Description
Fluffy whipped cream melds with crunchy graham crackers and juicy berries, transforming into a layered icebox cake that’s cool, creamy, and bursting with sweet-tart freshness in every bite.
Ingredients
- 1 package graham crackers
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup strawberries, hulled and sliced
- 1 cup blueberries
- 1 cup raspberries
Instructions
- In a large bowl, whip heavy cream, powdered sugar and vanilla extract until stiff peaks form.
- Spread a thin layer of whipped cream on the bottom of a 9×5-inch loaf pan or similar container.
- Arrange a single layer of graham crackers over the cream, breaking pieces as needed to fit.
- Spread whipped cream over the crackers and sprinkle with sliced strawberries, blueberries and raspberries.
- Repeat layers of graham crackers, whipped cream and berries until the pan is full, ending with a final layer of whipped cream.
- Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours or overnight.
- Remove the cake from the pan, slice and serve topped with extra berries if desired.
Notes
- Use fresh, ripe berries for the best flavor and texture.
- Chilling overnight helps the crackers soften and flavors meld.
- For a lighter version, substitute half the whipped cream with Greek yogurt.
- Dip a sharp knife in hot water before slicing for smooth, clean cuts.