Baking enthusiast seem to have a knack for preparing the most delicious breakfast treats and summertime desserts. This no-bake dessert maybe one of your favorite treats to share with friends or family. Give it a try, and let me know how you enjoyed the fresh blackberries and smooth whipped cream topping.

Measure 2-cups blackberries from 2 pints. Toss in a bowl with 2 Tbsp. fresh lemon juice and 1/2 cup blackberry jam, let sit 10 minutes. Use the left over berries for decoration.

Using an electric mixer, beat 2 cups chilled heavy cream in large bowl, starting on low speed and increasing to high, until soft peaks form. Beat 1/4 cup powdered sugar and “pinch” of salt.

Line a medium sized bowl with pastic wrap, pressing into bottom and on the sides, and leaving plenty of overhang. Line the bottom of bowl with a layer of “vanilla wafers (you’ll need
8 oz. total).

Spoon about 1/4 up berry mixture over wafers. Scoop 1 1/2 cups whipped cream into a small bowl: cover and save in fridge for later. Spread 1/2 cup of remaining whipped cream evenly over wafers and berry layers.

Repeat stacking wafers, blackberry mixture, and whipped cream into layers until reaching rim of bowl. Bring up plastic overhang to cover and chill at least 24 hours. Unwrap cake after refrigeration and place a large cake or platter firmly over cake. Flip cake over and lift bowl away; peel away plastic wrap.

Use a whisk to beat reserved whipped cream back to soft peaks, then use a spoon to dollop cream all over cake and spread around evenly. Cut reserved berries in half lenghtwise and arrange them on top of whipped cream.

Slice and serve. A fast and easy cake to prepare ahead of time for special event or summer time treat. More dessert recipes to come. Hope you enjoyed the Blackberry Icebox Cake recipe. This recipe is one of many fruit desserts created from fruits grown out of our prison garden.

If anyone would like to share a recipe please feel free to forward your delicious
treat, pie, or cake ingredients. Cupcakes are my favorite, so anyone willing to provide recipes for strawberry cream filled or raspberry/blackberry cream morsels it would be greatly appreciated.

When I turned 6 years old my great-grandmother taught me how to bake from scratch with fresh market ingredients. I can vividly remember grounding cinnamon and other spices in Nanas’ spice mixer. Those long midwest winter afternoon’s have long past, but the memories have not faded.

Matter-of-fact, if it weren’t for my grandparents teaching me how to churn homemade vanilla ice, bake Custard pies, or prepare desserts from freshly bought ingredients. I would not have developed the love for baking desserts.

In closing, enjoy this summer with someone special. Turn-on the oven and bake a pie or cake and allow the fresh aromas fill the house with cinnamon, vanilla, or your favorite spice.

Namaste,

Dustin Hendrix
DOC #a391-649