No-bake icebox cake of graham crackers, whipped cream and sliced strawberries, chilled until layers set.
# What You Need:
→ Dairy & Cream
01 - 2 cups cold heavy whipping cream
02 - 1/4 cup powdered 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 - Fresh mint leaves, for garnish
# How to Make It:
01 - Place cold heavy cream, powdered sugar, and vanilla extract in a large bowl and beat with an electric hand mixer or stand mixer until stiff peaks form.
02 - Spread a thin, even layer of whipped cream across the bottom of a 9x13-inch baking dish to create the initial base.
03 - Arrange a single layer of graham crackers over the whipped cream, breaking pieces as needed to cover the surface completely.
04 - Spread one-third of the remaining whipped cream over the graham crackers, then scatter one-third of the sliced strawberries in an even layer.
05 - Repeat the sequence twice more—graham crackers, whipped cream, and strawberries—ending with a final layer of whipped cream and arranged strawberries on top.
06 - For a patriotic presentation, scatter fresh blueberries over the top and tuck mint leaves where desired.
07 - Cover the dish and refrigerate for at least 4 hours, or preferably overnight, to allow the layers to soften and meld.
08 - Using a sharp knife, slice chilled portions carefully for clean layers and serve immediately.
