Summer Berry Icebox Cake

Summer berry icebox cake is the perfect summer treat for your next picnic or 4th of July celebration. This no-bake dessert is made with layers of cream cheese mousse, graham crackers, and fresh summer berries.

Prep Time 15

Refrigerating Time 3

Total Time 3 15

Servings servings

Author Heather

Ingredients

8 ounces block-style cream cheese softened
¾ cup (29 g) confectioner's sugar
1 teaspoon vanilla extract
¼ teaspoon kosher salt
1.5 cups (454 g) heavy cream very cold
12 graham crackers
16 ounces (454 g) strawberries thinly sliced
11 ounces blueberries

Instructions

Add cream cheese to a bowl using a hand mixer or stand mixer, mix until smooth. Add confectioner's sugar, vanilla extract, and salt and mix to combine. Set aside.
In a separate bowl, add heavy cream. Using the whisk attachment of a hand mixer or stand mixer, whip until medium peaks form. Gently fold whipped cream into cream cheese mixture until evenly incorporated.
In an 8x8 or 9x9 square pan, add a thin layer of whipped cream mixture (this layer is not repeated).
Top with a single layer of graham crackers. Top graham crackers with about ⅓ of the remaining whipped cream mixture and spread into an even layer. Then, top with whipped cream with a single layer of strawberries.
Repeat these layers two more times for a total of 3 layers each of graham crackers, whipped cream, and berries. Use all blueberries for the middle layer and a combination of strawberries and blueberries for the top layer.
Cover and refrigerate for 1 hour for a firm cake or 3 hours for a softer cake. Graham crackers will continue to soften over time and cake is best served within 24 hours.
Slice and serve cold.

Video

Notes

Use what you need: Amount of graham crackers may vary based on size of pan used.
Substitutions: Graham crackers can be substituted with vanilla or chocolate wafers.
Heavy cream only: Whipped cream can only be made with heavy cream or heavy whipping cream - light cream, half & half, or whole milk cannot be substituted.
Serving tip: Icebox cake is best served within about 12 hours for best texture.
Storage: Leftovers will keep for up to 3 days in a tightly sealed container in the refrigerator. Cake layers will get very soft over time and freshness of the fruit will begin to degrade.

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