This Berry icebox cake recipe is a summer dream! Composed of layers of decadent strawberry and creamy vanilla ice cream and homemade berry sauces sandwiched between a moist, tender pound cake, frosted with a creamy whipped cream and topped with fresh berries. If you love this icebox cake, you will adore this Icebox Strawberry Margarita Pie and my Strawberry Punch Bowl Cake!!
Disclosure: I partnered with ALDI for this post, but all opinions expressed here are my own. I am grateful for authentic partnerships like this.
July is the absolute peak of summertime in Chicago. The sun is hot, the lake is warm enough to dip your toes into, and the fully blossomed trees create the perfect breeze as the wind passes through them. There’s one other very important aspect of the month of July that I look forward to every year. The Fourth of July! We’re talking fireworks, family cookouts (featuring my skirt steak marinade with chimichurri sauce and mango jerk salmon burgers), swimming pools and a whole lot of red, white and blue.
The weather somehow always seems to fall in line with the holiday: it’s hot, sticky and perfectly cool in the evening. All day long we do our best to stay cool by finding shade or sipping on an icy drink. Since it’s always my job to bring dessert, I like to bring something to the table that lends a helping hand in the cool down. That’s where my Fourth of July Berry Icebox Cake Recipe made with ALDI products comes into play.
WHAT DOES ICEBOX CAKE MEAN?
The original icebox cake was a cake consisting of whipped cream and wafer cookies that required no baking. Once it was prepared, place the cake in the refrigerator to cool. This cake became popular in the 1920s when iceboxes were used to keep things cold. This is where the dessert’s name originates.
THE IMPORTANCE OF QUALITY INGREDIENTS
I’ve said this many times before but it can never hurt to repeat it. Buying fresh, quality ingredients is vital to the outcome of any recipe you’re looking to make. That’s why when I decided on making this recipe for the holiday, I went straight for my local ALDI to get what I needed. I can always count on ALDI to supply the best quality ingredients that make me feel like I’m splurging without breaking the bank. This cake calls for the Belmont Strawberry and Vanilla Ice Cream, as well as their incredible selection of berries. The ice creams are made with only the best ingredients, so how could they not create an incredible result?
How to Make Icebox Cake
So now let me walk you through the layers of this patriotic, celebratory and delicious cake. It begins with an initial layer of buttery, moist loaf cake (you can either make my favorite cream cheese pound cake here with ALDI products or grab the Baker’s Corner Pound Cake Mix in ALDI stores to make this even easier) which creates a substantial base for everything else.
We follow that up with a layers of that nostalgically sweet strawberry ice cream and a wonderful homemade strawberry sauce using the perfectly in season berry selection from ALDI. Not only does the ice cream add the refreshing and cooling element but it adds a wonderful coloration. Then we add more cake and get to that wonderful blue and white layer. We slather on our homemade blueberry sauce to balance out our sweetness with subtle notes of acidity. That beautiful blueberry color doesn’t hurt either. Then our vanilla bean ice cream layer rounds out the variety of flavors followed by one last layer of pound cake.
HOW LONG DOES ICEBOX CAKE NEED TO BE REFRIGERATED?
After you combine all of these layers and allow it to set in the freezer for a few hours it’s time to add the final touches. I’m talking about heavenly smooth whipped cream and burst in your mouth fresh berries. Both elements add lightness, freshness and flavor to our masterpiece.
Another quick freeze ensures that your cake is set and ready to be not only the visual showstopper at your BBQ but also the tastiest dish there. Your aunt’s fried corn might come close second. The total freezing time for this icebox cake recipe can take up to 3.5 hours.
Berry Icebox Cake Recipe
For The Cake
- 3/4 cup Countryside Creamery Unsalted Butter room temperature
- 1 tbsp shortening
- 4 oz cream cheese room temperature
- 1 1/3 cups Baker’s Corner Granulated Sugar
- 3 large eggs
- 1 1/2 cup sifted cake flour
- 1/4 tsp salt
- 1 1/2 tsp vanilla extract
For the Blueberry Sauce
- 1 1/2 cups fresh blueberries
- 1/4 cup Baker’s Corner Granulated Sugar
- 1 1/2 tbsp lime juice
For the Strawberry Sauce
- 1 1/2 cup fresh strawberries
- 1/4 cup Baker’s Corner Granulated Sugar
- 1 1/2 tbsp lime (or lemon) juice
For the Whipped Cream
- 1 cup Countryside Creamery Heavy Whipping Cream
- 2 tbsp Baker’s Corner Powdered Sugar
For the Assembly
- 1 carton Belmont Strawberry Ice Cream (48 fl oz) softened
- 1 carton Belmont Vanilla Bean Ice Cream (48 fl oz) softened
- Strawberries and blueberries for garnish
To Make Cake
- Find full set of instructions HERE but bake in loaf pan for 40-45 minutes or until toothpick comes out clean.
To Make Blueberry Sauce
- Add blueberries, sugar and lime juice to a deep saucepan. Heat on medium until everything begins to boil.
- Reduce the heat and allow to simmer for about 5 minutes (or until blueberries pop and sauce thickens coating back of a spoon). Add remaining 1/2 tablespoon of lime juice and cook for 5 minutes until reduced by half leaving 3/4 cups of blueberry sauce. Remove from heat and cool then refrigerate.
To Make Strawberry Sauce
- Add strawberries, sugar and lime juice to a deep saucepan. Heat on medium until everything begins to boil.
- Reduce the heat and allow to simmer for about 5 minutes (or until sauce thickens coating back of a spoon). Add remaining 1/2 tablespoon of lime juice and cook for 5 minutes until reduced by half leaving 3/4 cups of blueberry sauce. Remove from heat and cool then refrigerate.
To Make Whipped Cream
- Add whipping cream and powdered sugar in your stand mixer or to a large bowl using a hand mixer. Beat on medium high speed until stiff peaks form.
- Set aside in the refrigerator.
- To Assemble Icebox Cake
- When ready to make the icebox cake, line a 9x5 inch loaf pan with plastic wrap ensuring there is a lot extra hangover on all sides. This will make it much easier to release when it is ready.
- Begin by cutting the dark edges of the cake off then set aside and cut the loaf cake into even slices.
- Place a layer of pound cake to the bottom of the prepared pan, cutting sides to fit if needed.
- Using an offset spatula, spread a layer of strawberry ice cream evenly over the top of the pound cake then using a clean utensil, spread blueberry sauce over top of ice cream then add another layer of pound cake. Set in the freezer for 30 minutes.
- Next using a clean offset spatula, spread a layer of vanilla ice cream evenly then top with the strawberry sauce.
- Finally end with a final layer of pound cake.
- Cover with the remaining plastic wrap then place in the freezer for 2-3 hours.
To Finalize Icebox Cake
- Once completely frozen and you are ready to serve, invert finished icebox cake onto serving plate.
- Carefully peel off the plastic wrap. To create a beautiful straight edge to the cake, use a sharp knife placed under hot water and clean up sides of cake.
- Finally remove whipped cream from refrigerator and spread a thick layer evenly over the sides and top of the cake.
- Place back in the freezer for 20-30 minutes then garnish with berries and serve.