Ingredients
Scale
- 1 8-ounce block cream cheese, softened
- 1/2 cup confectioners’ sugar
- 2 cups heavy whipping cream
- 1 teaspoon pure vanilla extract
- 18 graham cracker sheets, 2 whole sleeves
- 1 pound strawberries, sliced
- 1 cup blueberries
- extra strawberries, blueberries, and fresh mint, for topping the cake
Instructions
- In a large bowl, beat the cream cheese and confectioners’ sugar until smooth and creamy.
- Add the heavy whipping cream and vanilla extract, and beat until stiff peaks form.
- Spread a thin layer of the whipped cream mixture into the bottom of an 8×8-inch baking dish.
- Add a layer of graham crackers, breaking as needed to fit in an even layer.
- Spread one-third of the whipped cream mixture over the graham crackers, then top with half of the strawberries and blueberries.
- Add a second layer of graham crackers, followed by another one-third of the whipped cream mixture, and then the remaining strawberries and blueberries.
- Add a final layer of graham crackers and spread the remaining whipped cream mixture over the top.
- Cover and refrigerate for at least 6 hours, preferably overnight, until set.
- Top with extra strawberries, blueberries, and fresh mint, then slice into squares and serve chilled.
Notes
For best flavor, let the cake chill overnight before serving.
Feel free to use any berries you prefer!
This cake can be made in advance and stored in the refrigerator.
- Prep Time: 23400000000 minutes
- Cook Time: 23400000000 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15g
- Sodium: 170mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg