Dorra Tahbet Pioneer Woman’s Lemon Berry Icebox Cake is made with layers of lemon cookies, raspberry and blueberry preserves, whipped cream, and fresh berries resulting in a delicious treat that takes 15 minutes to prepare!
Try More Pioneer Woman Recipes:
- Pioneer Woman Raspberry Orange Italian Ice
- Pioneer Woman Mocha Brownies
- Pioneer Woman Lemon Icebox Pie
💛 Why You’ll Love This Lemon Berry Icebox Cake Recipe:
- Refreshing Twist: The combination of lemon, raspberry, and blueberry creates a bright and tangy flavor profile, perfect for summer.
- Easy Assembly: With simple layering and no baking required, it’s a hassle-free dessert that looks impressive.
- Make-Ahead Friendly: Prepared ahead and chilled, it’s ready to serve whenever you are.
- Crowd Pleaser: Its vibrant colors and delicious taste make it a hit with both kids and adults alike.
 ❓ What Is Pioneer Woman’s Lemon Berry Icebox Cake Recipe?
Pioneer Woman’s Lemon Berry Icebox Cake is a no-bake dessert consisting of layers of lemon cookies, raspberry and blueberry preserves, whipped cream, and fresh berries, chilled until set.
🍇 Pioneer Woman Lemon Berry Icebox Cake Ingredients
- 1-quart heavy cream
- 1 cup powdered sugar
- 1 tablespoon clear imitation vanilla
- One 25-ounce package of lemon sandwich cookies
- One 11-ounce jar of raspberry preserves (about 1 cup)
- 1/2 cup fresh raspberries
- One 11-ounce jar of blueberry preserves (about 1 cup)
- 1/2 cup fresh blueberries
- 1/4 cup fresh mint leaves
🍰 How To Make Pioneer Woman Lemon Berry Icebox Cake
- Add the vanilla, powdered sugar, and cream to a large bowl and beat with a hand mixer until stiff peaks form.
- Transfer a third of the whipped cream mixture into a 10-inch round springform pan, using a spatula to ensure everything is equally distributed.
- Put half of the lemon cookies on top. Mix the raspberry preserves and then spread them equally over the cookies.
- Drizzle half of the raspberries on top, then add a third of the whipped cream, and lastly, sprinkle the remaining cookies. Mix the blueberry preserves and then spread them equally over the cookies.
- Spread half of the blueberries on top, then evenly distribute the rest of the whipped cream on top. Decorate with the remaining fresh berries. Cover and chill it for at least 6 hours.
- Using a paring knife, around the springform pan and separate the cake from the pan’s perimeter, leaving the cake on the pan’s bottom. Place it on a serving platter and garnish with mint leaves and slices.
đź’ Recipe Tips
- Ensure stiff peaks form when whipping the cream to achieve the desired texture for layering.
- Use a springform pan for easy assembly and clean presentation.
- Allow the cake to chill for at least 6 hours to set properly and enhance the flavors.
- Garnish with fresh mint leaves and sliced berries for a decorative finish.
🍷 What To Serve With Lemon Berry Icebox Cake?
Serve Lemon Berry Icebox Cake with Grape Salad, a glass of Cherry Limeade, Coffee Creamer, Fruit Salad, or Mermaid Ice Cream.
🎚 How To Store Leftovers Lemon Berry Icebox Cake?
- In The Fridge: Keep leftover lemon berry icebox cake covered in the refrigerator for 2 to 3 days to maintain freshness.
- In The Freezer: Wrap leftover lemon berry icebox cake tightly in plastic wrap and aluminum foil before freezing for up to 1 month.
🥵 How To Reheat Leftovers Lemon Berry Icebox Cake?
- In The Oven: Heat leftover lemon berry icebox cake on a baking sheet at 350°F for 5 minutes until warmed through.
- In The Microwave: Warm leftover lemon berry icebox cake slices on a microwave-safe plate for 30 seconds until heated.
FAQs
Why is my lemon berry icebox cake not set properly?
Your lemon berry icebox cake may not be set if whipped cream wasn’t whipped to stiff peaks or if it hasn’t chilled adequately.
How can I prevent my lemon berry icebox cake from becoming soggy?
To prevent your lemon berry icebox cake from becoming soggy, ensure a thick layer of whipped cream between cookies and preserves.
Why did my lemon berry icebox cake turn out lumpy?
Your lemon berry icebox cake might be lumpy due to unevenly mixed ingredients, resulting in an inconsistent texture.
Why does my lemon berry icebox cake taste too sweet?
Your lemon berry icebox cake may taste overly sweet if you use too much powdered sugar or overly sweet preserves.
Try More Pioneer Woman Recipes:
- Pioneer Woman Yellow Cake With Chocolate Icing
- Pioneer Woman Mississippi Mud Cake
- Pioneer Woman Strawberry Cheesecake Brownies
Pioneer Woman Lemon Berry Icebox Cake Nutrition Facts
Amount Per Serving
- Calories 360
- Total Fat 23g
- Saturated Fat 6g
- Sodium 55mg
- Total Carbohydrate 36g
- Dietary Fiber 0g
- Sugar 32g
- Protein 3g
Pioneer Woman Lemon Berry Icebox Cake
Description
Pioneer Woman’s Lemon Berry Icebox Cake is made with layers of lemon cookies, raspberry and blueberry preserves, whipped cream, and fresh berries resulting in a delicious treat that takes 15 minutes to prepare!
Ingredients
Instructions
- Add the vanilla, powdered sugar, and cream to a large bowl and beat with a hand mixer until stiff peaks form.
- Transfer a third of the whipped cream mixture into a 10-inch round springform pan, using a spatula to ensure everything is equally distributed.
- Put half of the lemon cookies on top. Mix the raspberry preserves and then spread them equally over the cookies.
- Drizzle half of the raspberries on top, then add a third of the whipped cream, and lastly, sprinkle the remaining cookies. Mix the blueberry preserves and then spread them equally over the cookies.
- Spread half of the blueberries on top, then evenly distribute the rest of the whipped cream on top. Decorate with the remaining fresh berries. Cover and chill it for at least 6Â hours.
- Using a paring knife, around the springform pan and separate the cake from the pan’s perimeter, leaving the cake on the pan’s bottom. Place it on a serving platter and garnish with mint leaves and slices.
Notes
- Ensure stiff peaks form when whipping the cream to achieve the desired texture for layering.
Use a springform pan for easy assembly and clean presentation.
Allow the cake to chill for at least 6 hours to set properly and enhance the flavors.
Garnish with fresh mint leaves and sliced berries for a decorative finish.
