Let your refrigerator do most of the work with this light and easy no-bake berry icebox cake. Made with fresh berries, graham crackers that soften up, and homemade vanilla whipped cream, this layered sheet-style cake is one of the easiest no-bake dessert recipes you’ll try this summer. Prep takes about 15 minutes and the entire cake feeds a lucky crowd. The bonus is that you don’t have to turn on your oven!
Servings: 12
Ingredients:
• 3 cups cold heavy cream or heavy whipping cream
• ⅓ cup confectioners’ sugar
• 2 teaspoons pure vanilla extract or vanilla bean paste
• ½ teaspoon pure almond extract
• 20–21 full-sheet graham crackers
• 2 cups sliced fresh strawberries
• 1 cup fresh blueberries
Directions:
Preliminary Notes: There are 3 layers of graham crackers, 3 layers of whipped cream, and 2 layers of berries. Each layer of graham crackers is about 7 graham crackers. This recipe yields 6 cups of whipped cream and you will use 2 cups per layer.
- • Using a hand mixer or stand mixer fitted with a whisk attachment, beat the heavy cream, sugar, vanilla and almond extract on medium-high speed until peaks form, about 4 minutes.
- • Spread a couple of tablespoons into a very thin layer on the bottom of an ungreased 9X13 pan.
- • Layer graham crackers on top, breaking them apart as needed to make one even layer.
- • Spread about 2 cups of whipped cream on top of the graham crackers.
- • Layer strawberries on top, followed by another layer of graham crackers, 2 more cups of whipped cream, and then blueberries.
- • Top with a final layer of graham crackers, followed by a final layer of whipped cream.
- • Cover with aluminum foil or plastic wrap and place in the refrigerator for at least 3 hours and up to 48 hours.
- • Garnish with extra strawberries (optional).
