Ingredients
Scale
- 3 cups heavy whipping cream, very cold
- 1/2 cup powdered sugar
- 2 teaspoons pure vanilla extract
- 1 box (approx. 14.4 oz) honey graham crackers
- 1 lb fresh strawberries, hulled and thinly sliced
- 1 pint fresh blueberries
- 1 pint fresh raspberries
- Optional: Fresh mint leaves for garnish
Instructions
- Step 1: Prepare the Fresh Berries: Wash all the berries thoroughly and pat them dry with a paper towel. Slice the strawberries into thin, even rounds. Keep the blueberries and raspberries whole. Set the fruit aside in separate bowls so they are easy to grab during the assembly process.
- Step 2: Whip the Cream: In a large chilled glass or metal bowl, combine the cold heavy whipping cream, powdered sugar, and vanilla extract. Use a hand mixer or a stand mixer fitted with the whisk attachment to beat the mixture on medium-high speed. Continue whisking until stiff peaks form. Be careful not to over-beat, or the cream will become grainy and turn into butter.
- Step 3: Create the First Layer: Spread a very thin layer of the 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 into smaller pieces if necessary to fit the corners and edges of the pan.
- Step 4: Build the Internal Layers: Spread about 1/3 of the remaining whipped cream evenly over the graham crackers. Scatter 1/3 of the sliced strawberries, blueberries, and raspberries over the cream layer. Place another layer of graham crackers on top of the fruit, pressing down gently to settle them. Repeat this process twice more, ending with a final layer of whipped cream on top.
- Step 5: Decorate the Top: Once you have spread the final layer of whipped cream smoothly over the top, arrange the remaining berries in an attractive pattern. You can create rows of different colors or a rustic, scattered look. Garnish with mint leaves if you want an extra pop of green color.
- Step 6: Chill and Set: 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 best. This time is crucial because it allows the crackers to soften and the flavors to meld. Slice into squares and serve cold.
- Cook Time: 25 minutes (plus 4-8 hours chilling time)