Layered chilled dessert of whipped cream, graham crackers, and strawberries—no oven needed; chill for perfect slices.
# What You Need:
→ Dairy & Cream
01 - 2 cups cold heavy whipping cream
02 - 1/4 cup powdered (confectioners') sugar
03 - 1 teaspoon pure vanilla extract
→ Cookies & Base
04 - 1 (14-ounce) box graham crackers
→ Fruit
05 - 1 1/2 pounds fresh strawberries, hulled and sliced
→ Optional Garnish
06 - 1/4 cup fresh blueberries
07 - Several fresh mint leaves, for garnish
# How to Make It:
01 - Place the bowl and whisk attachment (or beaters) in the refrigerator for 10 minutes; keep the heavy cream cold until ready to whip to ensure stable peaks.
02 - In a large chilled mixing bowl, combine cold heavy whipping cream, powdered sugar and vanilla extract; beat on medium-high speed with an electric hand mixer or stand mixer until stiff peaks form, about 3–4 minutes.
03 - Lightly spread a thin, even layer of whipped cream over the bottom of a 9x13-inch baking dish to anchor the crackers and prevent sliding.
04 - Arrange a single layer of graham crackers over the whipped cream, breaking crackers as needed to cover the surface with minimal gaps.
05 - Spread one third of the remaining whipped cream evenly over the cracker layer, then top with one third of the sliced strawberries, distributing them in an even layer.
06 - Repeat the sequence twice more: another layer of graham crackers, one third of the whipped cream, and one third of the strawberries; finish with a final layer of whipped cream and arrange remaining strawberries on top.
07 - Scatter blueberries over the top for a patriotic presentation and tuck mint leaves among the fruit if desired; cover the dish tightly with plastic wrap.
08 - Refrigerate for at least 4 hours, preferably overnight, until the crackers soften and the layers set; slice and serve chilled, wiping the knife between cuts for clean layers.
