Let your refrigerator do most of the work with this light and easy no-bake berry icebox cake. Made with fresh berries, graham crackers that soften up, and homemade vanilla whipped cream, this layered sheet-style cake is one of the easiest no-bake dessert recipes you’ll try this summer. Prep takes about 15 minutes and the entire cake feeds a lucky crowd!
I originally published this recipe in 2016 and have since added new photos, a video tutorial, and more helpful success tips.
One reader, Gwen, commented: “I made this last year for the Fourth of July and it was amazing! I’ve already had two requests from family to make it again this year. They remembered it and wanted more. I think that proves how awesome this is! ★★★★★“
Many years ago, a reader wrote in and explained that she’s always made a no-bake icebox cake with frozen whipped topping and pudding mix but preferred to serve something with homemade alternatives. My team and I couldn’t resist the opportunity to test out a refrigerator cake recipe! I pictured it with plenty of fresh whipped cream and summer berries.
After testing, the berry icebox cake came out better than we all imagined, and I immediately published it on my website. I’ve served it at least once every summer since. Have you ever made an icebox or refrigerator cake before? They’re a lot of fun, and you can play around with flavors. Try my s’mores icebox cake next.
Tell Me About This Berry Icebox Cake
- Flavor: Every cool and creamy bite is full of juicy berries, whipped cream, and graham crackers. I flavor the whipped cream with vanilla bean paste and almond extract. You can use regular vanilla extract, and leave out the almond extract if desired.
- Texture: As the cake sets up in the refrigerator, the graham crackers soften into a cake-like texture. The cake truly tastes like multiple layers of thin cake with whipped cream and berries in between. Like fresh berry cream cake or strawberry shortcake cake, but with more texture.
- Ease: This summer dessert recipe is wonderful for beginners. You need a handful of basic ingredients plus about 15 minutes to assemble the cake before it goes into the refrigerator. There are 3 layers of graham crackers, 3 layers of whipped cream, and 2 layers of berries (plus extra for topping). Once you put it all together, cover and refrigerate it. That’s it!
Here Are the Ingredients You Need
- Homemade Whipped Cream (heavy cream, confectioners’ sugar, vanilla, and almond extract): Instead of using store-bought frozen whipped topping, consider making your own whipped cream. The key is to start with very cold cream: the colder the cream, the more successfully it will whip. The whipped cream is a light, creamy, and delicious addition to today’s no-bake cake—and it’s the “glue” holding all the layers in place!
- Graham Crackers: Graham crackers have the best shape for this icebox cake. They occupy a lot of space and create solid layers between the soft whipped cream. Like I mention above, the graham crackers soften into an irresistibly cake-like texture. Not crunchy at all. You could even use chocolate graham crackers for this!
- Fresh Berries: I usually use a combination of strawberries and blueberries, especially if I’m making this as part of my 4th of July desserts. You can use any berries or mix of berries that you love as long as the total amount is 3 cups.
Pure vanilla extract works wonderfully in the whipped cream, but I like to use vanilla bean paste here. You can find it next to the vanilla extract in the baking aisle, or you can order it online.
Overview: How to Make This Berry Icebox Cake
The full printable recipe is below, but let’s walk through it quickly so you understand each step/layer before getting started.
Make the whipped cream. Beat heavy cream, confectioners’ sugar, and the vanilla and almond extracts together until medium peaks form:
Create the icebox layers. Spread a very thin layer of whipped cream on the bottom of a 9×13-inch pan; this is just so the bottom layer of graham crackers stick. Arrange graham crackers on top—break them apart to fit if needed:
Now add a layer of whipped cream, a layer of sliced strawberries, and another layer of graham crackers:
Repeat with a layer of whipped cream, blueberries, and graham crackers:
Top with remaining whipped cream as the “frosting.” A small offset spatula is helpful for spreading the whipped cream:
Chill. (You AND the cake can chill out now!) Cover and refrigerate for at least 3 hours, and up to 48 hours. I love make-ahead desserts, especially cakes. Regular baked cakes can lose their ideal texture the longer they sit, which makes them difficult to prep ahead of time. But this berry icebox cake is PERFECT for that, and tiramisu is another layered no-bake favorite!
I also have this blueberry lemon icebox cake that I make in a loaf pan. Though today’s sheet cake sets up in the refrigerator, I find the loaf shape holds shape better when frozen.
Before serving, garnish with more berries, and even some festive sprinkles, if desired. It cuts like a regular sheet cake. The slices lose *a little* structure when transferring to a plate, but I’ve never heard any complaints from taste testers! A small narrow serving spatula is especially helpful.
This cake is always so much fun to serve because no one ever believes it’s made from mostly whipped cream and graham crackers!
Other Favorite Summer Desserts
- Brownie Ice Cream Sandwiches
- Ice Cream Cake & Peanut Butter Ice Cream Pie
- No-Bake Cheesecake
- Cherry Pie
- Blueberry Pie, & Triple Berry Pie
- Berry Cobbler
- Strawberry Cream Cheese Pie
Easy Berry Icebox Cake
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours, 15 minutes
- Yield: serves 12
- Category: Dessert
- Method: No Bake
- Cuisine: American
Description
This is easy berry icebox cake, a no-bake dessert recipe that’s perfect for summer and feeds a crowd. Assembly takes about 15 minutes, and most of the work is hands-off as the cake sets in the refrigerator. This cake is always so much fun to serve because no one ever believes it’s made from mostly whipped cream and graham crackers!
Ingredients
- 3 cups (720ml) cold heavy cream or heavy whipping cream
- 1/3 cup (40g) 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 (380g) sliced fresh strawberries
- 1 cup (140g) fresh blueberries
- optional for garnish: additional berries and star sprinkles
Instructions
- Preliminary notes: There are 3 layers of graham crackers, 3 layers of whipped cream, and 2 layers of berries (plus any you use for topping). Each layer of graham crackers is about 7 graham crackers (you can break some up to fit). This recipe yields 6 cups of whipped cream and you will use 2 cups per layer.
- Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, confectioners’ sugar, vanilla, and almond extract together on medium-high speed until medium peaks form, about 4 minutes.
- Spread a couple Tablespoons into a very, very thin layer on the bottom of an ungreased 9×13-inch pan. This will help the bottom layer of graham crackers stick. Layer graham crackers on top, breaking them apart as needed to make 1 even layer.
- Spread about 2 cups of whipped cream on top of the graham crackers. Then layer the sliced strawberries on top. Follow with another layer of graham crackers, 2 more cups of whipped cream, then the blueberries. Top with a final layer of graham crackers, followed by a final layer of whipped cream.
- Cover with aluminum foil or plastic wrap and place in the refrigerator for at least 3 hours, and up to 48 hours.
- Garnish with additional berries and/or star sprinkles. Cut into slices and serve cold. A small narrow serving spatula is especially helpful for getting the slices out of the pan.
Notes
- Make Ahead Instructions: You can make this icebox cake the day before you need it because it can set overnight in the refrigerator. The graham crackers and fruit become a little too mushy by day 3 or 4, so keep that in mind with any leftovers.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | 9×13-inch Pan | Offset Spatula | Star Sprinkles | Small Narrow Spatula
- Vanilla: I love using vanilla bean paste in the whipped cream because it combines both extract AND vanilla bean seeds. You can, of course, use pure vanilla extract instead. If you want that extra vanilla bean flavor, feel free to add the seeds scraped from 1/2 of a vanilla bean. (This is in addition to the liquid vanilla extract.)
- Graham Crackers: Don’t have graham crackers where you live? You can substitute digestive biscuits or Biscoff cookies, if you have either of those options. Use however many will fit for each layer.
- Can I Use Frozen Berries? No. They will release too much liquid as the cake sets up. Even after thawing, they are a little too wet. Fresh berries are ideal.
Reader Comments and Reviews
I am anxious to make this. I am not a fan of graham cracker so I will try it with the coconut cookies that are about the size of graham crackers and a rather hard cookies. The flavor and texture should be amazing. Thanks Sally!
I always use homemade whipping cream instead of the canned stuff. Since it’s just me I always have a small amount left over; enough for a second serving the next day. However, as soon as I attempt to spoon it out, it turns to liquid and I have to rewhip it. What keeps that from happening if I leave my icebox cake in the fridge overnight?
Hi Michele, are you saying that leftover whipped cream in a bowl loosens up overnight in the refrigerator? That’s pretty normal. You can try whipping it for 30-60 seconds longer so it’s stiffer and holds shape better.
Want to try this for a family gathering in a couple of weeks. There will be 15 of us, can you give suggestions for expanding and what size pan would work?
Hi Karen, we haven’t tested this recipe in another pan, but as written it yields 12 generous servings. You can certainly cut them a bit smaller to make 15 servings. Hope it’s a hit!
THIS IS THE BEST! First time I made it, didn’t think it was going to be anything special. Was SO wrong, we all love it, sent the recipe home to MN and he has made it many times too. Thank you Sally for an absolutely wonderful dessert.
Will be making this soon! Do you think I can sub Maria biscuit cookies in place of Graham crackers?
Hi Sophie, we haven’t tested it, but we can’t see why not. They may not get as soft as the graham crackers, but they should still soften quite a bit. Let us know if you give them a try!
I have used Maria cookies when making in 1/2 pint mason jars for individual cakes and the were great
Do you think there is a way to make a chocolate version?
Hi Anna, chocolate graham crackers would be fantastic here. We also have this S’mores Icebox Cake that has chocolate ganache layers. Let us know what you try!
First time making this; I’m letting it set overnight in the freezer. Thank you so much for your recipe! I’m really looking forward to it!
just assembled mine in a round pan with bottom that lifts cake out. Used cream with a bit of ginger and cardamom, honey, citron and ginger tea (more like a jam) made by grow balance, one grapefruit and one mango, garnished with chopped mint and shaved ginger. For cookies: salerno butter cookies. We’ll see how that works! It’s in the freezer.
Didn’t care for this at all. I threw most of it away. I didn’t like the flavor of the graham crackers in the cake. I used fresh every thing. Maybe I’m just not an icebox cake person.
If there’s an almond allergy, can I use all vanilla extract instead?
Hi Jenna, absolutely—simply omit the almond extract or use more vanilla extract in its place.
OMG! This is soooo good and easy to make! My family and I absolutely loved this recipe! I first made it for the 4th of July and since then this desert has kept reoccurring after dinner! I love the berries with the soft graham crackers!
My family ate this after 3 hours in refrigerator & graham crackers were too hard. We enjoyed this recipe better the next day, and day after that.
Hi Sally, (We just have 2 guests coming over) Can this be made for a smaller amount using an 8X8 pan? Do I divide each of the ingredient in half? Love ALL your desserts!!!
Hi Lesley, that should work fine!
I really enjoyed this recipe. Made it when I thought it would be nice to have something light and fruity in addition to some other desserts. It was mostly eaten at the gathering I brought it to, and I finished off the rest at home! Definitely will be making again.
I made this for the 4th and everyone loved it! Originally was going to bake a cake and make trifle but this was much easier and quicker. Only things I did was to add mascarpone to stabilize the whipped cream and had layers of pudding.
Made this for a quick 4th of July dessert. I loved how I didn’t have to heat up the kitchen on a hot day. Plus the cool treat was light and slightly sweet. It was perfect for a summer dessert.
Made this for a potluck, the whipped cream ran low (I got too excited with the first layer) so I filled in with lemon curd. No one was sad. 🙂
Thank you for such a stellar dessert!
Do you think I could do a layer of canned strawberry pie filling?
Hi Jill, depending on how “wet” the filling is, it may make the cake a big soggy. Perhaps start with just a ver thin layer, or you could simply spoon it on top of each individual piece. Let us know if you try it!
My family was not a fan of this recipe. So next time I’m going to try the ice cream sandwiches!
Hi Julie! I’d love to help troubleshoot. Was it the texture that you didn’t like? I do love the ice cream sandwiches, both the brownies and the cookies.
I am making this. Destined to become a tradition. For Cinco de Mayo, I make Lime Carlotta which would make a great addition to your collection of recipes. Thank you
Hi. I want to make icebox cakes but all the non-gmo graham crackers in my local stores these days are “honey grahams”. What changes should I make in the ingredients if I use honey grahams?
Hi Cynthia! Are they a similar texture to graham crackers? You shouldn’t have to make any changes. We haven’t tested it but let us know if you give it a try!
I love the berry ice box cake
What a hit! Made this recipe but used So Delicious coco whip (dairy free) instead of making my own. Everyone raved about it. Only complaint was they said the name should be changed from “icebox” to something more appetizing sounding lol. Easy to throw together and very refreshing for summer. Thanks for the recipe!
Thoughts on how to make an American Flag design on top without making an extra buttercream?
Hi Laura, adding blueberries in the corner and stripes of strawberries should work!
oh my gosh, the dessert of the summer is right. it’s light but delectable, and drool-worthy flavor but not too sweet, AND summer easy and fun to make? perfect!
I’m wondering how this holds up on the counter- like how long it can sit out? Was thinking of bringing it to a pot luck though I have a feeling it might be better to save this for entertaining at home.
Hi Heather! This icebox cake should be served cold.
This is a basic question, I have read that you can substitute heavy whipping cream in a recipe that calls for whole milk by adding half water half heavy whipping cream. Is this something that you think would be OK also especially in your strawberry cake?
Hi Tiffany, it may work it most recipes, but I can’t say for sure for every single baking recipe. You can certainly try it in the strawberry cake.
Can I use chocolate Graham crackers?
Hi Sara, can’t see why not!
Hi Sally
I would love to try your ice box cake but living in Scotland I can’t find Graham crackers can you tell me what I could use as a substitute.
Thanks
Hi Mrya, digestive biscuits or Biscoff cookies are a great substitute. You can use however many will fit in each layer.
Hi Sally,
Graham crackers are hard to find in Australia, can you tell me the weight in grams for the crackers and I will find an alternative.
Hi Carol, 20-21 graham crackers is about 315g. Biscoff cookies or digestive (wheatmeal) biscuits are a great substitute. Use however many will fit in each layer.