This easy icebox cake is a dream for those who adore savory-sweet pairings. Creamy layers of berry-infused whipped cream meet the salty crunch of buttery round crackers (think classic Ritz), all highlighted by ribbons of strawberry jam. The layered assembly guarantees that each cracker transforms into a cake-like texture while creating beautiful, striped slices. Bonus tip: While the recipe suggests discarding the berry solids, you can save them for a smoothie the next morning!

Hands-On Time: 30 minutes | Total Time: 4 hours 30 minutes

Ingredients

For the Whipped Cream:

• 4 cups heavy whipping cream
• 1 teaspoon pure vanilla extract
• ½ cup granulated sugar

For the Berry Mixture:

• 1 cup sliced fresh strawberries (about 6 strawberries)
• 1 cup fresh raspberries
• ½ cup fresh blackberries
• 2 tablespoons granulated sugar

For the Cake:

• 3 sleeves buttery round crackers (13.7-oz. package, such as Ritz)
• ¾ cup strawberry or raspberry jam

To Serve:

• Extra fresh strawberries, raspberries, and blackberries

Instructions

Step 1: Prepare the Whipped Cream

In a large mixing bowl, beat the whipping cream, vanilla, and ½ cup sugar using an electric mixer fitted with a whisk attachment. Whisk on medium-high speed until stiff peaks form, about 2 minutes.

Step 2: Make the Berry Juice

In another bowl, combine strawberries, raspberries, blackberries, and 2 tablespoons sugar. Mash the berries with a fork until smooth, leaving very few clumps. Let sit for 5 minutes to release juices. Strain the berry mixture through a fine-mesh strainer to yield about ¾ cup juice. Discard solids or save them for another use, like a smoothie. Gently fold the berry juice into the whipped cream until evenly combined.

Step 3: Assemble the Cake

1. On a serving plate, spread ¼ cup of the whipped cream mixture in a 6-inch circle.
2. Arrange 7 crackers in a circle over the cream with one cracker in the center.
3. Spread ¾ cup whipped cream over the crackers, reaching the edges.
4. Add another layer of 8 crackers in the same pattern, followed by ¾ cup whipped cream.
5. Repeat with layers of crackers and whipped cream, adding ¼ cup jam over every third cracker layer. Continue until there are 11 layers of crackers.

Step 4: Finish and Chill

Spread the remaining whipped cream mixture evenly over the top and sides of the cake. Refrigerate, uncovered, for at least 4 hours or until firm.

Step 5: Serve

Top the cake with extra fresh berries before serving. Slice into layers to showcase the beautiful striped effect.