Ingredients
2 cups cold heavy cream or heavy whipping cream
1/4 cup powdered sugar
2 teaspoons vanilla extract
2 cups fresh blueberries
2 cups fresh strawberries hulled and quartered
7-8 full-sheet graham crackers about 1 standard sleeve
Instructions
Line a 9x5 inch standard loaf pan or 8x8 pan with plastic wrap with overhang over the edges to easily lift the cake out of the pan. Set aside.
Make the whipped cream first. Using a hand mixer or a whisk, beat the heavy cream, powdered sugar and vanilla on medium-high speed until soft peaks form, about 3 minutes.
Once whipped, layer the cake:
Spread a few tablespoons of whipped cream into a thin layer on the bottom of the prepared pan. This will help the bottom layer of graham crackers stick.
Layer graham crackers on top to make an even layer. It's okay if it's not completely covered and there are cracks.
Spread a layer of whipped cream on top of the graham crackers. Then layer some chopped strawberries and blueberries, another layer of whipped cream, then graham crackers, whipped cream, strawberries and blueberries, whipped cream, graham crackers, then the rest of the whipped cream and the rest of the berries on top.
Cover the icebox cake with plastic wrap and place in the refrigerator for at least 4 hours or overnight to set.
(adapted from ohsweetbasil.com)
