No-Bake Easy Berry Icebox Cake
A delicious and refreshing no-bake easy berry icebox cake layered with graham crackers, fluffy whipped cream, and fresh summer berries. Perfect for warm weather gatherings!
Equipment
- 9x13-inch baking dish
- a large mixing bowl (chilled)
- electric hand mixer
Ingredients
- 2 to 3 sleeves Graham Crackers (standard honey or cinnamon graham crackers)
- 3 cups Heavy Whipping Cream (cold)
- 1/2 - 1 cup Powdered Sugar (Confectioners' Sugar) adjusted to your preferred sweetness.
- 2 teaspoons Vanilla Extract
- 454 g Fresh Strawberries sliced thinly to be layered inside the cake, with some reserved for topping.
- 340 g Fresh Blueberries
- Star-shaped Sprinkles ( red, white, and blue)
Instructions
- Whip the cream: In a large chilled mixing bowl, beat the cold heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Layer the graham crackers: Arrange a single layer of graham crackers in the bottom of a 9x13 inch baking dish, breaking pieces to fit any gaps.
- Spread the cream: Evenly spread about one-third of the whipped cream mixture over the graham crackers.
- Add the berries: Scatter half of the sliced strawberries and half of the blueberries evenly over the cream layer.
- Repeat the layers: Add another layer of graham crackers, followed by another third of the whipped cream, and the remaining sliced strawberries and half of the remaining blueberries.
- Finish the top: Add a final layer of graham crackers and top with the remaining whipped cream. Smooth the top with a spatula.
- Decorate and chill: Garnish the top with the reserved strawberries, blueberries, and star-shaped sprinkles. Cover tightly with plastic wrap and refrigerate for at least 4 hours, or overnight, before slicing and serving.
