I love a dessert that looks like I spent hours on it... when really, I just layered a few simple things and let the fridge do the work. That’s what this Berry Icebox Cake is all about. I made it one Fourth of July, and it was gone before the burgers even hit the grill. Light, fruity, and creamy — it’s a total crowd-pleaser that’s become one of my summer staples.

Berry Icebox Cake Recipe

Ingredients:

• 2 cups fresh strawberries, sliced

• 1 cup blueberries

• 1 cup raspberries

• 2 cups whipped cream or whipped topping (homemade or store-bought)

• 1 tsp vanilla extract

• 1–2 tbsp maple syrup or honey (optional, to sweeten whipped cream)

• 1 box graham crackers or vanilla wafers

Instructions:

1. Sweeten the Cream
   If using homemade whipped cream, beat it with vanilla and optional sweetener until soft peaks form.

2. Layer the Cake
   In a 9x9-inch dish, spread a thin layer of whipped cream. Add a layer of graham crackers. Top with more whipped cream and a layer of mixed berries. Repeat layers, finishing with berries on top.

3. Chill to Set
   Cover and refrigerate for at least 4 hours (or overnight) to let the layers soften into a cake-like texture.

4. Serve & Enjoy
   Slice and serve chilled. Garnish with extra berries or mint if you'd like!

Sarah’s Tips 🍓

• Make it ahead — it gets better the longer it chills!

• Want to make it dairy-free? Use coconut whip.

• Try it with lemon zest or a layer of lemon curd for a citrusy twist!

Nutrition (Per Serving, serves 8):

• Calories: 210

• Protein: 3g

• Carbs: 26g

• Sugar: 14g

• Fat: 10g

• Fiber: 3g