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No-Bake Mixed Berry Icebox Cake

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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.

Ingredients

Scale
  • 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

  1. Chill mixing bowl and beaters in the freezer for 5–10 minutes to help the cream whip faster and hold peaks.
  2. Whip the cold heavy cream with powdered sugar, starting on low speed and increasing to medium, until stiff peaks form. Do not overwhip.
  3. Spread a thin layer of whipped cream on the bottom of a 13×9-inch pan to anchor the graham crackers.
  4. Place a single layer of graham crackers on top, trimming as needed to fit the pan.
  5. 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.
  6. Repeat the layers — crackers, cream, berries — until you have three layers of berries and finish with a final layer of whipped cream on top.
  7. Optional: Smooth the top or pipe decorative swirls with remaining whipped cream.
  8. Cover and refrigerate for at least 8 hours or overnight to allow the crackers to soften into a cake-like texture.
  9. For clean slices, run a sharp knife under hot water, dry it, then slice. Wipe the blade between cuts.
  10. 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.

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