Pioneer Woman Lemon Berry Icebox Cake

Pioneer Woman Lemon Berry Icebox Cake is made with heavy cream, powdered sugar, clear imitation vanilla, lemon sandwich cookies, raspberry preserves, fresh raspberries, blueberry preserves, fresh blueberries, and fresh mint leaves. This delicious Lemon Berry Icebox Cake recipe creates a tasty dessert that takes about 6 hours and 15 minutes to prepare and can serve up to 8 people.

Ingredients Needed:

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

How To Make Lemon Berry Icebox Cake:

1. Whip the cream: In a large bowl, add the heavy cream, powdered sugar, and vanilla. Using a hand mixer, whip until stiff peaks form.
2. Layer the first cream and cookies: Spoon one-third of the whipped cream into a 10-inch round springform pan, smoothing it out evenly with a spatula. Layer half of the lemon cookies on top of the cream.
3. Add raspberry layer: Stir the raspberry preserves to loosen them, then spread evenly over the cookies. Sprinkle half of the fresh raspberries on top.
4. Layer more cream and cookies: Spread another third of the whipped cream over the raspberries, followed by the remaining lemon cookies.
5. Add blueberry layer: Stir the blueberry preserves to loosen them, then spread evenly over the cookies. Sprinkle half of the fresh blueberries on top.
6. Top with remaining cream and garnish: Add the remaining whipped cream and spread it evenly. Garnish with the remaining fresh raspberries and blueberries.
7. Chill the cake: Cover the pan and refrigerate for at least 6 hours to allow the cake to set.
8. Release and serve: Run a paring knife around the edge of the pan, then release the springform and carefully remove it. Transfer the cake to a serving platter, garnish with fresh mint leaves, slice, and serve.

Recipe Tips

• Chill for the full 6 hours: Make sure to refrigerate the cake for at least 6 hours. This helps the cookies soften and absorb the flavors, giving the dessert a perfect texture.
• Use stiff whipped cream: Whip the cream until it forms stiff peaks. This will give the layers structure and help the cake hold together better.
• Spread preserves evenly: Stir the raspberry and blueberry preserves well before spreading, and make sure to distribute them evenly to avoid lumps of preserves in one spot.
• Layer cookies evenly: Place the lemon cookies in a single layer without overlapping. This ensures the layers are uniform and the cake slices nicely.
• Use fresh, ripe berries: Fresh, ripe raspberries and blueberries add the best flavor and texture. Avoid using frozen berries, as they can make the cake too watery.

How To Store & Reheat Leftovers

Let the leftover Lemon Berry Icebox Cake reach room temperature. Once it’s cool, cover it and keep it in the fridge for up to 3 days.

Nutrition Facts

Serving Size: 1 slice (of 12 servings)

• Calories: 330
• Total Fat: 22g
• Saturated Fat: 14g
• Cholesterol: 70mg
• Sodium: 120mg
• Potassium: 90mg
• Total Carbohydrate: 28g
• Dietary Fiber: 0g
• Sugars: 17g
• Protein: 4g

Try More Pioneer Woman Recipes:

• Pioneer Woman Raspberry Orange Italian Ice
• Pioneer Woman Mocha Brownies
• Pioneer Woman Lemon Icebox Pie
• Pioneer Woman Mississippi Mud Cake
• Pioneer Woman Strawberry Cheesecake Brownies