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No-Bake Berry Icebox Cake - This 1930's inspired recipe is easy, packed with perfectly ripe berries, and a crowd pleaser. It's perfect for your next BBQ.

1930’s No Bake Berry Icebox Cake

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Author: Michelle Ferrand
Prep Time: 4 hours 15 minutes
Total Time: 4 hours 15 minutes
Makes: 12 Servings

Ingredients

  • 3 cups raspberries divided
  • 1 tablespoons raspberry liqueur
  • 3 tablespoon sugar divided
  • 2 ½ cups blueberries divided
  • 1 lemon zest and juice
  • 8 ounces mascarpone cheese
  • 1 teaspoon vanilla extract
  • 4 cups heavy cream
  • 16 to18 honey graham crackers

Instructions

  • Toss 2 ½ cups raspberries with 1 tablespoon raspberry liqueur and 1 teaspoon sugar.
  • Toss 2 cups blueberries with 1 teaspoon lemon zest, juice of half of the lemon, and 2 teaspoons sugar. (Save remaining ½ cup raspberries and ½ cup blueberries for topping the icebox cake)
  • Beat mascarpone cheese, remaining 2 tablespoons sugar, and vanilla extract together in a large bowl to combine.
  • Slowly stream in the heavy cream and beat on low speed to combine. Gradually increase speed to medium-high and beat until medium peaks form, about 5 minutes. Feel free to use a stand mixer if you’d prefer!
  • To assemble the icebox cake, begin by spreading ½ cup whipped mascarpone cream evenly onto the bottom of an 8-inch by 10-inch dish.
  • Top with four graham crackers, breaking crackers as needed to fill any gaps. Evenly spread with 1 cup of mascarpone cream, top with raspberries and another layer of mascarpone cream. Repeat layering with remaining ingredients ending with a layer of mascarpone cream.
  • Top your beautifully layered No Bake Berry Icebox Cake with reserved berries and serve!
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Notes

Inspired by the General Guidelines for making an icebox cake in the 1931, "Majestic Recipe Book."