Really, simply Luscious is the best word to describe this incredible Icebox Cake recipe!
Loads of fresh berries, decadent homemade whipped cream, just the right tough of lemon, shortbready cookies…..
Does it get better than this????
Oh yes. Yes, it does.
How about an impressive, No Bake dessert, worthy of company?!
This is the perfect dessert for any Spring occasion and beyond perfect for Summer!
Who want’s to heat up the house baking a glorious dessert on a hot, hot, hot summer day.
Absolutely out of the question! No worries, just whip up this incredible Triple Berry Icebox Cake. Perfection!
Your house stays cool and you look even cooler serving this to your guests, family and or friends.
A great dessert and you’re immediately catapulted into the “cool kid club.” Winning! LOL 😉
- This Icebox Cake would be wonderful with any combination of berries that you like. It also would be great with just a single fruit, like strawberries as well.
- This cake needs a good long refrigeration time to set up. You can get by with 6 hours, but, frankly I prefer overnight. Don’t forget to factor this in your planning.
- The original recipe didn’t add the macerated berries to the cream. It added them as another layer to the dessert. I personally like it better mixed in with the cream so that’s how I make it and that’s how I’m writing it up in my instructions.
- I used a slotted spoon to remove the berries from the juice they produced. You don’t want to add too much extra liquid to the whipped cream mixture. A little bit of the juice is just fine though.
- Don’t forget to zest both the lemons before you juice them. I know this sounds obvious, but the recipe call for the addition of the juice of 1/2 a lemon, then all the zest, then more lemon juice.
- It’s easy to forget to zest that first lemon with that kind of sequencing and I don’t want you to decrease the amount of lemon zesty yumminess because I didn’t forewarn you!
- I use my stand up mixer in this recipe. Any time I have to beat a mixture for more than a few minutes, it’s worth it to me to lug the dang thing out!You can always use a handheld electric mixer if you’d prefer. This recipe calls for 4 minutes of beating then about 2 minutes after that.
Source: Food Network Magazine
Do you have one of these little strawberry hullers. I have to say I think it just maybe one of the handiest little gagets in my kitchen. I use it, of course, any time I prepare strawberries. It’s so much easier to remove the any leaves and the hull with this rather than usine a paring knife. It’s also much safer for younger cooks, The prongs are still sharp so it needs to be supervised and used with care but it’s MUCH safer than using any type of knife.
I also use it to remove tomato cores and I use it when I need to remove the ribs and seeds of jalapeno peppers. (with gloves of course!)
Btw…..I bought one of these for each of my kids and put them in their Christmas stocking.
True story! That’s how much I love them!
More Cakes Like This!
Hummingbird Cake – A touch of tang in the cream cheese balances the cake , along with a generous garnish of more chopped pecans!
Kentucky Butter cake – moist and delicious unique cake lovely coated with an amazing butter glaze
Coconut Sheet Cake – Incredibly delicious, super moist, Coconut Sheet Cake topped with a perfect Coconut frosting.
Triple Berry Icebox Cake
- Strawberries, Sliced - 2 Cups
- Mixed Berries (Raspberries, Blackberries, and or Blueberries) Larger Berries Cut into Smaller Pieces - 2 Cups
- Sugar - 1 Tablespoons
- Fresh Lemon Juice
- Fresh Lemon Zest From 2 Lemons
- Cream Cheese, At Room Temperature - 8 Ounces
- Powdered Sugar - 1 Cup
- Vanilla - 2 Teaspoons
- Chilled Heavy Whipping Cream - 3 Cups
- Pepperidge Farms Lemon Cookies - 2-6 Ounce Packages
1. In a medium bowl, add 1 cup sliced strawberries, 1 cup mixed berries, 1 tablespoon sugar and the juice of 1/2 a lemon. Gently mix all ingredients and set aside to macerate 30 minutes.
2. In a food processor, puree 1 cup of mixed berries until smooth. Set aside. Refrigerate the remaining 2 cups of the berries to use as the topping for the cake.
3. In the bowl of a stand up mixer, beat on medium speed the cream cheese, powdered sugar, vanilla, all the lemon zest, and the juice of 1 lemon about 4 minutes or until the mixture is light and fluffy. Add the heavy cream to the mixture and continue to beat until it forms stiff peaks, about 1-2 minutes. Remove only half the cream mixture to a medium bowl and add the berry puree and the macerated fruit (not including any juices that have accumulated). Fold mixture until it's well combined. The other half of the whipped cream mixture remains plain.
4. Line a 9X5 inch baking dish with plastic wrap, allowing it to overhang on all sides. Transfer 1 cup of the plain whipped cream mixture to loaf pan and spread evenly on the bottom. Put the rest of the plain whipped cream mixture in the fridge.
5. Place a single layer of the cookies in the loaf pan on top of the whipped cream mixture. Don't worry about any small gaps, you can break up a few cookies and add small pieces to any significant gaps. Spread half cup of the berry whipped cream mixture over the cookie layer.
6. Repeat with another single layer of cookies, the second half of the berry whipped cream mixture, then a third single layer of the cookies. Cover the top with plastic wrap and refrigerate a minimum of 6 hours or preferably, overnight.
7. Remove the top layer of plastic wrap and invert it onto a rectangular platter. Peel the rest of the plastic wrap off and spread the remaining plain whipped cream mixture over the top and sides of the cake. Decoratively arrange the remaining berries.