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!
I originally published this recipe in 2016 and have since added new photos, a video tutorial, and more helpful success tips.
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! ★★★★★“
Many years ago, a reader 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 as part of my 4th of July desserts. 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
- Ice Cream Cake & Peanut Butter Ice Cream Pie
- No-Bake Cheesecake
- Cherry Pie
- Blueberry Pie, & Triple Berry 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.
Reader Comments and Reviews
This recipe looks great, I was thinking of making this but using a cream cheese whipped cream in place of the regular whipped cream, do you think that would make it too thick?
Hi Nicki, you can give it a shot! We haven’t tried it and are unsure of the results.
Could I add some mascarpone cheese to the cream mixture or would that make it too heavy?
Hi Michelle, we haven’t tried, but can’t see why not! Let us know how it turns out if you do.
I’m in the midst of making this now. I am changing it up a bit. Made pastry cream that I will thin out with the whipping cream. Soaking the berries in orange liqueur. I’m hoping I’m not too far out in left field!! I’ll let you know!!!
Hi Sally,
I am going to make this cake for the 4th of July but there is only going to be
four of us so I am hesitant to make a whole recipe as I don’t think my husband and I will be able to eat all the leftovers.
I would like to make a half of the recipe, should I use an 8 inch or 9 inch pan? Do you think it would be alright to do this?
I love your recipes!
Marilyn
Hi Marilyn, it should be fine to halve the recipe in an 8×8 pan. Hope it’s a hit on the 4th!
Hi Erin, Thank you for getting back to me so quickly.
I am sure it will be a hit, the boys are in for a great treat!
Marilyn
Made it yesterday on a hot British summer day and was served after 4 hrs. Went down like treat, loved and devoured by everyone, grown ups and kids alike. Thanks again for sharing this very simple yet delicious recipe.
I’m giving this recipe 5 stars in anticipation, because 1) it’s a Sally recipe (duh) and 2) fresh berries and whipped cream? Excuse me?
Now, because your idea of substituting the Biscoff cookies for the graham crackers appealed to me, I did some research. It turns out, to cover that 9×13 pan 3 times, you’d need about 111 cookies, or about 5 bags of Biscoffs. At about $5 bucks per package (give or take…), you’ve already spent $25 dollars on this dessert before you even get to the fruit (easily another $6 to $8) and whipping cream (call it $4 to $5) for a total of about $35 dollars on 1 dessert. Just thought inquiring minds might want to know before heading out the the grocery store….
Hi Sally while reading this recipe I realized that I have been making this for years!
I love the chocolate cookie ZEBRA CAKE so now I will try your berry version.
Thanks so much.
Kathy
Have you ever tried it with lady fingers? I am wondering about alternating layers of graham cracker and lady fingers
Hi Jodie, We haven’t tried it but let us know if you do!
I can’t wait to try this. Would gluten-free graham crackers work?
Hi Sharon, GF graham crackers should work fine.
And in case anyone is wondering, 3 boxes of Pamela’s Honey Graham’s will do the trick for a 9 x 13 pan (and you’ll have just enough left over to make a GF version of Sally’s S’mores Rice Krispie Treats)!
I bought Safeway brand graham crackers at Christmas because they were out of the national brand Nabisco I think. I highly recommend NOT buying the Safeway brand. They were not good, like really not good.
Looking forward to serving this wonderful cake next week
Do you think this would work with Greek yogurt? I was thinking this could be lightened up a bit calorie wise. I also was thinking to halve the recipe, since it would be just for me and my partner.
Hi Jennifer, do you mean to use yogurt instead of the homemade whipped cream? We haven’t tried it but obviously it would have a different taste and texture. You can cut the recipe in half. Let us know what you try!
Hi! Thank you so much for the recipe.
Can I make this in a 4″ deep x 8″ round glass trifle bowl lined with plastic wrap and freeze it overnight? Then can I lift it out of the bowl to make it look like a traditional birthday cake for a party? Do I need to place it in the fridge to thaw before I serve, and for how long? I’m curious if it will hold its shape and how long I can keep it out of the fridge or freezer before it starts to melt.
Thanks again!!
Hi Rachael, we haven’t tested this, so we’re unsure how well it will hold up. You might enjoy this ice cream cake recipe instead!
Hi. Can you make this with a home made shortbread type cookie instead of graham crackers? Or some other crispy cookie that I can make myself?
Hi R., we haven’t tested this recipe with other cookies—it will really depend on the particular cookie and how thin/crispy they are. Keeping that in mind, and that the overall texture of the cake will change depending on the cookie, you can certainly give it a try.
Could you make this in a smaller tray with more layers instead?
Hi, looks yummy. Reminds me of a childhood dessert layering graham crackers and applesauce topped with whipped cream. Lately, I’ve been using half whipped cream and half full fat Greek yogurt, both sweetened and with vanilla. Will def make your berry recipe!
Hello! I have a nut allergy- what should I sub for the almond extract?
Hi Ann Marie, you can simply omit the almond extract. Enjoy!
This is too easy! Which is why I hesitated making, but it was delicious. The second time I made I didn’t have blueberries so doubled strawberries and it was equally as good.
Looks amazing! Would stabilized whipped cream work better? Could I substitute a layer of diplomat cream?
Hi CC, you could probably use either here. Let us know if you try it!
I made this for the Fourth of July this year. We were staying at a house that didn’t have a hand mixer so I opted to use Cool Whip instead. I know it’s not the same as real whipped cream but it had to do. And you know what, it was delicious all the same! This recipe is so easy, it’s a no fuss great summer holiday dessert! Next time I will be using real whipped cream though
Huge hit. And it is SO DANG SIMPLE. Honestly, I wasn’t sure this would be that much of a show stopper because it’s so easy, but it was. People loved it and asked me to make it again for another gathering Sunday. “So refreshing!” “This is a perfect summer dessert.” “You could customise this a million different ways.” are some of the comments over this cake.
I made two small changes: I left out the almond extract (didn’t have any), and I added a layer of French vanilla pudding, just to give some more flavour. It was great with the pudding, but I think it would have been a huge hit without, too.
Can this cake sit out (unrefrigerated) for a couple of hours? Or will it melt/disintegrate? I’m planning to bring it to a party where everything typically sits on a table for the duration.
Hi KC, This icebox cake should be served cold.
This was delicious! Made for Fourth of July and family loved it. Did cheat and used cool whip, but still wonderful. Used Blueberries, raspberries and strawberries. Also used cinnamon graham crackers. Not sure that made much difference in flavor, but loved it. Will make again, and make my own whipped cream next time. Served with a little vanilla bean icecream.
Delicious! Met with rave reviews at the office, with folks saying “you should make this again this summer.” It was definitely soft and cake- like after a night in the fridge. I’ll probably use more berries on the top as decoration next time, and I was generous with the almond extract in the whipped cream- made a difference!
My family likes the tang of cream cheese. Would it be possible to add a bit of cream cheese to the whipped cream to get that ‘tang flavor’?
Hi Colleen, we haven’t tested it, but we imagine that should work! Let us know what you try.
Do you think pound cake could be used in this instead of Graham crackers, or would iy get too soggy?
Hi Seren, you can use pound cake but yes, it will soften up quite a bit. The dessert will be different, and more like a trifle in a quarter sheet pan. I really like this with graham crackers; you should try it that way first!
Hi looking to make this for a group with a few allergies. Do you think a store bought/dairy free cool whip and gluten free crackers would work the same? Or a homemade version of dairy free whip?
Hi Saturn, cool whip will work, but it will be sweeter. GF graham crackers should work fine.
Hi! I’d love to make this for a 4th of July block party but I’m extremely limited with time. If I make it two days prior I’m afraid the graham crackers will get too soggy. Do you think I can use vanilla wafers instead since they are a little thicker? Or if I follow the recipe day-of, would the graham crackers soften enough in 2-3 hours? Thank you!
Hi Jen, either method will work. You can leave the prepared cake in the refrigerator for up to 48 hours, but we don’t recommend much longer than that as it will start to get soggy on day 3/4. If you do make it day of, you need to let it rest for at least 3 hours before serving. We haven’t tested it with vanilla wafers, but you can certainly give it a go!
Hi! I’m so excited to make this for the 4th of July! If I make it tonight, can I drive 6 hours with it tomorrow? How would I keep it cold enough during the drive?
Hi Megan, we wouldn’t recommend it unless you have a cooler to help prevent it from getting too warm. Hope it’s a hit!
Hi Sally, thank you for sharing this awesome recipe! I just made it for the first time on our Canada Day holiday. I have made many of your recipes and have enjoyed them. The reason I chose this recipe is because I want to make something that I could make more diabetic friendly for an elderly neighbour. The only change I made was to swap out the sugar for a sugar substitute. Everyone loved it!! Will be adding this recipe to my dessert cookbook.
Thanks again and keep up all the great work!!
Have you ever used the cinnamon graham crackers?
Renee, we think the cinnamon graham crackers would taste wonderful with the berries and whipped cream!
Do you think this could be frozen the day before? I need to transport it 5 hrs away and thought if it started frozen before putting in the cooler it may hold up better?
Hi Robin, you can absolutely freeze this. The cream layers will be a little firmer right out of the freezer, but the graham crackers will still be soft. That should work out just fine for your event!