Description

Layers of ripe summer berries and fluffy whipped cream between softened graham crackers create a refreshing, sliceable dessert—no oven required! Perfect for hot days and festive gatherings.

Ingredients

14–16 graham cracker sheets
2 cups heavy whipping cream, chilled
1/2 cup powdered sugar, sifted
1 tsp vanilla extract
2 cups fresh strawberries, hulled and sliced
1 cup fresh blueberries
1 cup fresh raspberries
Optional garnish: extra berries, mint leaves, lemon zest, powdered sugar

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Instructions

In a mixing bowl, whip the chilled heavy cream with powdered sugar and vanilla until soft peaks form.
Place a thin layer of whipped cream in a 9×13-inch dish. Arrange graham crackers in a single layer, breaking to fit if needed.
Spread one-third of the whipped cream over crackers, then scatter one-third of each berry variety evenly on top.
Repeat layers: crackers, whipped cream, berries two more times, finishing with a layer of whipped cream and remaining berries.
Tent the dish with plastic wrap and refrigerate for at least 4 hours or overnight until crackers soften and layers meld.
When ready, slice into squares with a sharp knife, garnish as desired, and serve chilled.

Notes

Substitute vanilla wafers, digestive biscuits, or ladyfingers for graham crackers.
For dairy-free, whip coconut cream with powdered sugar and vanilla.
Use frozen berries (thawed and drained) if fresh are unavailable—expect a softer texture.
Assemble up to 2 days ahead; longer refrigeration may blur layer definition.
Freeze assembled cake (covered) up to 1 month; thaw overnight in fridge before serving.