Description
A refreshing and easy-to-make No-Bake Summer Berry Icebox Cake, perfect for warm weather gatherings.
Ingredients
- 2 cups heavy cream
- 1/2 cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1 cup fresh sliced strawberries
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1 box (14.4 ounces) graham crackers
- Fresh mint leaves for decoration (optional)
Instructions
- Pour the heavy cream into a large bowl and beat it on medium speed until it begins to thicken.
- Gradually sprinkle in the confectioners’ sugar and vanilla extract, continuing to whip until stiff peaks form.
- In a rectangular baking dish, dollop a small amount of the whipped cream mixture at the base and spread it evenly.
- Layer the graham crackers on top, breaking them as needed to fit snugly.
- Spread half of the whipped cream mixture over the crackers, then add half of the fresh strawberries, blueberries, and raspberries.
- Repeat the process with more graham crackers, the remaining whipped cream, and the rest of the berries.
- Cover the dish with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight.
- Garnish with fresh mint leaves if desired, slice into squares, and serve.
Notes
- For a chocolatey variation, mix in cocoa powder with the whipped cream or alternate layers with chocolate pudding.
- Experiment with seasonal fruits like peaches or blackberries for unique flavors.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg