Can I use other fruits in my Icebox Cake?

Absolutely! Feel free to get creative with the fruits you use – Icebox Cakes are very versatile. Peaches, cherries, or even a tropical mix of mango and pineapple can work beautifully.

Can I make Icebox Cake ahead of time?

Definitely! In fact, it's best to make it ahead – The cake needs to sit overnight in the refrigerator for the graham crackers to soften and become cake-like.

How long will the cake last in the fridge?

The cake should last about 2-3 days in the fridge. It will continue to soften the longer it sits in the fridge, especially if very juicy fruit is used. Cover leftovers with plastic wrap, or store in an airtight container.

Can I make this with frozen berries?

No, it's best to use fresh berries since frozen berries will release too much liquid even after thawing.

No-Bake American Flag Icebox Cake

Name: Icebox Cake
Prep time: 30 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 16 oz. fresh strawberries, chopped; 11 oz. fresh blueberries, divided, about 2 cups; 8 oz. block cream cheese; 1/2 cup confectioners’ sugar; 2 tsp. pure vanilla extract; 3 cups heavy cream; 1 (14.4 oz.) box graham crackers, with little leftover; 12 oz. fresh raspberries, about 3 cups

Description

This 4th of July, impress your guests with this no-bake, Icebox Cake! With layers of berries and graham crackers and an American flag on top.

Ingredients

Units Scale

16 oz. fresh strawberries, chopped
11 oz. fresh blueberries, divided, about 2 cups
8 oz. block cream cheese
1/2 cup confectioners’ sugar
2 tsp. pure vanilla extract
3 cups heavy cream
1 (14.4 oz.) box graham crackers, with little leftover
12 oz. fresh raspberries, about 3 cups

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Instructions

In a large bowl, combine strawberries and 1 1/2 cups (about 8 oz.) of blueberries. Set aside.
Add cream cheese to a large mixing bowl and with a hand mixer beat on high speed until smooth.
Add confectioners’ sugar. Beat on low speed and then increase the speed to medium-high once the sugar is incorporated, and beat for about 1 minute. Scrape the bowl with a rubber spatula as needed. Add in vanilla.
To a separate large mixing bowl, add cream, and beat for 3-4 minutes, or until stiff peaks form. Using a rubber spatula, fold whipped cream into the cream cheese mixture.
To assemble the cake, spread a small amount of cream on the bottom of a 9 X 13-inch glass baking dish. You only need the smallest amount to help the crackers stick. Then layer graham crackers on top. Feel free to break the crackers apart to make one even layer. Spread 1/3 of the cream over the graham crackers and top with half of the berry mixture. Repeat layers of graham crackers, cream, remaining berry mixture, graham crackers, and finishing with cream.
Decorate the cake, creating an American flag with remaining blueberries for the ‘stars’ and raspberries for the ‘stripes’.
Cover tightly with plastic wrap and refrigerate overnight. Slice and serve cold.

Notes

Berries: This cake works great with any combination of fresh berries or summer fruit, such as thinly-sliced bananas, kiwi, mango, blackberries, or peaches.
Storage: Cake is best eaten within 2-3 days. It will continue to soften the longer it sits in the fridge, especially if very juicy fruit is used. Cover leftovers with plastic wrap, or store in an airtight container.

Nutrition

Serving Size: 1 slice
Calories: 367
Sugar: 20.2 g
Sodium: 288.8 mg
Fat: 19.7 g
Carbohydrates: 44.4 g
Protein: 4.8 g
Cholesterol: 53 mg