In a large mixing bowl, using an electric mixer with the whisk attachment, whisk the heavy cream, powdered sugar, and vanilla extract on medium speed until combined. Increase the mixer spread to high and whisk until medium peaks form.

Line a 9x13-inch baking pan with a third of the cookies in an even layer. Spread 1/3 of the whipped cream on top and top with 1/3 of the berries. Repeat twice with the remaining ingredients. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

Cut into squares and garnish with fresh mint leaves.