I originally published this recipe in 2016 and have since added new photos, a video tutorial, and more helpful success tips. Many years ago, a reader wrote in and explained that she’s always made a no-bake icebox cake with frozen whipped topping and pudding mix but preferred to serve something with homemade alternatives. My team and I couldn’t resist the opportunity to test out a refrigerator cake recipe! I pictured it with plenty of fresh whipped cream and summer berries. After testing, the berry icebox cake came out better than we all imagined, and I immediately published it on my website. I’ve served it at least once every summer since. Have you ever made an icebox or refrigerator cake before? They’re a lot of fun, and you can play around with flavors. Try my s’mores icebox cake next.
Tell Me About This Berry Icebox Cake
Flavor: Every cool and creamy bite is full of juicy berries, whipped cream, and graham crackers. I flavor the whipped cream with vanilla bean paste and almond extract. You can use regular vanilla extract, and leave out the almond extract if desired. Texture: As the cake sets up in the refrigerator, the graham crackers soften into a cake-like texture. The cake truly tastes like multiple layers of thin cake with whipped cream and berries in between. Like fresh berry cream cake or strawberry shortcake cake, but with more texture. Ease: This summer dessert recipe is wonderful for beginners. You need a handful of basic ingredients plus about 15 minutes to assemble the cake before it goes into the refrigerator. There are 3 layers of graham crackers, 3 layers of whipped cream, and 2 layers of berries (plus extra for topping). Once you put it all together, cover and refrigerate it. That’s it!
Here Are the Ingredients You Need
Homemade Whipped Cream (heavy cream, confectioners’ sugar, vanilla, and almond extract): Instead of using store-bought frozen whipped topping, consider making your own whipped cream. The key is to start with very cold cream: the colder the cream, the more successfully it will whip. The whipped cream is a light, creamy, and delicious addition to today’s no-bake cake—and it’s the “glue” holding all the layers in place! Graham Crackers: Graham crackers have the best shape for this icebox cake. They occupy a lot of space and create solid layers between the soft whipped cream. Like I mention above, the graham crackers soften into an irresistibly cake-like texture. Not crunchy at all. You could even use chocolate graham crackers for this! Fresh Berries: I usually use a combination of strawberries and blueberries, especially if I’m making this as part of my 4th of July desserts. You can use any berries or mix of berries that you love as long as the total amount is 3 cups.
Pure vanilla extract works wonderfully in the whipped cream, but I like to use vanilla bean paste here. You can find it next to the vanilla extract in the baking aisle, or you can order it online.
Overview: How to Make This Berry Icebox Cake
Create the icebox layers. Spread a very thin layer of whipped cream on the bottom of a 9×13-inch pan; this is just so the bottom layer of graham crackers stick. Arrange graham crackers on top—break them apart to fit if needed: Make the whipped cream. Beat heavy cream, confectioners’ sugar, and the vanilla and almond extracts together until medium peaks form: Now add a layer of whipped cream, a layer of sliced strawberries, and another layer of graham crackers: Repeat with a layer of whipped cream, blueberries, and graham crackers: Top with remaining whipped cream as the “frosting.” A small offset spatula is helpful for spreading the whipped cream: Chill. (You AND the cake can chill out now!) Cover and refrigerate for at least 3 hours, and up to 48 hours. I love make-ahead desserts, especially cakes. Regular baked cakes can lose their ideal texture the longer they sit, which makes them difficult to prep ahead of time. But this berry icebox cake is PERFECT for that, and tiramisu is another layered no-bake favorite! I also have this blueberry lemon icebox cake that I make in a loaf pan. Though today’s sheet cake sets up in the refrigerator, I find the loaf shape holds shape better when frozen. Before serving, garnish with more berries, and even some festive sprinkles, if desired. It cuts like a regular sheet cake. The slices lose a little structure when transferring to a plate, but I’ve never heard any complaints from taste testers! A small narrow serving spatula is especially helpful. This cake is always so much fun to serve because no one ever believes it’s made from mostly whipped cream and graham crackers!
Other Favorite Summer Desserts
Brownie Ice Cream Sandwiches Ice Cream Cake & Peanut Butter Ice Cream Pie No-Bake Cheesecake Cherry Pie Blueberry Pie, & Triple Berry Pie Berry Cobbler Strawberry Cream Cheese Pie
