Berry Icebox Cake
A no-bake berry icebox cake made with fresh berries, graham crackers, and creamy filling. Easy, make-ahead, and perfect for hot summer days and the 4th of July.
I’ve made this berry icebox cake 3 times in the last few weeks, as my husband has declared this one of his favorite desserts of mine, and both of my kids agree! My friend Beth made a berry trifle recipe using a cream cheese filling for the Fourth of July, and it was so good, I asked for that filling recipe to use as the base of this icebox cake.
I’ve made an icebox cake before (my pumpkin icebox cake), though they are a relatively new phenomenon for me, as I think they are primarily a Midwest thing. Or, I’ve never had them until moving here, and now I’ve enjoyed them at several different potlucks and gatherings.
This berry icebox cake version is a fun summer-inspired version with layers of sliced strawberries, fresh blueberries, graham crackers, and a creamy whipped cream filling.
Ingredient Notes and Substitutions
This one is pretty easy to put together, but there are some substitution options and notes to consider when making this berry icebox cake.
- Berries: I’m using a combination of sliced strawberries and blueberries, but blackberries, raspberries, or other fresh berries will work.
- Graham Crackers: The graham crackers are what make this a cake! Depending on the size of your pan, you may need to break the graham crackers to fit in a layer.
- Cream Cheese: You can use regular cream cheese for this or dairy-free cream cheese if you want to keep this icebox cake dairy-free. Same with the sour cream; use a dairy-free option.
- Whipped Cream: What makes this cake so light, fluffy, and creamy is the addition of both cream cheese, sour cream, and whipping cream. It’s more stable and thicker than a whipped cream filling and so, so good.
How to Make
Step 1: Make the Whipped Cream Filling
In the bowl of a stand mixer, whip the cream cheese and sour cream until smooth. Add the extracts, powdered sugar, and heavy cream, then whip again until the mixture is fluffy and smooth.
You can also use a hand mixer or even a whisk if you want a good arm workout, but I use a stand mixer to make things easy.
Step 2: Layer the Graham Crackers
Line an 8-inch or 9-inch square baker with parchment paper to make it easier to lift the cake out of the baker once it’s set. I use clothespins to push the parchment paper back so that it doesn’t fold into the cake (see the image for what I mean)
Make a single layer of the graham crackers, breaking as needed to fit in a single layer.
Step 3: Make a Layer of Cream
Divide about 1/3 of the cream filling onto the graham crackers. Use an offset spatula to spread the cream cheese filling evenly onto the crackers. You can also use a knife, but an offset spatula will make it so much easier!
Step 4: Layer the Berries
Layer the sliced strawberries and blueberries onto the whipped cream, gently pressing them into the whipped cream filling. Place another layer of graham crackers on top, then repeat again: whipped filling and berries.
Finish one more time, with another layer of graham crackers and finally, the remaining cream and sliced berries.
Step 5: Refrigerate Overnight
Place in the fridge for at least 6 hours, or overnight. When ready to eat, gently pull the parchment paper out, and the entire cake should easily come out. Then, slice and eat! It’s so good– I can’t wait for you to try this one!
Chef Tips for Success
- Layer the Crackers: Layer the graham crackers as cleanly as possible as you can in a single layer. My square baker holds 5 whole crackers, and then I break the others into smaller pieces to fit.
- Use an Offset Spatula: I highly recommend an offset spatula to make spreading the whipped cream filling on easily.
- Slice the Berries: Slice the strawberries as uniformly as possible so the graham crackers lay flat on the berry filling. If some strawberries are too thick and others too thin, it will be harder to have them lay flat.
- Make sure to let it sit: The cake needs time to set, allowing the cream filling to meld into the graham crackers and soften into the cookie layer.
Berry Icebox Cake
Equipment
- 1 9-inch square baker
Ingredients
- 8 oz cream cheese, at room temperature
- 1/2 cup sour cream
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 20-22 graham crackers
- 1 pound strawberries, sliced thin
- 1 cup blueberries
Instructions
- Line a square 8- or 9-inch baking dish with parchment paper, leaving some overhang for easy removal. Set aside.
- In the bowl of a stand mixer (or a large bowl with a hand mixer), whip the cream cheese and sour cream until smooth. Add the extracts, powdered sugar, and heavy cream, then whip again until the mixture is fluffy and smooth.
- Arrange a single, even layer of graham crackers in the bottom of the dish, breaking crackers as needed to fit.
- Dollop one-third of the cream cheese mixture over the crackers and spread it into an even layer. (An offset spatula makes this much easier!)
- Top with a thin layer of sliced strawberries and blueberries.
- Repeat the layers: graham crackers, another third of the cream cheese mixture, and more berries.
- Finish with a final layer of graham crackers and spread the remaining cream cheese mixture on top.
- Cover and refrigerate for at least 6 hours, or overnight, until the crackers have softened.
- When ready to serve, garnish with fresh berries and slice into 9–12 pieces.
Nutrition
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More Strawberry Recipes
- Strawberry Rolls
- Low Sugar Strawberry Jam
- Strawberry Coffee Cake
- Strawberry Poppyseed Salad
- Macerated Strawberries
- Vegan Strawberry Shortcake