Fresh Stars and Stripes Icebox Cake
A cool, refreshing, and easy no-bake dessert featuring creamy layers, crisp cookies, and fresh summer berries. Perfect for summer parties and gatherings.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup (240 ml) heavy cream, cold
- 8 oz (225 g) mascarpone cheese, softened
- 1/2 cup (60 g) powdered sugar, sifted
- 1 tsp pure vanilla extract
- 12 oz (340 g) graham crackers or shortbread cookies
- 1 cup (150 g) fresh strawberries, hulled and sliced
- 3/4 cup (110 g) fresh blueberries
- 3/4 cup (110 g) fresh raspberries
- Fresh mint leaves (optional, for garnish)
- Extra berries for topping (optional)
Instructions
- Gently wash all berries and pat dry. Hull and slice the strawberries thinly. Set aside about 1/4 cup of mixed berries for garnish.
- In a chilled mixing bowl, beat the heavy cream with an electric mixer on medium speed until soft peaks form.
- In a separate bowl, combine mascarpone, powdered sugar, and vanilla extract. Stir gently until smooth.
- Carefully fold the whipped cream into the mascarpone mixture using a spatula, folding from bottom to top to keep it airy.
- Fold in most of the sliced strawberries, blueberries, and raspberries, reserving some for topping.
- Spread a thin layer of the cream and berry mixture in the bottom of a 9×9-inch dish. Top with a single layer of graham crackers, breaking pieces if needed to fill gaps.
- Repeat layering cream mixture and crackers, ending with a creamy layer on top.
- Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Before serving, top with reserved fresh berries and mint leaves. Slice with a sharp knife, wiping between cuts for clean slices.
Notes
Chill bowl and beaters before whipping cream for best results. Do not overbeat cream to avoid grainy texture. Fold ingredients gently to keep mixture airy. If cream mixture is too runny, chill for 10 minutes before layering. Drain berries if they release too much juice to avoid soggy layers. Let cake sit at room temperature 5-10 minutes before slicing for softer texture. Store leftovers covered in fridge up to 3 days. Freeze before adding fresh berries for longer storage.
Nutrition
- Serving Size: 1 slice (approx. 1/9
- Calories: 275
- Sugar: 15
- Sodium: 150
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 23
- Fiber: 3
- Protein: 4
Keywords: icebox cake, summer dessert, no bake cake, berries, mascarpone, easy dessert, patriotic dessert, Fourth of July dessert