Happy Birthday, America! Memorial Day and the 4th of July are right around the corner and how better to celebrate than serving this easy and delicious, make-ahead, Red, White, and Blue No-Bake Icebox Cake filled with delightfully juicy blueberries and fresh sweet strawberries!
Traditionally on the 4th of July, many families across America celebrate the birth of America’s independence by hosting cookouts and picnics, going to the beach or lake and watching parades. Of course, everyone always enjoys the fireworks displays in the evening.
With only five ingredients, this No-Bake Icebox Cake is a dream to make and just as dreamy to eat. Red, White, and Blue No-Bake Icebox Cake is the perfect dessert to take to a neighborhood barbecue or cookout, and your family and friends will think you slaved for hours to make this fun and patriotic dessert.
In case you are wondering why this is called an icebox cake, it’s because you put it in the refrigerator (icebox) overnight instead of baking it. It’s also about the easiest and quickest cake you will ever make. In fact, it’s so easy why not let your children in on the fun and let them make it. The only thing that takes any time at all for this cake is coring and slicing the strawberries.
You can use any type of soft fruit you like as a filling, but because I wanted this cake to be red, white, and blue for the 4th of July, I used blueberries and strawberries. You could also substitute blackberries for the blueberries and raspberries or cherries for the strawberries.
Looking for other great recipes for the 4th of July? Check out my post, Twenty Four Amazing 4th of July Recipes, a roundup of easy recipes for the 4th from some of the country’s top bloggers.
You will need the following ingredients to make Red, White, and Blue No-Bake Icebox Cake: heavy cream, powdered sugar, vanilla extract, kosher salt, graham crackers, and fresh, ripe strawberries and blueberries.
To make this yummy cake, place a large mixing bowl and a stand mixer whisk or electric mixer beaters in the refrigerator for about 15 minutes to chill.
While the utensils are chilling, wash the strawberries and drain them on a paper towel.
Remove the leaves and the core of the strawberries and slice them thinly. Set aside.
Wash the blueberries and drain on paper towels. Use another paper towel to dry them off. Set aside.
Add the cream, powdered sugar, vanilla, and salt to the chilled bowl. Beat on low for 3-4 minutes, then switch to high speed. Beat for a few more minutes or until the cream is whipped and holds stiff peaks.
Divide the whipped cream into 3 equal parts.
Place a spoonful of the whipped cream in the bottom of a 9×13 baking dish and spread out evenly. This holds the graham crackers in place.
Add a layer of graham crackers. You may have to break some of the crackers to evenly cover the bottom.
Use an off-set spatula to spread one-third of the whipped cream evenly over the graham crackers. Top the whipped cream with all but about 50 of the blueberries.
Repeat with another layer of graham crackers and another layer of whipped cream. Top this layer of whipped cream with sliced strawberries but make sure to reserve some for the top of the cake.
Add a final layer of graham crackers and the rest of the whipped cream. Spread the whipped cream out evenly.
In the upper left-hand corner, add five rows of blueberries with 8 berries in each row to form the stars. Add five rows of sliced strawberries overlapping them to form the stripes.
Cover with plastic wrap and refrigerate for at least 2-hours or overnight. To test to see if the cake is ready, insert a knife in the center. It should go in easily and should come out with soft crumbs.
Serve chilled and keep refrigerated.