Print

Easy No-Bake Mixed Berry Icebox Cake for Labor Day

no-bake mixed berry icebox cake - featured image
Print Recipe

A quick and easy no-bake dessert featuring layers of graham crackers, homemade berry compote, and sweetened whipped cream. Perfect for summer gatherings and Labor Day celebrations.

Ingredients

Scale
  • 3 cups frozen mixed berries
  • 1/4 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water
  • 3 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • 2 packages (about 14 ounces each) graham crackers (about 40–45 full crackers)
  • 1 cup fresh mixed berries (for topping)
  • Fresh mint leaves (optional, for garnish)
  • Powdered sugar for dusting

Instructions

  1. Make the berry compote: In a medium saucepan, combine frozen mixed berries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until berries break down and release juices, about 5-7 minutes. Stir in vanilla extract. In a small bowl, whisk together cornstarch and cold water until smooth. Pour slurry into simmering berry mixture while stirring constantly. Cook until thickened, about 1 minute. Remove from heat and let cool completely.
  2. Whip the cream: In a large clean mixing bowl, combine cold heavy cream, powdered sugar, vanilla extract, and salt. Using an electric mixer, start on low speed and gradually increase to medium-high. Whip until soft peaks form, about 3-4 minutes. Do not over-whip.
  3. Layer the cake: Spread a thin layer of whipped cream (about 1/4 cup) on the bottom of a 9×13 inch baking dish. Arrange a single layer of graham crackers on top, breaking pieces to fill gaps. Spread about 1/3 of the remaining whipped cream over the crackers. Drizzle about 1/3 of the cooled berry compote over the cream and swirl gently. Repeat layers: graham crackers, cream, berry compote, for a total of 4-5 layers, ending with a final layer of graham crackers. Cover with remaining whipped cream, …
  4. Chill and set: Cover dish tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  5. Garnish and serve: Before serving, top with fresh mixed berries and mint leaves. Dust with powdered sugar. Slice into squares and serve cold.

Notes

For best results, chill the cake overnight. The berry compote must be completely cooled before layering to prevent melting the cream. Use cold cream and a cold bowl for whipping. For dairy-free, use full-fat coconut cream. For gluten-free, use gluten-free graham crackers.

Nutrition

Keywords: no-bake dessert, icebox cake, mixed berry, Labor Day, summer dessert, easy dessert, graham cracker cake

Find it online: https://bitesienna.com/easy-no-bake-mixed-berry-icebox-cake-for-labor-day/