Icebox Cake - Red, White & Blueberry
This icebox cake is as easy as it is impressive. Sweetened mascarpone cream is swirled with Terrapin Ridge Farms Sour Cherry and Blueberry Bourbon Pecan Jams and layered with graham crackers, alternating with each layer so every slice shows off the red, white, and blue within. No fresh fruit needed—the jams do all the heavy lifting. Just be sure to plan ahead: this cake needs at least 6 hours in the freezer before slicing and serving.
Icebox Cake - Red, White & Blueberry
Julia Heffelfinger
4-6
Dessert
Red, White & Blueberry Icebox Cake
Makes one 9x5-inch icebox cake; serves 4 to 6
This icebox cake is as easy as it is impressive. Sweetened mascarpone cream is swirled with Terrapin Ridge Farms Sour Cherry and Blueberry Bourbon Pecan Jams and layered with graham crackers, alternating with each layer so every slice shows off the red, white, and blue within. No fresh fruit needed—the jams do all the heavy lifting. Just be sure to plan ahead: this cake needs at least 6 hours in the freezer before slicing and serving.
Ingredients
- One 8 oz tub mascarpone, at room temperature
- ½ cup granulated sugar
- 1 tsp vanilla extract or vanilla bean paste, or ½ vanilla bean pod, split and seeds scraped
- Pinch of kosher salt
- 2 cups heavy cream, chilled
- 12 to 14 full graham cracker sheets
- ⅔ cup Terrapin Ridge Farms Sour Cherry Jam, plus more for drizzling
- ⅔ cup Terrapin Ridge Farms Blueberry Bourbon Pecan Jam
- Fresh blueberries, for garnish (optional)
Directions
Line a 9x5-inch loaf pan with plastic wrap, leaving plenty of overhang on all sides.
In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl and using an electric mixer, beat mascarpone with sugar, vanilla, and salt on medium-high speed, scraping down bowl as needed, until fluffy, about 4 minutes. Reduce speed to low and gradually add heavy cream. Increase speed to medium as mixture thickens and continue beating, scraping down sides occasionally, until medium peaks form, 3 to 4 minutes.
Spread 1 cup of mascarpone cream evenly over bottom of prepared pan. Tap pan firmly on your work surface to help distribute. Dollop ⅓ cup of sour cherry jam over top, then using a knife or small spoon, swirl it into cream layer. Lay a single layer of graham crackers over top, breaking as needed to fit. Tap pan again.
Repeat with another cup of mascarpone cream, this time swirling in ⅓ cup of blueberry bourbon pecan jam. Add another layer of graham crackers.
Continue layering—alternating sour cherry and blueberry bourbon pecan jam with each layer and tapping pan—until you have 4 layers total, ending with graham crackers.
Fold plastic wrap over top and freeze for at least 6 hours and preferably overnight. For best results, place your serving platter in the freezer too—it'll keep the cake cold a little longer once it's unmolded.
When ready to serve, unwrap and invert pan onto chilled platter. If needed, use plastic overhang to help unmold cake, then peel off plastic. Slice and transfer to plates. Thin remaining sour cherry jam with a little warm water until smooth and runny. Drizzle jam over each slice and garnish with fresh blueberries, if using. Serve right away.
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