Description

This Berry Icebox Cake features layers of creamy whipped filling, graham crackers, and fresh strawberries and blueberries. It’s a simple yet stunning dessert, perfect for gatherings or a special treat. Enjoy this no-bake cake that’s both light and flavorful, making it an ideal choice for summer celebrations!

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

In a large bowl, beat the cream cheese and confectioners’ sugar until smooth and creamy. Add heavy whipping cream and vanilla extract, and beat until stiff peaks form.
Spread a thin layer of the whipped cream mixture into the bottom of an 8×8-inch baking dish. Add a layer of graham crackers, breaking as needed. Spread one-third of the whipped cream mixture over the graham crackers and top with half of the strawberries and half of the blueberries.
Add a second layer of graham crackers and spread another one-third of the whipped cream mixture evenly over the top. Add the remaining strawberries and blueberries.
Add a final layer of graham crackers and spread the remaining whipped cream mixture evenly over the top.
Cover and refrigerate for at least 6 hours, or preferably overnight, until set.
Top with extra strawberries, blueberries, and mint before slicing into squares and serving.

Notes

For best flavor, refrigerate overnight to allow flavors to meld.
Feel free to substitute with other berries such as raspberries or blackberries.
This cake is best enjoyed within 2-3 days of preparation.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 12g
Sodium: 160mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 4g
Cholesterol: 60mg