In a large bowl combine heavy cream, greek yogurt and cream cheese (all refrigerated for at least 6 hours), vanilla and maple syrup. Using an electric mixer beat at high speed for 4-5 minutes or until the mixture thickens and becomes creamy.
Pour the milk in a soup plate. Dip quickly some of the graham crackers (or cookiein the milk and arrange them on the bottom of a rectangular pan. Cover with about 1/3 of the prepared filling.
Arrange about 2/3 of the blueberries on top.
Continue with another layer of soaked crackers and a layer of filling.
Slice lengthwise about 2/3 of the strawberries. Arrange them on top of the filling.
Finish with a third layer of cookies and the rest of the filing.
Cover the cake with cling film and let it stay in the fridge for 6-8 hours or overnight.
Before serving decorate with the rest of the strawberries and blueberries.