This delightful Mixed Berry Icebox Cake is a simple dessert that includes scrumptious layers of mixed berries, whipped cream, and graham crackers. It’s a refreshing frozen treat and a delicious dessert all in one. What’s more, it doesn’t require any baking or cooking. It’s quick and easy and perfect to serve during these warm summer months.
Hassle-Free Dessert, this Mixed Berry Icebox Cake is…
- practically effortless dessert to make!
- a hassle-free dessert that can be whipped up in just a few minutes with only 7 ingredients.
- an ideal treat for those who prefer to make one that requires no baking and no cooking, whatsoever!
- sweet, creamy, and loaded with berries – it’s DELICIOUS!
How to Make Easy Mixed Berry Icebox Cake?
This Mixed Berry Icebox Cake comes together in 3 easy steps:
STEP 1: Measure the amount of Frozen Berries needed for this recipe. No need to thaw. Then toss them with some sugar and lemon juice. Set them aside.
STEP 2: Make the whipped cream. We prefer “fresh” whipped cream rather than artificial stuff for our icebox cake.
FINAL STEP: Assemble the layers using graham crackers, whipped cream, and berries, then freeze. …Easy-peasy!
But first, let’s do an overview of the ingredients needed.
Ingredients Needed for Mixed Berry Icebox Cake:
- Frozen Mixed Berries – makes this cake easy, no need to thaw the berries beforehand.
- Lemon Juice – we prefer freshly squeezed lemon juice because it gives a fresh flavor to this cake.
- Sugar – a small amount of granulated sugar is used to sweeten the berries.
- Heavy Cream – is needed to make fresh whipped cream.
- Powdered Sugar – is needed to thicken the whipped cream.
- Lemon Zest – to give a light lemon undertone flavor to the whipped cream.
- Vanilla Extract – is also needed to flavor the whipped cream.
- Graham Crackers – creates the cookie layers, and offers a little crunch to this delicious icebox cake.
- Fresh Mint – is totally optional as a garnish. A few mint leaves give this icebox cake a festive look.
Easy To Follow Step-by-Step Directions…
A. PREP AND PREPARE THE FROZEN BERRIES…
- First, zest 1/2 of a lemon! You will need 1 heaping tablespoon of lemon zest for the whipped cream, then set it aside. Next, measure 2.5 cups of frozen berries and place them into a bowl.
- Sprinkle over the berries with 2 teaspoons of granulated sugar.
- Then measure 2 tablespoons of lemon juice, and pour that over the frozen berries.
- Stir the berries a few times to combine the juice and sugar. Set it aside.
B. MAKE THE WHIPPED CREAM…
- In a large mixing bowl, pour 2.5 cups of heavy whipping cream. Beat for 2 minutes.
- Then, scrape down the sides and beat in the powdered sugar and vanilla extract.
- Next, beat in the lemon zest, and continue to beat for at least 5 minutes, until it forms stiff peaks.
C. ASSEMBLE THE CAKE…
- FIRST: Lay the first layer of crackers on the bottom of the baking dish.
- NEXT: Gently spread about 1/3 of the whipped cream over the crackers. NOTE: Here is where you may need to hold down the crackers as you spread the whipped cream.
- 1st LAYER: Slowly spread the whipped cream evenly to create the first layer.
- SPREAD BERRIES: Use a spoon, take half of the mixed berries mixture, and scatter them over the whipped cream.
5. THEN, REPEAT IT! Top with the second layer of graham crackers. You can break a few to make them fit (just like a lasagna).
6. SECOND LAYER: Add a second layer of whipped cream (leave the last 1/3 for the final layer and topping). Scatter with the remaining mixed berries, including all its juices.
7. Cover again with the final layer of graham crackers, and break some crackers to make them fit to cover the surface.
8. Top with the remaining whipped cream. Spread it evenly. Then sprinkle on top with some graham crackers crumbs.
9. FINALLY, DECORATE: Top the cake with a few frozen mixed berries and some fresh mint leaves as garnish.
D. FREEZE THE CAKE…
Next, place it into your freezer to freeze, until it is firm enough to cover with clear wrap. Then cover and freeze again for at least 4 to 6 hours.
When Ready to Serve…
Remove the icebox cake from the freezer, and remove the plastic wrap. Allow it to thaw on your counter for 10 to 15 minutes. Then cut pieces into squares and serve.
It’s so lusciously creamy and delicious! 🙂
Additional No-Bake Desserts…
- Easy Ice Cream Cake
- Easy Strawberry and Banana Kabobs with Chocolate
- Best Tiramisu
- No Bake Banana Icebox Bars
- 5 Minute Mixed Berry Pie
- 2 + 1/2 cups of frozen mixed berries
- 2 Tbsp. fresh lemon juice
- 2 tsp. granulated sugar
FOR ICEBOX CAKE:
- 2 + 1/2 cups heavy cream
- 1 Tbsp. lemon zest
- 1 tsp. vanilla extract
- 15 graham crackers squares
- extra frozen berries, to decorate the top
- some fresh mint leaves, as garnish
1. First, measure 2 and a half cups of frozen mixed berries and place them into a bowl. Add the sugar and lemon juice and stir them a few times to allow the sugar and lemon juice to coat the berries. Then set it aside while you make the whipped cream.
2. In another bowl, beat heavy cream on high speed for about 2 minutes, until it thickens. Scrape the bowl and add the lemon zest and vanilla extract. Continue to beat at the highest speed until the cream forms stiff peaks, and is thick and smooth, about 5 minutes.
3. Next, place an 8"x 8" pan or a 7" x 11" (2.2Qt /2L) Pyrex dish on your counter. Open the graham crackers and sort out the ones that are not broken. Place the first layer of crackers (about 3 or 4) on the bottom of the dish. Spread 1/3 of the cream over the crackers.
4. Spoon half of the berries mixture over the whipped cream. Then gently press 4 additional rectangular graham crackers evenly into the berries and cream. Repeat with adding another layer of whipped cream over the crackers, and spread it evenly. Then spoon the remaining mixed berries over the cream.
5. Place the final and 3rd layers of crackers on the cream. You can break them to make them fit and cover the surface.
6. Spread on top with the remaining whipped cream. Sprinkle on top with graham cracker crumbs, and decorate the icebox cake with some frozen berries and fresh mint leaves on top, as garnish. Leave the cake on the counter for about 5 minutes, to allow the berries and cream to soften the crackers.
7. Freeze the icebox cake until is it hard, about 1 to 2 hours. Then cover it with clear plastic wrap and continue to freeze for additional 4 to 6 hours.
TO SERVE ICEBOX CAKE:
Remove the icebox cake from the freezer, and remove the plastic wrap. Allow it to thaw on your counter for 10 to 15 minutes. Cut pieces into squares and serve.
Serves: 8 or 9
Serving Size:1 serving
Amount Per Serving: Calories: 150Total Fat: 12.7gCarbohydrates: 8.1gFiber: 1.5gSugar: 4.4gProtein: 1.1g
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Thanks for stopping by…
xo anna and liz