1Made this recipe
Serves: 12 - 15
Prep Time: 45 minutes
Cook Time: 12 minutes + 8 hours overnight chilling
About Red, White, and Blue Icebox Cake
This Red, White and Blue Icebox Cake is the perfect make-ahead dessert for summer celebrations. Made with layers of creamy filling, fresh berries, and graham crackers that soften as they chill, it’s an easy no-bake treat that’s as festive as it is delicious for Memorial Day, the Fourth of July, or any warm-weather gathering.
Ingredients for Homemade Graham Crackers
Makes approximately 6 oz crackers; double recipe to make the 12 oz needed for the icebox cake
6 tbsp unsalted butter, softened
⅓ cup light brown sugar
1 tbsp honey
1 egg
⅓ tsp salt
¾ cup all-purpose flour
¾ cup whole wheat flour
¼ tsp baking powder
½ tsp baking soda
½ tsp cinnamon
Ingredients for Mascarpone Cream Filling
16 oz mascarpone cheese, softened
4 cups heavy whipping cream
1 cup powdered sugar
2 tsp vanilla extract
Ingredients for Berry Compote
4 cups mixed berries (strawberries, blueberries, and blackberries)
2 tbsp sugar
Cornstarch slurry (1 tbsp cornstarch + 2 tbsp water)
Ingredients for Toppings
½ cup sliced strawberries
½ cup blackberries
½ cup blueberries
Preparation
01In a stand mixer, cream together the butter, brown sugar, honey, egg, and salt until smooth.
02Sift in the all-purpose flour, whole wheat flour, baking powder, baking soda, and cinnamon. Mix until combined. The dough should look crumbly but hold together when pinched.
03Turn the dough onto a clean surface and roll it into a ball. Wrap in parchment paper and refrigerate for 30 minutes.
04Between two sheets of parchment paper, roll the dough to ¼-inch thickness.
05Cut the dough into 5-inch by 2.5-inch crackers. Use a fork to poke holes into each cracker. Continue with remaining dough scraps until all dough is used.
06Place crackers on a parchment-lined baking sheet and refrigerate for 1 hour.
07Bake at 350°F for 12 minutes, rotating halfway through, until golden brown.
08Transfer to a wire rack and cool completely.
09Add mixed berries and sugar to a saucepan over medium heat.
10Cook until berries begin to break down and release their juices.
11Stir in the cornstarch slurry and continue cooking until the mixture thickens.
12Remove from heat and allow to cool completely.
13Whisk softened mascarpone, powdered sugar, and vanilla extract until smooth.
14In a separate bowl, whip the heavy cream until stiff peaks form.
15Gently fold the whipped cream into the mascarpone mixture until fully combined and fluffy.
16Spread a very thin layer of mascarpone cream on the bottom of a 9x13-inch baking dish or cake mold.
17Add a single layer of graham crackers.
18Spread an even layer of mascarpone cream over the crackers, followed by a layer of
berry compote. Swirl the layers together.
19Repeat the layers 2–3 times, finishing with a final layer of mascarpone cream.
20Cover the top with parchment paper and refrigerate for at least 8 hours (overnight is best) to allow the graham crackers to soften.
21When ready to serve, remove the icebox cake from the refrigerator.
22Top with fresh strawberries, blackberries, and blueberries.
23Slice and serve chilled.
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