Berry Icebox Cake

Andrea Potischman | Jun 12, 2024

Summer is upon us, and with it comes the desire for refreshing treats to beat the heat. Look no further than the delightful simplicity of a berry icebox cake. This easy-to-assemble, no-bake wonder is a dream dessert for those sunny days when turning on the oven seems like an unbearable task. I’ve blogged about icebox cakes before and I’m not shy about doing so again, they are light, refreshing, and an easy answer to “what to make” for your next backyard BBQ.

But before we delve into the delicious details, let’s take a quick trip back in time to the origins of icebox cakes. Invented in the early 20th century, these cakes gained popularity during a time when iceboxes were common household appliances used to keep food cool before the widespread use of refrigerators. Layers of cookies or crackers were sandwiched between whipped cream or pudding, then left to set in the icebox, resulting in a luscious, hassle-free chilled dessert.

Fast forward to today, and the icebox cake remains a retro favorite, cherished for both its versatility and ease of preparation. With a simple swap of ingredients, you can easily tailor the sweetness, and berry selection, in this recipe to suit your taste preferences. From strawberries to blueberries and everything in between, the possibilities are truly endless.

Making an icebox cake is a breeze, but there are a few key dos and don’ts to ensure your dessert turns out perfectly every time.

What to Do

• Choose the right base: Select sturdy cookies or crackers that can hold up to the layers of cream without becoming too soggy.
• Whip the cream properly: Beat the cream until stiff peaks form to ensure a stable, fluffy texture that holds the cake together.
• Layer evenly: Spread the cream and berries evenly between each layer to create a balanced and visually appealing dessert.
• Chill thoroughly: Allow the cake to set in the refrigerator for at least 4 hours, or preferably overnight, to ensure it holds its shape when sliced.
• Get creative: Experiment with different flavors and combinations of berries, cookies, and cream to customize your icebox cake to your liking.

What Not To Do

• Rush the chilling process: Patience is key when making an icebox cake. Rushing the chilling process can result in a sloppy, unstable dessert.
• Use watery fruits: Avoid using fruits with high water content, such as melons or citrus, as they can make the cake too wet and cause it to become soggy.
• Overload the layers: While it’s tempting to pack in as many layers as possible, too many can overwhelm the cake and make it difficult to slice and serve.
• Forget to garnish: Add a final flourish of fresh berries, chocolate shavings, or a dusting of powdered sugar to enhance the presentation and flavor of your icebox cake.

By following these simple dos and don’ts, you’ll be well on your way to creating a stunning and delicious icebox cake that will impress friends and family alike.

Whether you’re a baking novice or a seasoned pro, this berry icebox cake is guaranteed to please just about every age group. So whip one up, chill out, and savor the sweetness of summer without breaking a sweat in the kitchen.

Berry Icebox Cake

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Ingredients:

• 2 cups heavy whipping cream
• 1/2 cup Confectioners' sugar
• 1 1/2 teaspoons vanilla extract
• 1 1/2 (or more if desired) sleeves whole honey graham crackers
• 2 pounds fresh strawberries, sliced
• 1 pint fresh raspberries

Directions:

1. Line a 9x5-in. loaf pan with parchment paper leaving enough for overhang on both sides. Set it near your workstation.
2. In the bowl of a kitchen mixer, such as a KitchenAid, fitted with a whisk attachment, add the heavy cream and beat on high until slightly thickened. Reduce the speed, add the confectioners' sugar and vanilla, and continue to beat until soft peaks form.
3. Spread a generous amount of whipped cream in the bottom of the pan. Top with a single layer of graham crackers, breaking as needed to fit. Arrange a single layer of raspberries over cream mixture. Repeat the process with another layer of whipped cream, graham crackers, and now sliced strawberries, ending with a layer of whipped cream over the top. (In the end, you should have three layers of graham cracker and two berry layers; one raspberry and one strawberry). Wrap the cake well with plastic wrap and refrigerate for at least 8 hours or ideally overnight.
4. To Serve: Place a serving place on the top of the unwrapped icebox cake. Holding tight, gently flip the cake over. Remove the pan and parchment. Use an offset spatula to smooth out the whipped cream evenly on the cake. Decorate the outside of the cake with the sliced strawberries. Slice and serve immediately.