1-Getting started with this strawberry blueberry raspberry icebox cake: First, prepare your ingredients by washing the berries and measuring out the cream and sugar. This sets the stage for a smooth process that even busy parents can handle quickly.

2-Next, whip the 3 cups of cold heavy cream with 1/3 cup confectioners’ sugar, 2 teaspoons pure vanilla extract, and 1/2 teaspoon pure almond extract until medium peaks form, which takes about 4 minutes. This creates a fluffy base that’s the heart of your no bake berry icebox cake.

3-Spread a thin layer of the whipped cream in your pan, then add a layer of 20 to 21 full-sheet graham crackers, breaking them as needed. Follow with about 2 cups of whipped cream, then 2 cups sliced fresh strawberries. Repeat with another cracker layer, more cream, and 1 cup fresh blueberries.

4-Finish with a final cracker layer and the remaining whipped cream on top. Cover it up and refrigerate for at least 3 hours, or up to 48 hours, to let everything set. Once chilled, garnish with extra berries if you like, and slice to serve. For added inspiration, explore our blackberry cobbler recipe for more berry-based ideas that complement this one.