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 4th of July
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
Serving: 1servingCalories: 218kcalCarbohydrates: 18gProtein: 2gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 47mgSodium: 79mgPotassium: 127mgFiber: 1gSugar: 15gVitamin A: 616IUVitamin C: 24mgCalcium: 49mgIron: 0.3mg