Ingredients

The following ingredients have 12 Servings
  • 1 quart heavy cream
  • ⅔ cup powdered sugar
  • 2½ teaspoons vanilla extract
  • ¼ teaspoon kosher salt
  • 3 sleeves of graham crackers or about 24 graham crackers
  • 2 pints blueberries
  • 2 pounds strawberries

Instruction

  • Place a large mixing bowl and a stand mixer whisk or electric mixer beaters in the refrigerator for about 15 minutes to chill.
  • While the utensils are chilling, rinse the strawberries and blueberries, spread them out on paper towels, and let them dry. Remove the leaves and the core of the strawberries and slice them thinly. Set aside.
  • Add the cream, powdered sugar, vanilla, and salt to the chilled bowl. Beat on low for three minutes, then switch to high speed. Beat for a few more minutes or until the cream is whipped and holds stiff peaks that stand straight up when the beaters are lifted. There should be no bend or curl at the top of the peak.
  • Place a spoonful of the whipped cream in the bottom of a 9x13 baking dish and spread out evenly. This holds the graham crackers in place.
  • Add a layer of graham crackers. You may have to break some crackers to cover the bottom evenly.
  • Place a spoonful of the whipped cream in the bottom of a 9x13 baking dish and spread out evenly. This holds the graham crackers in place.
  • Add a layer of graham crackers. You may have to break some of the crackers to evenly cover the bottom.
  • Use an offset spatula to spread one-third of the whipped cream evenly over the graham crackers. Top it with all but about 50 of the blueberries.
  • Repeat with another layer of graham crackers and another layer of whipped cream. Top this layer with sliced strawberries, but reserve some for the top of the cake.
  • Add a final layer of graham crackers and the rest of the whipped cream. Spread the whipped cream out evenly.
  • In the upper left-hand corner, add five rows of blueberries with eight berries in each row to form the stars. Next, add five rows of sliced strawberries overlapping the slices to create the stripes.
  • Cover with plastic wrap and refrigerate for at least four hours or overnight. To test if the cake is ready, insert a knife in the center. It should go in easily and should come out with soft crumbs. If the graham crackers are still crispy, it needs to sit longer before slicing.
  • To serve, cut into squares and serve chilled.