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Berry Icebox Cake

RecipeBoy.com (adapted from The Family Calendar cookbook)
Super easy, no-bake cake!
Prep Time 25 mins
Chill Time: 2 hrs
Course Dessert
Cuisine American
Servings 10 servings


  • 3ΒΌ cups chilled heavy whipping cream
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 4 cups thinly sliced strawberries
  • 1 cup blueberries
  • 28 whole graham crackers
  • more sliced strawberries and blueberries, for garnish on top
  • fresh mint, for garnish (optional)


  • In a large bowl, use an electric mixer to whip the cream, powdered sugar, vanilla and salt until soft peaks form. Set aside 3/4 cup of the whipped cream. Very gently, use a rubber spatula to fold in the strawberries to the cream in the bowl, being careful not to deflate the whipped cream.
  • Smear the 3/4 cup whipped cream on the bottom of a 13x9-inch dish and layer the graham crackers on top of the whipped cream so they are touching but not overlapping. Spoon about 1 cup of the berry whipped cream on top of the graham crackers and gently spread it evenly over them. Repeat this layered three more times, finishing with the whipped cream. You'll have four layers of graham crackers and four layers of whipped cream.
  • Use extra strawberries and blueberries to garnish the top of the cake.
  • Refrigerate the cake for at least 2 hours. The graham crackers will soften as the cake chills. Do not let it sit for more than 24 hours or it will get too soggy. Remove the cake from the refrigerator when you are ready to serve it. Cut into squares with a sharp knife, garnish with fresh mint (if using), and enjoy immediately.
Keyword berry, cake, icebox