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No Bake 4th of July Icebox Cake
This no bake 4th of July icebox cake is made with 4 layers of graham crackers, fresh whipped cream, strawberries, and blueberries. It chills into a creamy, sliceable red, white, and blue dessert that can be made ahead for summer parties.
Servings: 10
Equipment
- Wooden cutting board used for cutting bread
- Small cookie sheet measuring at least 7x10 inches (the dimensions of the cake)
- hand mixer or stand mixer
- mixing bowl if using a hand mixer
- spatula
Ingredients
- 1 box graham crackers, (14.4 oz. or 24 crackers)
- 2 lb. fresh strawberries, (thinly sliced)
- 1 pint blueberries, (whole)
For Whipped Cream
- 3 cups heavy cream
- ⅓ cup powdered sugar
- 1 teaspoon vanilla
Instructions
- Prepare the fruit: Wash and dry the berries. Thinly slice the strawberries and leave the blueberries whole.
- Make the whipped cream: Beat heavy cream with a mixer until soft peaks form. Add powdered sugar and vanilla, then beat until stiff peaks form. Do not over-mix.
- Start the base: Arrange 6 full graham cracker rectangles on a small cookie sheet, cutting board, or serving board. Spread a thin layer of whipped cream on the bottom of each cracker before placing it down so the first layer stays in place.
- Add the first filling layer: Spread a thin layer of whipped cream over the graham crackers. Add sliced strawberries and blueberries, then spread a thin layer of whipped cream over the fruit.
- Repeat: Add the second layer of 6 graham crackers, followed by whipped cream, strawberries, blueberries, and more whipped cream. Repeat with the third layer.
- Finish the cake: Add the fourth layer of graham crackers. Spread the remaining whipped cream over the top and smooth with a spatula. Decorate with the remaining strawberries and blueberries.
- Chill: Refrigerate for at least 4 hours or overnight, until the graham crackers soften. For cleaner slices, freeze for about 1 hour before cutting.
Nutrition Facts
No Bake 4th of July Icebox Cake
Amount per Serving
Calories
505
% Daily Value*
Fat
30
g
46
%
Saturated Fat
17
g
106
%
Cholesterol
97
mg
32
%
Sodium
297
mg
13
%
Potassium
300
mg
9
%
Carbohydrates
54
g
18
%
Fiber
4
g
17
%
Sugar
26
g
29
%
Protein
5
g
10
%
Vitamin A
1080
IU
22
%
Vitamin C
58.3
mg
71
%
Calcium
96
mg
10
%
Iron
2.2
mg
12
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
Notes
- Use full graham cracker rectangles, not separated squares.
- The finished cake is about 6.5 x 10 inches.
- Dry the berries well before layering so the cream stays stable.
- Keep refrigerated until serving, especially in warm weather.
