Description
Cool summer desserts shine with this no bake lemon raspberry icebox cake, blending creamy layers and tangy fruit. Graham crackers and luscious cream create elegant slices perfect for gatherings. Chill and enjoy the refreshing results.
Ingredients
Scale
- 2 cups heavy whipping cream (35% fat)
- ⅓ cup powdered icing sugar
- 1 tsp vanilla extract
- 3 to 4 cups fresh raspberries
- 9 to 10 large graham crackers
- 1 cup lemon curd
Instructions
- Whip Cream Preparation: Using an electric mixer, transform heavy cream into a billowy, cloud-like texture with soft peaks, then gradually blend granulated sugar and vanilla extract until firm, glossy peaks emerge.
- Lemon Cream Infusion: Gently fold lemon curd into the whipped cream, creating elegant marbled streaks that promise tantalizing flavor complexity.
- Base Layer Construction: Meticulously line an 8 x 8 inch baking dish with graham crackers, ensuring complete and uniform base coverage.
- First Cream and Fruit Layer: Spread half the lemon-infused whipped cream evenly across the graham cracker foundation, then generously distribute fresh raspberries in a vibrant, uniform pattern.
- Secondary Layer Assembly: Add another graham cracker layer, carefully spread remaining whipped cream mixture, and artfully arrange the remaining raspberries across the surface.
- Compaction and Chilling: Gently press layers to eliminate air pockets, cover securely with plastic wrap, and refrigerate for 6-8 hours or overnight to allow flavors to harmonize and crackers to soften delicately.
- Serving Preparation: Remove from refrigerator 10-15 minutes before serving to achieve the perfect texture and temperature for an irresistible dessert experience.
Notes
- Chill Cream Tools: Refrigerate mixing bowl and whisk before whipping for maximum volume and stability.
- Layer Carefully: Press graham crackers gently to create smooth, even layers without breaking them.
- Prevent Soggy Base: Use raspberries at room temperature to minimize excess moisture during refrigeration.
- Serving Pro Tip: Let cake rest 10-15 minutes before slicing to ensure clean, picture-perfect cuts and optimal texture.
- Prep Time: 20 minutes
- Category: Desserts, Snacks
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 300
- Sugar: 14g
- Sodium: 80mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg