Very Berry Icebox Cake Recipes

Steps:

• Place the cream, powdered sugar and vanilla in a large bowl and, using a hand mixer, whip until stiff.
• Spoon one-third of the whipped cream mixture into a 10-inch round springform pan, smoothing evenly with a spatula. Top with half of the lemon cookies. Stir the raspberry preserves and disperse as evenly as possible over the cookies. Sprinkle over half of the raspberries, then top with another third of the whipped cream, followed by the remaining cookies. Stir the blueberry preserves and distribute as evenly as possible over the cookies. Sprinkle over half of the blueberries, then top with the remaining whipped cream and spread evenly. Garnish with the remaining fresh berries. Cover and refrigerate for 6 hours.
• Run a paring knife around the springform pan and release the wall of the pan from around the cake, leaving the cake on the bottom of the pan. Transfer to a serving platter, top with the mint leaves and slice.

Steps:

• Put the flour, sugar, baking powder and salt in a 12-ounce microwave-safe mug. Combine well with a fork. Add the milk, vegetable oil, vanilla, blueberries and strawberry and mix well.
• Wipe the inside rim of the mug clean, then microwave on high for 90 seconds. Let cool for 1 to 2 minutes in the microwave, then top with whipped cream and the sliced strawberry.