No-Bake Frozen Berrylicious Cracker Cake

by Dorothy Reinhold on June 2, 2013

Print This Post Print This Post No-Bake Frozen Berrylicious Cracker Cake: A sublime frozen “cake” made by layering fresh berries, whipped cream and the secret ingredient (marshmallow whip). Don’t tell. Just eat.

It’s berry season, y’all! I vote we make a national holiday for fresh berries, surely nature’s most perfect dessert, eaten plain, as-is.

Of course, on occasion, you might want a touch of lemon whipped cream with them.

And on other occasions, you might like this sublime frozen “cake.” I have that in quotation marks because we are using that term loosely. Can cracker layers define a cake?

Yes, when the result is this delicious. Don’t tell anyone, but this recipe also has marshmallow fluff (my secret love; now not so secret).

No-Bake Frozen Berrylicious Cracker Cake easy dessert on ShockinglyDelicious.comMy husband asked for this again. Soon, he said. Like tomorrow.

Recipe: No-Bake Frozen Berrylicious Cracker Cake

Summary: A sublime frozen “cake” made by layering fresh berries, whipped cream and the secret (marshmallow whip). Don’t tell. Just eat.


  • 1 (6-ounce) container fresh blackerries (I used Driscoll’s)
  • 2 (6-ounce) containers fresh raspberries (I used Driscoll’s); divided use
  • 1 tablespoon sugar
  • 1 cup heavy cream
  • 1/4 teaspoon vanilla paste (I used Heilala Vanilla Paste)
  • 1/4 teaspoon almond extract
  • 1 (16-ounce) container marshmallow creme, such as Fluff
  • 1 sleeve butter crackers (about 38), such as Ritz
  • Garnish: Fresh strawberries


  1. Lightly mist an 8-inch Springform pan with nonstick spray and set aside.
  2. Place blackberries, 1 container of raspberries and sugar in food processor, and whirl for 15-20 seconds or so until they are soupy. Set aside.
  3. Using an electric mixer, whip the heavy cream, vanilla and almond extract until stiff. Pour in the berry puree. On low speed, mix in the marshmallow cream until mixture is smooth – 15-20 seconds or so.
  4. Assemble the cake: Place a layer of crackers on the bottom of the prepared pan to cover, breaking a few of them in half as needed to fit into an even layer. Spoon one-third of the berry mixture on top; top with another layer of crackers, then sprinkle half of the remaining whole raspberries on top. Add half the remaining berry mixture, a final layer of crackers and then the remaining whole raspberries. Top with the remaining berry mixture and smooth the top.
  5. Place the Springform pan in the freezer and freeze for at least 4 hours.
  6. To serve, remove from freezer, loosen outside ring of pan and cut into 10 slices. Top each slice with halved fresh strawberries and serve. You might like to cut the cake with a warmed, thin, sharp knife (warm it under hot water from the tap) for best presentation.
  7. Serves 8-10.

No-Bake Frozen Berrylicious Cracker Cake on Shockingly DeliciousSource

I tweaked this recipe to leave out the gelatin, changed the berries and amounts, added flavoring and made it a frozen rather than refrigerated dessert. Inspiration from Cakeduchess, who got her inspiration from Strawberry Marshmallow & Cracker Cake by Cristina Tosi featured in Rachel Ray Magazine.

Driscoll’s provided the berries for recipe testing. Visit their website for lots of great recipes and berry information. 

Preparation time: 20 minutes
Freezing time: 4 hours+
Diet type: Vegetarian
Number of servings (yield): 8-10
Culinary tradition: USA (Nouveau)
My rating 5 stars:  ★★★★★

areyoupinningIf you like this recipe and want to save it, pin it to your Pinterest board using the image below.

Frozen No-Bake Berrylicious Cracker Cake on

Sunday Supper badgeSunday Supper

This week our #SundaySupper crew is celebrating summer berries. Look at the variety of things we have cooked up for you! Try my frozen berry dessert, or find something else from the menu below that floats your boat:

Breakfast & Brunch

Sweet & Savory Berry Recipes

Jams, Jelly, Sauces & More


Cocktails, Drinks & Smoothies

Party Planning

Have a delicious day!



{ 23 comments… read them below or add one }

Stacy June 3, 2013 at 5:39 am

This frozen treat is PERFECT for summer! Beautiful and delicious and fresh, Dorothy. Just perfect.


Dorothy Reinhold June 3, 2013 at 6:40 am

Thank you!


Sarah Reid, RHNC (@jo_jo_ba) June 2, 2013 at 6:30 pm

This is SO neat, never seen anything like it before!


Beth June 2, 2013 at 5:02 pm

I’ve never heard of a cracker cake before. And the marshmallow fluff will be our little secret.


Tara June 2, 2013 at 4:48 pm

Nicely done, what a gorgeous looking cake!!


Paula @ Vintage Kitchen Notes June 2, 2013 at 4:44 pm

This is absolutely cake and a stunning one Dorothy! Sweet and salty, so amazing together.


The Ninja Baker June 2, 2013 at 3:38 pm

Oh my goodness, Dorothy. Beautiful cake! Your listed ingredients such as Ritz crackers and Marshmallow Fluff are guilty pleasures….But then again the berries make it healthy! So it all balances out, right?


Dorothy Reinhold June 2, 2013 at 7:30 pm

Exactly. It is all a balancing act!


Liz June 2, 2013 at 3:35 pm

I’ve been waiting to see this recipe! I love that it uses marshmallow creme and Ritz (of all things!) What a gorgeous dessert!


Katie June 2, 2013 at 12:56 pm

The cake is such a stunning color!!!


Dorothy Reinhold June 2, 2013 at 12:59 pm

Thank you! The combo of raspberries and blackberries does it!


Megan June 2, 2013 at 11:50 am

Wow!! This sounds and looks amazing. I want a slice of this right now.


Dorothy Reinhold June 2, 2013 at 12:03 pm

It IS amazing! I want a slice too, so I’m going to have to make another one! The first one disappeared rather quickly. 🙂


kathia Rodriguez June 2, 2013 at 11:35 am

Yummy! amazing.


Anne @ Webicurean June 2, 2013 at 9:50 am

Hey, if it’s shaped like a cake, it’s cake! I’ve been drooling over the picture since you first posted it! Such a pleasure meeting you F2F last weekend–can you believe it’s already been a week? Time sure does fly.


Dorothy Reinhold June 2, 2013 at 10:46 am

Loved meeting you too, IRL! You must make this one.


Amanda @ MarocMama June 2, 2013 at 8:37 am

What a great twist on an ice cream cake. I would feel much better serving this than the other kind!


Jennifer @ Peanut Butter and Peppers June 2, 2013 at 6:26 am

Oh my gosh! I want this! Love that you used fluff in it! It looks so creamy and delish!


Dorothy Reinhold June 2, 2013 at 10:47 am

Fluff is the stuff!


Lane @ Supper for a Steal June 2, 2013 at 6:17 am

What a great recipe to bring out at a BBQ. Very refreshing! Thanks for the idea 🙂


Renee June 2, 2013 at 5:38 am

A slice of yumminess for sure! Light, fluffy, and something to cool down with on a hot summer day.


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