Yield: 8
Berry Icebox Cake Recipe
This no-bake, summer icebox cake recipe with sweet berries, nutty graham crackers, and fluffy whipped cream is an easy 4th of July favorite.
Ingredients
- 3 ½ cups very cold heavy whipping cream
- ½ cup powdered sugar
- 2 teaspoons vanilla extract
- graham crackers
- 4 cups fresh fruit, you can use strawberries, raspberries, blueberries, etc.
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Instructions
- In a large mixing bowl, beat heavy whipping cream, powdered sugar and vanilla until stiff peaks form.
- Divide whipped cream mixture into fourths. Spread a fourth of the cream on the bottom of a 9x13 inch pan evenly.
- Add graham crackers in an even layer and trim crackers to fit, if necessary. Spread 1/4 of the whipped cream mixture on top of the graham crackers. Add 1/3 of the fruit on top of the whipped cream. (Optional but helpful to level the crackers – add a small amount of whipped cream on top of the fruit to level it.)
- Then add another layer of graham crackers, pressing down gently into the cream. Repeat layers, finishing with the cream on top. Cover pan tightly with foil or saran wrap and refrigerate overnight, or for at least 8 hours.
- To serve, garnish with additional fresh fruit, if you like, and slice into squares.
- Store any leftovers in the refrigerator. Cake is good for 4-5 days.
Notes
Storage Instructions
- Refrigerate the cake in an airtight container for up to 5 days. You can also tightly cover the baking dish with plastic wrap or foil.
Nutrition
Serving: 1, Calories: 420kcal, Carbohydrates: 18g, Protein: 4g, Fat: 38g, Saturated Fat: 24g, Polyunsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 118mg, Sodium: 38mg, Fiber: 2g, Sugar: 15g