Mixed Berry Icebox Cake

If you’ve never heard of an icebox cake before, you’re in a for a real treat! These creamy and delicious “cakes” require no baking and set up overnight, meaning you get to do less cooking and more enjoying!

  • Serves: 8-10 servings
  • Prep Time: 30 minutes
  • Cook Time: Overnight


  • 1 c. each Blueberries, Raspberries, Blackberries, & Strawberries (sliced)
  • 1 lb. Mascarpone Cheese
  • 1 c. Sour Cream
  • 2 c. Heavy Cream
  • 1/2 c. Powdered Sugar
  • 2 packages Italian Ladyfingers (+1/2 package for decoration, if desired)
  • Soaking Syrup
  • 1 1/2 pints fresh Strawberries
  • 1 tbsp. Sugar
  • 1 oz. Strawberry Liqueur or Eau de Vie


  1. To make the soaking syrup, puree the 1 1/2 pints of strawberries until blended. Strain the seeds, then mix with sugar and strawberry liqueur. Set aside until needed.

  2. In a medium bowl, stir together mascarpone and sour cream; in a separate large bowl, whip together the heavy cream and powdered sugar until stiff peaks form. Slowly beat in the mascarpone mixture, then whip until stiff peaks form again. Fold in 1/2 cup each of the blueberries, raspberries blackberries and strawberries.

  3. To assemble the cake, briefly soak the ladyfingers in the syrup, about 30 seconds. In a 10 inch springform pan, layer first the ladyfingers, then half the cream. Top with a 1/4 cup each of the remaining blueberries, raspberries, blackberries, and strawberries. Repeat for a second layer, smoothing out the cream before topping with berries. Cover and refrigerate overnight; unmold before serving. If desired, decorate sides with additional ladyfingers for a more polished look.

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