Photo of Strawberry & blackberry fridge cake by WW

Strawberry & blackberry fridge cake

Points® value
Total Time
30 min
30 min
The beauty of icebox cakes is that the layers of biscuits will soften as the cake sits in the fridge. Feel free to mix up the berries, blueberries & raspberries work well too.


0% fat natural Greek yogurt

250 g

Medium fat soft cheese

85 g

Icing Sugar

2 tablespoon(s)


1 zest(s) of 1

Vanilla Extract

½ teaspoon(s), level

Double cream alternative

60 ml, whipped

Digestive biscuit

15 biscuit(s), hovis


160 g, sliced plus extra for serving


160 g, plus extra for serving

Ground Cinnamon

1 pinch

Mint, Fresh

8 sprig(s)


  1. Line a 23 x13cm loaf pan with cling film, letting the wrap extend the pan by several inches on 2 long sides.
  2. In a large bowl, beat together the yogurt, cream cheese and sugar with an electric mixer until fluffy. Beat in the lemon zest and vanilla. In a separate bowl, whip the cream until soft peaks form, then fold into the yogurt mixture.
  3. Line the bottom of the prepared pan with 3 digestives, top evenly with ⅓ of the yogurt mixture, then a third each of the strawberries and blackberries. Repeat with these layers 2 more times. Top with the remaining digestives.
  4. Cover the top of the cake with the overhanging cling film. Gently press down on the top and pat in on sides to form an even shape.
  5. Refrigerate for at least 8 hours, or up to 1 day, until the digestives soften.
  6. To serve, uncover the cake and invert it onto a platter, remove the cling film and use a long-serrated knife to cut the cake into 8 slices. Serve with additional berries. Dust the slices lightly with cinnamon and garnish with mint sprigs (if using).