Ingredients
For the Cream:
1 ½ cups heavy whipping cream: This will be whipped to create a light and airy texture for the cake. Make sure it’s chilled for best results.
1 cup powdered sugar: This adds sweetness and helps stabilize the whipped cream. You can adjust the amount based on your sweetness preference.
1 teaspoon vanilla extract: Adds a lovely flavor to the whipped cream. You can use pure vanilla extract for a richer taste.
For the Cake Layers:
1 package (14 ounces) graham crackers: These will serve as the base layers. You can also use chocolate graham crackers for a different flavor.
2 cups fresh raspberries: Ripe and juicy raspberries work best. If using frozen, ensure they are thawed and drained of excess liquid.
For Garnishing:
Additional fresh raspberries: For topping and adding a burst of color.
Mint leaves (optional): Fresh mint leaves can add a pop of color and a refreshing aroma.
Instructions
Prepare the Whipped Cream:
In a large mixing bowl, pour in the heavy whipping cream. Ensure that your bowl and beaters are cold for the best volume.
Using an electric mixer, beat the cream on medium speed until it begins to thicken (about 2-3 minutes).
Gradually add the powdered sugar while continuing to mix. Add the vanilla extract at this stage as well.
Increase the mixer speed to high and continue whipping until soft peaks form. Be careful not to overwhip, as it can turn into butter.
Layer the Cake:
In a 9×13-inch baking dish, spread a thin layer of the prepared whipped cream across the bottom. This will help the graham crackers adhere.
Place a layer of graham crackers over the whipped cream, breaking them as necessary to fit.
Evenly distribute half of the fresh raspberries over the graham crackers. You can slightly crush some raspberries for added juice and flavor.
Spread half of the remaining whipped cream over the raspberries, smoothing it out with a spatula.
Repeat the layering process: another layer of graham crackers, the remaining raspberries, and the rest of the whipped cream on top.
Chill the Cake:
Cover the baking dish with plastic wrap or aluminum foil. Refrigerate the cake for at least 4 hours, or preferably overnight. This allows the graham crackers to absorb moisture and soften, creating a cake-like texture.
Serve the Cake:
Before serving, remove the cake from the refrigerator. You can garnish it with additional fresh raspberries and mint leaves for a beautiful presentation.
Using a sharp knife, slice the cake into squares or rectangles. Serve chilled and enjoy!
Tips for Success
For flavor variations, consider adding a layer of lemon curd or a drizzle of chocolate sauce between the layers.
If you’re short on time, you can use store-bought whipped topping instead of homemade whipped cream.
This cake can be made a day in advance, making it a great dessert for gatherings or parties.