Description
This Berry Icebox Cake is a delightful dessert combining creamy whipped filling with layers of strawberries and blueberries. Perfect for summer gatherings and easy to prepare, it’s a refreshing option for any meal or celebration.
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
Instructions
- Beat the cream cheese and confectioners’ sugar until smooth and creamy.
- Add the heavy whipping cream and vanilla extract, then beat until stiff peaks form.
- Spread a thin layer of the whipped cream mixture at the bottom of an 8×8-inch baking dish.
- Add a layer of graham crackers, breaking them as needed to fit evenly.
- Spread one-third of the whipped cream mixture over the graham crackers, followed by half of the strawberries and blueberries.
- Repeat with a second layer of graham crackers and another one-third of the whipped cream mixture, then add the remaining strawberries and blueberries.
- Top with a final layer of graham crackers and spread the remaining whipped cream evenly over the top.
- Cover and refrigerate for at least 6 hours or overnight until set.
- Top with extra strawberries, blueberries, and fresh mint if desired, slice, and serve chilled.
Notes
For a more intense flavor, use fresh mint as a garnish.
Chilling overnight allows the flavors to meld beautifully.
This cake can be made a day in advance for convenience.
Nutrition
- Serving Size: 1 square
- Calories: 300
- Sugar: 16g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg