No-Bake Summer Berry Icebox Cake
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Summer Berry Icebox Cake is surely a crowd-pleaser. It is an easy summer dessert recipe that is so simple, but looks like you spent hours making it!
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With layers of sweet whipped cream, a hint of lemon, graham crackers and fresh berries make this summer dessert recipe my latest obsession!
As the weather warms and flowers start to bloom, it’s time to start thinking about all those juicy fresh berries that are waiting to be made into something special. This Summer Berry Icebox Cake is just that!
Hi! It’s Erin from Suburban Simplicity sharing one of the easiest cakes you can make! You know I love Simplicity….especially in the kitchen! Speaking of easy, my family devours these Easy Oatmeal Bars and these Blueberry Oatmeal Bars. You’ll definitely want to give them a try.
If you have 20 minutes to prep this no-bake cake, you can pop it in the fridge and enjoy its simple flavors and light creamy texture when you’re ready to serve! No need to turn your oven on!
This is the perfect cake to serve for the patriotic holidays – just create a flag pattern on top with your berries!
Helpful Tips to make Summer Berry Icebox Cake:
- Make sure you wash and let the berries dry before putting them in your cake. The excess moisture can make the berry juice run and turn the creamy white layers pink.
- Make it your own creation and add optional topping if you like! Ideas include crushed graham cracker crumbs, chopped nuts, a drizzle of chocolate (white or milk) or powdered sugar for dusting.
- You can replace the cream cheese with prepared cheesecake or vanilla pudding if you wish. Just mix it in the with the 3 cups whipped cream as you would the cream cheese.
- Mix and match your berries. Any combination will work in this recipe!
What you will need to make Summer Berry Icebox Cake:
- 8×8 Pan – this one is perfect for baking chicken or making an icebox cake!
- Mixing Bowls – I like to have various sizes depending on the recipe.
- Hand Mixer – perfect for those little jobs when you don’t want to grab the big stand mixer.
Enjoy!
With love from our simple kitchen to yours.
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Check out more of our favorite icebox cake recipes:
No-Bake Strawberry Shortcake Icebox Cake
Peanut Butter Caramel No-Bake Icebox Cake
Extreme Reese’s Peanut Butter No-Bake Pie
Lemon Cloud No-Bake Icebox Cake
Cherry Chocolate Chip Icebox Cheesecake
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No-Bake Summer Berry Icebox Cake
Ingredients
- 2 cups heavy whipping cream
- 1/2 teaspoon pure vanilla extract
- 1/3 cup powdered sugar
- 1 teaspoon fresh lemon zest
- 8 ounces cream cheese, softened
- 12 graham crackers
- 2 1/2 cups mixed fresh berries, divided (blackberries, raspberries, blueberries, and sliced strawberries)
Instructions
- WHIP: the cream. Add 2 cups heavy whipping cream to a mixing bowl. Beat on medium high until soft peaks form. Add ⅓ cup powdered sugar, ½ teaspoon pure vanilla extract, and 1 teaspoon lemon zest. Beat again just until stiff peaks form. Do not overmix. Reserve ½ cup whipped cream for the topping.
- BEAT: the cream cheese. In a large bowl, beat 8 ounces softened cream cheese until smooth. FOLD: the remaining whipped cream into the cream cheese until fully combined.
- ASSEMBLE: the first layer. Spread a thin layer of the cream mixture into the bottom of an 8 by 8 inch pan. Add 3 graham crackers in a single layer. Break 1 or 2 more crackers as needed to fill the gaps.
- ADD: half of the cream mixture over the graham layer. TOP with about ⅓ of the mixed berries.
- REPEAT: the layers. Add a second layer of graham crackers, the remaining cream mixture, and another ⅓ of the berries.
- TOP: with the final graham cracker layer. Spread the reserved ½ cup whipped cream evenly over the top.
- FINISH: with the remaining berries. Sprinkle with graham cracker crumbs if desired.
- CHILL: for at least 4 hours or overnight, until the graham crackers have softened and the cake slices cleanly.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
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Welcome!
We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Curious…..ingredients list lemon zest. Then in the directions, it only mentions lemon juice. Just made it for a function tomorrow but only added the zest. Can you comment which was really needed?
Thank you Debe for catching that typo. I edited the recipe to correct the zest. It is zest you should be using, not juice.
Enjoy and I hope you enjoyed it!
If subbing prepared pudding instead of cream cheese would it be a small box or large box, prepared? Thank you
Hi Kathi – Honestly, I can’t advise on that, because we didn’t test the recipe that way. The consistency of prepared pudding is much different than cream cheese, so I think your best bet is to play with the amounts and see what works. Good luck!
TSRI Team member,
Becca
This was so easy and delicious! The worst part was waiting for it to come out of the fridge LOL