Fresh Red White and Blue Icebox Cake
A quick and easy no-bake icebox cake layered with whipped cream, fresh strawberries, blueberries, and graham crackers, perfect for summer celebrations and patriotic holidays.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups heavy whipping cream, cold
- 1/4 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 cup fresh strawberries, hulled and sliced
- 1 cup fresh blueberries
- Optional: 1 tablespoon granulated sugar to macerate the strawberries
- 1 box graham crackers (about 9 ounces or 250 grams)
Instructions
- Rinse the strawberries and blueberries gently under cold water. Hull and slice the strawberries thinly. If desired, sprinkle 1 tablespoon granulated sugar over the strawberries and toss; let sit while preparing the cream.
- In a chilled large mixing bowl, pour in 2 cups of cold heavy whipping cream. Add 1/4 cup powdered sugar and 1 teaspoon vanilla extract. Using an electric mixer, whip the cream on medium-high speed until soft peaks form. Avoid overbeating.
- Spread a thin layer of whipped cream on the bottom of a 9×13 inch dish. Arrange a single layer of graham crackers over the cream, breaking them gently to fit as needed.
- Spread about one-third of the whipped cream over the graham crackers. Scatter half of the sliced strawberries and blueberries evenly on top.
- Repeat layering with another graham cracker layer, followed by cream and the remaining berries.
- Finish with a final graham cracker layer and top with the remaining whipped cream for a smooth finish.
- Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, ideally overnight, to allow the graham crackers to soften and flavors to meld.
- Before serving, garnish the top with a few whole berries or a light dusting of powdered sugar if desired.
Notes
Keep cream and mixing bowl cold for best whipping results. Do not overbeat the cream to avoid graininess. Chill the cake at least 4 hours or overnight for best texture. If berries release too much juice, dry them on paper towels before layering or reduce sugar used for maceration. For dairy-free or gluten-free versions, substitute coconut whipped cream and gluten-free graham crackers.
Nutrition
- Serving Size: 1 slice (1/8 of cake
- Calories: 275
- Sugar: 16
- Sodium: 150
- Fat: 19
- Saturated Fat: 12
- Carbohydrates: 23
- Fiber: 2
- Protein: 4
Keywords: icebox cake, summer dessert, no-bake cake, patriotic dessert, red white and blue, whipped cream cake, berry dessert, graham cracker cake