Berry Ice Box Cake

A sweet, refreshing and patriotic treat to take to a summer dinner party, we’ve got you covered with this berry ice box cake (bonus points because it’s red, white and blue – perfect for Memorial Day or Fourth of July!)

Things you need: powdered sugar, graham crackers or vanilla wafers, berries of your choice, lemon juice, heavy whipping cream and cream cheese.

Mix the heavy whipping cream with a mixer until it is fluffy. If you over mix, add in a little more to make it smooth again.

Mix together the room-temperature cream cheese, powdered sugar and lemon juice. Use a fresh lemon if you have one, but I already had lemon juice in the fridge so I used that. Also, when I initially made this, I only used half of the cream cheese and had to end up making more, so that’s why it looks like a small amount!

Add in the whipped cream and mix until incorporated.

Line the pan with a thin layer of the cream cheese/whipped cream mixture.

Line the pan with graham crackers (or wafers).

Add another think layer of the cream cheese mixture.

Place the fruit down.

Add another layer of the cream cheese mixture to cover the fruit, and then repeat with the graham crackers or vanilla wafers. Add layers of this until the pan is full. I did three layers of graham crackers.

Top with the remaining cream cheese mixture and decorate with berries.

Leave in the fridge or freezer for at least 4 hours. Enjoy!

Berry Ice Box Cake

Berry Ice Box Cake

Ingredients

  • 1 1/2-2 cups blueberries
  • 2 cups sliced strawberries
  • 18 graham crackers (or box of vanilla wafers)
  • Lemon or lemon juice
  • 4 cups heavy whipping cream
  • 1 cup powdered sugar
  • 8 oz. cream cheese (one package), room temperature

Instructions

  1. In a large bowl, mix the heaving whipping cream with a mixer for about 4 minutes, or until fluffy.
  2. Mix cream cheese, powdered sugar and lemon juice together with a mixer in a separate bowl until well combined (best when cream cheese is room temp.).
  3. Add in the whipped cream and mix to incorporate. Set aside.
  4. Slice strawberries and set aside.
  5. Line the pan with a thin layer of the cream cheese/whipped cream mixture. Place 6 graham crackers on the pan, covering the bottom.
  6. Put a layer of the cream cheese/whipped cream mixture over the graham crackers. Put down a layer of strawberries and blueberries. Cover with another thin layer of the cream cheese mixture.
  7. Repeat to make multiple layers. (I did one layer of vanilla wafers because why not!)
  8. Finish with a layer of the cream cheese mixture on top, and then decorate with strawberries and blueberries in a design of your choice.
  9. Cover and place in fridge or freezer for at least 4 hours.

Notes

I used a 9x13 inch pan, but if you would like to use a square pan, half the recipe!

https://mudandmagnolias.com/berry-ice-box-cake-recipe/

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2 Comments
  1. I just made this. I used an egg slicer to slice my strawberries which made it go quickly. The thing is, you say to use 4 cups of heavy cream which is 32 oz., but in the pic you only have a 16 oz. container which is only 2 cups. I’m kinda worried now because the whip cream/cream cheese mix didn’t seem to be sweet enough.

  2. I just made this to take to work tomorrow. I used an egg slicer to slice the strawberries which made it much quicker than doing it by hand. The thing is the recipe calls for 4 cups of heavy cream which would be 34 oz. but your pic shows only a 16 oz container. I’m kinda worried now because the cream/cream cheese mix didn’t seem to be sweet enough.

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