| Level: | Easy |
| Total: | 7 hr |
| Prep: | 30 min |
| Inactive: | 6 hr 30 min |
| Yield: | 8 to 10 servings |
Ingredients
- 3 cups chopped strawberries (about 1 pound)
- 4 cups mixed berries (raspberries, blueberries and/or blackberries; about three 1/2-pint containers)
- 2 tablespoons granulated sugar
- Finely grated zest and juice of 2 lemons
- 1 8-ounce package cream cheese, at room temperature
- 1 cup confectioners’ sugar
- 2 teaspoons vanilla extract
- 3 cups cold heavy cream
- 2 6-ounce packages lemon cookies
Instructions
- Toss 1 cup each strawberries and mixed berries with 1 tablespoon granulated sugar and the juice of 1/2 lemon in a medium bowl; set aside to macerate, 30 minutes.
- Meanwhile, puree 1 cup mixed berries in a blender until smooth. Refrigerate the remaining 2 cups each strawberries and mixed berries for topping.
- Beat the cream cheese, confectioners’ sugar, vanilla, the zest of both lemons and the juice of 1 lemon in a large bowl with a mixer on medium-high speed until fluffy, about 4 minutes. Add the heavy cream and beat until slightly stiff peaks form, 1 to 2 minutes. Transfer half of the whipped cream mixture to a separate bowl and fold in the berry puree.
- Line a 9-by-5-inch loaf pan with plastic wrap, leaving an overhang on all sides. Spread 1 cup of the plain whipped cream mixture in the pan (refrigerate the rest for topping). Cover with a single layer of cookies. Spread 1 cup of the berry whipped cream over the cookies, then top with half of the macerated berries and another 1 cup berry whipped cream. Repeat with another layer of cookies, berry whipped cream and the remaining macerated berries and berry whipped cream. Top with another layer of cookies (you may have some left over). Cover with plastic wrap and refrigerate at least 6 hours or overnight.
- Before serving, toss the remaining 2 cups each strawberries and mixed berries with the remaining 1 tablespoon granulated sugar and juice of 1/2 lemon in a large bowl; set aside to macerate, 30 minutes.
- Uncover the cake and invert onto a platter; remove the plastic. Cover with the reserved plain whipped cream. Top with the macerated berries.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 558 |
| Total Fat | 38 g |
| Saturated Fat | 22 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 3 g |
| Sugar | 34 g |
| Protein | 7 g |
| Cholesterol | 198 mg |
| Sodium | 162 mg |
Reviews
My mom and I were glad we did this together because it is a bit of work; not complicated though. The end result was WONDERFULLY DELICIOUS! We followed the recipe exactly. The only deviation was when we served. We served the extra berries and cream cheese filling as dollops on tops so we could preserved the remaining cake for later. We all loved the fresh berry flavor. It’s a perfectly delightful summer dessert.
This icebox cake was absolutely delicious. Thank you to the previous reviewer for the hint on the lemon cookies, it made them very easy to find. I followed the recipe exactly, but mindful of previous comments, I did not macerate the berries that went into the cake. I did toss them in lemon juice and sugar just before incorporating them in the cake, but made sure not to add the resulting juice to the cake. It’s very important to keep this cake very cold just before cutting it. It doesn’t cut as prettily as in the photograph as it falls apart a little, but I did not want to freeze it as I was concerned such a step would affect the taste and texture negatively. finished the cake off with the last layer of plain mixed cream mixture just before serving, but next time I will finish the cake off earlier (without topping with the macerated berries) and put it back in the refrigerator for at least an hour to get it as cold and stiff as possible before serving, and I would add the berries at the last minute. I give this recipe 4 stars because the photograph is a little deceptive as to actual appearance, but the flavors are definitely 5 stars.
My 13 year old granddaughter made this for out cookout today. It was not only beautiful, it was delicious!
Awesome. Great flavor, easy, really, really good. Will definitely make again! Used blueberries and strawberries.
Too time consming for meh flavor. Very important to drain the macerated berries. Wish I’d read the other reviews before wasting so many beautiful berries!
This cake took 7 hours and $30.00 to make. Every dish and container in my kitchen was dirty! It needs to be frozen, not refrigerated and the berries need to be drained before adding them to the cake. This recipe should NOT be rated as “easy”, as I almost threw the blender out of the kitchen window on several occasions! Very yummy tho!
I made this over the weekend and it was a big hit! Thanks to larth10, I froze this overnight and moved it to the fridge 5 hours before serving. I wasted a lot of time looking for the lemon cookies, wish the recipe would have specified that they used Pepperidge Farm. I drained the macerated berries before layering them in. I felt the layer would have been too runny otherwise. I refrigerated the leftover portion so it was much softer the 2nd night, decided it was better more frozen.
What a disaster!