Berry Good No-Bake Cake Recipe
Please tell me who doesn’t love a fresh berry cake. I love all cake that’s got fruit on top, and especially one that doesn’t even require any baking! This Berry Good No-Bake Cake is a refrigerator cake with berries and whipped cream layered throughout….a favorite strawberry-blueberry recipe at our house.
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I grew up eating a lot of cake. My Dad enjoyed a moist white cake with plain white frosting, so that’s what my Mom made very often for him – it was always moist and tender, just the perfect 9 x 13 cake….pretty basic but so yummy.
I’ve always enjoyed baking and when I was in high school I learned how to make a fresh fruit birthday cake for my Grandma Lucille – it was exciting for me when it actually turned out really good.
Since then, I’ve been making all kinds of cakes….Strawberry Lemon-Lava Cake, Cranberry Butter Cake with Warm Vanilla Sauce, White Chocolate Strawberry Poke Cake….just to name a few.
My boys love it when I make Honey Bun Cake for breakfast and in the summer months, we sure enjoy Easy Angel Food Cake with Citrus Glaze (made from a box mix!).
Is your family a fan of kettle corn? If so, its high time you made them a Crazy Kettle Corn Cake – its super fun and they will be delighted.
Things to Love About this Recipe –
- No baking required! No need to heat up the kitchen during the summer months, right?
- There’s just a few ingredients required.
- Anybody can make this cake – truly!!
Ingredients Needed to Make This Cake –
- Graham Crackers
- Whipping cream
- Cream cheese
- Sugar
- Vanilla extract
- Summer berries – use what you like!
- Chocolate chips, optional
How to Make Berry Good No-Bake Cake in 3 Easy Steps
- Beat the whipping cream with the cream cheese, sugar and vanilla until stiff peaks form.
- Using a 9″ x 9″ or a 9″ x 13″ pan (depending on how big you’d like your cake to be) layer in the graham crackers, the whipped cream mixture and the berries in order, dividing each one into thirds to make your layers.
- Refrigerate the cake for at least 3-4 hours (longer is better) before serving. If desired, drizzle melted chocolate over the berries when you serve the cake.
- If you aren’t going to be able to eat the cak
Helpful Recipe Tips for Making Fresh Berry Cake
- Feel free to substitute chocolate graham crackers in this recipe.
- It’s worth the effort to make whipped cream, but in a pinch you can substitute whipped topping (like Cool Whip, etc) or even pudding for layering with the graham crackers and the berries.
- Make sure you chill this cake pretty well before you try to serve it. When it’s chilled you can easily cut it into pieces – otherwise you’ll have to scoop it out with a spoon to serve.
- Use any assortment of berries you prefer – I also like to add chopped kiwi and mango for as nice pop of color.
Other Refreshing Recipes to Enjoy –
- Crumbled Butter-Brickle Ice Cream Dessert
- Ice Cream Brownie Pie
- Ice Cream Sandwich Cake
- Watermelon Dessert Pizza
- No-Bake Chocolate Butterfinger Pie
- Raspberry Lemonade Sangria
- Refreshing Summer Mojitos
- Pitcher Margaritas
- How to Make a Moist and Tender White Cake….From a Box Mix!
- How to Make Tender and Flaky Pie Crust – Step by Step
- Easy Chocolate Cream Pie
Printable Directions for Making Berry Good No-Bake Cake
Berry-Good Refrigerator Cake
Ingredients
- 24 full size graham crackers
- 3 cups whipping cream
- 12 oz. cream cheese, very softened, cut into chunks
- 1 cup granulated sugar
- 1 Tbs. vanilla
- 2 lbs. strawberries, stemmed and diced
- 1 pint blueberries
- 1/4 cup chocolate chips, I used semi sweet chocolate chips
- Canned whipped topping, such as Redi-Whip
Instructions
- In a mixing bowl, gently combine the chopped strawberries with the blueberries; set aside until it's time to assemble the cake.
- Pour the whipping cream, sugar and vanilla into a large mixing bowl. Using an electric mixer (or your stand mixer), beat the whipping cream mixture until stiff peaks begin to form, then add the softened cream cheese chunks; beat just until the mixture is smooth and combined.
- Cover the bottom of your dish with a single layer of graham crackers as they will best fit, breaking them apart at the perforations as needed. Spread 1/3 of the prepared whipped cream mixture onto the graham cracker base; sprinkle with 1/3 of the berry mixture. Repeat twice more, ending with the final layer of berries on top. Cover and chill for at least 4 hours before serving.
- To serve, cut the cake into pieces, then top each serving with a squirt of whipped cream and a drizzle of warm chocolate.
Notes
- Feel free to substitute chocolate graham crackers in this recipe.
- It’s worth the effort to make whipped cream, but in a pinch you can substitute whipped topping (like Cool Whip, etc) or even pudding for layering with the graham crackers and the berries.
- Make sure you chill this cake pretty well before you try to serve it. When it’s chilled you can easily cut it into pieces – otherwise you’ll have to scoop it out with a spoon to serve.
- Use any assortment of berries you prefer – I also like to add chopped kiwi and mango for as nice pop of color.
Nutrition
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