4th of July Ice Box Cake

1: Chill the bowl and whisk of a stand mixer.

2: In the chilled mixing bowl, add the whipping cream, sugar, and vanilla.

3: Using the whisk attachment, beat the cream mixture for 3–4 minutes until stiff peaks form.

4: In a medium bowl, combine 1 lb strawberries, 1½ cups blueberries, and 1½ cups blackberries.

5: Spread a small amount of whipped cream in the bottom of a 9x13-inch glass baking dish.

6: Top with a layer of the graham crackers.

7: Spoon ⅓ of the remaining whipped cream over the graham crackers and top with 1/2 of the berry mixture.

8: Repeat with another layer of 1/3 of the whipped cream, graham crackers, and berries, finishing with the last 1/3 of the whipped cream.

9: Using the set aside 1/2 cup of blueberries and 1/2 cup of blackberries, create stars in the top left corner of the cake.

10: Arrange the remaining strawberry slices in rows to create red stripes.

11: Let the cake set in the refrigerator for at least 4 hours, but it is best to refrigerate overnight.