this summer berry icebox cake is a healthier summer treat featuring fresh summer berries, Bonne Maman INTENSE Strawberry Fruit Spread, creamy greek yogurt, freshly whipped cream and graham crackers. simply whip, mix, layer and chill!
18.2oz. (235g)jar Bonne Maman INTENSE Strawberry Fruit Spread
1lb. (454g)fresh strawberries and raspberries (~ 3.5-4 c)strawberries should be sliced to the size of the raspberries
1 1/4 c (296ml)plain greek yogurt
2tsp (10ml)vanilla extract
1tsp ground cinnamon
1tbsp zest of one lemon
1/4 tsp salt
1 3/4 c (414ml)heavy whipping cream, divided
16-20 "sheets" of graham crackers gluten free if needed
1/2 cfresh berries for topping, optional
2tsp sugar for macerating berries, optional
Making the Icebox Cake
Pour the Bonne Maman INTENSE Strawberry Fruit Spread in a microwave proof bowl. Heat in 30 second intervals until the spread becomes more liquid, about 60 seconds. Mix the washed and sliced berries with the Bonne Maman INTENSE Strawberry Fruit Spread. After mixing, lightly mash the berry mixture to encourage the release of the berry juices. If needed, heat the bowl of berries for 30-60 seconds. Mix well and set aside. *Tip: Taste the mixture. If the berries aren't very sweet, you will want to add a little sugar to the whipped filling.
Line a 9X5 loaf pan (or pan of choice) with plastic cling wrap along the bottom and 2" over the longer sides. The overhang allows for easy removal. Set aside.
In a stand mixer fitted with the whisk attachment, add the yogurt, vanilla extract, lemon zest, ground cinnamon and salt. Whisk on low-medium speed until well combined, about 30 seconds. Scrape the bottom and sides of the bowl.
On medium speed, stream in (1 1/4 c, 296ml) heavy whipping cream. Increase the speed from medium to high. Mix until soft peaks form. Add 2-3 tbsp of sugar if desired (this will depend if you think the berry mixture is sweet enough).Whisk on high until medium-medium stiff peaks form. The peak of cream on the tip of the whisk or beater should stand straight up or have a slight bend at the peak.
In the prepared loaf pan, add a layer of graham crackers, breaking the crackers if needed to fully cover the bottom of the pan. Cover with 1/4 of the whipped yogurt filling. Cover with 1/2 of the berry sauce. Cover with 1/4 of the yogurt filling. Cover with another layer of graham crackers. Repeat (graham crackers, yogurt, berry sauce, yogurt). Cover with a final layer of graham crackers at the top.Wrap the entire loaf pan in plastic wrap. Add a foil top if freezing overnight or for longer than one day before serving. Place in the freezer for at least 6 hours.
One hour before serving, move the icebox cake from the freezer to the fridge. Make the final (outer) layer of whipped cream (1/2 c, 118ml) 30 minutes before serving. If topping with fresh berries, slice the berries and toss with 2-3 tsp sugar in a small mixing bowl.
About 20 minutes before serving, move the icebox cake from the loaf pan to a serving plate. Do this by removing all the foil and plastic wrap. Quickly invert the loaf pan in the center of the serving plate. Remove the plastic wrap from the cake. Spread the whipped cream around the outer layer of the icebox cake. Place the serving plate, with the cake back in the freezer for 15-20 minutes.
Remove the icebox cake from the freezer, top with the fresh macerated berries, slice and serve.