Ice Box Berry Cake

5 from 3 votes

A cool refreshing No Bake cake using pound cake, fresh berries, and homemade whipped cream.

Prep Time20

Chill time8

Total Time8 20

Course: Dessert

Cuisine: American

Keyword: easy, fresh berries, make ahead, No bake

Yield:

Calories: 290kcal

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!

Frozen whipped topping can be substituted for the homemade whipped cream.