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Blueberry Shortbread Icebox Cake Recipe

Blueberry Shortbread Icebox Cake Recipe


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4.6 from 31 reviews

  • Total Time: 1 hour (plus chilling time)
  • Yield: 8 1x

Description

Blissful layers of creamy blueberry shortbread icebox cake promise pure summer indulgence. Cool, no-bake magic melds buttery shortbread crumbs with luscious blueberry cream, delivering a refreshing dessert you’ll crave all season long.


Ingredients

Scale

Cake Ingredients:

Shortbread Crust Ingredients:

  • 2 cups (480 milliliters) flour
  • 1 cup (226 grams) salted butter, room temperature
  • 2/3 cup (80 grams) powdered sugar
  • 1 teaspoon almond extract
  • 1/2 teaspoon vanilla extract

Blueberry Filling Ingredients:

  • 4 cups (600 grams) blueberries
  • 3/4 cup (150 grams) sugar
  • 3 tablespoons cornstarch
  • 6 tablespoons (90 milliliters) water

Cream Cheese and Topping Ingredients:

  • 1 (8 ounces/226 grams) package softened Philadelphia cream cheese
  • 1 cup (120 grams) powdered sugar
  • 2 (8 ounces/226 grams) containers thawed frozen whipped topping
  • 1/2 cup (85 grams) white chocolate, cut into shavings

Instructions

  1. Craft the buttery shortbread foundation by mixing softened butter and powdered sugar until velvety smooth at room temperature. Incorporate vanilla and almond extracts for depth of flavor.
  2. Gently fold flour into the butter mixture, creating a crumbly dough that will form the base. Press evenly into a glass baking dish, ensuring uniform thickness.
  3. Preheat the oven to 325°F (163°C) and bake the shortbread crust for 15-20 minutes until edges turn golden. Allow to cool completely at room temperature.
  4. Create the vibrant blueberry compote by simmering one portion of blueberries with sugar until they release their natural juices. Dissolve cornstarch in water and blend into the simmering mixture.
  5. Continue cooking the blueberry sauce until it thickens and becomes glossy. Remove from heat and fold in remaining fresh blueberries for texture and brightness.
  6. Whip cream cheese with powdered sugar until silky and light, creating a smooth base for the cake’s creamy layer.
  7. Gently fold whipped topping into the cream cheese mixture, creating a luxurious and airy filling.
  8. Assemble the icebox cake by spreading the cream cheese layer over the cooled shortbread crust. Carefully distribute the blueberry compote across the surface.
  9. Top with additional whipped topping, creating elegant swirls and peaks for visual appeal.
  10. Garnish with delicate white chocolate shavings to add a sophisticated finish.
  11. Refrigerate for a minimum of 1.5 hours to allow flavors to meld and cake to set perfectly.

Notes

  • Crust Crumble Prevention: Ensure butter is softened at room temperature for smoother mixing and easier pressing into the baking dish.
  • Berry Burst Control: Let blueberry filling cool completely before layering to prevent cream cheese layer from becoming runny.
  • Dairy-Free Adaptation: Substitute cream cheese with coconut cream and use vegan whipped topping for a plant-based version.
  • Make-Ahead Magic: Prepare this dessert a day in advance for deeper flavor melding and easier serving.
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 8
  • Calories: 336 kcal
  • Sugar: 30 g
  • Sodium: 118 mg
  • Fat: 22 g
  • Saturated Fat: 13 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 29 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 48 mg