Go Back
+ servings
Triple Berry Icebox Cake sliced in half, showing layers

Triple Berry Icebox Cake

This Triple Berry Icebox Cake is the perfect no-bake summer dessert. Layers of fresh berries, cream cheese, lemon whipped cream and lemon cookies!
Course Dessert
Cuisine American
Keyword how do I make triple berry icebox cake, how to make triple berry icebox cake, Triple Berry Icebox Cake, triple berry icebox cake recipe
Prep Time 30 minutes
Refrigerate 6 hours
Total Time 30 minutes
Servings 10 servings
Calories 362kcal
Author Kathleen


  • 2 cups strawberries sliced
  • 2 cups mixed berries raspberries, blackberries, and or blueberries. Larger berries cut into smaller pieces
  • 1 tablespoon sugar
  • fresh lemon juice
  • fresh lemon zest from 2 lemons
  • 8 ounces cream cheese at room temperature
  • 1 cup powdered sugar
  • 2 teaspoons vanilla
  • 3 cups chilled heavy whipping cream
  • 2 (6-ounce) packages pepperidge farms lemon cookies


  • 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.
  • 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.
  • 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.
  • 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.
  • 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 a half cup of the berry whipped cream mixture over the cookie layer.
  • 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.
  • 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.


Serving: 1/10 of the recipe | Calories: 362kcal | Carbohydrates: 43g | Protein: 4g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 43mg | Sodium: 75mg | Potassium: 118mg | Fiber: 1g | Sugar: 27g | Vitamin A: 440IU | Vitamin C: 17.7mg | Calcium: 48mg | Iron: 0.3mg