Dairy Free Icebox Cake With Strawberries & Blueberries
A simple, sweet no cook cake perfect for summertime. Make it vegan by using vegan whipped cream and no-honey graham crackers.
Servings: 9 slices
- 16 oz fresh strawberries
- 1 pint fresh blueberries
- 8 oz vegan whipped cream
- 2 sleeves graham crackers
Cut off strawberry leaves and slice strawberries.
In a 8x8 dish, add graham crackers in a single layer. Cover with a layer of vegan whipped cream and a single layer of strawberries.
Add another layer of graham crackers, vegan whipped cream, and blueberries.
Cover with one more layer of graham crackers and vegan whipped cream, and cover the dish. Put in the fridge for 8 hours.
When ready to serve, remove the icebox cake from the fridge and add blueberries to the upper left corner in a square shape. Then add rows of the sliced strawberries to make horizontal stripes. Great 4th of July dessert!
Serving: 1g | Calories: 114kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 18mg | Fiber: 2g | Sugar: 9g