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Easy Red White and Blue Icebox Cake: Perfect Labor Day Dessert

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This no-bake icebox cake layers creamy whipped filling, fresh berries, and graham crackers for a stunning patriotic dessert. Perfect for Labor Day or any summer celebration, it’s make-ahead friendly and always a crowd-pleaser.

Ingredients

Scale
  • 3 cups heavy whipping cream (cold)
  • 1/2 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 8 ounces cream cheese, softened
  • 2 boxes (about 14 ounces each) graham crackers (about 36 full sheets)
  • 2 cups fresh strawberries, washed, hulled, and thinly sliced
  • 2 cups fresh blueberries, washed and patted dry
  • 1 cup fresh raspberries (optional)
  • Extra whipped cream for topping
  • Fresh berries for garnish
  • White chocolate shavings (optional)

Instructions

  1. Prep your berries first. Wash and dry the strawberries and blueberries thoroughly. Slice the strawberries into thin, even slices — about 1/8 inch thick. Set them aside on a paper towel-lined plate to absorb any extra moisture.
  2. Make the cream filling. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy — about 2 minutes. Add the powdered sugar and vanilla extract, then beat for another minute until combined. Scrape down the sides of the bowl with a spatula.
  3. Whip the cream. With the mixer running on low speed, slowly pour in the cold heavy cream. Once it’s all in, increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip.
  4. Fold it together. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Use a slow, sweeping motion — fold from the bottom up, then turn the bowl and repeat until no white streaks remain.
  5. Start layering. Spread a thin layer of the cream mixture on the bottom of a 9×13 inch dish. Arrange a single layer of graham crackers on top, breaking them as needed to fill gaps.
  6. Add the first berry layer. Spread about 1/3 of the remaining cream mixture evenly over the graham crackers. Scatter about 1/3 of the sliced strawberries and 1/3 of the blueberries over the cream. Press them in gently.
  7. Repeat the layers. Add another layer of graham crackers, followed by another 1/3 of the cream mixture and another 1/3 of the berries. Repeat one more time — graham crackers, cream, berries. You should end up with three layers of graham crackers and three layers of cream and berries.
  8. Finish with the top. For the final layer, spread the remaining cream mixture over the top graham crackers. Make it as smooth as you can.
  9. Garnish and chill. Arrange reserved fresh berries on top in a patriotic pattern. Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours, or overnight.
  10. Slice and serve. When ready to serve, use a sharp knife to cut clean squares. Wipe the knife between cuts for the neatest slices. Serve cold, straight from the fridge.

Notes

The biggest mistake is not drying the berries thoroughly. Let the cake chill for at least 8 hours, preferably overnight. For best results, assemble the day before and add top garnish just before serving. If cream cheese isn’t fully softened, you’ll get lumps in the filling.

Nutrition

Keywords: icebox cake, no-bake dessert, red white and blue, Labor Day, patriotic dessert, summer dessert, berry dessert, graham cracker cake

Find it online: https://recipebelle.com/easy-red-white-and-blue-icebox-cake-perfect-labor-day-dessert/