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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.
Course: Dessert, Vegan Desserts
Cuisine: American
Servings: 9 slices
Calories: 114kcal
Author: Shannon Hakala

Ingredients

  • 16 oz fresh strawberries
  • 1 pint fresh blueberries
  • 8 oz vegan whipped cream
  • 2 sleeves graham crackers

Instructions

  • 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!

Nutrition

Serving: 1g | Calories: 114kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 18mg | Fiber: 2g | Sugar: 9g