Description
This cool, creamy no-bake cake is a dreamy summer dessert that disappears fast at any gathering.
Ingredients
Scale
- 3 cups heavy cream (very cold for better whipping)
- 1/3 cup powdered sugar (sifted to avoid lumps)
- 2 teaspoons vanilla extract (or vanilla bean paste for extra flavor)
- 1/2 teaspoon almond extract (adds a subtle background note)
- 20 –21 full-sheet graham crackers (plain broken as needed to fit)
- 2 cups sliced strawberries (fresh and dry)
- 1 cup blueberries (fresh and dry)
- Extra berries (for decorating the top)
- Star sprinkles (optional for festive garnish)
Instructions
- Using a hand mixer or stand mixer with a whisk, beat the cream, powdered sugar, vanilla, and almond extract on medium-high speed until thick, fluffy, and holding medium peaks.
- Spread a few spoonfuls of the whipped cream in a very thin layer over the bottom of an ungreased 9×13-inch dish to help anchor the first layer.
- Arrange a single even layer of graham crackers over the cream, snapping pieces as needed to fully cover the bottom.
- Spread about one-third of the whipped cream evenly over the crackers, then scatter the sliced strawberries over the top.
- Add another full layer of graham crackers, spread another third of the whipped cream over them, and sprinkle the blueberries evenly across.
- Finish with one last layer of graham crackers and cover them with the remaining whipped cream, smoothing the top.
- Cover the dish tightly with foil or plastic wrap and refrigerate for at least 3 hours so the layers can soften and set.
- Just before serving, decorate the top with extra berries and sprinkles if using, then slice and serve cold.
Notes
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 18 g
- Sodium: 65 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg