Layered icebox cake of whipped cream, graham crackers and sliced strawberries—chill until firm for neat, summery slices.
# What You'll 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 - Fresh mint leaves, for garnish
# How To Make It:
01 - Place the mixing bowl and beaters in the refrigerator for 10 minutes to ensure the cream whips quickly and holds structure.
02 - Using an electric hand mixer or stand mixer on medium-high speed, beat the cold heavy cream with the powdered sugar and vanilla until stiff peaks form; avoid overbeating to prevent graininess.
03 - Spread a thin, even layer of the whipped cream across the bottom of a 9x13-inch baking dish to anchor the first layer of crackers.
04 - Arrange a single layer of graham crackers over the whipped cream, breaking pieces as needed to cover the surface without large gaps.
05 - Spread one-third of the remaining whipped cream over the cracker layer, then distribute one-third of the sliced strawberries in an even layer.
06 - Repeat the sequence—graham crackers, one-third whipped cream, one-third strawberries—ending with a final layer of whipped cream and arranged strawberries on top for a clean presentation.
07 - For a festive finish, scatter the blueberries over the top and tuck mint leaves where desired; press gently so the toppings sit flush with the cream.
08 - Cover tightly and refrigerate for at least 4 hours, preferably overnight, to allow the crackers to soften and the layers to set. When ready, slice with a sharp knife and serve chilled.
