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Best Easy Red White and Blueberry Icebox Cake

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This easy red white and blueberry icebox cake is a no-bake dessert with layers of vanilla wafers, cream cheese filling, strawberries, and blueberries. It’s perfect for the Fourth of July or any summer gathering.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream
  • 8 ounces (226 g) cream cheese, softened
  • 1 cup (120 g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest (optional)
  • 60 vanilla wafers (one 12-ounce box)
  • 2 cups (300 g) fresh strawberries, sliced
  • 1 1/2 cups (200 g) fresh blueberries

Instructions

  1. Whip the cream: Pour 2 cups of cold heavy cream into a large mixing bowl. Beat on medium-high speed until soft peaks form, about 3 to 4 minutes. Set aside in the refrigerator.
  2. Make the cream cheese filling: In another large bowl, beat 8 ounces of softened cream cheese on medium speed until smooth and fluffy, about 2 minutes. Add 1 cup of powdered sugar and 1 teaspoon of vanilla extract. Beat until combined. Add lemon zest if using.
  3. Fold in the whipped cream: Add one-third of the whipped cream to the cream cheese mixture and fold gently. Add the remaining whipped cream and fold until uniform and smooth.
  4. Layer the cookies: Spread a thin layer of the cream cheese filling (about 2 tablespoons) on the bottom of an 8×8-inch dish. Arrange a single layer of vanilla wafers over the filling, covering the bottom completely.
  5. Add the strawberry layer: Spread about one-third of the remaining filling over the cookies. Arrange sliced strawberries evenly over the filling, pressing them in slightly.
  6. Repeat the layers: Add another layer of vanilla wafers. Spread another third of the filling over the cookies. Arrange blueberries evenly over the filling, pressing them in gently.
  7. Finish with the final layers: Add a third layer of vanilla wafers. Spread the remaining filling over the top, smoothing it to the edges. Cover tightly with plastic wrap or parchment paper.
  8. Chill: Refrigerate for at least 6 hours, preferably overnight.
  9. Serve: Slice into squares or rectangles. Garnish with extra fresh berries and mint if desired. Serve cold.

Notes

For best results, use fresh berries. If using frozen berries, thaw and drain well, then pat dry. Soften cream cheese properly and keep cream cold. Do not skip the thin base layer of filling. Let the cake chill fully for at least 6 hours, preferably overnight.

Nutrition

Keywords: icebox cake, no-bake dessert, Fourth of July, red white and blue, summer dessert, berry dessert

Find it online: https://spoonluma.com/best-easy-red-white-and-blueberry-icebox-cake/