With fresh berries and whipped cream, this no-bake icebox cake is the perfect dessert for when the weather is warm.
1 lb strawberries
1 1/2 cups blueberries
1 1/2 cups blackberries
1 pint heavy whipping cream
1/4 cup confectioners' sugar
2 tsp pure vanilla extract
1 (14.4 oz) box graham cracker cookies
Hull and slice the strawberries and toss in a bowl with the blueberries and blackberries. Set whipping cream, sugar, and vanilla in a large bowl or the bowl of a stand mixer. Using the whisk attachment or a handheld mixer, beat the cream mixture until stiff peaks form, 3–4 min.
Spoon a small amount of the cream into the bottom of a 9x13-inch glass casserole dish. Just enough to coat the bottom. Arrange a layer of graham crackers on top of the cream.
Spoon ⅓ of the remaining whipped cream over the graham crackers and layer with ⅓ of the berry mixture. Top with another layer of graham crackers, whipped cream, and fruit. Repeat again finishing with fruit on top. For best results, allow cake to set in the refrigerator for 2 hours or overnight.
If you don’t have fresh berries, frozen work just as well.