This Strawberry Icebox Cake is the perfect cake to bring along with you to summer gatherings! This cake will help you celebrate all of those Red, White and Blue Holidays! Bring the Icebox Cake along for gatherings, celebrations, but don’t forget to enjoy it around your own table too!
Icebox Cake with Strawberries and BlueberriesI have enjoyed several Icebox Cakes over the years. However, my favorites have always been the fruit themed cakes. Icebox Cakes with Strawberries and Blueberries just sounded perfect for the upcoming holidays.
I’d say that not turning on the oven is also a good choice. It gets hot in the summer where we live and I’m not about to torture myself with unnecessary heat. An Icebox Cake requires no cooking, which is a win in my book.
Another reason you’re going to love this cake is that it doesn’t take much time to create. You can make it up in 20 minutes and be well on your way to doing other activities. Heading to the pool sounds like a pretty good activity for today!
The whole family enjoys this cake because it’s a nice cold treat on a hot day. When you think you just can’t stand one more moment of heat, you open the fridge and there is this Icebox cake with graham crackers just waiting for you!
Whether you’re looking for a yummy summer cake to have on hand or you want to bring something delicious to summer gatherings, this is your cake! The red, white, and blue of the cake makes everyone feel festive and excited for any of the American holidays!
Why is Using Fresh Fruit Best?
Some of you have your very own blueberry patches, which means you can go out and pick fresh fruit and use it for this cake! It’s ideal to use freshly picked berries, since they are in season in most areas during the Memorial Day to July 4th holiday periods.
Fresh strawberries should also be in season right about this time! I’d encourage you to use as much fresh fruit as you can, but if you’re in a pinch frozen blueberries and strawberries work great too.
Why Does This Cake Use a Graham Cracker Crust?
Graham cracker crust is the perfect crust option for this Icebox Cake. They are super cheap to have on hand too. Graham crackers aren’t exactly a healthy food, they do make for an awesome crust for an Icebox cake. I mean, have you ever seen anyone complain about a graham cracker crust? It give sit a nice sweet taste and just the perfect crunch!
Why Does an Icebox Cake Need to be in the Fridge?
You may be wondering why an Icebox Cake would need to be in the fridge. Well, the mixture isn’t meant to sit out for hours at a time. Plus, since this cake requires no baking, it relies on the cold temperature to be held together. If you were to leave this cake out for a few hours it would melt. Which is why it’s important to store this cake in the fridge, when possible.
Where do Icebox Cakes originate?
Many of you have heard of Icebox Cakes and many of you haven’t. However, Icebox Cakes have been around for quite some time. The IceBox Cake was introduced during World War I. Because it used pre-made ingredients, it was a big hit! This is also the era of when recipes were put on the back of boxes.
How to Make an Icebox Cake
- Line 8×8 square pan with parchment paper, leaving some extra on the ends to help lift from pan.
- Clean and roughly chop 2 cups strawberries, place in a food processor and puree.
- In a large bowl fold together 1 tub thawed Cool Whip and strawberries.
- Line bottom of the pan with graham crackers, trim crackers to fit.
- Add ½ of Cool Whip mixture on top of crackers.
- Add some blueberries and diced strawberries, to the top of Cool Whip mixture.
- Repeat to add another layer of graham crackers, Cool Whip mixture and diced strawberries and blueberries pressing down gently into the Cool Whip.
- Top with graham crackers and about ½ of a tub of Cool Whip on top of crackers.
- Cover and refrigerate at least 3 hours or overnight
- If you do happen to have leftovers, you’ll want to store those in the refrigerator.
This Icebox Cake with Strawberries and Blueberries is sweet, cold, and just what you need this summer!
Looking for more Icebox Cake Inspiration? Check out this amazing Cookie Icebox Cake!
This Chocolate Wafer Cake is also super quick and easy to make with an ice cream layer!
And this Black Forest No Bake Eclair Cake is best when served frozen!
- 1 box (14.4 oz) graham crackers - will use 2 sleeves
- 2 (8 oz) tubs Cool Whip, thawed or homemade whipped cream - will use 1 ½ tubs
- 3 cups fresh strawberries, diced plus some for garnish if desired
- 1 cups fresh blueberries
- Line 8x8 square pan with parchment paper, leaving some extra on the ends to help lift from pan
- Clean and roughly chop 2 cups strawberries, place in a food processor and puree
- In a large bowl fold together 1 tub thawed Cool Whip and strawberries
- Line bottom of the pan with graham crackers, trim crackers to fit
- Add ½ of Cool Whip mixture on top of crackers
- Dice strawberries, add to the top of Cool Whip mixture
- Add some blueberries
- Add another layer of graham crackers, pressing down gently into the Cool Whip
- Add remaining Cool Whip mixture
- Add another layer of diced strawberries and blueberries
- Top with graham crackers
- Use about ½ of a tub of Cool Whip on top of crackers
- Cover and refrigerate at least 3 hours or overnight
- Serve chilled
- Store leftovers in the refrigerator
Amount Per Serving: Calories: 40 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 1mg Sodium: 9mg Carbohydrates: 8g Fiber: 2g Sugar: 5g Protein: 1g