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Easy Red White and Blueberry Labor Day Icebox Cake

Easy Red White and Blueberry Labor Day Icebox Cake - featured image
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A no-bake icebox cake with layers of graham crackers, creamy filling, and fresh strawberries and blueberries. Perfect for summer gatherings and requires only 20 minutes of prep.

Ingredients

Scale
  • 2 cups heavy whipping cream, cold
  • 8 ounces cream cheese, softened to room temperature
  • 1/2 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 box (about 14 ounces) graham crackers (about 24 full sheets)
  • 2 cups fresh strawberries, hulled and thinly sliced
  • 2 cups fresh blueberries
  • 1 cup fresh strawberries, sliced for topping
  • 1 cup fresh blueberries, for topping
  • Optional: white chocolate shavings or curls

Instructions

  1. Prepare your berries first. Wash and dry all the berries gently. Hull the strawberries and slice them into thin, even slices—about 1/8 inch thick. Set the blueberries aside. Pat everything dry with paper towels.
  2. Make the cream filling. In your large chilled bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Scrape down the sides of the bowl with a spatula. Add the powdered sugar, vanilla extract, and salt. Beat on low speed until combined, then increase to medium and beat for another minute until the mixture is light and airy.
  3. Whip the cream separately. In another bowl, pour the cold heavy cream. Using clean beaters, whip the cream on medium-high speed until soft peaks form—about 3 to 4 minutes. Fold the whipped cream into the cream cheese mixture gently using a spatula. Fold until no white streaks remain.
  4. Start layering. Spread a thin layer of the cream mixture on the bottom of your 9×13 dish. Just enough to coat the bottom—about 1/4 cup.
  5. First graham cracker layer. Arrange a single layer of graham crackers on top of the cream. Break crackers as needed to fill gaps. Do not overlap them—just fit them snugly together like a puzzle. Press them down gently so they adhere to the cream.
  6. First cream and berry layer. Spread one-third of the remaining cream mixture evenly over the graham crackers. Use a spatula to smooth it all the way to the edges. Arrange half of the sliced strawberries and half of the blueberries evenly over the cream. Press them in gently with your fingers.
  7. Repeat the layers. Add another layer of graham crackers on top of the berries. Press down gently. Spread another third of the cream mixture over the crackers. Add the remaining sliced strawberries and blueberries. Press them in gently.
  8. Final cracker and cream layer. Add a final layer of graham crackers. Spread the remaining cream mixture over the top. Use your spatula to smooth it evenly, reaching all the way to the edges.
  9. Decorate the top. Arrange the reserved sliced strawberries and blueberries in a decorative pattern on top. Add white chocolate shavings if using.
  10. Cover and chill. Cover the dish tightly with plastic wrap. Refrigerate for at least 8 hours, but overnight is better.

Notes

Make the cake the day before for best texture. Pat berries dry to prevent sogginess. Chill the mixing bowl and whisk attachment for 15 minutes before whipping cream for best results. Use a sharp knife run under hot water for clean slices.

Nutrition

Keywords: icebox cake, no-bake dessert, Labor Day, red white and blue, summer dessert, berry dessert, graham cracker cake

Find it online: https://freshforkful.com/easy-red-white-and-blueberry-labor-day-icebox-cake-recipe/