1-First step: whip the cream mixture Start by placing the cold heavy cream, confectioners’ sugar, vanilla extract or vanilla bean paste, and almond extract in a large bowl. Use an electric mixer on medium-high speed and beat the mixture until medium peaks form, which usually takes about 3 minutes. The cream should look thick, smooth, and fluffy, but still soft enough to spread easily. If you overwhip it, the texture can become grainy, so stop as soon as the cream holds a peak that gently folds over at the tip.

2-Second step: prepare the pan Grab a 9×13-inch baking pan and spread a thin layer of whipped cream on the bottom. This small step helps keep the graham crackers from sliding around. It also gives the bottom layer a little cushion so the finished dessert holds together better when sliced. Make sure the whipped cream reaches most of the corners. It does not need to be thick at this stage, just enough to act as a base.

3-Third step: build the first layer Arrange a layer of full-sheet graham crackers over the whipped cream. Break a few pieces if needed to fit the pan snugly. A tight layer is helpful because it creates even slices later and gives the dessert a neat, finished look. Spread 2 cups of whipped cream over the graham crackers. Use a spatula to smooth it out in an even layer, then top it with the sliced strawberries. Try to distribute the berries all the way across the pan so every slice gets fruit in it.

4-Fourth step: add the blueberry layer Place another layer of graham crackers over the strawberries. Again, break pieces as needed so the layer covers the pan well. Spread 2 more cups of whipped cream on top, then add the fresh blueberries. This second fruit layer gives the cake a lovely mix of colors and a slightly different flavor in each bite. The strawberries taste bright and juicy, while the blueberries add a sweet pop that works well with the creamy filling.

5-Fifth step: finish the top layer Add the final graham cracker layer on top of the blueberry layer. Spread the remaining whipped cream over the surface, covering the crackers completely. Smooth the top with a spatula or the back of a spoon, and make sure the edges are neatly covered too. If you want a more polished look, you can use the spatula to make soft swirls across the top. That gives the dessert a homemade bakery feel without any extra effort.

6-Final step: chill and serve Cover the pan and refrigerate the cake for at least 3 hours, or up to 48 hours. As it chills, the crackers soften into a cake-like texture and the flavors blend together. If you can wait longer, a fuller chill usually gives you a cleaner slice and a softer bite. When you are ready to serve, garnish with extra berries if you like. Then cut the cake into squares and serve it chilled. A serrated knife works well for neat slices, especially if the dessert has chilled overnight.