Ingredients
3 cups (720 ml) cold heavy whipping cream
1/3 cup (40 g) 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 (380 g) sliced fresh strawberries
1 cup (140 g) fresh blueberries
Optional: extra berries and star sprinkles for garnish
Instructions
- Make whipped cream: Beat heavy cream, confectioners’ sugar, vanilla, and almond extract with a mixer until medium peaks form, about 4 minutes.
- Layer the base: Spread a thin layer of whipped cream in a 9×13-inch pan to help the crackers stick.
- Assemble layers: Add a layer of graham crackers, spread ~2 cups whipped cream, then layer strawberries. Repeat with crackers, ~2 cups whipped cream, and blueberries. Finish with a final graham cracker layer topped with whipped cream.
- Chill: Cover and refrigerate for at least 3 hours (up to 48 hours).
- Garnish & serve: Top with extra berries and sprinkles, slice with a narrow spatula, and serve chilled.
Notes
- Use fresh berries only—frozen berries release too much liquid.
- Chocolate graham crackers or Biscoff cookies make tasty swaps.
- Chill your mixing bowl and beaters for fluffier whipped cream.
- Best served within 3–4 days before crackers become too soft.
- Halve the recipe for smaller gatherings using a smaller pan.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg
