• Cut strawberries into thin slices. Set aside.

Whipped Cream

• Whip heavy whipping cream in a bowl with a mixer until it holds soft peaks. Add powdered sugar and  vanilla extract, and whip to combine until stiff peaks form. Do not over mix. Set aside.

Cake Assembly

• 1st Layer. To start assembling the cake, arrange 1st layer of 6 graham crackers by spreading a thin layer of whipped cream on the bottom of each cracker and place them with the cream side down so that they don't slide while making the cake.
• Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries and blueberries. Spread a thin layer of whipped cream on top of the berries.
• Add 2nd layer of 6 graham crackers (no need to add whipped cream to the bottom of the cracker now - it's only done for the very first layer), whipped cream, berries and more cream.
• Add 3rd layer of 6 graham crackers, whipped cream, berries and more cream.
• Finally add 4th layer of graham crackers. Spread the last of the whipped cream over the top and flatten it slightly with a spatula. Add remaining strawberries and blueberries.

Refrigerate or freeze

• Refrigerate for at least 4 hours or overnight until the graham crackers have softened.
• You can also freeze it for one hour.