Red, White, and Blueberry Icebox Cake Recipe

Red, White, and Blueberry Icebox Cake Recipe

[Photograph: Alexandra Penfold]

Decked out with strawberries, blueberries and plenty of fresh whipped cream, this is a picnic-perfect dessert for your Fourth of July celebration.

  • Yield:12
  • Active time: 20 minutes
  • Total time:6-12 hours (includes chilling time)


  • 1 quart strawberries
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon lemon zest
  • 3 tablespoons sugar, divided
  • 1 pint heavy whipping cream
  • 84 vanilla wafer cookies (approximately 1 1/2 boxes of cookies)
  • 1 teaspoon vanilla extract
  • 1 pint blueberries


  1. 1.

    Wash and hull strawberries. Set aside half the strawberries for garnish and puree the rest in a food processor. Transfer puree to a medium sized bowl and stir in lemon juice, zest, and 1 tablespoon of sugar. Set aside.

  2. 2.

    Beat 1 cup of cream with electric mixture on high speed until soft peaks begin to form. Slowly fold in strawberry puree and continue beating until stiff peaks form.

  3. 3.

    On a large plate or serving platter, spread 1 tablespoon of strawberry whipped cream on the bottom to anchor cake to plate. Top with 14 wafer cookies in a circular pattern.

  4. 4.

    Using a spatula, cover wafers evenly with strawberry whipped cream, then top with wafer cookies. Repeat until you have 7 layers of wafers.

  5. 5.

    Beat remaining cup of cream with two tablespoons sugar and vanilla until stiff peaks form. Using a spatula, spread whipped cream along top and sides of cake. To create the star design: cut a strawberry into 5 equal sized slices with a small slice to cover the space in the center of the star. Place the strawberry star in the center of the cake and top with blueberries in a circular pattern. Halve the remaining strawberries and arrange in an outer ring along the edge of the cake. Refrigerate for 6 hours or overnight before serving.