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Ingredients
Scale
- 3 cups (720ml) cold heavy cream or heavy whipping cream
- 1/3 cup (40g) confectioners’ sugar
- 2 teaspoons pure vanilla extract or vanilla bean paste
- 1/2 teaspoon pure almond extract
- 20–21 full-sheet graham crackers
- 2 cups (380g) sliced fresh strawberries
- 1 cup (140g) fresh blueberries
- Optional for garnish: additional berries and star sprinkles
Instructions
- Whip the cream, sugar, vanilla, and almond extract until medium peaks form.
- Spread a thin layer of whipped cream on the base of a 9×13-inch pan.
- Place graham crackers tightly on top of the whipped cream.
- Layer 2 cups of whipped cream and sliced strawberries on top.
- Repeat layers with another set of graham crackers, whipped cream, and blueberries.
- Finish with a final layer of graham crackers and whipped cream.
- Cover and refrigerate for at least 3 hours.
- Garnish with additional berries and serve.
Notes
Ensure heavy cream is very cold for best whipping results.
For a firmer cake, refrigerate overnight to meld flavors.
Store leftovers in the refrigerator, best within 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 14
- Sodium: 200
- Fat: 19
- Saturated Fat: 11
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 3
- Cholesterol: 60