Ingredients
Scale
- 24–30 full-sheet Graham crackers (honey or cinnamon)
- 3 cups heavy whipping cream, cold
- 1/2 cup powdered sugar
- 2 teaspoons pure vanilla extract
- 1 pound fresh strawberries, hulled and thinly sliced
- 1 pint fresh blueberries
- 6 ounces fresh raspberries
- Optional: Mint leaves for garnish
Instructions
- Start by placing a large mixing bowl and your whisk attachment in the freezer for five minutes to chill. Pour the cold heavy whipping cream into the chilled bowl. Using a stand mixer or hand mixer, beat the cream on medium-high speed until it begins to thicken. Sift in the powdered sugar and add the vanilla extract. Continue beating until stiff peaks form, but be careful not to over-beat, or the cream will become grainy. Wash all your berries and slice the strawberries into uniform pieces to ensure even layers.
- Spread a very thin layer of whipped cream on the bottom of a 9×13-inch baking dish; this acts as “glue” to keep the crackers in place. Arrange a single layer of graham crackers over the cream, breaking them as needed to fit the edges of the pan. Spread about one-fifth of the whipped cream over the crackers using an offset spatula. Scatter a generous handful of sliced strawberries, blueberries, and raspberries over the cream layer.
- Repeat the layering process—crackers, whipped cream, and berries—until you reach the top of the dish. Aim for 3 to 4 layers of crackers total. Finish with a smooth layer of whipped cream on top, then decoratively arrange the remaining berries in a pattern of your choice. Cover the dish tightly with plastic wrap or a lid. Place the cake in the refrigerator for at least 4 hours, though 8 hours or overnight is ideal. This chilling period allows the crackers to soften into a cake-like consistency.
- Cook Time: 20 minutes (plus 4-8 hours chilling time)