Description

Berry Icebox Cake is a delightful dessert that features layers of creamy whipped cream, fresh strawberries, and blueberries. Perfect for gatherings or a special treat, this no-bake cake is not only easy to make but also incredibly satisfying. Enjoy its light texture and fresh fruit flavors, ideal for warm days or any occasion!

Ingredients

Scale

1 8-ounce block cream cheese, softened
1/2 cup confectioners’ sugar
2 cups heavy whipping cream
1 teaspoon pure vanilla extract
18 graham cracker sheets, 2 whole sleeves
1 pound strawberries, sliced
1 cup blueberries
extra strawberries, blueberries, and fresh mint, for topping the cake

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Instructions

Beat the cream cheese and confectioners’ sugar until smooth and creamy.
Add heavy whipping cream and vanilla extract; beat until stiff peaks form.
Spread 1-2 tablespoons of whipped cream mixture into the bottom of an 8×8-inch baking dish.
Layer graham crackers, breaking them as needed to fit.
Spread one-third of the whipped cream mixture over the graham crackers.
Top with half of the strawberries and blueberries.
Add a second layer of graham crackers and another one-third of the whipped cream mixture.
Top with the remaining strawberries and blueberries.
Finish with a final layer of graham crackers and the remaining whipped cream mixture.
Cover and refrigerate for at least 6 hours or overnight until set.
Garnish with extra strawberries and blueberries, and add fresh mint if desired. Slice and serve chilled.

Notes

For best results, refrigerate the cake overnight.
Feel free to mix and match berries based on your preference.
The cake can be topped with whipped cream or more fresh fruit before serving.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 18g
Sodium: 150mg
Fat: 26g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 1g
Protein: 4g
Cholesterol: 80mg