Easy Berry Icebox Cake

If you are looking for a simple, no-bake summer dessert, you have got to try this Easy Berry Icebox Cake. Although you need to chill it, the actual preparation takes less than 20 minutes!

What Makes This Berry Icebox Cake So Good?

One of my favorite things about this icebox cake, especially during the summer, is that it is a no-bake dessert. No heating up the house by turning on the oven!

Another great thing about this dessert is it is so simple to make! You only need a few ingredients, and aside from the time it takes to layer this cake, this icebox cake can be made quickly.

This is a light dessert as opposed to heavier desserts we eat in colder months. My version uses cream cheese instead of just whipped cream for a richer version.

What Is An Icebox Cake?

Icebox cakes became popular back in the 1920s and 1930s when housewives began to use their refrigerators, which were called iceboxes. With these iceboxes, they had more freedom in their cooking than before and could keep things chilled in their house for longer.

A lot of cookie companies, like Nabisco, were printing icebox cake recipes right on the back of their boxes and the dessert became very popular.

Although this recipe varies a little bit from a traditional icebox cake, it still holds true to the way it has always been made by layering a creamy filling and some type of cookie.

Ingredients

• Heavy whipping cream
• Powdered sugar
• Vanilla
• Cream cheese
• Graham crackers
• Berries of choice- I used blueberries and strawberries.

Step-By-Step Instructions

1. Beat your chilled whipping cream, powdered sugar, and vanilla to stiff peaks.
2. Blend your softened cream cheese and powdered sugar.
3. Add half of the whipped cream mixture to your cream cheese and mix it together. Fold in the remaining whipped cream.This will give you a light, fluffy filling.
4. Begin layering your filling with the graham creackers and berries.
5. Allow this to chill for at least an hour to 2 hours before serving. This will soften the graham cracker slightly.
6. Serve and enjoy!

Notes For Making The Berry Icebox Cake

Make sure that your heavy cream is chilled before starting. If it is at room temperature it doesn't beat as well, so make sure it is chilled, to begin with.

After you wash your berries you will want to dry them pretty well. If not, they will bleed inside of your cake and make a mess.

You want to chill this cake for at least 2 hours before serving to get the perfect texture. Otherwise, you end up with really crunchy graham crackers, and it makes the cake hard to cut. Softened graham crackers also give a really great texture inside of there.

Because this has heavy cream and cream cheese inside of it, make sure that this dessert stays chilled when you aren't serving.

I would not recommend freezing this cake. It has heavy cream in it, which has a tendency to separate when you pull it out of the freezer, so this is best kept in the refrigerator.

You can use cool whip if you would like, but I prefer heavy whipping cream.

Variations Of This Cake

You can use other cookies when it comes to this cake. Oreos, vanilla wafers, golden Oreos, ladyfingers, or any other type of cookie are an option.

While I used strawberries and blueberries, you can use any berries you like. Or, you could choose other fruits, like peaches, nectarines, or even mangoes or bananas.

I have seen plenty of recipes that use pudding mix in them. If you like that, you can add it in with your cream cheese. I prefer it my way, but you can do it however you like.

How To Serve The Icebox Cake

It is best to serve this cake chilled, as mentioned above. Not only does it taste better but it also holds up better.

You can cut it into slices like I am showing in this post. Or, if you prefer, you can also just scoop it out with a spoon. I promise it will taste the same whatever way you choose to do it.

How long will this cake hold in the refrigerator?

This dessert is best eaten within 2-3 days. The berries will start to break down and the dessert gets kind of ugly after a couple of days. The whipped cream as well doesn't hold that long.

Can I use cool whip instead of heavy whipping cream?

Yes absolutely. You will need approximately 5-6 cups of cool whip for this recipe. If you do use the cool whip, omit the powdered sugar.

More Fruit Dessert Ideas

• Creamy Mascarpone Fruit Dip
• Strawberry Sugar Cookie Bars
• Raspberry Almond Shortbread Bites
• No-Bake Lime Cheesecake
• Apple Pie
• Cherry Slab Pie
• Cherry Ice Cream Float
• Roasted Plums
• Red White and Blue Overnight Oats

• Cakes