Ingredients
For the crust/crunch base & sides:
2 cups crushed granola or crunchy biscuits
½ cup melted butter
2 tbsp brown sugar
For the cream filling:
2 cups heavy cream (whipped stiff)
1 ½ cups cream cheese (softened)
½ cup powdered sugar
1 tsp vanilla extract
For the fruit layers:
Fresh strawberries (sliced)
Fresh blueberries
Mixed berries (optional)
For the topping:
Strawberry glaze or berry jam (slightly warmed)
Fresh whole strawberry
Blueberries
Whipped cream swirls
Edible flowers (optional)
Mint leaves
Powdered sugar for dusting
Instructions
Prepare the base/crust
Mix crushed granola (or biscuits), melted butter, and brown sugar.
Press into the cake pan’s bottom and sides. Chill in the fridge 20 minutes.
Make the cream filling
Beat cream cheese, powdered sugar, and vanilla until smooth.
Gently fold in whipped cream to create a fluffy filling.
Assemble layers
Spread cream filling over the crust base.
Add a layer of fresh strawberry slices and blueberries.
Repeat with cream and fruit until the cake is filled.
Top and decorate
Pour strawberry glaze/berry jam over the top, letting it drip beautifully.
Add whipped cream swirls, a big fresh strawberry, blueberries, and mint.
Dust with powdered sugar and garnish with edible flowers for elegance
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