Berry Icebox Cake
Strawberries and whipped cream, with crunchy graham crackers put together in layers to make the perfect light summer dessert… that’s what you get when you make berry icebox cake. It’s a tasty no-bake dessert and the best treat for a hot summer day. You will love this refreshing berries and cream icebox cake recipe.
Looking for a few more cool and refreshing summer desserts? Both this Dole Whip and our Watergate Salad are not only light and delicious, but super easy to make! Both are perfect for a hot summer day.
You will need:
GRAHAM CRACKERS: You could used chocolate or cinnamon graham crackers for a twist on this recipe, or even use vanilla wafers—just keep in mind the layers will be not be as defined due to the shape of the wafers.
LEMON JUICE: If you would like a bit more of a lemony flavor in your cake, the lemon juice could be increased by another ½ teaspoon or to your liking. You can also reduce it slightly if you want a less lemony flavor.
STEP TWO: Add the heavy whipping cream, vanilla, and lemon juice and beat until mixture begins to thicken and forms soft peaks. Set aside.
STEP THREE: On the bottom of a 9×13 pan, place a single layer of graham crackers.
STEP FOUR: Next, place one-third of the cream cheese mixture over the graham crackers spreading gently. Top this layer with one cup blueberries, and one cup thin sliced strawberries. Repeat this layering process twice more. For the top berry layer place the strawberries that were cut in half in rows with blueberries in between (or however you want to decorate the top.)
STEP FIVE: Refrigerate 2 to 4 hours before serving so that the layers can “settle” into each other.
This berry icebox cake recipe is a light and refreshing treat, perfect for a hot summer day. It’s creamy and fruity with creamy whipped topping and fresh berries. The layers combine to make the perfect decadent dessert, that everyone absolutely loves!
Supply : https://spaceshipsandlaserbeams.com
Looking for a few more cool and refreshing summer desserts? Both this Dole Whip and our Watergate Salad are not only light and delicious, but super easy to make! Both are perfect for a hot summer day.
BERRY ICEBOX CAKE INGREDIENTS
You will need:
- 1 (8-ounce) package cream cheese
- 3 ½ cups heavy whipping cream
- ¾ cups sugar
- 1 tablespoon vanilla
- 1 tablespoon lemon juice
- One 14-ounce box graham crackers
- 2 ½ cups blueberries, divided
- 3 cups strawberries, divided (2 cups thinly sliced, 1 cup sliced in half for the top)
INGREDIENT SUBSTITUTIONS
BERRIES Any combination of berries would work for this recipe! You can use a pre-mixed berry combination or stick with just one type of berry if you prefer. This is totally up to you and your taste buds!GRAHAM CRACKERS: You could used chocolate or cinnamon graham crackers for a twist on this recipe, or even use vanilla wafers—just keep in mind the layers will be not be as defined due to the shape of the wafers.
LEMON JUICE: If you would like a bit more of a lemony flavor in your cake, the lemon juice could be increased by another ½ teaspoon or to your liking. You can also reduce it slightly if you want a less lemony flavor.
HOW TO MAKE BERRY ICEBOX CAKE
STEP ONE: In a large bowl cream the cream cheese and sugar together until smooth.STEP TWO: Add the heavy whipping cream, vanilla, and lemon juice and beat until mixture begins to thicken and forms soft peaks. Set aside.
STEP THREE: On the bottom of a 9×13 pan, place a single layer of graham crackers.
STEP FOUR: Next, place one-third of the cream cheese mixture over the graham crackers spreading gently. Top this layer with one cup blueberries, and one cup thin sliced strawberries. Repeat this layering process twice more. For the top berry layer place the strawberries that were cut in half in rows with blueberries in between (or however you want to decorate the top.)
STEP FIVE: Refrigerate 2 to 4 hours before serving so that the layers can “settle” into each other.
STORING THIS RECIPE
IN THE FRIDGE
You should store your icebox cake in the fridge anytime between serving. This cake can melt very quickly and lose its form and layers. Store in an airtight container. I like to make this in a cake pan that also has a lid that goes on it. You can also wrap the pan in plastic wrap if need be.IN THE FREEZER
The cake can be stored in the freezer if you like. This will let the layers set up even more, and create more of an “ice cream” style cake. I would be sure to take it out at least 5-10 minutes before serving to let it thaw and make it easier to cut.This berry icebox cake recipe is a light and refreshing treat, perfect for a hot summer day. It’s creamy and fruity with creamy whipped topping and fresh berries. The layers combine to make the perfect decadent dessert, that everyone absolutely loves!
INGREDIENTS
- 1 – 8 oz package cream cheese
- 3 1/2 cups heavy whipping cream
- 3/4 cups sugar
- 1 tbsp vanilla
- 1 tbsp lemon juice
- 1 – 14 oz box graham crackers
- 2 1/2 cups blueberries divided
- 3 cups strawberries divided (2 cups thinly sliced, 1 cup sliced in half for top)
INSTRUCTIONS
- In a large bowl cream the cream cheese and sugar together until smooth.
- Add the heavy whipping cream, vanilla, and lemon juice and beat until mixture begins to thicken and forms soft peaks. Set aside.
- On the bottom of a9x13 pan, place a single layer of graham crackers.
- Next, place one-third of the cream cheese mixture over the graham crackers spreading gently. Top this layer with one cup blueberries, andone cup thin sliced strawberries. Repeat this layering process twice more. Forthe top berry layer place the strawberries that were cut in half in rows withblueberries in between (or however you want to decorate the top.)
- Refrigerate 2 to 4 hours before serving sothat the layers can “settle” into each other.
NOTES
Tip: Keep refrigerated until serving if possible.
Supply : https://spaceshipsandlaserbeams.com
