Blackberry Icebox Cake
A luxurious no-bake dessert featuring layers of vanilla wafers, fresh blackberries, and whipped cream. This make-ahead cake is perfectly balanced with sweet berries, tangy lemon, and creamy filling.
Ingredients
- •2 pints blackberries
- •½ cup blackberry jam
- •1 whole lemon
- •2 cups chilled heavy cream
- •¼ cup powdered sugar
- •1 pinch kosher salt
- •8 oz vanilla wafers
- •divided
Cooking Instructions
- 1.
Measure out 2 cups blackberries from 2 pints. Slice berries in half lengthwise and transfer to a medium bowl. (Save remaining berries for decorating later.)
5 min
- 2.
Add 1/2 cup blackberry jam to bowl with sliced berries. Using a citrus juicer, juice 1 lemon over berry mixture. Let sit 10 minutes.
10 min
- 3.
Using an electric mixer, beat 2 cups heavy cream in a large bowl, starting on low speed and increasing to high, until soft peaks form.
5 min
- 4.
Beat in 1/4 cup powdered sugar and a pinch of salt just to combine.
2 min
- 5.
Line a medium bowl (6-cup capacity) with plastic wrap, pressing into bottom and up sides and leaving plenty of overhang. Line the bottom of bowl with a layer of vanilla wafers.
5 min
- 6.
Spoon about 1/4 cup berry mixture over wafers. Scoop 1 1/2 cups whipped cream into a small bowl; cover and save in fridge for later. Spread 1/2 cup of the remaining whipped cream evenly over wafer and berry layers. Repeat layers with wafers (breaking to fit as needed-no one will know), blackberry mixture, and whipped cream, using more for each layer as the bowl gets wider, until you run out of all the components.
15 min
- 7.
Bring up plastic overhang to cover and chill at least 24 hours.
1440 min
- 8.
Unwrap plastic from top of cake and place a large cake stand or platter firmly over it. Flip over and lift bowl away; peel away plastic wrap. (Ta-da!)
5 min
- 9.
Using a whisk, beat reserved whipped cream back to soft peaks, then use a spoon to dollop cream all over cake and spread around evenly.
5 min
- 10.
Cut reserved berries in half lengthwise and arrange them on top.
5 min
- 11.
Slice cake into 8 pieces to serve.
2 min
- 12.
Cake can be assembled 2 days ahead and can also be unmolded and covered in cream 1 hour ahead; either way, keep in the fridge until the last minute.