This light, no bake dessert is perfect for celebrating Independence Day. Besides being simple and delicious, you can add a special little touch by whipping up your own whipped cream! I got this idea from a similar icebox cake I did recently, and thought, "how perfect for the upcoming holiday?"

 

Ingredients:

 

1-1/2 lbs strawberries, sliced (this varies on your love of strawberries!)

1 lb blueberries

3 cups whipping cream

1/3 cup confectioners sugar

1 tsp vanilla (optional)

18-24 whole graham crackers (my husband likes more whipped cream, so I added less)

 

 

Step 1: Slice strawberries

 

 

Step 2: Add whipping cream to large bowl- stand mixer or hand mixer will work. It will take awhile to get the consistency you're looking for, be patient.

 

See? Stiff peaks. That's what you want to see. Now, add the confectioners sugar and vanilla (if using) and whip together.

 

Step 3: Cover bottom of 9x13 pan with thin layer of whipped cream. Place 6 graham crackers over whipped cream.

 

Step 4: Add another thin layer of whipped cream over graham crackers, then add fruit. Continue layering until out of graham crackers. You should get 3-4 layers depending on how graham crackery you like your cake.

 

The final layer should be whipped cream, unless you decide to go something fancy like an American flag out of fruit or fanned strawberries with a mint sprig. I wasn't feeling fancy today, so plain old whipped cream for us.

 

Step 5: Refrigerate for atleast 4 hours.

 

 

Now, you may be thinking to yourself, "won't the graham crackers get soggy?" YES! That's the point! Once the cake has set in the fridge it gets more of a cake-like texture. Trust me, you'll love it.

Enjoy this cake at your Fourth of July celebration this year. You'll be glad you did.