Description
Create a stunning Patriotic Berry Icebox Cake for your next summer celebration! This no-bake dessert features layers of fresh strawberries and blueberries paired with creamy mascarpone, making it a delightful centerpiece for gatherings like the 4th of July. With easy assembly steps and a vibrant presentation, this cake is not only visually appealing but also bursting with refreshing flavors that everyone will love. Prepare it a day in advance for optimal taste and texture, making it an ideal choice for busy hosts.
Ingredients
Scale
- 1 lb fresh strawberries, hulled and thinly sliced
- 2 cups fresh blueberries, rinsed and dried
- 16 oz cold mascarpone cheese
- 2 cups heavy whipping cream (minimum 36% fat)
- 14 oz honey graham crackers
- Granulated sugar
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest, finely microplaned
- 0.75 cup powdered sugar, sifted
- 1 tbsp pure vanilla bean paste
- 1 pinch fine sea salt
Instructions
- In a bowl, combine sliced strawberries with sugar, lemon juice, and zest; let sit for 15 minutes to macerate.
- In a stand mixer, whip heavy cream, mascarpone cheese, powdered sugar, vanilla bean paste, and salt until stiff peaks form.
- Spread a thin layer of cream on the bottom of a 9×13 inch dish. Layer honey graham crackers over it.
- Spread about 1/3 of the cream over crackers followed by 1/3 of the macerated strawberries and blueberries.
- Repeat layering process two more times, ending with a final layer of cream topped with leftover berries arranged decoratively.
- Cover and refrigerate for at least 12 hours before serving to soften the crackers.
- Prep Time: 30 minutes
- Cook Time: None
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 310
- Sugar: 20g
- Sodium: 85mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg