This Berry Icebox Cake Recipe may contain affiliate links.
Summer is here, and that means a few things. A slew of patriotic holidays, way-too-warm for comfort weather, and fresh berries in season. Well, I’ve found a cake that’s going to hit all the right notes for summer. This berry icebox cake is no-bake, contains fresh berries in a few ways, and is beautiful in red, white, and blue! Plus it’s incredibly easy to make, so you’ll have it ready and chilling for your next backyard barbecue in no time.
To make this simple cake, you’ve got to start off with fresh berries. Frozen berries will work, but fresh is always best. You’ll also need to layer a single layer of graham crackers in the bottom of a 13×9 inch pan.
You’ll be alternating graham cracker layers and creamy layers, allowing the creamy layers to soften the graham crackers each time. For the first creamy layer, you’ll need 1/2 cup of whole blueberries and 1/2 cup of sliced strawberries. You’ll want to add 1 Tablespoon of water and 1/2 Tablespoon of sugar into the mixture as well. Microwave this for a few seconds, then mash the mixture. I use a potato masher, but a fork will do the job, too.
In a separate bowl, mix one package of white chocolate pudding mix with 1 cup of cold milk, whisking until it has thickened. Slowly fold in the mashed berries and pop this mixture in the fridge for a few minutes.
Once it’s chilled, you can spread it over the graham crackers. Place another layer of graham crackers over the mixture and pop it back into the refrigerator.
As that chills, it’s time to make the second cream mixture. In a bowl, mix softened cream cheese and half a cup of sugar until they’re well-combined. Fold in 1/4 cup of halved blueberries, 1/4 cup of whole blueberries, and 1/2 cup of sliced strawberries.
Spread the mixture over the graham crackers and top the cake with one more layer of graham crackers.
Cover the cake with one full container of whipped topping. If you’d like, place a few drops of red and blue food coloring on top, using a toothpick or knife to swirl and spread the colors around.
Refrigerate the cake for a few hours or overnight to allow the graham crackers time to soften. This will give the berry icebox cake a cake-like consistency that makes it perfect for serving on a summer day.
Your friends and family will love this easy icebox cake. You’ll love that it’s easy to make but still makes a statement with a deliciously creamy berry flavor.
What are you most looking forward to this summer?
Let me know in the comments below! I’d love to hear your favorite summertime stories, and I’d love to know if you’ll be making this cake for your summer festivities! If you DO make this cake, be sure to snap a picture and use the hashtag #mamaplusone on Instagram! Don’t forget to scroll down for the full, printable recipe!
More Delicious Summer Desserts
More Ways to Use Fresh Berries
Fresh Berry Icebox Cake Recipe
- 1 box honey graham crackers
- 1/2 C whole blueberries
- 1/2 C sliced strawberries
- 1/2 Tbsp sugar
- 1 Tbsp water
- 1 (3.3 oz) box white chocolate pudding mix
- 1 C cold milk
- 1/4 C halved blueberries
- 1/4 C whole blueberries
- 1/2 C sliced strawberries
- 1 package cream cheese, softened
- 1/2 C sugar
- 1 container whipped topping
- Red and blue food coloring (optional)
- Layer graham crackers in bottom of 9x13 dish (this should take about 7 1/4 graham crackers).
- In a bowl, whisk together pudding mix and milk until set.
- In a microwave-safe bowl, combine whole blueberries, sliced strawberries, sugar, and water (amounts from the pudding cream layer), microwave for 30 seconds, and then mash.
- Fold mashed berries into pudding and pour over graham crackers.
- Layer more graham crackers over the pudding.
- In a bowl, cream together cream cheese and sugar. Fold in halved, whole, and sliced berries from cream cheese cream mixture above. Spread over graham cracker layer.
- Apply one more layer of graham crackers. Top with whipped topping.
- If desired, swirl food coloring through whipped topping.
- Chill for several hours or overnight to allow the graham crackers to soften to a cake-like consistency, then serve.