I'm convinced that the best summer recipes mean not heating up your oven. Have you ever heard of an icebox cake? I hadn't, and they are surprisingly delicious and verrryyy simple to make. My kids helped with every single step- and it was fun! They loved decorating with the fresh berries and spreading the whipped cream over each layer. A good chance to make memories with them without much stress!

Right now, we are in the height and glory of Oregon berry season. Blackberries (that includes are amazing Marionberries), blueberries, raspberries, and strawberries are having their moment, and they are still my favorite part of living here in the beautiful Willamette Valley! Our family stopped by the neighbor's farm stand and picked up fresh blueberries and strawberries just for this recipe. 

So, what is an icebox cake? It's a no bake dessert that became super popular during the 1920s and 30s, and took advantage of the growing popularity of refrigeration. As I read somewhere, "it catered to the modern homemaker's desire for quick and easy dishes that can be shared." I have found some of the best dessert recipes from this era- ones that are simple, filling, use what you probably have on hand and aren't intimidating. 

This no bake dessert is basically layers of graham cracker, fresh whipped cream (or Cool Whip if you have zero time, which I often don't during the summer harvest season), and fruit. The graham crackers are softened and sweetened by the whipped cream while it cools down in the fridge, making an almost cheesecake like dessert. I was worried that the texture wouldn't be...great. Trust me, it all comes together in the end and my family loved this over the 4th of July weekend.

Layer, layer and layer a little more:

Ready? Let's make an Icebox Cake!

Mixed Berry Icebox Cake

 Ingredients:

• 2 ¼ cups heavy whipping cream
• ¼ cup powdered sugar
• 1 tsp vanilla
• 1 box graham crackers (we used about 3 sleeves for a 9” pie plate)
• ¼ cup of Mt. Hope Farms Raspberry Marionberry Fruit Spread
• ¼ cup chopped fresh strawberries
• ¼ to ½ cup fresh berries to decorate the top

 Directions:

1. In a large bowl, or bowl of a stand mixer, pour in the heavy whipping cream. With a hand whisk or the whisk attachment, beat the whipping cream on medium-low until it has soft peaks.
2. Slowly add in the vanilla and powdered sugar a little at a time. Increase the speed to medium high and whip until it forms medium peaks (this took about 3 minutes in my KitchenAid Mixer). Set aside.
3. In a smaller bowl, add the Raspberry Marionberry Fruit Spread. If needed, whisk until loosened. Fold in 1/3 of the whipped cream until it’s well combined. Set aside.
4. In another bowl, add the chopped strawberries. Fold in another 1/3 of the whipped cream until combined. Set aside.
5. In the bottom of a pie plate, spread a very thin layer of the plain whipped cream. Place a layer of graham crackers over the plain whipped cream, breaking them apart as needed to form a semi-even layer that covers the bottom of the pie plate.
6. Over this first layer of graham crackers, spread the whipped cream and chopped strawberry mixture. Gently smooth it out. Then, add another layer of graham crackers over the top of this.
7. Next, spread and smooth the whipped cream and fruit spread mixture over the top of the new graham cracker layer. Now add another layer of graham crackers over the top.
8. Lastly, spread out the remaining plain whipped cream over the crackers (you can do this twice if you want more layers). Smooth out. Decorate with fresh berries as you’d like- our kids made American Flag pattern for the 4^th of July.
9. Loosely cover with plastic wrap and refrigerate for 4 hours- overnight is even better!

*Pro tip- you can make this ahead up to a month in advance and freeze! Thaw out overnight in the fridge.