A nostalgic and refreshing summer dessert, this No-Bake Mixed Berry Icebox Cake layers crisp graham crackers, lightly sweetened whipped cream, and juicy mixed berries into a chilled, sliceable treat. It requires no oven time and transforms into a cake-like texture overnight, making it perfect for easy entertaining or weekday indulgence.
Why You’ll Love This Recipe
This icebox cake is the epitome of no-fuss elegance. It’s made with just a few simple ingredients, comes together in minutes, and only improves as it chills. The graham crackers soften to a tender, cake-like consistency while the whipped cream and berries infuse each layer with freshness. It’s light, fruity, and ideal for warm-weather gatherings or make-ahead desserts.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 3½ cups (about 840 ml) cold heavy whipping cream
- ½ cup (60 g) powdered sugar
- 1 (standard) box graham crackers (enough to layer a 13×9-inch pan)
- 4 cups mixed berries (strawberries, raspberries, blueberries, blackberries), washed and sliced as needed
directions
- Place your mixing bowl and beaters in the freezer for 5–10 minutes to help the cream whip quickly and hold peaks.
- In the chilled bowl, whip the cold heavy cream and powdered sugar. Start on low speed, then increase to medium, whipping until stiff peaks form. Do not overwhip.
- Spread a thin layer of whipped cream on the bottom of a 13×9-inch dish to anchor the first layer.
- Arrange a single layer of graham crackers over the cream, trimming as needed to cover the base evenly.
- Spread about ¼ of the whipped cream over the crackers, then sprinkle roughly ⅓ of the berries on top. Press them gently into the cream so the layers hold.
- Repeat the layering process (crackers → cream → berries) two more times, finishing with a final layer of whipped cream on top. Smooth or pipe the top if desired.
- Cover the dish and refrigerate for at least 8 hours, preferably overnight, so the graham crackers absorb moisture and become cake-like.
- To serve, run a sharp knife under hot water, wipe dry, and cut clean slices. Garnish with additional fresh berries if desired. Serve chilled.
Servings and timing
This recipe yields approximately 10 servings.
Prep time: 20 minutes
Chill time: At least 8 hours (overnight preferred)
Total time: About 8 hours 20 minutes (hands-off)
Variations
- Lemon twist: Add a teaspoon of lemon zest to the whipped cream for a citrusy accent.
- Yogurt layer: Alternate layers of whipped cream with sweetened Greek yogurt for a tangier profile.
- Berry-only option: Use a single berry variety, such as all strawberries or all blueberries, for a more uniform flavor.
- Chocolate edge: Sprinkle shaved white or dark chocolate over the top layer for extra richness.
- Mini versions: Assemble individual portions in jars or ramekins for a party-friendly presentation.
storage/reheating
Store the assembled cake covered in the refrigerator for up to 3 days.
It should remain chilled at all times and does not require reheating.
Freezing is not recommended, as the texture of the berries and whipped cream may change when thawed.
FAQs
What makes this an “icebox” cake?
Icebox cakes are no-bake layered desserts that are chilled in the refrigerator (once called an “icebox”) until the layers soften and meld together.
Can I use frozen berries?
Fresh berries are best for texture, but you can use thawed frozen berries if well-drained to prevent excess moisture.
Can I make it dairy-free?
Yes, use dairy-free whipping cream alternatives and check that your graham crackers are vegan-friendly.
Will the graham crackers get soggy?
They soften into a cake-like consistency — not soggy — after chilling overnight, creating the signature icebox cake texture.
Can I use store-bought whipped topping?
Yes, you can substitute with an 8–12 oz container of whipped topping if desired, though the flavor will differ slightly.
What pan size works best?
A standard 13×9-inch baking dish is ideal, but you can use any dish with similar volume — just adjust the layering as needed.
Can I make this more than one day ahead?
Yes. The texture actually improves with time. Prepare up to 2 days in advance for best results.
Can I add a crust on the bottom?
While not traditional for icebox cake, you could use a graham crust if you prefer a firmer base.
Is this a good dessert for summer events?
Absolutely. It’s light, refreshing, and can be made ahead — perfect for BBQs, brunches, or potlucks.
How should leftovers be stored?
Keep leftovers covered in the refrigerator. The texture will remain stable for up to 3 days.
Conclusion
No-Bake Mixed Berry Icebox Cake is a timeless dessert that’s as effortless as it is elegant. With layers of whipped cream, juicy berries, and softened graham crackers, it delivers both freshness and comfort in every slice. Make it the night before, chill until ready, and serve it cold for the ultimate warm-weather indulgence.
PrintNo-Bake Mixed Berry Icebox Cake
This no-bake mixed berry icebox cake layers whipped cream, crisp graham crackers, and fresh berries for a chilled, creamy dessert that slices beautifully after an overnight rest.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 8 hours 20 minutes (including chilling time)
- Yield: 10 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3½ cups (about 840 ml) cold heavy whipping cream
- ½ cup (60 g) powdered sugar
- 1 standard box graham crackers (enough to layer a 13×9-inch pan)
- 4 cups mixed berries (strawberries, raspberries, blueberries, blackberries), washed and sliced as needed
Instructions
- Chill mixing bowl and beaters in the freezer for 5–10 minutes to help the cream whip faster and hold peaks.
- Whip the cold heavy cream with powdered sugar, starting on low speed and increasing to medium, until stiff peaks form. Do not overwhip.
- Spread a thin layer of whipped cream on the bottom of a 13×9-inch pan to anchor the graham crackers.
- Place a single layer of graham crackers on top, trimming as needed to fit the pan.
- Spread about ¼ of the whipped cream over the crackers, then sprinkle approximately ⅓ of the berries over the cream. Gently press the fruit into the cream.
- Repeat the layers — crackers, cream, berries — until you have three layers of berries and finish with a final layer of whipped cream on top.
- Optional: Smooth the top or pipe decorative swirls with remaining whipped cream.
- Cover and refrigerate for at least 8 hours or overnight to allow the crackers to soften into a cake-like texture.
- For clean slices, run a sharp knife under hot water, dry it, then slice. Wipe the blade between cuts.
- Serve chilled, garnished with extra fresh berries if desired.
Notes
- Use a mix of berries for visual appeal and flavor contrast.
- Whipping cream to stiff peaks ensures structure without becoming grainy.
- Overnight chilling is essential for the crackers to soften into ‘cake’ layers.
- Graham crackers can be replaced with vanilla wafers or thin tea biscuits.
- Best enjoyed within 2–3 days for optimal texture.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15g
- Sodium: 95mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg