You know what I really don’t want to do on a hot day? Turning on the oven… But mostly my love for dessert is too strong to ignore, so I often turn to an icebox cake. I’m all about that 20 minute prep time – even less if you’re using frozen whipped topping!
Easy icebox cake with berries
If you ask me – this icebox cake is the ideal summer dessert: There’s minimal work involved, you can use plenty of fresh summer berries and the pan will be empty before you can say “sunshine” 😉
Also, PSA: This is a wonderful dessert to bring to a red white blue party for Memorial Day/4th of July without having to resort to food dyes!
Ingredients I use
Here is an overview of the ingredients I used. Skip to the recipe for quantities.
Like anyone else, I grew up with whipped cream from cans and tubs… But I now choose to make my icebox cake with whipped cream from scratch. However, I have added a note to the recipe how you can substitute frozen whipped topping.
As you can see in the photos, I had to resort to frozen raspberries inside the cake – *somebody* had snuck most of the fresh raspberries off the counter! So, frozen berries work well and are also cheaper than fresh.
Version: Keto/low carb friendly
I have made this cake for a relative with food allergies a few times, so I thought I’d give you my swaps just in case. You can make your own sugar free and low carb graham crackers! I used this recipe because it has great taste and color and is fairly easy to make. I made a double batch to make sure I have enough.)
This is also where making your filling from scratch comes in handy: Just use your favorite powdered low carb sweetener in place of the icing sugar.
How I make it
First, I make the filling:
If you’re going to use Cool Whip, you can skip image 2 above, all you gotta do is beat the cream cheese, then fold in 3 1/2 cups thawed whipped topping. Otherwise, just add all the other filling ingredients to the beaten cream cheese and beat until fluffy.
Both ways are super easy! I just prefer the from-scratch version because I can be a special snowflake when it comes to food.
Then, I layer the cake in my pan:
The layering is kind of the most important part – you’ll want it to look pretty after all! I always layer the cake in this order:
1. A little cream filling (just to cover the bottom)
2. Graham crackers
3. 1/3 of the cream mix
4. 2 1/2 cups berries
5. 1/3 of the cream mix
6. Graham crackers
7. Remaining cream mix
8. Decorate with remaining berries
Cook’s note: I always chill the cake overnight, because I like the graham crackers very soft. You can get away with 4 hours if you’re in a hurry.
My tips and tricks
- Whip the filling long enough, it should be notably fluffy! Otherwise the filling doesn’t turn out well and tastes of raw cream cheese and cream.
- Spread the cream well over the berries to fill any gaps, otherwise you’ll have large air pockets in your cake… and trust me: people will be mad at you if you give them a slice of cake that’s half air.
- Make sure your cream carton says “heavy whipping” and chill it very well before using. Otherwise it will not work.
Not a tip but a side note: When I made this dessert to photograph it for the blog, my BEATERS BROKE. Goodness, why! I had to whip the filling by hand with a sturdy whisk. It was such a workout – but in case you were wondering, it works without a mixer, too. It just takes… A long while.
Icebox cake FAQs
… because I know you’re going to ask me those 😉
My favorite are definitely classic graham crackers! But if you prefer/don’t have graham crackers on hand, you can also use shortbread, Nilla wafers… Even Oreos work.
I love food history, and this one is so interesting! Old world trifles and charlottes were the inspiration for the dessert, just made more accessible. It was the trend recipe in the 1920s and 1930 to promote modern, store-bought shortcuts (and of course the modern refrigerator). Read more here.
Storage
Refrigerator: You can keep the cake in the fridge for 2-3 days. It never lasts that long around here, but hey – in theory, it would last for that long.
Freezer: You can also freeze this one! Let it sit in the fridge for a few hours first, then wrap the entire pan very well first in plastic wrap and then in aluminium foil. Label with the name and date, freeze for up to 3 months.
I recommend defrosting it in the fridge overnight!
As a final word, let me just put it this way: If you’re going to make this cake, hide it from yourself. You’ve been warned 😉
More no bake desserts
You can also browse all my summer recipes here, and all my desserts here.
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram. Sign up for my email list, too!
Triple Berry Icebox Cake
Recipe details
Ingredients
- 8 oz full fat cream cheese softened
- 2 cups heavy whipping cream well chilled
- 1/2 cup confectioner's sugar or your favorite sweetener
- 1 teaspoon vanilla extract
- 1 16-oz box graham crackers (or use the low carb recipe mentioned in the post above for an allergy/dietary friendly dessert)
- 3 cups fresh summer berries rinsed and carefully dried
Instructions
- Make cream filling: Using an electric mier with beater attachments, beat cream cheese in a large bowl until softened. Add heavy whipping cream, confectioner's sugar and vanilla extract. Beat on high speed until light and fluffy, about 3-4 minutes.
- Assemble the dessert: Layer in 9×13 pan:A little cream filling (just to cover the bottom)Graham crackers1/3 of the cream mix2 1/2 cups berries1/3 of the cream mixGraham crackersRemaining cream mixDecorate with remaining berries
- Chill overnight, or at least 4 hours. For easiest slicing, freeze for 30-60 minutes before serving.
Notes
Tips
- Whip the filling long enough, it should be notably fluffy! Otherwise the filling doesn’t turn out well and tastes of raw cream cheese and cream.
- Spread the cream well over the berries to fill any gaps, otherwise you’ll have large air pockets in your cake… and trust me: people will be mad at you if you give them a slice of cake that’s half air.
- Make sure your cream carton says “heavy whipping” and chill it very well before using. Otherwise it will not work.
Storage
Store the cake in the fridge for up to 3 days. You can also freeze it well-wrapped in cling film and aluminum foil for up to 3 months.Nutrition
More recipe information
I first shared this recipe in 2018. I updated it on May 17, 2020 to make it more helpful for you.
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