1 quart heavy cream

⅔ cup powdered sugar

2½ teaspoons vanilla extract

¼ teaspoon kosher salt

3 sleeves of graham crackers (about 24 graham crackers)

2 pints blueberries

2 pounds strawberries

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Prepare the whipped cream: In a large mixing bowl, combine heavy cream, powdered sugar, vanilla extract, and kosher salt. Use a hand mixer or stand mixer to whip the mixture on medium-high speed until stiff peaks form (about 3-5 minutes).
Assemble the layers: In a 9×13-inch baking dish, place a layer of graham crackers, breaking them as needed to cover the bottom.
Add whipped cream: Spread a layer of whipped cream over the graham crackers.
Add the berries: Layer sliced strawberries on top of the whipped cream, followed by a handful of blueberries, spreading evenly.
Repeat layers: Continue layering graham crackers, whipped cream, and berries, finishing with a layer of whipped cream.
Chill the cake: Cover and refrigerate for at least 4 hours, or overnight. The graham crackers will soften, and the flavors will meld.
Serve: Garnish with additional strawberries and blueberries before serving. Slice and enjoy!

Storage: Store leftovers in the refrigerator for up to 3-4 days. For best texture, consume within the first 2 days.

Berry Substitution: You can swap in raspberries or blackberries for a different twist.

Chocolate Layer: Add chocolate syrup, melted chocolate, or chocolate pudding between layers for a richer flavor.

Gluten-Free: Use gluten-free graham crackers to make this dessert suitable for gluten-free diets.