Easy Summer Berry Icebox Cake on a plate with a fork next to it.

Easy Summer Berry Icebox Cake

You'll love this Easy Summer Berry Icebox Cake!  Layers of sweet whipped cream with a hint of lemon, graham crackers, and fresh berries come together to make a delicious summer dessert!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 0 minutes
Refrigeration 4 hours
Total Time 4 hours 20 minutes
Servings 9
Calories 383kcal
Author Erin Henry


  • 2 cups heavy whipping cream or can use 3 1/2 cups of your favorite whipped topping like Cool Whip
  • 8- ounce package cream cheese softened to room temperature
  • 1/2 teaspoon vanilla extract
  • 1/3 cup powdered sugar
  • 1 teaspoon fresh lemon zest
  • 12 graham crackers
  • 2 1/2 cups mixture of fresh blackberries raspberries blueberries, and hulled and sliced strawberries, divided leaving the prettiest slices for the top


  • Whip heavy whipping cream in a stand mixer or in a bowl with a hand mixer just until it holds soft peaks. Add powdered sugar, vanilla extract, and lemon juice and whip to combine until stiff peaks form. Do not over mix. Set aside 1/2 cup whipped cream for topping.
  • In a separate large bowl, beat softened cream cheese until smooth. Fold in the 3 cups of whipped cream or Cool Whip.
  • To assemble, spread a thin layer of the cream mixture in the bottom on an 8 x 8 pan.  Place 3 graham crackers across one end of the pan and then break up 1 or 2 more crackers as needed to fill in the gaps to cover the entire layer. Spread half of the cream mixture on top. Use approximately 1/3 of the mixed berries to create the next layer of the cake. 
  • Top with another layer of graham crackers, breaking them as needed to make them fit. Spread the remaining cream mixture over top and add another 1/3 of the berries.
  • Top with the final layer of graham crackers. Spread the reserved 1/2 cup freshly whipped cream (or Cool Whip) evenly over the top.
  • Place the last layer of the prettiest mixed berries reserved for the top. Sprinkle with graham cracker crumbs if desired.
  • Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely. Serve chilled and add optional toppings if desired. 


Topping Ideas: crushed graham cracker crumbs, chopped nuts, a drizzle of chocolate (white or milk) or powdered sugar for dusting.
You can replace the cream cheese with prepared cheesecake or vanilla pudding if you wish. Just mix it in with the 3 cups whipped cream as you would the cream cheese.
Mix and match your berries.  Any combination will work in this recipe!
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 383kcal | Carbohydrates: 25g | Protein: 4g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 100mg | Sodium: 224mg | Potassium: 172mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1200IU | Vitamin C: 9mg | Calcium: 85mg | Iron: 1.1mg