Fruity, flavorful and delicious, this Icebox Cake Recipe loaded with raspberries is a delicious layered no bake dessert recipe that you will want to make for all your summer get-togethers.
I adore raspberries! They are one of my absolute favorite fruits to just munch on but I also love using them in so many desserts, it is one of my favorite baking fruits, and they go so well in this Icebox Cake Recipe.
I actually love to bake with all fruits because I really love the burst of flavor that it gives desserts, especially in this Raspberry Icebox Cake, so delish!
This is a really easy cake to put together, it’s a no bake recipe so you don’t have to worry about heating up your kitchen and it’s mainly just layering!
You really can’t get much better than that in my opinion. I loooooove no bake desserts as they are usually super easy to put together which I love easy as you all know!
And among no-bake desserts, icebox cake recipes are some of the best. The flavors and textures come together to make a truly delicious dessert.
On a hot summer day, there is seriously nothing better than an easy icebox cake. Bring it to a party or just make it all for yourself at home! The simple ingredients make it a no brainer.
With raspberry preserves and fresh raspberries in this icebox cake recipe, you get two different textures which is amazing. I love the smoothness of the jam and I love the bursts of the fresh berries!
Some of our other favorite no bake desserts we have on our site include No Bake Oreo Pie, No Bake White Chocolate Raspberry Cheesecake and No Bake Almond Joy Cookies.
WHY THIS RECIPE WORKS:
- With minimal ingredients, this comes together quickly and easily.
- The refrigeration of this makes the cookies nice and soft.
- You can swap out any fruits that you like.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Heavy whipping cream
- Vanilla extract
- Powdered sugar
- Seedless red raspberry preserves
- Fresh raspberries
- Graham crackers
HOW TO MAKE ICEBOX CAKE RECIPE:
- Place the heavy cream in the body of a stand mixer with the whisk attachment or into a large bowl with an electric hand mixer and beat until the cream starts to get foamy over medium-low speed.
- Add in the vanilla and the powdered sugar a little at a time until mixed in. Crank the speed up to medium and whip until it forms medium peaks, 3-5 minutes. Set aside.
- In a medium-sized bowl, add the preserves and whisk it until smooth. Fold in half of the whipped cream gently, until there are no more streaks of the preserves or whipped cream, set aside.
- In another medium-sized bowl, add 1/4th of the whipped cream and fold in the fresh raspberries, set aside.
- In the bottom of a 9×13 baking dish, spread about ¼ cup of plain whipped cream on the bottom. Place some of the graham crackers in a single layer on top of the whipped cream, break up some of the crackers if needed so the bottom is covered.
- Add the whipped cream that is mixed with the fresh raspberries on top and smooth it out to the edge. Place another layer of graham crackers on top.
- Add the whipped cream mixed with the preserves on top, smooth it out to the edge. Add another layer of graham crackers.
- Top with ½ of the remaining plain whipped cream and smooth it out. Add one last layer of graham crackers. Top with the last of the whipped cream.
- Cover with plastic wrap and place in the fridge for at least 4 hours, or overnight is best. Cut and serve with a garnish of fresh raspberries and mint, optional.
See, it’s all about the layering! And there are a lot of layers in this Icebox Cake! But my favorites are the layers that have the raspberries and the preserves in them.
Those really set this cake apart from all the others. It is super fresh and absolutely delicious, and one recipe that you will want to be making over and over again.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT OTHER FRUITS CAN I USE?
We have made this Icebox Cake with a variety of fruits in the past some of them include:
- Strawberries – we love a strawberry icebox cake as well
- Oranges
- Peaches
- Blackberries
- Lemon curd – lemon icebox cake, FTW!
You will want fruit that comes in a jam or preserves, and that is easily able to be cut into smaller pieces if it is a larger fruit like strawberries.
CAN I USE COOL WHIP?
Although we do like to use homemade whipped cream, you can use cool whip if you do not want to make your own. Just make sure you buy enough to cover this cake.
CAN I USE A DIFFERENT COOKIE?
Absolutely, you can swap out the graham crackers for shortbread, chocolate graham crackers, Nilla Wafers, or even Golden Oreos for a delightful twist on the classic Icebox Cake.
Each of these cookies offers a unique flavor and texture that can complement the creamy layers and fresh raspberries beautifully.
Shortbread will add a buttery richness, Nilla Wafers provide a soft vanilla hint, and Golden Oreos bring a creamy, crunchy texture that pairs wonderfully with the raspberry and whipped cream layers.
ANY ADDITIONS?
Yep! Other types of cookies can make a great cookie base. Your delicious icebox cake recipe is super changeable!
- Chocolate Shavings: Sprinkle on top for a luxurious chocolatey finish.
- Lemon Zest: Mix into the cream layers for a zesty citrus note.
- Banana Slices: Add a layer for a fruity banana split vibe.
- Peanut Butter: Swirl into the whipped cream for a nutty twist.
- Fresh Strawberries: Layer with the raspberries for more berry goodness.
- Chocolate Pudding: Add a layer for a rich chocolate version.
- Homemade Vanilla Wafers: Use as an alternative cookie base for a homemade touch.
- Caramel Cream: Swirl into one of the cream layers for a sweet surprise.
- Vanilla pudding: Add a layer in the middle for even more creamy goodness.
- Cream Cheese Frosting: Mix into the reserved whipped cream for extra tang and sweetness.
- Oreo Thins: Use as a layer for a hint of chocolate without overpowering the raspberry flavor.
- Fresh Fruit: For a fresh burst of flavor.
ANY SUBSTITUTIONS?
This also make a great make-ahead dessert. Here are some subs for this great dish!
- Homemade Chocolate Wafers: Replace graham crackers for a chocolatey cookie base.
- Whip Cream: Use store-bought if you’re short on time, though homemade is recommended for best results.
HOW TO STORE:
To store this cake you can wrap the pan tightly with foil or plastic wrap and it’s best eaten within 1-2 days or it gets too soggy.
This cake can also be frozen, to do this wrap your dish in plastic wrap and then foil and place in the freezer where it will keep for up to 1 month.
To defrost, remove to the refrigerator overnight until you are able to slice through it easily.
DANA’S TIPS AND TRICKS:
- Make sure your cream is very cold, it is easier to whip that way.
- It is very important to wait at least 4 hours before slicing. The graham crackers need time to soak in some of the whipped cream and become softened.
- If the preserves don’t whisk out smooth I suggest adding the bowl to the microwave (if the bowl is microwave safe) and microwave for about 10 seconds and then whisk it again until smooth. If you have to microwave, allow the mixture to come to room temperature before folding it into the whipped cream.
- This can be frozen, see my tips above.
- You can also use other fruits in this, see my suggestions above.
If you want a deliciously fruity and easy dessert recipe for your summer get-togethers, then you need to make this Raspberry Icebox Cake Recipe!
If you like this recipe, you might also like:
If you’ve tried this ICEBOX CAKE RECIPE let me know in the comments how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Raspberry Icebox Cake
Ingredients
- 4 cups cold heavy whipping cream
- 1 teaspoon vanilla extract
- 3/4 cup powdered sugar
- 1/2 cup seedless red raspberry preserves
- 6 ounces fresh raspberries
- 3-4 sleeves graham crackers
Instructions
- Place the heavy cream in the body of a stand mixer with the whisk attachment or into a large bowl with an electric hand mixer and beat until the cream starts to get foamy over medium-low speed.4 cups cold heavy whipping cream
- Add in the vanilla and the powdered sugar a little at a time until mixed in. Crank the speed up to medium and whip until it forms medium peaks, 3-5 minutes. Set aside.1 teaspoon vanilla extract, 3/4 cup powdered sugar
- In a medium-sized bowl, add the preserves and whisk it until smooth. Fold in half of the whipped cream gently, until there are no more streaks of the preserves or whipped cream, set aside.1/2 cup seedless red raspberry preserves
- In another medium-sized bowl, add 1/4th of the whipped cream and fold in the fresh raspberries, set aside.6 ounces fresh raspberries
- In the bottom of a 9×13 baking dish, spread about ¼ cup of plain whipped cream on the bottom. Place some of the graham crackers in a single layer on top of the whipped cream, break up some of the crackers if needed so the bottom is covered.3-4 sleeves graham crackers
- Add the whipped cream that is mixed with the fresh raspberries on top and smooth it out to the edge. Place another layer of graham crackers on top.
- Add the whipped cream mixed with the preserves on top, smooth it out to the edge. Add another layer of graham crackers.
- Top with ½ of the remaining plain whipped cream and smooth it out. Add one last layer of graham crackers. Top with the last of the whipped cream.
- Cover with plastic wrap and place in the fridge for at least 4 hours, or overnight is best. Cut and serve with a garnish of fresh raspberries and mint, optional.
Notes
- Make sure your cream is very cold, it is easier to whip that way.
- It is very important to wait at least 4 hours before slicing. The graham crackers need time to soak in some of the whipped cream and become softened.
- If the preserves don’t whisk out smooth I suggest adding the bowl to the microwave (if the bowl is microwave safe) and microwave for about 10 seconds and then whisk it again until smooth. If you have to microwave, allow the mixture to come to room temperature before folding it into the whipped cream.
- This can be frozen, see my tips above.
- You can also use other fruits in this, see my suggestions above.
Comments & Reviews
Laurie says
Can this be frozen until ready to use? If so, how long should it take to thaw in fridge or room temp before optimal eating time?
Dana DeVolk says
Yes! It freezes well. You can allow it to thaw in the fridge for 1-2 days before hand. I wouldn’t thaw at room temperature.
Cousin Pennie Engelhardt says
Hi Dana,
I was sooo excited to see the Ice Box Cake recipe!
As a Monacelli family elder, I have to tell you that my father used to love Ice Box Cake and ask my mom, Great Aunt Flo/Floremce, to make it for him. That recipe was vanilla pudding and ‘Nilla Wafers. Sometimes she would add bananas or layer chocolate pudding on top.
I don’t know when, where or how Ice Box Cake was born, but I wonder if it was a product of the Great Depression.
Take care and keep up the good work!
Love,
Cousin Pennie Engelhardt
PS Hi, Dale and Mike!!
Dana DeVolk says
Hi Pennie! I hope you try it out, this is a really yummy version!!!