before? They’re a lot of fun, and you can play around with flavors. Try my s’mores icebox cake next.
Tell Me About This Berry Icebox Cake
- Flavor: Every cool and creamy bite is full of juicy berries, whipped cream, and graham crackers. I flavor the whipped cream with vanilla bean paste and almond extract. You can use regular vanilla extract, and leave out the almond extract if desired.
- Texture: As the cake sets up in the refrigerator, the graham crackers soften into a cake-like texture. The cake truly tastes like multiple layers of thin cake with whipped cream and berries in between. Like fresh berry cream cake or strawberry shortcake cake, but with more texture.
- Ease: This summer dessert recipe is wonderful for beginners. You need a handful of basic ingredients plus about 15 minutes to assemble the 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. That’s it!
Here Are the Ingredients You Need
- Homemade Whipped Cream (heavy cream, confectioners’ sugar, vanilla, and almond extract): Instead of using store-bought frozen whipped topping, consider making your own whipped cream. The key is to start with very cold cream: the colder the cream, the more successfully it will whip. The whipped cream is a light, creamy, and delicious addition to today’s no-bake cake—and it’s the “glue” holding all the layers in place!
- Graham Crackers: Graham crackers have the best shape for this 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 cake-like texture. Not crunchy at all. You could even use chocolate graham crackers for this!
- Fresh Berries: I usually use a combination of strawberries and blueberries, especially if I’m making this for the 4th of July. You can use any berries or mix of berries that you love as long as the total amount is 3 cups.
Pure vanilla extract works wonderfully in the whipped cream, but I like to use vanilla bean paste here. You can find it next to the vanilla extract in the baking aisle, or you can order it online.
Overview: How to Make This Berry Icebox Cake
The full printable recipe is below, but let’s walk through it quickly so you understand each step/layer before getting started.
Make the whipped cream. Beat heavy cream, confectioners’ sugar, and the vanilla and almond extracts together until medium peaks form:
Create the icebox layers. Spread a very thin layer of whipped cream on the bottom of a 9×13-inch pan; this is just so the bottom layer of graham crackers stick. Arrange graham crackers on top—break them apart to fit if needed:
Now add a layer of whipped cream, a layer of sliced strawberries, and another layer of graham crackers:
Repeat with a layer of whipped cream, blueberries, and graham crackers:
Top with remaining whipped cream as the “frosting.” A small offset spatula is helpful for spreading the whipped cream:
Chill. (You AND the cake can chill out now!) Cover and refrigerate for at least 3 hours, and up to 48 hours. I love make-ahead desserts, especially cakes. Regular baked cakes can lose their ideal texture the longer they sit, which makes them difficult to prep ahead of time. But this berry icebox cake is PERFECT for that, and tiramisu is another layered no-bake favorite!
I also have this blueberry lemon icebox cake that I make in a loaf pan. Though today’s sheet cake sets up in the refrigerator, I find the loaf shape holds shape better when frozen.
Before serving, garnish with more berries, and even some festive sprinkles, if desired. It cuts like a regular sheet cake. The slices lose *a little* structure when transferring to a plate, but I’ve never heard any complaints from taste testers! A small narrow serving spatula is especially helpful.
This cake is always so much fun to serve because no one ever believes it’s made from mostly whipped cream and graham crackers!
Other Favorite Summer Desserts
- Brownie Ice Cream Sandwiches
- Easy Ice Cream Cake & Peanut Butter Ice Cream Pie
- No-Bake Cheesecake
- Cherry Pie & Blueberry Pie
- Berry Cobbler
- Strawberry Cream Cheese Pie
Easy Berry Icebox Cake
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours, 15 minutes
- Yield: serves 12
- Category: Dessert
- Method: No Bake
- Cuisine: American
Description
This is easy berry icebox cake, a no-bake dessert recipe that’s perfect for summer and feeds a crowd. Assembly takes about 15 minutes, and most of the work is hands-off as the cake sets in the refrigerator. This cake is always so much fun to serve because no one ever believes it’s made from mostly whipped cream and graham crackers!
Ingredients
- 3 cups (720ml) cold heavy cream or heavy whipping cream
- 1/3 cup (40g) confectioners’ sugar
- 2 teaspoons pure vanilla extract or vanilla bean paste
- 1/2 teaspoon pure almond extract
- 20–21 full-sheet graham crackers
- 2 cups (380g) sliced fresh strawberries
- 1 cup (140g) fresh blueberries
- optional for garnish: additional berries and star sprinkles
Instructions
- 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 extract together on medium-high speed until medium peaks form, about 4 minutes.
- Spread a couple Tablespoons into a very, very thin layer on the bottom of an ungreased 9×13-inch pan. This will help the bottom layer of graham crackers stick. Layer graham crackers on top, breaking them apart as needed to make 1 even layer.
- 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. Top with a final layer of graham crackers, followed by a final layer of whipped cream.
- Cover with aluminum foil or plastic wrap and place in the refrigerator for at least 3 hours, and up to 48 hours.
- Garnish with additional berries and/or star sprinkles. Cut into slices and serve cold. A small narrow serving spatula is especially helpful for getting the slices out of the pan.
Notes
- 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.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | 9×13-inch Pan | Offset Spatula | Star Sprinkles | Small Narrow Spatula
- Vanilla: I love using vanilla bean paste in the whipped cream because it combines both extract AND vanilla bean seeds. You can, of course, use pure vanilla extract instead. If you want that extra vanilla bean flavor, feel free to add the seeds scraped from 1/2 of a vanilla bean. (This is in addition to the liquid vanilla extract.)
- Graham Crackers: Don’t have graham crackers where you live? You can substitute digestive biscuits or Biscoff cookies, if you have either of those options. Use however many will fit for each layer.
- Can I Use Frozen Berries? No. They will release too much liquid as the cake sets up. Even after thawing, they are a little too wet. Fresh berries are ideal.
We are serving this at a party where a guest has a tree nut allergy. Should I substitute something in place of the almond extract, or just omit it?
Hi Kristen, you can simply leave the almond extract out if needed.
Being lazy, could this be made with Cool Whip or does it not have enough of the consistency of real whipped cream?
Yes, absolutely. But it will be sweeter.
Do the graham crackers soften so the dessert is easy to cut?
Yes! The graham crackers become soft (but not mushy) so it’s easy to cut and eat.
We mix the powdered whipped cream with milk and 1 dessert spoon of Nescafe until it hardens. Then bananas are especially good in it. It is cut into cubes and added into it. We do somersaults on the flavor of a handful of walnuts. A little cinnamon and at the end we break up a wholemeal sweet biscuit and add it. We mix it and pour it into a mold and chill it in the freezer. I suggest you try it this way as well. You will love the taste. Love.
@kivircik_kitchen
Thank you so much for sharing!
Didn’t think my little fam could eat a big pan so roughly halved the recipe and it is great! Made with blueberries and blackberries. So light and yummy! Loved it came together so easy! Will make again I’m sure!
This was a hit at a family gathering. Delicious, light, and fruity. Easy too. Will make again.
I would love to make this, but it is just for two, can you give me the quantity of ingredients for an 8×8 if possible?
Hi Jill, halving the ingredients should work well for an 8×8 inch square pan.
I made this for a 4th of July cookout. Never made an icebox cake before, a bit nervous but wow!. Everyone ate 2 pieces and asked for leftovers. Not too sweet, just delicious.
Just wanted to update that I did make this with homemade graham crackers that were thicker than usual. I made it the day before and it was a hit at the party.
What happens if you freeze this ? Will it be as good ? Like ice cream?
Hi Rylee, you can absolutely freeze this. The cream layers will be a little firmer, but the graham crackers will still be soft.
I made this last year for the Fourth of July and it was amazing! I’ve already had two requests from family to make it again this year. They remembered it and wanted more. I think that proves how awesome this is!
Looks delicious! Does anyone have a good non-dairy substitute for whipping cream or heavy cream?
Hi Laura! We haven’t tested a dairy-free version of our whipped cream. There are some dairy-free whipping creams (like Silk brand), but we haven’t personally tested it and can’t speak to their results. In a pinch, you could also try pre-made dairy free whipped toppings. If you give anything a try, we’d love to know how it goes!
Can your no baked cheesecake be used in this recipe? I really like the taste of the cream cheese combined with whipped cream.
Hi Lynn, you can give it a shot! We haven’t tried it and are unsure of the results. You could also try adding some cream cheese to this whipped cream.
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!
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?
Absolutely! Feel free to add more to fit your tastes 🙂
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.
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!!
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! 😀
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!
Would I be able to store extra whipped cream if I make a smaller version of the cake?
Definitely– cover tightly and keep in the refrigerator.
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!!
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 :)!
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!!! 🙂
Either works. Cutting the recipe in half would be simple. Use an 8-inch or 9-inch square baking pan. 🙂
Made it on Saturday and my husband has eaten most of it by himself. It is so good! Thanks Sally. 🙂
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!!!
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.
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!
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?
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.) 🙂