1-First Step: Whip the cream Place the 3 cups cold heavy cream in a large mixing bowl. Add the 1/3 cup confectioners sugar, 2 teaspoons pure vanilla extract or vanilla bean paste, and 1/2 teaspoon pure almond extract. Beat everything together with a hand mixer or stand mixer until medium peaks form. The cream should be thick enough to spread but still soft and smooth. If you are using vanilla bean paste, the flavor will be a little deeper and more fragrant.

2-Second Step: Prepare the pan Choose a 9×13-inch baking pan. Spread a thin layer of whipped cream across the bottom. This helps the first layer of graham crackers stick in place. It also gives the bottom of the cake a nice creamy start.

3-Third Step: Build the first cracker layer Add a layer of 20 to 21 full-sheet graham crackers over the whipped cream. Break crackers as needed so the whole bottom of the pan is covered. Do not worry if the pieces are not perfect. The cake will soften and settle as it chills.

4-Fourth Step: Add whipped cream and strawberries Spread about 2 cups of whipped cream over the cracker layer. Use a spatula to make it smooth and even. Then add a layer of 2 cups sliced fresh strawberries. Try to spread the berries close together so every slice gets fruit in each bite. This is where the cake starts to look like a true berry cake.

5-Fifth Step: Add the second cracker layer Place another layer of graham crackers over the strawberries. Again, break pieces as needed to fit the pan. Press gently so the crackers sit flat without pushing the fruit around too much.

6-Sixth Step: Add more whipped cream and blueberries Spread on 2 more cups of whipped cream. After that, add the 1 cup fresh blueberries in an even layer. The blueberries give the dessert a pretty deep color and a fresh, juicy bite.

7-Seventh Step: Finish the top layer Add a final layer of graham crackers on top. Cover with the remaining whipped cream and smooth it across the surface. You can make soft swirls with the back of a spoon if you want a pretty finish.

8-Final Step: Chill, garnish, and serve Cover the pan tightly and refrigerate for at least 3 hours, though up to 48 hours is great if you want to make it ahead. The longer chill time gives the graham crackers time to soften into that classic icebox texture. Right before serving, garnish with extra berries if you like. Use a sharp knife to cut clean slices and serve cold.