A light, no-bake summer dessert that layers whipped cream, fresh berries, and graham crackers—this refreshing cake sets in the refrigerator and delivers crowd-pleasing flavor with minimal effort.

Why You’ll Love This Recipe

No baking required: Just assemble and chill—perfect for hot days or when you want dessert without turning on the oven.
Quick assembly: Ready in just 15 minutes; most of the time is hands-off as it chills.
Deliciously creamy texture: As it rests, graham crackers soften into cake-like layers, blending seamlessly with whipped cream and berries.
Light, fruity, and festive: Bright berries and vanilla-flavored whipped cream make this dessert as beautiful as it is tasty.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 cups (720 ml) cold heavy (whipping) cream
1/3 cup (40 g) confectioners’ sugar
2 teaspoons pure vanilla extract or vanilla bean paste
1/2 teaspoon pure almond extract
20–21 full‑sheet graham crackers
2 cups (380 g) sliced fresh strawberries
1 cup (140 g) fresh blueberries
Optional for garnish: additional berries and star sprinkles

Directions

Make the whipped cream
Using a hand mixer or stand mixer with a whisk attachment, beat the cold heavy cream, confectioners’ sugar, vanilla extract (or paste), and almond extract on medium-high speed until medium peaks form, about 4 minutes.
Layer the base
In an ungreased 9×13‑inch pan, spread a very thin layer of whipped cream—just enough to help the bottom layer of graham crackers adhere.
Assemble the cake
- Add a layer of graham crackers (break as needed to fit).
- Spread ~2 cups of whipped cream over the crackers.
- Layer sliced strawberries next.
- Repeat: graham crackers, another ~2 cups whipped cream, then blueberries.
- Finish with a final graham cracker layer followed by a final layer of whipped cream.
Chill
Cover the pan with foil or plastic wrap and refrigerate for at least 3 hours and up to 48 hours.
Garnish and serve
Top with extra berries and star sprinkles, slice, and serve chilled. A narrow spatula helps with clean serving.

Servings and Timing

Yields: Serves 12
Prep Time: ~15 minutes
Cook Time: 0 minutes (no baking needed)
Total Time: ~3 hours 15 minutes (including chilling)

Variations

Cookie swap: Substitute graham crackers with digestive biscuits or Biscoff cookies.
Flavor twist: Use vanilla bean paste for extra depth, or skip almond extract if preferred.
Fruit flexibility: Use any fresh berries you love—raspberries, blackberries, or a mix of all.

Storage/Reheating

Make-ahead friendly: Assemble the cake up to a day ahead and refrigerate.
Longevity: Best enjoyed within 3–4 days before the layers become too soft.

FAQs

1. Can I make this the day before serving?

Yes—make it the day before and chill overnight.

2. Can I use frozen berries?

No—frozen berries release too much liquid. Fresh berries are best.

3. What if I don’t have almond extract?

You can omit it. Vanilla alone gives great flavor.

4. Will the crackers stay crisp?

No—they soften into a cake-like texture as the dessert chills.

5. Can I use chocolate graham crackers?

Yes—for a delicious flavor twist.

6. What size pan should I use?

A standard 9×13-inch pan is perfect.

7. Can I halve the recipe?

Yes—just adjust ingredients and use a smaller dish.

8. How do I prevent watery whipped cream?

Use cold cream and don’t overwhip. Chill your bowl and beaters if possible.

9. Can I add more sugar for sweetness?

Yes—taste the whipped cream and adjust to preference.

10. Any tips for serving neat slices?

Use a narrow spatula to lift slices cleanly from the pan.

Conclusion

The Easy Berry Icebox Cake is the ultimate summer dessert—no baking, minimal prep, and a stunning presentation. With layers of whipped cream, berries, and softened graham crackers, it’s light, flavorful, and perfect for feeding a crowd. Make it ahead, chill it well, and enjoy every cool and creamy bite.