Snow cake is a refreshing dessert for hot summer days


1/2 cup powdered sugar

2 cups heavy whipping cream

Zest of 1 lemon

1 teaspoon vanilla extract

2 tablespoons lemon juice

2 cups fresh blueberries (you can also use frozen blueberries, thawed)

1 package of graham crackers

Additional lemon zest for garnish (optional)


In a large mixing bowl, combine the heavy whipping cream, powdered sugar, vanilla extract, lemon zest, and lemon juice.

Using a hand mixer or a stand mixer with a whisk attachment, whip the mixture on medium-high speed until stiff peaks form. This should take about 3-5 minutes.

In a 9×13 inch baking dish or a similar sized dish, spread a thin layer of the lemon whipped cream on the bottom.

Place a single layer of graham crackers on top of the whipped cream, breaking them as necessary to fit.

Spread another layer of lemon whipped cream over the graham crackers, followed by a layer of blueberries.

Repeat the layers until you reach the top of the dish, finishing with a layer of lemon whipped cream and a final topping of blueberries.


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