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.