Description

This Berry Icebox Cake combines layers of creamy filling with fresh strawberries and blueberries. Perfect for summer gatherings, this dessert is simple to make and deliciously refreshing, making it a great choice for a light treat or party dessert.

Ingredients

Scale

1 8-ounce block cream cheese, softened
1/2 cup confectioners’ sugar
2 cups heavy whipping cream
1 teaspoon pure vanilla extract
18 graham cracker sheets, 2 whole sleeves
1 pound strawberries, sliced
1 cup blueberries
extra strawberries, blueberries, and fresh mint, for topping the cake

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Instructions

In a large bowl, beat the cream cheese and confectioners’ sugar until smooth and creamy.
Add the heavy whipping cream and vanilla extract, and beat until stiff peaks form.
Spread a thin layer of the whipped cream mixture in the bottom of an 8×8-inch baking dish.
Add a layer of graham crackers, breaking them as needed to fit.
Spread one-third of the whipped cream mixture over the graham crackers, then top with half of the strawberries and blueberries.
Add a second layer of graham crackers and another one-third of the whipped cream mixture.
Top with the remaining strawberries and blueberries.
Place a final layer of graham crackers on top and spread the last of the whipped cream mixture evenly over it.
Cover and refrigerate for at least 6 hours, preferably overnight.
Top with extra strawberries, blueberries, and mint before slicing and serving.

Notes

Chilling overnight enhances the flavors and softens the graham crackers for an ideal texture.
Feel free to use other berries like raspberries or blackberries based on preference.
Ensure to cover the cake well to prevent it from absorbing any fridge odors.

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 20g
Sodium: 150mg
Fat: 15g
Saturated Fat: 10g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 3g
Cholesterol: 60mg