Enjoy this cool delicious Ice Box Berry Cake made with pound cake and your favorite berries. It’s so easy to make and the bonus, you won’t have to turn your oven on. Now, that gets extra brownie points. Additionally, it’s a perfect make-ahead dessert, plus it can be customized to all your favorite berry flavors.
I love how easy this cake is to make.
Buy the frozen pound cake, which means you won’t have to turn your oven on.
Pick your favorite fresh berries, like blackberries, blueberries, or strawberries.
Then add some homemade whipped cream to the mix. Sound good?
Ok then, grab your berries and let’s get started.
Making an Ice Box Berry Cake
Defrost the cake by sitting it on the counter for about an hour.
When you buy the pound cake, (Sara Lee) it comes in it’s own foil pan, which you’ll use again.
Remove the cake from the pan, then line the pan with plastic wrap with plenty of overhang.
That overhang will act as handles later on.
Cut the top of the cake off, specifically the lumpy bumpy part.
Then make 2 more cuts horizontally so you end up with 3 even layers, plus the lumpy bumpy top.
If you want to decorate the top with a buttery crumb mixture, here’s what you can do with that top.
In a saute pan, melt about a tablespoon of butter, and crumble the lumpy bumpy top into the butter.
Stirring often, let the butter brown the crumbles, then set aside for later.
Next up is to make some homemade whipped cream.
Heavy cream always whips up better if you first chill the beaters and the bowl.
Stick them in the freezer for about 10-15 minutes is all.
Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.
That’s done, set aside for now.
Time for the Berries
I’ve only made this using fresh berries, never frozen. I feel like fresh berries are a sweet celebration of summer, so I rarely use frozen.
Use just one type of berry, like all strawberry, or mix and match.
As shown in the pictures, I used blueberries, raspberries, and strawberries.
As the blueberries are the smallest, cut the raspberries in half, and slice the strawberries.
The cake will layer better if you cut the berries to approx. the same height/size.
Place the berries in a small bowl and add lemon zest from one lemon, plus the juice from half of that lemon.
I don’t know what you’ll do with the remaining half of a zested lemon, but you’ll think of something.
What’s your Jam?
Next, add your favorite jam or jelly to the berry mixture.
I used a sugar-free blueberry jelly, but you can use strawberry, mango, apple, blackberry, cherry…you get the picture.
It can have sugar or be sugar-free.
I like having options so that I can use what I already have in the fridge or pantry.
Gently stir the berries, lemon zest, and jam together.
Ok, time to put this thing together.
So, with the plastic wrap in the foil pan that the cake came in, start by putting one of the three layers of cake in the bottom.
Next, evenly spread 1/3 of the berry mixture over the cake.
Then evenly spread 1/3 of the whipped cream on top.
Repeat this pattern 2 more times: cake, berry mixture, then whipped cream.
Cover loosely with more plastic wrap and refrigerate for 8 hours, or over night.
Before serving, remove cake from foil pan with plastic wrap overhang. In other words, use the overhang like handles.
It should come out easily. I removed the plastic wrap from underneath by lifting the bottom cake layer and pulling the wrap out.
Decorate with the buttery crumbs, more berries, and/or a sprig of mint. That should do it.
Refrigerate any leftovers…as if!
Looking for more No Bake recipes?
I have a few, mostly because I live where it gets to be 1,000° out during the summer.
The last thing I want to do is turn the oven on. So, check these out:
- No Bake Lemon Blueberry Dessert
- Cherry Orange Frosty
- Summer Fruit Cups
- Mixed Berry Angel Dessert
- No Bake Chocolate Cherry Dessert
Ice Box Berry Cake
- 16 oz. frozen pound cake, defrosted
- 1 Tbsp. butter
- 1 1/2 cups fresh berries (blueberries, raspberries, blackberries, strawberries, etc.)
- 1/4 cup jam or jelly (any flavor)
- zest from 1 lemon
- juice from 1/2 a lemon
- 1 1/2 cups heavy whipping cream
- 2 Tbsp. powdered sugar
- 1/2 tsp. vanilla extract
- Optional: fresh mint springs for garnish
- Remove cake from foil pan and line pan with a long piece of plastic wrap allowing for overhang.
- Cut lumpy mound off top of cake. Melt butter in a saute pan and crumble top of cake into pan. Saute until crumbs are browned, then set aside to cool.
- Slice cake horizontally into 3 even slices.
- In a medium bowl, mix together berries, jam, lemon zest, and lemon juice. Set aside.
- In chilled bowl, beat on high speed heavy whipping cream, powdered sugar, and vanilla until stiff peaks form.
- Place one layer of cake on bottom of foil pan. Evenly spread 1/3 of berry mixture, then evenly spread 1/3 of whipped cream.
- Repeat layers 2 more times: cake, berry mixture, and whipped cream. Lightly cover top of dessert with plastic wrap and refrigerate for 8 hours, or overnight.
- Before serving, lift cake from foil pan using plastic wrap overhang, and set on plate. Sprinkle with optional buttery crumbs, more berries, and a spring of fresh mint. Enjoy!
Ice Box Berry Cake
What a fun and easy dessert to make. Use one flavor berry, or throw in a few different berries.
As I’ve said many times before, I like to use what I already have in my pantry or fridge, but there are times I want something more specific.
A fun 4th of July cake with red, white, and blue could use strawberry jelly (red) and blueberries (blue), with the white cake and whipped cream.
Hope you enjoy and have fun with this one. I want to hear what flavors you tried, and a picture is always nice!
Take care, and I’ll see you next recipe.
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