Pioneer Woman Lemon Berry Icebox Cake Recipe

This Pioneer Woman Lemon Berry Icebox Cake is a refreshing and easy recipe, which is made with lemon sandwich cookies and fresh raspberries. It’s the perfect no-bake summer dessert, ready in about 15 minutes, plus chilling time.

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Pioneer Woman Lemon Berry Icebox Cake Ingredients

• 1 quart (4 cups) heavy cream
• 1 cup powdered sugar
• 1 tablespoon clear imitation vanilla
• 1 (25-ounce) package lemon sandwich cookies (about 36 cookies)
• 1 (11-ounce) jar raspberry preserves (about 1 cup)
• 1/2 cup fresh raspberries, plus more for garnish
• 1 (11-ounce) jar blueberry preserves (about 1 cup)
• 1/2 cup fresh blueberries, plus more for garnish
• 1/4 cup fresh mint leaves, for garnish

How To Make Pioneer Woman Lemon Berry Icebox Cake

1. Whip the Cream: In a large bowl, combine the heavy cream, powdered sugar, and vanilla. Using a hand mixer or a stand mixer with the whisk attachment, whip the cream until it forms stiff peaks.
2. Start Layering: Spoon about one-third of the whipped cream into the bottom of a 10-inch round springform pan. Use a spatula to smooth it into an even layer. Arrange half of the lemon sandwich cookies in a single layer on top of the cream.
3. Add the Raspberry Layer: Stir the raspberry preserves in their jar to loosen them up, then spread them evenly over the cookie layer. Sprinkle with half of the fresh raspberries.
4. Add More Layers: Spread another third of the whipped cream over the raspberries, followed by the remaining lemon cookies in a single layer.
5. Add the Blueberry Layer: Stir the blueberry preserves to loosen them, then spread them evenly over the second cookie layer. Sprinkle with half of the fresh blueberries.
6. Finish and Garnish: Top with the remaining one-third of the whipped cream and spread it evenly. Garnish the top of the cake with the remaining fresh raspberries and blueberries.
7. Chill the Cake: Cover the springform pan and refrigerate for at least 6 hours, or preferably overnight. This allows the cookies to soften and the flavors to meld.
8. Release and Serve: When ready to serve, run a thin knife around the edge of the pan to loosen the cake. Carefully release and remove the springform ring. Transfer the cake to a serving platter, garnish with fresh mint leaves, slice, and serve chilled.

Recipe Tips

• How to get the perfect texture? Chilling the cake for the full 6 hours (or overnight) is the most important step. This is what transforms the crunchy cookies into a soft, cake-like texture as they absorb moisture from the cream and preserves.
• Why use stiff whipped cream? Whipping the cream until it forms stiff peaks is crucial for the structure of the cake. Softly whipped cream will not be sturdy enough to hold the layers together, and the cake may collapse.
• How do I spread the preserves easily? Fruit preserves can be thick and difficult to spread. Giving them a good stir in the jar before you use them loosens them up, making it much easier to spread them evenly over the delicate cookie layers without breaking them.
• Why use fresh berries? Fresh, ripe raspberries and blueberries provide the best flavor and a wonderful burst of texture. Frozen berries are not recommended as they will release too much water as they thaw, which can make the cake soggy.

What To Serve With Lemon Berry Icebox Cake

This refreshing, no-bake cake is a perfect standalone dessert for a warm day.

• A glass of iced tea or lemonade
• A cup of coffee
• A light, crisp white wine like Pinot Grigio

How To Store Lemon Berry Icebox Cake

• Refrigerate: Store any leftovers, covered, in the refrigerator. It is best enjoyed within 2-3 days, as the cookies will continue to soften over time.

Lemon Berry Icebox Cake Nutrition Facts

• Calories: 330 kcal
• Protein: 3g
• Fat: 20g
• Carbohydrates: 35g
• Sugar: 25g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Pioneer Woman Yellow Cake With Chocolate Icing Recipe
• Pioneer Woman Mississippi Mud Cake Recipe