Ingredients:

  • 2 cups heavy whipping cream, cold
  • 1/2 cup powdered sugar, sifted
  • 1 tsp pure vanilla extract
  • 1/4 tsp fine sea salt
  • 1 box (14 oz) honey graham crackers
  • 1 cup fresh strawberries, thinly sliced
  • 1 cup fresh blueberries

Instructions:

  1. Combine the cold heavy cream, powdered sugar, vanilla, and salt in a chilled bowl. Beat on medium high speed until stiff peaks form. Note: Stiff peaks mean the cream stands straight up when you lift the beaters.
  2. Press a single layer of graham crackers into the bottom of a 9x9 inch square baking dish, snapping pieces to fit the edges tightly.
  3. Spread one third of the whipped cream over the crackers using a spatula, smoothing it to the edges to eliminate air pockets.
  4. Scatter a mix of sliced strawberries and blueberries evenly across the cream.
  5. Repeat the process crackers, cream, berries until all ingredients are used.
  6. Finish with a final, smooth layer of cream on top, ensuring no crackers are peeking through.
  7. Cover the dish tightly with plastic wrap to prevent the cream from absorbing fridge odors.
  8. Refrigerate for at least 6 hours, or overnight for the best texture.