In a blender, combine the heavy cream, date sugar, and vanilla and blend until smooth. Add the softened cream cheese 8 oz. at a time until all 24 oz. have been added.
Wash and cut your strawberries lengthwise into thin slices.
Spread a layer of whole graham crackers on the very bottom of a 9 x 13 baking dish.
This icebox cake will consist of nine layers, which are the following, in order from bottom to top: (1) graham crackers, (2) cream, (3) blueberries, (4) graham crackers, (5) cream, (6) strawberries, (7) graham crackers, (8) cream, (9) blueberries and strawberries. To start, spread about â…“ of the cream cheese mixture over that, followed by a thin layer of blueberries sprinkled over the top.
Follow that with another layer of whole graham crackers, another ⅓ of the cream mixture, and about ½ of your sliced strawberries.
Cover your strawberries with another layer of whole graham crackers, then follow that with the last â…“ of your cream mixture.
Finally, top the cake off with the rest of your blueberries and strawberries.
Cover and allow to sit for four hours or overnight. Try not to keep it in the refrigerator for longer than 24 hours, since the layers will melt into each other if given too much time to chill.
