Summer Berry Icebox Cake
A light and refreshing Summer Berry Icebox Cake made with layers of graham crackers, whipped cream, and fresh berries, perfect for summer gatherings.
Ingredients
- 3 Cups Heavy Whipping Cream
- 8 Ounces Mascarpone Cheese or Greek Yogurt
- 1/2 Cup Powdered Sugar
- 2 Teaspoons Pure Vanilla Extract
- 14-16 Ounces Honey Maid Graham Crackers
- 2 Cups Fresh Strawberries, hulled and thinly sliced
- 1.5 Cups Fresh Blueberries, whole and rinsed
- 1.5 Cups Fresh Raspberries, whole and rinsed
- 1 Tablespoon Lemon Zest (optional)
Instructions
- Wash all berries and dry them completely on paper towels.
- Slice strawberries into thin, even rounds.
- In a large, chilled bowl, combine heavy whipping cream, mascarpone, powdered sugar, and vanilla extract. Beat until stiff peaks form.
- Spread a thin layer of cream mixture on the bottom of a 9x13 inch glass baking dish.
- Lay down a layer of graham crackers, breaking them as needed.
- Spread about one-third of the cream over the crackers and scatter a handful of berries on top.
- Repeat the layers two more times: crackers, cream, and berries.
- For the top layer, arrange berries in a decorative pattern.
- Cover tightly with plastic wrap and refrigerate for at least 8 hours, preferably 24 hours.
Notes
Ensure berries are dry before assembly to prevent sogginess. Use cold cream and bowl for best results.