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Easy Creamy Flag Icebox Cake Recipe with Fresh Berries to Impress

easy creamy flag icebox cake - featured image
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A quick and easy no-bake icebox cake featuring layers of vanilla wafers, creamy whipped cream and cream cheese mixture, and fresh berries arranged in a festive flag pattern. Perfect for summer gatherings and last-minute desserts.

Ingredients

Scale
  • 2 (12-ounce) boxes vanilla wafers (about 48 wafers total)
  • 8 ounces cream cheese, softened
  • 2 cups heavy whipping cream, cold
  • 3/4 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2 cups fresh strawberries, hulled and sliced
  • 1 1/2 cups fresh blueberries
  • 1 cup fresh raspberries (optional)

Instructions

  1. In a large bowl, beat the softened cream cheese until smooth and creamy, about 2 minutes using an electric mixer on medium speed.
  2. In another chilled bowl, whip the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form, about 4-5 minutes on high speed.
  3. Gently fold the whipped cream into the cream cheese until well blended but still light and airy.
  4. Spread a thin layer (about 1/2 cup) of the cream mixture evenly on the bottom of a 9×13 inch glass baking dish.
  5. Place a single layer of vanilla wafers (about 12 wafers) on top, fitting them snugly but not overlapping too much.
  6. Spread another layer of cream mixture (about 1 cup) over the wafers, smoothing gently.
  7. Arrange a row of sliced strawberries lengthwise along one side to form the red stripes of the flag.
  8. Repeat layering wafers, cream, and strawberries to build 3-4 layers, ensuring strawberries are visible on the side.
  9. For the blue field, spread cream mixture in the top left corner of the cake and scatter fresh blueberries over it.
  10. Finish with a final layer of vanilla wafers and a generous spread of cream mixture.
  11. Garnish with extra berries on top for a festive look.
  12. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow wafers to soften and absorb moisture.

Notes

Use room temperature cream cheese for smooth beating and cold heavy cream for better whipping. Fold whipped cream gently into cream cheese to keep texture light. Chill at least 4 hours or overnight for best results. Pat berries dry if using frozen to avoid watery layers. Substitute mascarpone for cream cheese for milder tang or coconut cream for dairy-free version. Gluten-free vanilla wafers can be used for gluten-free option.

Nutrition

Keywords: icebox cake, easy dessert, summer dessert, flag cake, fresh berries, no bake, vanilla wafers, creamy dessert

Find it online: https://dahliadishes.com/easy-creamy-flag-icebox-cake-recipe-with-fresh-berries-to-impress/