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As soon as the last school bell of the year rang, everything about our schedules relaxed, including my routine in the kitchen. The warm weather combined with the inherent insouciance of summer means I’m cooking less and finding ways to create dishes quickly without turning on the oven.
As we approach Independence Day, I started thinking about how we’ll celebrate. Food has always been an integral component of our celebrations, and our al fresco summer approach lends itself well to no-cook meals and desserts. With Icebox cakes trending, I decided to take a patriotic spin on the dessert that originated in the 1920s.
Traditionally, this simple dessert consists of whipped cream and chocolate wafers and then set overnight in the refrigerator so the wafers absorb the moisture from the whipped cream. Fresh berries are in season here in Southern California, so I decided to incorporate strawberries, raspberries and blueberries into my Red, White and Blue Icebox Cake. I started by whipping up a container of Truwhip with 8 ounces of cream cheese. I then layered it in between graham crackers and sliced strawberries and created a flag out of the raspberries and blueberries.
- 8 oz . cream cheese
- 10 oz . Truwhip
- 21 square graham crackers
- 1 pint strawberries hulled and sliced
- 16 blueberries
- 8 raspberries
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Combine cream cheese and Truwhip in a stand mixer or food processor until smooth
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Line a rectangular baking pan with parchment paper
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Spoon a layer of cream cheese mixture on top of parchment paper to set graham crackers
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Layer graham crackers on top of cream cheese mixture
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Spoon a layer of cream cheese mixture onto graham crackers
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Layer strawberries on top of cream cheese mixture
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Add another layer of graham crackers
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Spoon another layer of cream cheese
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Repeat for a total of 3 layers
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Top last layer of graham crackers with cream cheese mixture
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Arrange blueberries and raspberries into flag shape
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Refrigerate for 4 hours or overnight
While the preparation of this Red, White and Blue Icebox Cake takes some time, it isn’t overly labor intensive. You’ll want to prepare it the day before so the cake has time to set.
What’s great about any icebox cake is that you can vary it to your taste. If you like fresh whipped cream, combine heavy whipping cream with powdered sugar and vanilla before mixing it with the cream cheese. Experiment with lady fingers or vanilla wafers and then layer in between your favorite season fruits.
Additionally, you can adjust the size and shape of this icebox cake depending on the dish you use. I opted for a rectangular baking dish, but you could easily make this cake round or square. Add as many layers as you see fit and enjoy!
For additional 4th of July recipes, see what my fellow Walmart Moms have created!
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